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Category Archives: Fish Recipes

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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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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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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勝瓜木耳魚塊煲 Fish Fillet Casserole with Loofah and Wood Ear

It’s the same loofah that is used for exfoliating dead skins, the same sponges used for scrubbing pots, dishes and counter tops.  But when loofah is younger, before it become hard and tough, it is a delicious green vegetable for soup and stir-fry. The slightly hard skin is crunchy and the soft sponge-like interior allows it to soak up sauces and flavors.  More loofah recipes will follow when they are ready for harvesting in the backyard! 🙂

Ingredients:

  • 1/2 lb white fish fillet
  • 1 lb loofah
  • 1 cup of dried Wood Ear
  • 4 garlic, minced
  • 2 slices ginger
  • 1.5 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 3 tablespoons water
  • 1.5 tablespoon corn starch

Directions:

  1. Soak wood ear in hot water and let sit for 20 minutes.
  2. Wash and dry the fish fillet with paper towel.  Cut into bite size and lightly pat the pieces with corn starch, salt and pepper.
  3. Remove ridges from loofah with a vegetable peeler, then scrape skin lightly with a sharp small knife (a little green skin should remain). Cut loofah lengthwise into 2- by 1/2-inch diagonally
  4. Heat oil in pan over high heat.  Pan fry the fish pieces until golden on both sides.
  5. In a small bowl, combine 1.5 tablespoons of oyster sauce, 1 tablespoon dark soy sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, 3 tablespoons water and 1.5 tablespoon corn starch.
  6. Heat oil in pan over high heat.  Add ginger and garlic, cook until fragrant.  Add loofah and wood ear and stir fry for 4-5 minutes, until loofah are tender.  Add fish pieces and the corn starch mixture, cook until sauce is slightly thickened.
 
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Posted by on July 8, 2011 in Chinese, Fish Recipes

 

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