Fried Fish with Garlic Sauce

This is just like I posted yesterday from Cookboo Fish 100. The original title is Fried Flounder with Garlic Sauce. I used tilapia and lessen the red chili. I cut the fish to fit in my pan.

1 fish

3 tablespoon flour

2 tablespoon chopped garlic

1 red chili

1 tablespoon wine

2 tablespoon soysauce

2/3 cup water

1 teaspoon sugar

1 teaspoon sesame oil

salt and pepper

Spinkle the fish with salt and pepper, and marinate for 10 minutes. Fry the fish until done. In another pan, heat oil and saute garlic, green onion, and red chili. Pour seasonings in, let it boil. Return the fish into sauce. When the fish absorb all the sauce, remove and serve.

Fish with Curry Sauce and Peas

Another trial recipe! Whatever is available in the freezer, I found fish and frozen peas. In the ref, I found left-over noodles. Here we go:

1 fish fillet , cubed (about 100g) ; 1 cup frozen peas; 2 green onion leeks, sliced; 1 tablespoon extra-virgin olive oil; 2 tablespoon milk; salt and pepper to taste; fishsauce (optional) a little cornstarch; 1/2 cup water (or stock); 1/2 teaspoon sugar; 1 teaspoon curry powder; chili sauce (optional)

Marinate the fish with salt, pepper, and cornstarch for at least 10 minutes, set aside. In a pan, heat oil and half-cooked (about 50%), set aside. In the same pan,  saute peas, red chili, and green onions for few minutes. Add water (stock), sugar, curry powder, and fish. Let it boil. Serve.

Serve with steamed rice or any cooked noodles.

Tuesdays at the Table

Fish with Garlic and Tomatoes

Originally, the name of the recipe is Cod Fish with Garlic and Tomatoes (Merluzzo Fresco Con Aglio E Pomodoro) from my favorite Italian Cookbook by Guiliano Gasali's Kitchen. I used salmon and fresh basil instead of Cod and fresh thyme. Tomatoes should be peeled and seeded, but I added everything.

1 piece fish (cod or salmon)

6 garlic gloves, sliced

1 large tomatoes (2 medium), peeled, seeded, and diced

bunch of fresh thyme (I used basil)

extra-virgin olive oil

salt and freshly ground pepper

Place the tomatoes in a bowl. Add the thyme or basil, olive oil, salt, and pepper. Stir gently and allow to marinate for a while. Cut the fish in 4 pieces and sprinkle with salt and pepper. In a pan, heat olive oil and saute garlic for few minutes until fragrant or slightly brown. Add the fish and saute for few minutes. Turn the fish carefully. Cover with a lid and cook for 10 minutes. Add the marinated tomatoes and cook for another 2 minutes. Remove from the heat.

Serve the fish with the tomatoes around and garlic sliced over the fish.

Food Trip Friday

Food Friday

Pan-grilled Salmon

Enough with the baking or grilling in an oven for now, until the temperature slow down. Using oven this time, added more heat in the house. The easiest for me to do this time is to pan-grill, it's easy and fast, like this salmon and asparagus. The ingredients are the same as I used in Grilled Fish (Tilapia) with Rosemary.

1 slice salmon

1 tablespoon extra-virgin olive oil

1 tablespoon fresh lime juice

salt and pepper to taste

2 cloves garlic, minced

1 teaspoon dried rosemary

In a bowl, combine the olive oil, lime juice, salt, pepper, garlic, and rosemary. Brush the mixture onto the fish. Marinate it for about 10 minutes. Discard the liquid, and pan-grilled until cook.

You can also garnish the fish with rosemary sprigs (if using)

Poached Salmon with Cucumber-Dill Sauce

When it comes to fish, I preferred baked, grilled, or fried but not poach, I can't stand the smell even though I add lemon or  lime unless ginger will be added. But for this SBD Recipe, I tried this recipe for curiosity. Not bad, the taste is good! I think because of the Cucumber-Dill Sauce.

