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Category Archives: Seafood Recipes

Singapore Chili Crab 新加坡辣椒螃蟹

A national dish you can make at home with juicy crab, thick tomato paste, chili sauce, and egg drop. This dish is all about the sauce. Scoop it up with some bread, or simply eat with white rice!

crab close up1

Ingredients:

  •  1 Dungeness crab (about 2 pounds)
  • 1 tablespoon cornstarch
  • 3 tablespoons cooking oil
  • 3 minced shallots
  • 2 tablespoon grated ginger
  • 5 cloves minced garlic
  • 1 thai chili, minced
  • 1 tablespoon sugar
  • 2 cups of homemade fish broth or chicken broth
  • 1/4 cup tomato paste or half a small can of tomato sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons crab paste
  • 1 large egg, beaten
  • 1/2 cup thinly sliced green onions
  • 1 small pack -vermicelli/cellophane noodles

crab

Directions:

  1. Remove crab shell and discard crab guts. Clean with brush carefully and rinse well.  Chop into pieces. Gently wipe dry with some paper towels
  2. Soak vermicelli in warm water for 30 minutes. Drain and set aside.
  3. Mix 1 tablespoon of cornstarch with water.  Set aside.
  4. Heat oil in a wok over high heat.  Lightly coat the crabs with corn starch and pan fry in skillet. Remove from skillet when they are halfway cooked (about 5 minutes) and set aside.
  5. Heat oil in wok over medium high heat.  Stir in garlic, gingers, chili, and shallots, until fragrant. Add fish broth, crab paste, fish sauce, sugar and stir, bring to the boil, then simmer 2 minutes.
  6. Return the crab and vermicelli to the wok and toss to coat in the sauce.
  7. Cook for another 5 minutes until the meat is opaque and fully cooked.
  8. Stir in cornstarch water (from Step #2) and bring to boil.
  9. Remove wok from the heat and stir in egg and add scallions. Keep the wok covered for a few minutes
 
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Posted by on February 7, 2015 in Crab Recipes, Seafood Recipes

 

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Parchment Baked Salmon with Tomato and Basil

Parchment baked is my newly discovered favorite way of cooking.  Parchment paper prevents food from sticking to the pan and makes cleaning a breeze.  The food is cooked in its own juices and you have assurance that it won’t dry out even if a bit overcooked.  It is also a great idea for pot luck when everyone can bring their own “mystery” packets.

Ingredients:

  • .70 lb salmon steak or fillet
  • 1 tomato, chopped
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 1/2 lemon, juice and zest
  • 1/4 cup of chopped basil leaves
  • Dash of salt and pepper

Directions:

  1. Combine, chopped tomato, shallots, garlic, basil leaves and lemon juice into a small bowl.
  2. Season salmon with salt and pepper.
  3. Place salmon fillet in the center of  parchment paper. Drizzle each fillet with 1 teaspoon of the oil and half of the mixed vegetables on top.
  4. Place packages directly on hot baking sheet in oven at 400 F and cook for 20 minutes.

Source:  Whole Foods Recipes

 
 

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Japanese Style Broiled Salmon Steak

This is a simple recipe for those days when you want some fish for a quick and healthy meal. You can marinate the fish for an extended time for the best flavor, but even a quick marinate is quite adequate in my experience. I made this for Sunday lunch, and it was both easy and delicious even though the fish was only marinated for about 45 minutes. The proportions of the marinate shown below is enough for 24 ounces of fish. If you are planning on making only 1 fish steak, you can reserve the rest of the marinade and leave it in the fridge for later use. It is a very versatile marinate that can work for different types of fish, although you would probably have the best results with oily fish such as salmon, black cod, mackerel, and Chilean sea bass.

Ingredients:

  • 4 salmon steaks (about 24 ounces total)
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 1/4 cup sake
  • 2 tablespoons sugar
  • 2 tables grated fresh ginger

Directions:

  1. Combine all ingredients, except salmon, into a small saucepan and heat until the sugar dissolves. Set aside to let cool
  2. Marinate the fish in the sauce for as long as you have time for – hopefully at least 30 minutes and up to overnight
  3. Remove salmon steaks and arrange on a baking dish or fish griller, making sure to remove any excess marinade
  4. Turn on broiler to high setting. Broil fish at about 6 inches away from the fire. Turn fish over once, after about 10 minutes. The fish should be done in 15-20 minutes of total cooking time
  5. Enjoy!
 

