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Vietnamese Style – Fish Roasted in Salt

admin | May 9th, 2013
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Very easy recipe to cook for the kitchen amateur – and flavourful! This dish is great for dinner parties where you are hosting; your guests will think you are Gordon Ramsey’s apprentice. Because of the simplicity of the ingredients, if you follow these instructions, you really can’t go wrong.
You can serve this with Asian vegetable side dishes, ginger and some fish sauce.

Serving: Serves four
Diets: Protein-Packed meal

Fish Ingredients:
- Three pounds of coarse sea salt
- A huge two pound whole sea bass from your supermarkets fishmonger or multiple smaller ones
- Handful of cilantro
- Sprigs of parsley
- Four leaves of parsley
- Four leaves of basil
- One fresh red chilli pepper, cut into thin pieces
- One lime half of which should be sliced
- Two scallions the white and green parts only and thinly sliced
- One teaspoon of soy sauce

Serving Ingredients:
- One tablespoon of soy sauce
- Two tablespoons of freshly squeezed lime juice
- One teaspoon of finely sliced red chili
- One tablespoon of cilantro leaves

How to Cook Vietnamese Style Roasted Fish in Salt
1. Heat the oven to 400 degrees Fahrenheit. Get a large bowl and mix the salt with water to create a really sandy consistency. Place a quarter of the salt onto a roasting pan in a shape that is larger than the area the fish will take up.
2. Pack the scallions, sliced up limes, chili, basil, parsley and cilantro inside the sea bass and lay the fish onto the bed of salt you created earlier. Flavour the fish with the remaining half of the lime and also add soy sauce to the fish. Encase the fish with the remaining salt completely.
3. Set a timer for thirty-five minutes and bake the fish until the salt is totally dry. You can insert a thermometer to test the temperature of the fish. When you think it’s ready, let it rest ten more minutes. At this point you’ll need to separate the fish from the tough salt that has formed around it – use a knife to cut away the tough salt. You can remove the top layer of the fish skin and place the fish on a platter to serve.
4. Mix the soy sauce you made earlier with the tamari, cilantro, lime juice and chili. Pour the soy sauce over the fish and serve immediately.

Guest Author: Sevy writes for Vietnamtravelnotes.com an Asian Travel Blog.

Category: Seafood Dishes

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Prawn and Squid Dim Sum – A Great Finger Food Recipe

admin | April 24th, 2013
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Prawn and Squid Dim Sum

Prawn and Squid Dim Sum


If you are throwing a party and want to give your guests a great, tasty finger food, you don’t need to look any further than the versatile Dim Sum parcel. Dim Sum is a type of traditional Cantonese food that is prepared in small bite-size food portions. Originating in southern China, Dim Sum had its roots in tea tasting, when the owners of the tea houses would serve their customers with small snacks. From these humble origins the serving of Dim Sum is now a regular feature in many restaurants, many of them serving it all day. Dim Sum is also served as a takeaway item.

Because it is so quick and easy to make, coupled with the rise in the popularity of Oriental foods in the West, Dim Sum has grown in popularity as a party food over recent years and is now frequently provide as a finger food as part of a buffet menu.

This recipe for Dim Sum parcels features a seafood filling combination of king prawns and squid with a garlic, chilli and ginger soy sauce dip and is quick and easy to prepare.

Ingredients

The suggested ingredients for the king prawn and squid Dim Sum are set out below, with the main ingredients being the king prawn and quid. The remaining contents of the filling can be varied according to your taste and those of your guests.

300 grams of shelled and chopped king prawns
100 grams of chopped squid
One finely chopped carrot
40 grams of finely chopped mushrooms
Paste mixed from 50 grams of corn flour and 50 millilitres of water
3 tablespoons of sesame oil
Half a tablespoon of caster sugar
A pinch of salt and ground black pepper according to taste
1 pack of ready made Dim Sum wrappers

The Sauce

100 millilitres of soy sauce
1 tablespoon of chilli oil
1 crushed garlic clove
1 tablespoon of crushed ginger

Preparation

Create paste by mixing the squid, prawns, carrot, mushrooms, corn flour, sesame oil, sugar and salt and pepper.
Place 20 grams of the mix into wrappers until it is all used. Crimp the top of the wrappers to seal them.
Steam the dim sum for around five minutes on a lightly oiled plate until the prawns are cooked.
Mix the contents of the sauce and place in dishes.
Serve the dim sum on a large plate, garnished with a light watercress salad.