Salmon

1/2 cup white wine (dry)

1 cup water

3 peppercorns

2 sprigs fresh dill weed (I used 1 teaspoon dried)

1 bay leaf

1 rib celery, chopped

1 small lime, sliced

2 Salmon fillets

Combine wine, water, peppercorns, dill weed, bay leaf, celery, and lie in a pan. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Add the salmon to the mixture in the pan and cook for 10 minutes or until the fish flakes easily. Transfer the salmon to a platter. Cover, and chill thoroughly. Discard the liquid mixture.

Cucumber-Dill Sauce

1/4 cup peeled, seeded, finely chopped cucumber

1/4 cup fat-free sour cream

1/4 cup fat-free plain yogurt

1 teaspoon chopped fresh dill weed (1/2 teaspoon dried)

1 teaspoon Dijon mustard

In a medium bowl, mix together the cucumber, sour cream, yogurt, dill weed, and mustard.

To serve, place the fillet on a plate. Spoon the sauce over the fillet. Garnish with fresh dill weed (optional).

Fish in Scallion and Ginger Sauce

In SBD Recipes, fish like orange roughy, cod, sole, or flounder can be use for this recipe but I used tilapia fillet. I cooked it a little bit longer, I thought it will be dry, it's not just because I used fresh fish. I omitted dry sherry and replaced lime juice.

1/3 cup dry sherry or vermouth

3 tablespoon low-sodium soy sauce

2 teaspoon sesame oil

1/4 cup finely chopped green onion

1 teaspoon freshly grated ginger

1 teaspoon finely chopped garlic

2 fish fillet

Preheat the oven to 180°C (400°F). Mix the sherry or vermouth (if using) or lime, soysauce, sesame oil, onion, ginger, and garlic in a small bowl. Place the fresh fillets in an ovenproof dish. Drizzle the marinate over the fish and bake for 12 minutes or until the fish flakes easily.

Salmon Kabobs

I usually buy fish and meat products either in Costco or Wellcome(that's really how it spelled) , because they are individually wrapped and only good for one or two servings. But today, I bought this in a traditional market (wet market), the cut is big and too fat. I decided to make it into kabobs that I adapted from South Beach Diet Recipes. I have left over peppers from other dish I made. Except, I don't have any onions and tomatoes available (I used them all in my Tomato and Onion Soup).

2 tablespoon extra-virgin oil

2 tablespoon fresh lime juice

1 tablespoon Dijon mustard

1 salmon (or any fish), cut into big cube (bite size)

1/2 red, green, and yellow bell pepper, cut into big cube

tomatoes and onion (optional)

Pre-heat the broiler, I used oven-toaster. In  a bowl, combine the oil, juice, and mustard. Stir to blend. Place the fish to the marinade. Cover and marinate in the refrigerator for at least 10 minutes, tuning the  fish to coat evenly and chill for another 5 minutes. Thread the fish onto skewers (I used sticks), alternating fish cubes with colored peppers. Brush the kabobs lightly with the marinade.

Place the skewer on a broiler pan and broil for 5 minutes. Turn the kabobs and brush again with the rest of the marinade. Broil for another 5 minutes longer or until the fish is no longer translucent and the vegetables are tender-crisp. Serve immediately.

Grilled Fish with Rosemary

My oven toaster is quiet busy now a days, most of the dishes adapted from South Beach Diet Recipes are either grilling or broiling. For me, whatever the difference, I always pre-heat the oven toaster before I place the meat or fish, in a certain time as per directed or sometimes more minutes. :)
This recipe is about Grilled Salmon with Rosemary, but I used tilapia fillet and dried rosemary.  It's very  simple as 1,2,3.

2 fillet fish
2 teaspoons extra-virgin olive oil
2 teaspoons fresh lime or lemon juice
1 teaspoon dried rosemary
2 cloves garlic, minced
salt and pepper to taste
fresh rosemary sprigs (optional)
capers (optional)

In a bowl, combine the olive oil, lime juice, salt, pepper, garlic, and rosemary. Brush the mixture onto the fish. Place it in an oven toaster and broiled it for 10 minutes or less.

