seafood

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 Miso salmon is a flavorful and delicious dish where salmon is marinated in a mixture of miso paste, soy sauce, and other seasonings before being baked, grilled, or pan-seared. The miso marinade adds depth of flavor and a savory umami taste to the salmon. 

Ingredients:

1 pound salmon, scaled

2 T miso

1 T sugar

1 T sake

1 T mirin

Directions:

Lay plastic wrap on plate. Mix paste and spread 1/2 on skin. Turn over  and put other 1/2 on flesh side. Cover and refrigerate for 2 days. Scrape marinade off. Let it sit till room temperature.  Oil grill just before cooking. Grill till just done. (10-15 minutes) Place skin side down and cook on low for 3 minutes. Turn carefully and cook flesh side for 2-3 minutes till caramelized. Flip skin side down  and cover with foil for 5 minutes. (It's better to undercook) Garnish with thin slices of green onions and sesame seeds. 

 These shrimp rolls are wrapped in rice paper and then steamed.  This is a fast way rather than making the rice rolls from scratch.  You can eat this in minutes.

Ingredients:

Round rice wrappers

1/2-1 lb peeled and deveined shrimp, cut in bite sized pieces

Green onions, sliced

Oil for brushing

Sauce:

1 t soy sauce

2 t oyster sauce

1/2 t sesame oil

1/4 t toasted sesame seeds

2 t sugar

1 t garlic, minced

2 T water

Directions:

Dip each rice paper sheet in shallow water for a few seconds till soft and pliable and shake off excess water.  Lay on plate or board.  Lay shrimp across center and sprinkle green onions over.  Roll up like sushi.  Brush plate that will fit in steamer.  Place rolls on plate but do not touch each other as they will stick together.  Brush each lightly with oil.  Steam for 2 minutes.  

Mix sauce ingredients and drizzle all over.  Use small spatula to loosen each roll.

 Jellyfish appetizers, also known as "jellyfish salad" or "jellyfish salad appetizers," are popular in some Asian cuisines, particularly in Chinese and Japanese cuisine. The dish typically features thinly sliced or shredded jellyfish that is marinated and served as a cold appetizer. 

Ingredients:

2 t soy sauce

1T sesame oil

1 T cider or other vinegar

1 T sugar

1 t sesame seeds

2 T chopped green onion

1 t garlic

1 t ginger

Directions:

Wash  many times to get out salt. Soak 1/2 pound of jellyfish for several hours, changing water every so often until not salty. Boil water and pour over jellyfish. Let sit for 1/2 hour. Drain well, slice, and put in bowl. Mix in sauce.

Miso butterfish is black cod that is marinated and broiled or grilled.  The fish is tender and flaky and will be a family favorite.

Ingredients:

1 lb butterfish, cut into chunks or larger pieces

1/4 c mirin

1/4 c sake

3 T miso

1/4 c sugar

Directions:  

Heat mirin and sake in a small pot.  Bring to a boil.  Let it reduce  for a few minutes.  Add miso and sugar and stir till it thickens like a sauce.   Cool and pour over fish and mix well.  Marinate overnight or up to 4 days.  Put fish on a foil lined pan and broil about 5 minutes or more when  sauce is caramelized.  Bigger pieces take longer.

 The most delicious shrimp dish that is restaurant quality.  It is teeming with large crunchy shrimp and fresh garden picked asparagus and peas.  Young trumpet mushrooms are also added.  There's just enough sauce to coat everything but it is not runny.  You can put as much shrimp as you like and it is surely a winner when served to anyone.

Ingredients:

1 lb shrimp, peeled, deveined and cut up if desired

1/2 t salt

2 T oil, divided

1 t sesame oil

1 c Chinese peas, strings removed

1 c mushrooms (trumpet, shiitake, button, baby bellas, etc.)

1 c asparagus, cut into 2-3" pieces

1 T ginger

1  T garlic

1/4 c oyster sauce

3 T hoisin sauce

2 T ketchup

Water as needed

Directions:

Mix salt into shrimp and set aside.  Heat wok, add 1 T oil and saute shrimp till pink.  Mix in sesame oil and set aside.  Heat wok again and add 1 T oil.  Saute ginger and garlic, adding a little water to prevent burning.  Saute peas about 2 minutes, then add mushrooms and asparagus until veggies are half cooked and still crisp.  Add oyster sauce, hoisin sauce, ketchup and stir to coat all veggies.  Add shrimp and toss well.  Ready to serve.

