Parmesan Baked Fish with Onion and Leek

My son-in-law made this for dinner one evening while I was visiting. It was something that he came up on his way home from work. It was baked fish fillets with onion, leek and cheese stuffing, and polenta on the side. You can use any variety of firm white fish: cod, catfish, or grouper works well. If you are looking for a simple yet elegant fish dinner--this is the one!

Grilled Tuna Steak with Mango Salsa and Sweet Potato Sticks

Today it's my day off and the car in the workshop. I have all the time to pick up on my knitting and prepare a nice lunch for John. I have some lemons that I picked from an abandoned office lot. The tree is no taller than me and it's abundant with fruits all year round--it puts my gardening skills to shame. Well, so much for the lemon story.

Grilled Sardines with Caramelized Onions

When one think of sardines, the canned version often comes to mind. They are the ones in oblong or round tin cans flavored in oil or tomato sauce. Sardine or Pilchards are small oily fish. They have high levels of Omega-3 and a good source of healthy nutrients, such as vitamin D and calcium. When I was a teenager, we used to make sardine sandwiches for our school lunch. Today, I am going to grill them and serve on caramelized onions with a twist of lemon.

Bouillabaisse

Bouillabaisse is a French seafood stew made with various kinds of cooked fish, shellfish and vegetables. It is flavored with different herbs and spices, and is served with crusty bread. I served mine with lightly fried polenta and basil. You can use any types of non-oily and firm-flesh fish for this wonderful stew.

Ingredients: (serves 4)
2-3 lbs fresh fish
1 lb clams
1 lb mussels, rinse well
½ lb large prawns, shelled with tail intact
½ lb calamari (cut into bite-sized)
5 ripe tomatoes, skinned removed and chopped
5 cloves of garlic, sliced
1 large red onions, chopped
1 bunch of bouquet garni (sage, bay leaf, thyme)
1 fennel, sliced thinly (leave the stems for soup base)
¼ cup olive oil
6-8 pistils of saffron
½ tsp. orange peel
1 crusty bread, sliced and toasted
a dash of Cayenne pepper (optional)
a handful of parsley, chopped for garnishing
pepper and sea salt
2 cups fish or chicken stock
2 Tbsp. white wine (optional)
Method:
1. Clean and scaled the fish and rinse well. Fillet the fish and cut into large slices, leaving the bones and heads for stock.
2. In a large pot add some oil and fry half of the onions and garlic until fragrant and soft. Add the fish trimmings, bay leaf, some parsley, and fennel stems. Fry for about 5 minutes until the bones are lightly brown. Pour this mixture into a muslin bag and secure with strings. Return it to the pot and add the stock. Simmer on medium heat for about 20 minutes.
3. Remove stock to cool enough to handle. Squeeze and press the muslin bag to obtain as much of the fish juices as possible into a bowl. Strain the rest of the stock in the pot. Remove the excess fish mixture in the muslin bag.
4. In the same pot, add remaining oil and heat over medium heat. Add the leftover onions and garlic and fry until soft and fragrant. Add the fennel and tomatoes and fry for another 8-10 minutes until the vegetables are cooked through. Add in the fish stock, orange peel, Cayenne pepper (if used) and bring to a boil.
5. Add the pieces of fish, cuttlefish and bring to a boil. Reduce heat to simmer and the rest of the shellfish. for about 10 minutes. Add saffron strands and season with salt and pepper and wine (if used). Cook for another 5 minutes.
6. Serve warm with slices of crusty bread  pepper. Add clam juice, lemon juice, and white wine. Bring to a simmer again and cook about 5 minutes longer. Remove and serve with toasted bread.
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Seafood Noodle Soup with Pickled Sour Mustard

This is one of my favorite dish to make whenever I have the craving for something sour and appetizing.
Ingredients:
4-5 calamari, sliced
1 piece fish fillet, sliced
Rice vermicelli noodles, pre-soaked in water
1 piece 2-inch ginger, julliened
1 package pickled sour mustard
3-4 cups chicken broth
1 stalk spring onions, chopped
2 ripe tomatoes, sliced
1-2 Tbsp. tamarind powder (Sinigang)
Method:
1. Rinse the sour mustard greens well and squeezed off excess water. In a frying pan heat some oil and fry it with some ginger until fragrant for about 8-10 minutes. Remove and set aside.
2. Bring a pot of water to a boil and cook vermicelli according to package instruction. Drain and set aside.
3. Heat chicken broth with rest of ginger and bring to a boil. Add tomatoes, spring onions and tamarind powder. Season to according to your taste. Bring the soup to a fast boil again and add in the fish and cuttlefish to cook.
4. To serve, add noodles into individual bowls and scoop hot broth along with vegetables and seafood on top. Serve warm.
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Grilled Salmon with Mango Salsa

I love to make this dish when mangoes are in season. Enjoy!