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Sake-Steamed Clams (Asari no sakamushi)

Clams are arguably some of the most naturally sweet seafood out there. Some may think that it is a lot of work to prepare a dish from live clams, but as shown here, it is actually not that difficult. Here, we show a popular Japanese way to cook them. Sake-steamed clams is typically eaten in a Japanese izakaya setting as an appetizer or a tapas style small dish. You can think of it as a soup or broth as well, as the clam juice all end up in the cooking liquid. We always end up slurping up every last bit of liquid from the bowl!

Ingredients:

  • 1 lb clams
  • 2 green onions/scallions, chopped
  • 4 cloves garlic, chopped
  • 2 inches long Kombu, optional
  • 1/2 cup sake
  • 1/2 cup water
  • Dash of soy sauce
  • 1 tablespoon Mirin, optional

Directions:

  1. Put the clams in a bowl in cold water with salt, and put the bowl in the fridge for 2-3 hours. This supposedly causes the clams to spit out any sand particles. Before cooking, scrub the shells thoroughly with a stiff brush and with plenty of water.
  2. Soak the kombu in a small pot with 1/2 cup water for about half an hour. Add in the 1/2 cup of sake and turn on to high heat
  3. Once everything comes to a boil, remove kombu and add garlic
  4. When the water boils again, add clams and cook over high heat. Add scallions, soy sauce and Mirin. Give the pot a whirl at regular intervals as the re-shuffling gives more space for the clams to open when they are cooked. It probably takes no longer than a few minutes for all the clams to be cooked. When all the clams have opened (or you’re sure that all the good ones should have opened), remove from heat, and throw away any clams that didn’t open (they have probably gone bad).

More clam recipes:

豉椒炒蜆 Clams in Black bean Sauce

Spaghetti with White Clam Sauce

 

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Creamy Baked Fish Fillet with Broccoli

Here is a recipe I make few times a month as a comfort food.  Dinner doesn’t get much easier than this.  First we boil the broccoli.  Next, we pan fry the fish for the crispy texture.  Then we combine them with a can of creme of mushroom soup.  If you like a thin crispy crust on top, you can add some cheese on top and bake everything  for another 5-10 minutes, otherwise the dish tastes just as good as it is.

Ingredients:

  • 1 white fish fillet, cut into 1 1/2 inch pieces
  • 1 medium head of broccoli, cut into bite size
  • 3/4 cup cheddar cheese
  • 2 tablespoon of corn starch
  • 1 can of cream of mushroom
  • 1/4 cup of water
  • 3/4 cup cheddar cheese

Directions:

  1. Marinate fish pieces with 1 teaspoon of salt for 10 minutes.
  2. Cook the broccoli in boiling water for 2 minutes.  Drain and place the broccoli at the bottom of a baking dish.
  3. Lightly coat the fish pieces with corn starch or panko.
  4. Heat oil in skillet, pan fry fish pieces for 3 minutes on each side until cook through. Place the fish pieces on top of the broccoli in a baking dish.
  5. In a saucepan/skillet, add cream of mushroom and water.  Bring it to boil then simmer over lower heat for 2-3 minutes or until the sauce thickens.
  6. Pour the sauce on the baking dish.  Sprinkle some cheese on top.  Bake at 400 degree for 5-10 minutes until cheese becomes crispy.

 

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Ishikari Nabe (Japanese Salmon Miso Soup)

Ishikari is a Japanese version of a salmon soup served in a hot pot. The soup is miso based, and has various types of vegetables in it. The dish originated in Hokkaido, northern Japan, where winters are particularly cold. Hot pot style dishes are great for the winter as the hot soup helps warm one up. The salmon and tofu in this dish provides good sources of protein that can keep one full and feel warmer even longer. Serve with a steaming hot bowl of rice for the perfect meal.

First, prepare the dashi using the following ingredients:

  • 1/3 ounce konbu/kelp. about 3 inches
  • 4 carrots, chopped
  • 1/2 cup katsuobushi (dried bonito flakes)
  • 2 tablespoon miso paste

Soak 3 inches of kelp in a saucepan with 6 cups of cold water for 30 min. Set the saucepan over medium heat. Just before the water comes to a boil (you will see bubbles and it takes about 10 min), remove kelp. Add carrots and boil for 30 minutes.  Add bonito flakes. Remove from heat and let stand for a few minutes. Pour the soup through fine strainer, discard bonito shavings and carrots.  Bring the dashi back to to a boil.