Guest Author: This article ad recipe was provided by Billy Phillips, regular contributor to food relate blogs and websites on behalf of All Seasons Catering, one of Perth’s leading corporate catering companies.

Category: Seafood Dishes

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How to Cook Chinese Style Steamed Fish

admin | April 5th, 2013
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steamed fish prep
Seafood seems to be a hit or miss dish for people. For me, it’s definitely a hit. Seafood is a great alternative to red meats, poultry, and pork. One of my favorite things is that seafood is generally high in protein and low in calories. Take for example, in this recipe, a 4oz halibut fillet is only 125 calories. From that serving comes 23g of protein! This helped a lot when I was trying to lower my daily calorie intake while maintaining a high protein intake. Besides that, seafood just tastes amazing in general!

Some people may be fearful of handling seafood, but fear not! Handling seafood is just as simple as handling any other kind of meat. If you stop by your local fish market or fish department, the fish mongers will handle all the dirty work for you. Fish is usually sold in fillets anyways, but the fish mongers will debone and skin a fillet if requested. Just remember to keep the fish cold when you get take it home!

This recipe is a simplified version of traditional steamed fish from China. The original calls for a whole fish, skin on with all the bones in. This version is much easier and quicker, and still taste just as good! I used halibut, since it’s a great local option for me in Santa Barbara, Ca, however any type of white fish could be used as a substitute.

Chinese Style Steamed Fish
Serving Size: 1

steamed fish

Ingredients for Chinese Style Steamed Fish

- 2 Stalks of Green Onions
- 2 inch Piece of Ginger Root
- ¼ Teaspoon Thai Chilies
- 2 Tablespoon Low Sodium Soy Sauce
- 1/8 Teaspoon Sesame Oil
- 1 Tablespoon Canola Oil
- 4 Ounce Halibut Fillet

How to Cook Chinese Style Steamed Fish

1. Take the green onions and ginger and julienne them into 2-3 inch strips.

2. Place a few pieces of green onion on a heat safe plate and put the fish fillet on top of the onions. The onions on the bottom of the plate act as a spacer so that the fillet gets steamed more evenly.

3. Then take the ginger and lay it out on top of the fish fillet.

4. Fill a pot with about an inch of water and turn the heat to high. Place a steamer rack into the pot and wait for the water to boil. When the water is boiling put the plate with the fish on it inside the pot.

5. Steam for about 5 minutes or until the fish looks opaque and flakey.

6. As the fish is steaming, grab a small pot/pan and bring a tablespoon of canola oil to a boil.

7. In a separate bowl mix 2 tbsps. of soy sauce and mix with equal parts water and 1/8 tsp of sesame oil (equivalent to a few drops).

8. When the fish is done steaming, carefully bring the plate out and pour out all the juices that have collected around the fish. Remove the ginger on top of the fish. If the plate is too hot to handle, just transfer the entire fillet to a a new plate. Be careful though, as the fish will break apart of not carefully handled.

9. Put the remaining green onions and chilies on top of the fillet. (If you prefer a meal with a little less heat, then leave the chilies out.)

10. As the oil is boiling on the side, carefully pour it over the chilies and green onion.

11. Take the soy sauce mixture and pour it into the pot or pan that was used for boiling the oil. This will heat up the soy sauce mixture without burning the soy sauce.

12. Pour the soy sauce mixture over the fish and you’re done!

Guest Author: Tom Lee is a business development associate for the Santa Barbara Fish Market where you can support local fishermen and buy fresh seafood online.

Category: Seafood Dishes

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How to Cook Ginataang Tilapia

admin | February 22nd, 2013
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Ingredients for Ginataang Tilapia

6 pcs tilapia, scaled and cleaned
4 heads of garlic, chopped
1 medium onion, cut into eight
1 red pepper, sliced
1 green pepper, sliced
1 small ginger, sliced
2 cups coconut milk
1 cup vinegar
salt

How to Cook Ginataang Tilapia

1. Place the tilapia fish in a pan.
2. Add vinegar and coconut milk.
3. Boil for 5 minutes.
4. Add the onion and green and red chilis.
5. Season with salt.
6. Serve.