Ingredients:

3-4 slices of Snapper or Salmon

Salsa:

1 can black bean, washed and drained

1 large semi-ripe mango, peeled, seeded and chopped finely

1 cup chopped tomato, skin removed

½ cup finely chopped onions

½ cup finely chopped red pepper (optional)

1 jalapeno (optional)

A handful of fresh cilantro, chopped
1 tsp. minced fresh ginger
Juice of 2 lemons
2 teaspoons oil
2 tsp. sugar
Latke:
2 russet potatoes (peeled, coarsely grated with hand grater)
1 egg, beaten
1 Tbsp. flour
salt and pepper
Oil for frying
Method:
1. Combine potatoes and salt and let stand for 10 minutes stirring occasionally. Press firmly on solids to remove as much liquid as possible. Discard any accumulated liquid. Transfer potato mixture to large bowl. Mix in egg, flour and pepper.
2. Position rack in center of oven and preheat to 250°F. Heat oil in large skillet over medium heat. Working in batches, drop 2 tablespoonfuls of potato mixture into hot, flattening slightly into 3 inch diameter cakes. Cook until crisp and golden, about 5-8 minutes on each side. Transfer and drain on paper towel and keep warm in oven Note: Can be prepared a day ahead and reheat.
3. Mix all the above ingredients for the salsa and season to taste. Put in fridge for later use.
4. Season fish with salt and pepper. Heat oil in pan and fry fish until cooked on both sides.
5. Serve warm with potato cakes and salsa on top.

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Steamed Happy Prawns with Bean Sauce

One of my favorite ingredient is tofu as it is rich in protein and low in calories. Tofu is soft and bland, and has very little flavor, therefore it is often marinated and seasoned well to paired with other savory or sweet dishes. There are many types of tofu that you find in most supermarkets. This recipe illustrate a savory version of the serving tofu. Enjoy!

Ingredients: (serve 3)
4-6 large prawns
1 soft tofu
cilantro for garnishing
Sauce:
2 pips of garlic, minced
1 tsp. minced ginger
1 tsp. lemon peel, minced
1 Tbsp. red pepper, cut in small cubes
½ tsp. fermented soy bean or bean paste
½ tsp. oyster sauce
1 tsp. dark soy paste
1 tsp. honey
½ tsp. sesame seed oil
½ tsp. Chinese cooking wine
1 tsp. cornstarch, mixed with a little water
dash of pepper
Method:
1. Wash and remove heads and shells from prawns, leaving the tail intact. Using a small knife, slit along the back and remove the black thread, rinse well and wipe dry. Poke a small opening in the front part of the prawn and pull the tail and insert into the hole. Set aside.

2. Cut tofu in 4-6 squares and carefully place on steaming tray or individual small dish. Set aside.
3. Mix the sauce ingredients: soy sauce, bean sauce, wine, honey, sesame oil, oyster sauce, and cornstarch in a bowl. Heat pan with some oil and fry ginger and garlic until soft but not brown. Add in the tangerine peel if used, red pepper, followed by the sauce mixture. The mixture will thickens, add warm water and adjust seasonings accordingly to your taste. Remove from heat. Place the prawns on top of the tofu and pour sauce on top.
4. Heat water in a steamer and steam for 5-6 minutes. Remove and sprinkle with cilantro and serve warm.
Cook's Note: Another option of serving is to cook the prawns with the sauce and add in half of the tofu. Use the frying ladle to break the tofu and stir to mix with the prawns and sauce. Remove and serve.

Tips: Tofu are best consumed within a day or and is bad when it starts to look slimy and develops a stale smell.