Next, we’ll add the following ingredients to the soup.

  • 3/4 lb Sockeye Salmon, sliced
  • 1 box of firm Tofu
  • 2 cups Napa cabbage
  • 1 cup white radish/daikon
  • 2 oz enoki mushrooms, trimmed (half of a 4 oz package)
  • 2 stalks scallion
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 1 small pack vermicelli/cellophane noodles

Bring the dashi to boil, add miso paste and stir well until it is dissolved. Then add daikon and cook for 15 minutes.  Add vermicelli and Napa cabbage and cook for 10 minutes.  Add Salmon, Tofu and enoki.  Bring it to boil, add sake and mirin.  Sprinkle scallions to serve.

 

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Spaghetti with White Clam Sauce

Does the smell of certain foods make your mouth water and your stomach growl even when you are not hungry?For me, just the fragrance of fresh herbs makes me want to cook them in a dish.  I was shopping at the local fresh produce market yesterday, and came upon this wonderfully fragrant bunch of basil. I can tell that it was very fresh as it looked to be right out of the soil, with its root and dirt clinging onto it and all. It was an impulse buy, and I didn’t even know what to cook with it initially.

It came to me after reviewing the items in the home pantry and the other produce that was available – I can make a nice clam pasta with it! The results turned out very nicely, and I hope that you like it as much as I did.

Directions:

  • 1/2 box of thin spaghetti pasta
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 medium onion, julienned
  • 1 tomato, chopped
  • 4 stalks of asparagus, trimmed and cut into 1 inch pieces
  • 6 oz button mushrooms, trimmed and sliced 1/4 inch thick
  • 2 cans of clams with juice
  • 1.5 cup fresh basil leaves, thinly chopped
  • 1/2 cup Half and Half
  • 1 tablespoon flour
  • Salt and pepper to taste
Directions:
  1. Bring a large pot of water to boil, add salt and spaghetti.  Cook for 4-5 minutes or follow instructions on the box.  Add two tablespoons of olive oil to the pasta and mix well.
  2. Heat oil in a skillet over high heat.  Add garlic and shallots, cook until fragrant  Add onion, tomato and the clam juices, cover and cook for a couple minutes.  Add asparagus and mushrooms.  Cover and cook for another 1-2 minutes, until everything is cooked through.  Stir in flour,  half and half, and wine.  Cook until the sauce thickens, stir in pasta, basil and clam meat.
 

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Crispy Salmon and Garlic Scallion Mashed Potatoes

Pan fried salmon is probably one of those dishes that everyone has made at some point. I came across this technique from Gordon Ramsay the other and wanted to give it a try. The main idea here is to score the salmon before cooking on the skin side, so that the salmon won’t curl while cooking. This ensures an evenly cooked piece of salmon and enables extra crispiness as the salmon has better contact with the pan and is more directly cooked. By rubbing in some salt and rosemary into the cuts, it is also possible to get in some extra flavor in the salmon.

You will notice from the pictures that the piece of salmon that was used already had the skin removed, which took away a lot of the crispiness that would have made it even better. However, I do think this is a sound technique and I would for sure try it again with skin-on salmon next time!

I paired the salmon with some mashed potatoes, and it made for a great Saturday night dinner.

Ingredients:

  • 0.8 lb salmon filet
  • 1 tablespoon rosemary, chopped
  • Salt and pepper to taste

Directions:

  1. With the skin side facing out, score the skin crosswise in parallel lines to about halfway deep in the filet.  Scoring the salmon filet prevents it from curling while cooking, ensuring it’s cooked nice and evenly.
  2. Open each score and sprinkle salt and rosemary into the cut. Glaze the top of the salmon filet with olive oil.
  3. Heat oil in a heavy skillet over medium heat.  Add salmon, skin side down, as soon as the oil begins to lightly smoke. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat.  Watch the side of the piece of salmon for color changes. When 2/3 of the salmon has turned opaque, flip it to the other side and cook until it’s done.