(Steamed) Tilapia Marinated in Lime

It is also known as ceviche, the fish is cooked by the citrus acidity and it's adapted from South Beach Diet Recipes called Cherry Snapper Ceviche. We called this in the Philippines "kilawin", kind of dish marinated in vinegar without cooking. It should be soaked in lime juice for 3 hours before mixing the other ingredients. I'm not sure if I could eat it that way, besides I'm already hungry. Instead I marinated it for 30 minutes, then I mixed all the other ingredients and I steamed it for 10 minutes.
2 fish (tilapia) fillet, medium dice
2 fresh lime juice
1 small tomato, cubed
1 samll onion, cubed
2 cloves garlic, minced
1/2 teaspoon chili paste
cilantro, finely chopped (optional)
salt
pepper

Soak the diced fish in 3/4 of the lime juice for at least 30 minutes. (If not steaming, 3 hours). Drain off the liquid and discard. Mix the fish with chili paste, garlic, onion, tomato, and the remaining juice. Season with salt and pepper.

Baked Salmon with Green Onion

Adapted from the book Fish 100 by Angela Cheng, I've noticed in her cookbook almost all the recipes have the same seasonings. It goes with soy sauce, wine, salt and pepper. In other words, she came up with 100 fish recipes, mostly the recipes are just repetition or just with a twist or differ in preparation. Anyways, here's the recipe for Baked Salmon with Green Onion.

1 slice salmon
1/2 cup green onion, chopped
*salt and pepper, 1 tablespoon oil
**1/2 tablespoon soy sauce, 2 tablespoon water, 1/2 tablespoon oil

Cut salmon into bite size. Mix with seasonings *salt and pepper, 1 tablespoon oil.
In another bowl, mix green onion with **1/2 tablespoon soy sauce, 2 tablespoon water, 1/2 tablespoon oil.
In a baking ware (or doubled foil), place half of the green onion on the bottom, place salmon on top, sprinkle the rest of the green onion on top of salmon. Cover with foil. Bake for about 20 minutes, remove.

If you prefer to make it more brown, remove the top foil after baking it for 10 minutes, then bake for another 8-10 minutes.

The taste is good! I even squeezed lemon, and ate it with green salad.

Fish with Hot Bean Sauce

When cooking carp, all I know is to fry or deep-fry and eat it that way! For a change, I added sauce like the one I tried in some Chinese Restaurant.

1 carp/tilapia
1 scallion, slightly chopped
1 ginger, chopped
3 cloves garlic, chopped
2 red chili pepper, chopped
1 tablespoon cornstarch
1 tablespoon soy sauce or salt
1 tablespoon hot bean sauce
1 tablespoon sugar (I used brown)
1 tablespoon vinegar
1 tablespoon cooking wine
water


Rinse carp, score diagonally on both sides. Marinate with salt for 10 minutes.
Fry the carp with 6 tablespoon oil until both sides become golden brown. Set aside.
Stir-fry garlic, ginger, scallion, and chili. Add seasoning and little water, then pour
cornstarch solution to thicken. Add pepper powder and spice oil (optional)
Serve in a platter, sprinkle with scallion on top.

Small Fish Potage

I think I added too much spinach, that's why the small fish cannot be seen. The dish should be called Spinach Potage :)! The small fish that I bought was pre-cooked and it's already salty.
100g small fish
1 bundle spinach
1small carrots
1 stalk scallion
3 slices ginger
1/4 tablespoon wine
salt and pepper to taste
drops of sesame oil
cornstarch and water to thicken the sauce
1 cup broth (if any) or just water

Blanch and drain small fish.
In a span, saute carrots, scallion, and ginger until fragrance.
Add 1 cup broth (water) and small fish, bring to boil.
Thicken with cornstarch, add more water if needed.
Add spinach, and sprinkle with sesame oil before serving.

Steamed Salmon in Cabbage

My last dish for the month of April! Wow, I've been cooking the whole month and I think I'm gaining weight too! After buying those bilingual cookbook, I'm in my cute little kitchen almost everyday. I think I found a comfort zone that would keep me busy instead of playing those games in FB. Not only I'm learning how to cook but also learning how to shoot my food. I can't wait to buy a new camera. Ever since I started snapping food photos, I'm only using Sony T7 (5 year now, if I will not use flash the color is all blue) and iphone for the food presentation. Although I can't still decide which one I'll buy... I'm planning to have DSLR, just waiting for the right time.