Tri-color Wishful Prawns

Hello, I sincerely hope you all had a nice holiday with your loved ones. The year 2010 was a busy and eventful one for me. Many things happened--some good and some not so well. Anyway, isn't what life is all about? With a positive outlook and faith that all bad things will come to an end--I shall celebrate this day with a simple dish using some of my favorite ingredients. To start off the New Year with good tidings and blessing, I've decided to post a few dishes with inspirational wordings.
Ingredients:
8 whole prawns, shelled intact and deveined
1 cup baby spinach
6-8 dried shitake mushrooms, soaked with water
1/2 cup corn
1/2 cup canned kidney beans
1 pip garlic, minced
2 slices ginger, minced
1/4 cup chicken stock
2 Tbsp. oil
salt and pepper
Method:
1. Pat prawns dried and season with a dash of pepper and salt. Squeeze out most of the water from the mushrooms and slice into strips.
2. Heat frying pan with oil and fry garlic and ginger until fragrant and not brown. Add in mushrooms and some of the chicken stock and fry until mushrooms has absorbed most of the liquid. Remove and set aside.
3. Reheat pan over medium high and cook shrimps until the shells turn red in color. Add in the corn, kidney beans, spinach and chicken stock. Simmer for about 5 minutes and stir in the mushrooms and prawns to mix. Season with salt and pepper and serve warm.
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Grilled Fish with Turmeric

What a wonderful treat! A dear friend gave us a freshly caught fish yesterday. It was a rod cod and it's flesh is white and meaty. I have some left over banana leaves and I am going grill it outdoors.

I am sure for the most part, most of you know how to tell if a fish if fresh. Here's a few tips: a fresh fish should not smell fishy; the eyes should be clear with no cloudiness, and not sunken; the gills should be pink/red and wet and not slimy. 

 Ingredients:
1 fresh fish, clean and gutts removed
1 Tbsp. turmeric powder
1 Tbsp. curry powder
1 Tbsp. lemon grass powder
1 small chilli, sliced
1 Tbsp. light soy sauce
juice of 2 medium lime/lemon
oil
1 piece banana leaf, soften (you can use aluminum foil)
Method:
1) Mix all the dried spices and lemon juice in a bowl. Slit the fish on both sides. Marinade the fish and leave for about 2 hours in the refrigerator.
2) Spread a thin layer of oil on the banana leaf or aluminium foil. Put the fish on top and wrap and seal corners with tooth picks

3) Grilled on stove on medium for about 30 minutes until fish is cooked. The eyes of the fish should be white in color. Remove and serve with extra lime if desired.

Curry Prawns

This is a delicious curry in which the prawns is flavored with spices and curry leaf, a specialty in Malaysian local curries. I serve this with nasi kunyit.
Ingredients:
400gms prawns, deveined, washed and drained
1 small red onion, sliced thinly
2 tsp. garlic, minced
¾ cups coconut milk
2 sprigs curry leaves (murraya koenigii)
oil for cooking
Spices: mix to form a smooth paste
1 tsp. turmeric
1 tsp. chilli powder
2 tsp. cumin powder
1 tsp. galangar powder
2 tsp. tomato paste
1½ Tbsp. coriander powder
½ tsp. fennel powder
2 Tbsp. water
Method:
1. In a frying pan, heat 2 tablepsoons of oil and fry onion and garlic until soft and fragrant. Stir in the spices and fry on low heat until oil exudes and separates from the paste (add a little more oil if necessary), for about 5-10 minutes.
2. Add the prawns and stir fry for another 5 minutes, then add coconut milk, curry leaves. Simmer to cook prawns and season to taste. Serve hot with rice.
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Hot and Spicy Soup/Tom Yum