Source:  Gordon Ramsay’s Crispy Salmon

Roasted Garlic Scallion Mashed Potatoes

Ingredients:

  • 3 small red potatoes
  • 1 tablespoon half and half (you can also use milk or even just water if you want a lighter version)
  • 1 tablespoon butter
  • 1 head garlic
  • 1 scallion, chopped
  • Salt and pepper to taste
Directions:
  1. Wash and scrub potatoes until very clean. This is important as we will be eating the skin.
  2. Start cooking potatoes in a boiling pot of salted water
  3. In the meantime, take the head of garlic and remove the outermost portions of the skin (but leave the skin of the individual cloves intact). Lightly oil, wrap in aluminum foil, and bake at 400 degrees in the oven fro about 30 minutes. If you would not like to use the oven, put cloves in a heated heavy skillet and cook under lowest heat possible, covered, for about 30 minutes. Makes sure to flip the garlic once in a while to keep it from burning. The garlic should be very soft at this point, squeeze the meat out from the skins.
  4. Once potatoes are fully cooked (when a fork pokes through the potato without much effort), drain the water and place in a large bowl. Combine with butter, garlic cloves, chopped scallion, and salt to taste. Mash with a fork.
  5. Add in a bit of half and half and keep mashing and mixing. Once it is completely mixed, add a bit more. The idea is not to add in too much at a time as that would break the mixture too much.
 

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Grilled Halibut Steak

I was browsing the local fish market the other day and saw this nice, fresh piece of halibut steak. It made for a nice, quick weekday dinner! Pretty quick to make and it’s pretty light dish. Pair it with some veggies and rice/potatoes/pasta and you’ve got yourself a healthy and balanced meal.

Ingredients:

  • 1 lb Halibut Steak
  • 2 teaspoons butter
  • 2 teaspoons brown sugar
  • 1 clove garlic, minced
  • 2 teaspoons lemon juice
  • 2.5 teaspoons soy sauce
  • Dash of ground black pepper

Directions:

  1. Preheat cast iron grill pan over medium-high heat.
  2. Place butter, brown sugar, garlic, lemon juice, soy sauce, and black pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
  3. Lightly oil grill pan. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.

Source: Allrecipes.com

 
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Posted by on October 18, 2011 in Fish Recipes, Seafood Recipes

 

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紅燒魷魚 Braised Whole Squid

While the dish is named “braised” squid, the cooking time is actually very short. Squid, like some other seafood, can be cooked very quickly until just done, or can be simmered for a long period of time until very tender.  Anything in between, and the squid will be very tough, with a rubber band texture.

There are three main steps in the preparation of the dish, and it is important to understand them as the cooking time is quite short. Firstly, the squid is quickly stir fried under high heat. Secondly, seasonings and water is added to begin the braising process. Lastly, the squid is removed when it is just cooked through, and use a thickening agent (corn starch) to prepare the sauce with the cooking liquid

Ingredients:

  • 3 medium size squids
  • 1.5 tablespoon grated ginger
  • 4 cloves garlic, minced
  • 3-4 Chinese star anise 八角
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rock sugar
  • 1 red birdeye chili, chopped
  • 1 tablespoon Chinese cooking wine – Hua Diao 花雕酒
  • 1 green onion/scallions, chopped

Directions:

  1. Remove head and cut right below the eyes, keeping the tentacles intact. Remove the beak and discard. Clean out insides
  2. Wash and pat dry the squids.
  3. Heat wok over high heat and pour in 1 tablespoon oil.  Add ginger and garlic, cook until fragrant.
  4. Add squid and lightly pan fry the squids on both sides, until the squids just turn opaque on the outside.
  5. Add cooking wine, rock sugar, star anise, birdeye chili, soy sauce, dark soy sauce and 1/2 cup of water.
  6. Bring it to boil, cook for a few minutes.  Remove squids from the wok when just cooked through
  7. Drain the mixture through a fine sieve into a bowl, reserving liquid; discard solids.
  8. Pour the mixture in a saucepan.  In a small bowl, combine 1 tablespoon of corn starch with 2 tablespoon of water.  Bring the mixture to boil.  Add the corn starch mixture to the saucepan.  Bring it to boil then remove from heat.
  9. Let the squids sit for 10 minutes or until cool before slicing into rings.
  10. Pour the sauce on top of the squids and sprinkle some chopped scallions to serve.

*If you’re using a large piece of rock sugar (see the size of the sugar from picture above), remove the rock sugar when it’s half-way melted, or the sauce will be too sweet.   It’s better to use the smaller piece of rock sugar that is just enough (about 1 tablespoon)

 

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