Anyways, my posting is scheduled in advance for a week because I cooked like 2-4 dishes a day, but took me sometime to post. I had  unsuccessful dish "home-made crispy tofu".  I followed the same procedure even the exact ingredients, unfortunately the tofu didn't get hard  after I steamed. I tried again by adding 2 more eggs, still not working... I'll figure it out what's wrong next time!

Steamed Salmon in Cabbage Roll is really tasty and healthy too! I found this recipe in Taiwan's Fish Recipe written in Chinese. I just looked at the pictures and followed, whew! I made it! Here are the ingredients needed:

1 salmon, sliced
1 bunch of string mushroom

1 small onion, sliced
3 cloves garlic, sliced
1 head cabbage
butter or olive oil
salt and pepper to taste


Blanch cabbage in boiling water for a minute, remove and tear off the cabbage leaves,
then immerse in cold water. Trim the thick stem portion to make it thinner.
Heat butter in saucepan, saute garlic, onion, and string mushroom.
Add salt and pepper to taste. Set aside.

Roll up string mushroom and salmon in cabbage leaves, place on a dish.

Boil water, place the steamer and steam the fish for 6-8 minutes.

Remove and transfer to a serving dish.

Spicy Tofu and Dried Fish

Originally this recipe is Spicy Tofu with Anchovy, in replacement of anchovy I used unsalted dried fish that I bought in Kin men Island. Taiwanese eat this dish as an appetizer or side dish. I also ran out of red chili pepper, instead I put some chili powder as substitute.

Ingredients:
5 slices dried tofu
3 green chillies
4 red chillies (I used powder)
1 cup unsalted dried fish
2 stalks spring onion
1 tablespoon ginger shreds
Seasoning:
2 tablespoon soy sauce
pinch of salt (optional)
3 tablespoon water

Cut dried tofu and spring onions.
Remove seeds from chillies and cut into slant slices.

Heat oil,  fry dried fish until crispy, remove and discard oil

Heat 2 tablespoon of oil, stir fry tofu, spring onion and
ginger. Add chillies and seasonings, briefly stir-fry over
high heat.

 

Toss dried fish and serve.  

Marinated Milkfish 2

In the Philippines, marinated milk fish is called "daing na bangus". Different places have their own ways how to marinate it. It's one of my favorite because of its sweet and sour taste. I love it when it's boneless, no need to worry when eating.

I just don't like flying them, oil spread all over the kitchen. This time I made a twist from my previous simple marinated milk fish and I made progress when frying it. I prepared the following:

2 milk fish (half)
3 tablespoon vinegar
3 tablespoon soy sauce
1 tablespoon brown sugar
5 cloves minced garlic
white pepper

Combine all the seasoning to make marinade. Marinate the milk fish for 3 hours or overnight.

Drain milk fish and roll it in a flour. In a pan, heat 2 tablespoon of oil and fry fish until cook.

Serve with rice and fresh tomato, or other side dish.

Salmon and Cabbage Friedrice

Today, I cooked brown rice and can't decide what to do with the salmon, the only vegetable I have in the refrigerator is cabbage. "If I'll fry or steam the fish, I still have to saute the cabbage." I thought it would be nice if I'll just make fried rice and here it is!

1 slice of salmon
2 cups left over rice ( or fresh rice)
1/4 head cabbage (shredded)
1 stalk green onion (chopped)
3 cloves garlic (minced)
2 tablespoon olive oil
light soy sauce or salt
pepper to taste
chili powder (optional)

I usually use light soy sauce because of its low sodium content.

Rub salmon with lemon salt powder just to get rid of smell.

Let it boil enough to turn pink, remove the skin and chop.

In a pan, heat 2 tablespoon of oil, fry garlic until fragrant.

Add salmon, salt, pepper, and stir fry for a minute.

Put the cabbage and stir fry until the cabbage slightly wilts.

Add rice, soy sauce and chili powder; stir to incorporate for about 2 minutes.

Lastly, add scallion and fresh basil (other fresh herbs if desired).

Egg can be added if desired.

Another option is to make fried rice omelet. In a bowl, add seasoning.

Heat 1 tablespoon of oil, pour in and spread out the egg. When it's

almost cooked, place the rice on top and fold the omelet over.

Salmon and Cabbage Fried Rice Omelet