Category: Seafood Dishes

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How to Cook Daing na Bangus (milk fish)

admin | February 18th, 2013
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daing na bangus

Daing na Bangus (milk fish)

1 bangus (milk fish)
1 whole garlic, crushed
1 cup vinegar
1/2 tablespoon pepper
salt

How to Cookg Daing na Bangus (milk fish)

1. In a plastic container, soak the milkfish in vinegar with garlic and pepper overnight.
2. Season with salt.
3. Fry.

Category: Seafood Dishes

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Kalderetang Labahit (Surgeon Fish)

admin | November 19th, 2012
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Ingredients for Kalderetang Labahita (Surgeon Fish)

1 1/2 kilos of labahita (surgeon fish), remove the bones and make square cuts
1/3 cup cornstarch
6 heads of garlic, crushed
1 large onion, thinly sliced
1/2 pound potatoes, make square cuts
1/2 cup water
1 can of spaghetti sauce, Italian style
1 medium-sized red and green peppers (bell pepper), sliced into strips
1/2 cup peas
iodized salt

How to Cook Kalderetang Labahita (Surgeon Fish)

1. Sprinkle the fish with iodized salt.
2. Fry until golden brown and set aside.
3. Saute garlic, onions, and potatoes.
4. Add spaghetti sauce and water.
5. Season with salt, soy sauce, and pepper to taste accordingly.
6. Boil for 15 minutes or until potatoes are tender.
7. Add red and green peppers, peas, and fish.
8. Add more chile or spices to make it more spicy if desired.

Category: Seafood Dishes

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Fried Fish with Sauce

admin | November 17th, 2012
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How-to-Cook-Fried-Fish-with-Sauce

Ingredients for Fried Fish with Sauce

2 pounds of fish
1 cup of shredded bread
1 cup evaporated milk
1/2 cup cooking oil
1 tablespoon salt
1 small cucumber
whipped cream
lime juice

How to Cook Fried Fish with Sauce

1. Cut the fish into desired sizes.
2. Mix the milk and salt.
3. Immerse the fish here.
4. Roll in bread.
5. Fry in cooking oil on top of a low heat. Wait till the fish turns red.
6. Prepare the sauce.
7. Mix the chopped cucumber in whipped cream seasoned with salt and lime juice.
8. Serve.

Category: Seafood Dishes

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Prawns The Goan Style

admin | October 17th, 2012
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How-to-Cook-Prawns-The-Goan-Style

Ingredients for Prawns The Goan Style

Prawns- deveined – 1/2 kg
2 large Onions – Chopped finely
3 Tomatoes – Chopped finely
Cinnamon stick – 1 stick
Black pepper – 2 seeds
Ginger Garlic paste – 1tbspn
Turmeric powder – ½ tbsp.
Red Chili Powder – 1 tbsp.
Coriander leaves – for topping
Oil – 2 tbsp.
Salt as per taste

How to Cook Prawns The Goan Style

1. Heat oil in a pan. Add ginger garlic paste, cinnamon stick and black pepper. Mix it well.
2. Add Onions and fry them in oil till it becomes light golden in color
3. Add tomatoes and mix it will.
4. Add turmeric powder, red chili powder and mix it well.
5. Cover the lid for at least 5 minutes in medium flame.
6. Open up the lid mix the ingredients well and then add prawns. Mix it with it and cover the lid for 10 minutes. Make sure you keep on mixing the solution after every 2 minutes so that the ingredients get mixed up well.
7. Mix little water if you need and boil it in medium flame.
8. Top it up with coriander leaves or grated coconut as you like it.
9. Serve it with hot Roti

Author Bio: Matthew Anton is a professional online marketer offering search engine optimization services through BackLinksVault.

Category: Seafood Dishes

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Fish and Cream

admin | October 5th, 2012
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How-to-Cook-Fish-and-Cream

Ingredients for Fish and Cream

2 cups of fish meat
¼ cup of butter
¾ cup of all-purpose cream
¼ cup of fish broth
2 tbsp of chopped onions
2 tbsp of chopped celery
½ tsp of salt
¼ tsp of ground pepper

How to Cook Fish and Cream

1. Drain the fish meat very well. Remove the hard parts of the fish meat.
2. Melt the butter in a pan.
3. Add the cream, fish broth, onions, celery, salt and pepper.
4. Continue stirring for 5 minutes in low fire.
5. Add in the fish meat.
6. Stir gently to make sure the fish meat stays intact.
7. Serve with toasted bread or baked potato.

Category: Seafood Dishes

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