I was trimming my kaffir lime bush this morning and this gives me and idea for tonight dinner. Tom Yum is a simple soup that cooks in a one pot in less than an hour. You can serve this soup with shrimp or chicken, I decided to use salmon tonight and serve warm with rice and a stir-fried vegetable dish.
Ingredients:
1 lb shrimps (washed, shelled leaving tails intact, keeping the heads and shells)
4 cups chicken stock/water
2 fresh tomato, sliced in chunks
1 cup fresh mushrooms, sliced
2 pcs. lemon grass, cut in lengths and crushed
4 pcs. galangal (crushed)
2-3 pieces ginger
2 Tbsp. best quality fish sauce (nam pla, buy the one with the 3 crabs)
4-6 pcs. fresh kaffir lime leaves (crushed)
2 pieces of dried Thai fresh chilies (optional)
2 Tbsp. nam prik pow (Thai chili paste in soya bean oil)
3 Tbsp instant tom yum paste
juice of 2 limes or lemon
pinch of sugar
cilantro and mint leaves for garnishing
Method:
1. In a pot heat a little oil, fry the shrimps heads/shells until fragrant and red color. Add enough water to cover and lower heat to simmer for an hour. Strain the stock and press out as much juice from the shells.
2. In the same pot, add chicken stock, lemon grass, galangal, ginger, kaffir leaves, fresh chillies, and bring to a boil for about 10 minutes. Lower heat to simmer and cook for another 20 minutes. Remove and let it sit longer to get as much flavor and essence from the ingredients.
3. Reheat the #2 stock, add the shrimp stock and bring to a fast boil. Stir in the tom yam paste, nam prik pow (if used), tomato, mushrooms, fish sauce and lime juice. Cook this for another 5 minutes, then add the shrimp meat and season to your taste (do not overcook the shrimp)
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Flambé White Sea Bass with Fresh Fennel

If you like the taste of licorice, and want to impress your guests you might enjoy this dish. The fish is grilled and flambé with Pernod, an alcoholic liqueur with the taste of anise. Bon Appétit!
Ingredients:
1 white sea bass, about 2 lbs, cleaned, gutted, and head removed
2 medium sized fresh fennel bulbs and fronds, sliced thinly
½ cup olive oil
1 small onion, sliced
3 tsp. fennel seeds
salt and pepper to taste
an ovenproof platter
½ cup Pernod
Method:
1. Pat fish dry and cut three deep cuts on both sides of the fish. Brush some olive oil on fish and season with salt and pepper. Stuff the cuts and the fish cavity with fennel seeds. Set aside.
2. Preheat the broiler. Spread the slices of fennel evenly on the broiler rack and brush with remaining olive oil. Broil on high for 3-4 minutes on each side until fennel is tender. Remove and transfer to an ovenproof platter and keep warm.

3. Place the oiled fish back to the broiler rack and broil for about 10-15 minutes on each side.
4. Assemble the fish on top of the fennel and garnish with fennel frounds. In a saucepan, heat the liqueur gently, light it with a long bamboo stick and pour the flaming warm liqueur over the fish. Serve immediately.
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Baked Fish with Tomatoes and Basil

This is a quick dish for someone who is grumpy and hungry----especially when you come home after a long drive in this lousy weather and have to contend to cooking a meal.
Ingredients:
1 fish fillet (salmon or any white fish)
1 clove garlic, minced
1 Tbsp. chopped basil
4-5 ripe tomatoes, diced
juice from 1/2 lemon
1 Tbsp. olive oil
salt and pepper to taste
Method:
1. Heat oven to 350 degrees F. Season fish with some salt and pepper and put in a baking dish.
2. Heat oil in pan on medium heat and fry garlic for 2 minutes, add tomatoes, basil and fry till tomatoes for about 10 minutes. Add in lemon juice and season with salt and pepper to taste. Remove from heat and pour mixture on top of fish.
3. Bake in oven for about 20 minutes till meat is cooked through.
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Pan-Fried Spicy Fish with Cilantro Sauce

I remembered growing up in Malaysia, we would go out to the sea with the local fishermen. Most of the time, when they hauled in a catch, they would cooked some for us onboard. It was quite an experience to see the different types of fishes of various colors and sizes in their nets. The fish was so fresh that you don't need much seasonings to taste its delicious flavor and freshness. Fish that you buy in the supermarkets nowadays are either pre-thawed or frozen. I normally steam the fish that I buy from Chinatown, and the ones from the local supermarkets, I would normally seasoned it well with spices and compliment with a sauce. The other popular preparation is to wrap it with banana leaves after stuffing it with spices and grill it over the stove.
Ingredients:
1 sea bass, or trout (cleaned and gutted)
1 tsp. turmeric powder
1 tsp. curry powder
salt and pepper
2 tsp. plum sauce
¼ cup cilantro
oil for frying
Method:
1. Washed fish and pat dry. Mix spices in a bowl. Season fish with salt and pepper and then rub spices outside and inside of fish. Set aside.
2. Heat a frying pan with oil on high heat. Gently lift fish to pan and fry on both sides till cooked on both sides on medium heat. Let fish cook slowly on one side before turning over. The spices makes the fish blackened. Remove and drain on paper towels.
3. Blend cilantro and plum sauce till fine. In a small saucepan, gently heat sauce and thicken with some cornstarch. Serve fish with cilantro sauce.
Printable Recipe

Fragrant Mango Prawns

I like this mango and prawn combination because it has a sweet and tangy flavor. I marinated the prawns with pepper and a little egg white to give it a crunchy and smooth texture.

Ingredients:

½ lb. prawns, shelled

1 firm mango, peeled and slice into bite-size

1 sprig spring onions

2 tsp. cornstarch, diluted with some stock

1 egg white

¼ cup chicken stock

1 pip garlic, minced

cilantro for garnishing

salt and pepper

Method:

1. Washed and rinsed prawns until water is clear, pat dry and season with pepper, some salt and half of the egg-white. Covered and set aside in the refrigerator.

2. In a hot pan, heat some oil and fry garlic till soft but not brown. Add in the mango and fry for about 5-8 minutes. Remove on to a plate.

3. Drain the prawns to remove egg wash. In same pan, heat 1 Tbsp. oil on high. Toss in the prawns to cook, add the mangoes, spring onions, cornstarch mixture, and half of the stock to simmer slightly. Add more stock if mixture is too thick. Season to taste and serve.
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Chinese Fish Salad/Yee Sang

 

"Yee Sang" (鱼生; pinyin: yúshēng) in Cantonese means raw fish and this salad is another auspicious dish to present on the 7th day of Chinese New Year. It is an assortment of shredded vegetables, raw fish (sashimi), tossed with a sweet and tangy dressing served on a big platter. Generally, the tradition is to stand around the dish to mix, blend, and gently lifting the ingredients up from the bottom using a pair of chopstick. "Lo hei" (撈起 or 捞起), literary means prosperity and an increased in abundance. Normally, I would prepare and season the raw fish (sashimi) myself, but this time I ordered the sashimi from our regular Japanese restaurant instead.
Note: If you decide to prepare the sashimi at home, be sure to buy it from a reputable market as it has to be very fresh and of good quality. You cannot go wrong if you purchase it from either Berkeley Bowl in the East Bay, or from a Japanese grocery market. I packed the fish in ice pack to keep it fresh. Wash the fish well and pat dry. Season and rub fish with salt and some brandy. Wrapped in plastic and keep refrigerated for later. Before serving, rinse well with boiled drinking water.
Ingredients: (4-6)
20 or more pieces of fresh salmon or tuna (sliced thinly, and chill it refrigerator)
Dressing:
2 Tbsp. plum sauce
2 Tbsp. hoisin sauce
3 tsp. honey
2 tsp. sesame seed paste
¼ cup lemon juice
sesame seed oil
Garnishing:
1 radish, peeled and shredded
1 large carrot, peeled and shredded
1 cucumber, peeled and sliced thinly
1 small papaya, peeled and shredded
½ pomelo, cut and remove the rind around the segments
½ cup roasted peanuts, chopped finely
2 tsp. roasted sesame seeds
cilantro, chopped
3 slices ginger, minced
1 clove garlic, minced
1 red chilli, sliced thinly
½ cup thin rice sticks noodles or vermicelli, break in half
cooking oil

Method:
1. Season the papaya and radish with a little salt and put in separate bowl, set aside for about 5 minutes. Squeezed out most of the juices and put aside. Colored half of the radish and papaya in red.
2. Heat enough oil on high in a small saucepan, when it's hot turn to medium heat, then add in a small amount of rice sticks to oil to puff up the noodles. Use a sieve or slotted spoon to remove it quickly when the rice sticks has puff up and white in color. Drained well on paper towels. Remove and discard used oil.
3. Heat the same saucepan with 2 tsp. oil and brown slightly the ginger and garlic. Remove and set aside. In a bowl mix the hoisin sauce, plum sauce, honey, sesame seed paste to a smooth paste.
4. In a another clean saucepan simmer ingredients for the dressing on medium heat, stirring to remove lumps. Add 2 drops of seseame seed oil, lemon juice and season to taste. Add a little more honey or lemon juice if needed. The taste should be sweet and tangy.
5. To assemble: In a large platter, arrange the ingredients, garnishing, and put the raw fish in the center of the platter.

6. Mix in the dressing, ginger and garlic oil, peanuts, and sesame seeds. Using a chopstick mix and blend in the ingredients. Serve immediately.

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President's Day Salad

I brought in a basketful of leafy lettuce from the garden this morning. These were last year's crop and they must have reseed again--perfect for a colorful salad.
Ingredients:
½ cup baked Kabocha, cut into bite-sized

1 small fillet of salmon

1 medium-sized tomato, sliced

1 small bunch of leaf lettuce

½ tsp. light soya sauce

sesame seeds for garnishing

Dressing:

¼ cup olive oil

1 tsp. brown rice vinegar

1½Tbsp. balsamic vinegar

½ tsp. dill

salt and pepper to taste

pinch of sugar

Method:

1. Cut fish into 1-inch strips, season with pepper and soya sauce. Heat pan with oil and cook fish on both sides till brown.

2. Mix the ingredients for the dressing and refrigerate to keep cool.

3. Washed and tossed dry salad greens and arrange on a plate. Add the cooked fish, tomatoes and Kabocha on top. Garnish with sesame seeds and serve with dressing.

Fish and Pineapple Curry

This recipe came to mind when a friend brought me a pineapple this morning. Hmm...I have some salmon in the freezer and fresh Enoki mushrooms. Hmm...Fish and pineapple in a sweet and spicy sauce do sounds delicious. I served this with a simple tossed Chinese mustard greens with Enoki mushrooms.

Ingredients:
2 fillet of fish, cut into bite-sized
1 cup pineapple, cut into cubes
1-2 Tbsp. curry powder (use 1 Tbsp. for mild)
1 tsp. cumin powder
1 tsp. galangal powder
1 tsp. ginger, minced
1 tsp. garlic, minced
3 tsp. tamarind paste
2 tsp. Agave Nectar (or sugar)
1 Tbsp. oil
¾ cups milk (coconut if prefer)
Method:
1. Mix the spices, garlic, ginger to a smooth paste with a little water. Heat oil in pan and fry mixture till fragrant on medium heat.
2. Add tamarind paste and milk to the mixture. Cook for about 5 minutes, stirring to prevent sticking to pan. Stir in pineapples and mix it with the curry mixture. Add fish and simmer till fish is cook through. Serve hot with rice.
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Steamed Pomfret

 
Steamed fish is a must have dish for Chinese New Year celebration. The Chinese name for fish is "Yu", sounds like the word for abundance and riches. It is believe that eating fish on this auspicious day will bring good luck to the family. I love pomfret for its delicate and smooth texture.

Ingredients:

1 medium sized white pomfret
2 Tbsp. thin soy sauce
1 tsp. sesame oil
1 Tbsp. oil
1 tsp. white pepper
salt to taste
3 slices of ginger, sliced thinly
spring onions and cilantro for decoration
Method:
1. Clean the fish without removing the fins and tail.
2. Stuff some ginger and spring onions into the fish stomach. Place on a dish.
3. Pour water into a steamer and bring water to a fast boil. Put the fish in to steam until the fish is cooked--when its eyes popped out--it is ready!
4. In a small saucepan, heat some oil over medium heat, stir in the soy sauce. Pour this over the fish. Garnish with spring onions and cilantro. Serve hot with rice.
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Spicy Chili Crab

It's Super Bowl Sunday and crabs are on sale! I couldnt't resist the tempation to make this dish.

Ingredients:

1 crab (approx. 2 lbs)

1 tsp. minced ginger

1 tsp. minced garlic
2 Tbsp. Thai chilli sweet sauce

2 Tbsp. tomato ketchup
1 tsp. bean paste (or black bean sauce)
1 egg, beaten
1 tsp. corn starch
2 Tbsp. water
salt to taste
Method:
1. Wash, and cut crab into quarters pieces. Crack the legs and claws.
2. In a bowl, mix chilli sauce, bean paste, egg, cornstarch and water to a smooth mixture. Set aside.
3. Heat oil and pan, fry ginger and garlic till fragrant. Add crab and stir fry for about 5-10 minutes till shell turns red. Add the chilli sauce to the crab and mix well. If sauce is a litte too thick add some warm water. Season to taste.
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