 Fried Fish with Sweet and Sour Sauce is a delightful dish that perfectly balances crispy, golden-brown fish with a vibrant, tangy, and slightly sweet sauce. The fish, fried to perfection, boasts a crunchy exterior while remaining tender and flaky inside.  

Ingredients:

1 lb or more whole fish

3 T water

2 stalks green onion, 2" of white parts only, cut into lengthwise strips

1/2" ginger, peeled and sliced thin

Cornstarch

Oil-about 1" or about halfway the thickness of the fish

Sauce:

1 T ginger, minced

1 T garlic,  minced

1/2 c tomato sauce

1/2 c water

Directions:

Make cuts to the bone diagonally to form squares on both sides of the fish.  In a small bowl, add 3 T water, onions and ginger.  Squeeze to release juices.  Rub all over fish and in the stomach.  Let rest 10 minutes.  Remove veggies and pour cornstarch all over.  Rub and let sit 3 minutes.  Pour oil into wok about 1".  Heat  until hot.  When bottom of chopstick inserted into oil, bubbles, oil is hot enough to fry.  Lift fish by holding onto tail and head and slowly lower into oil.  Fry each side about 2-3 minutes, tilting oil to coat tail and head.  Drain and put onto serving platter.  

Pour off most of oil, leaving about 1-2 T oil.  Saute ginger and garlic, then add tomato sauce,  water, sugar, pineapple, tomato, onion and vinegar.  Make a slurry with cornstarch and water, add and cook a few minutes to thicken.

Add more sugar if you want it sweeter.  Pour sauce over fish.  Garnish with  chopped green onions.

One pot meal that is quick and easy to make.  Delicious and flavored with a special sauce that is sweet and tangy.   Different textures wake up your taste buds.  

Ingredients:

1 lb shrimp, shelled and deveined

1 T oil

1 t garlic, minced

1 t ginger, minced

1/2 small onion, sliced

1 small bell pepper (red,yellow, orange or green), diced

1 medium zucchini, sliced

1 c pineapple chunks or slices, cut up

1/2 c green onion, cut in 3" pieces

Sauce:

3T fish sauce

1/3 c vinegar

1/2c vinegar

3 T ketchup

1/4 c pineapple juice

1 T cornstarch

3 T water

Directions:

Heat wok, add oil, saute garlic and ginger for 2 minutes.  Then saute onion, bell pepper and zucchini for 5 minutes.  Mix in pineapple.  Make sauce while vegetables are cooking.  Mix sauce ingredients except cornstarch and water in small bowl and stir well.  Add to vegetables and cook for 3- 5 minutes.   Mix cornstarch and water till dissolved and add to pan.  Stir till thickened.  Pour in shrimp, stir until pink and cooked (about 2-3 minutes).  Don't overcook.  Add green onions and serve with hot rice.

Save this for special occasions as it's pretty pricey but so scrumptious.  Usually people just fry them in butter but this is a notch better with yummy ingredients.

Ingredients For The Brine:

1/4 c fresh lemon juice

3 T rock salt

1 c water

Directions:

Mix all ingredients together, stirring to dissolve salt.  Add scallops and soak for 30 minutes.  Drain and blot well with paper towels.

Ingredients For Scallops:

3 T extra virgin olive oil

1 T butter

1 T garlic, minced

1/2 c white wine

1 c chicken broth

Zest of one lemon

2 T lemon juice

1 T dijon mustard

2 T capers

1/2 t white pepper

2 sprigs thyme

1 T green onions, chopped for garnish

Lemon wedges to squeeze on finished scallops

Directions For Scallops:

Heat cast iron pan on high till almost smoking.  Add scallops and let brown on the bottom.  Turn and add butter, swishing around.  Let brown, then set aside.  Lower heat to medium and saute garlic few seconds till just cooked.  Add wine and reduce to about half the amount of liquid.  Add stock, zest, juice, capers and thyme.  Reduce to half.  Add dijon mustard and stir well.  Add scallops and mix well.  Arrange on platter, garnish with green onions and lemon wedges.

 This is a beautiful presentation of fish, especially when you bring it to the table and drizzle hot oil over the cilantro and green onions.   Everyone 's attention will be focused on the crackling and sputtering  and get a whiff of the fish.

Ingredients:

1- 2 1/2 lbs  whole fish, scaled and gutted

1 T garlic, minced

1 T ginger, minced

1-2 T soy sauce

1/4 c green onion, chopped

1/4 c cilantro, chopped

1/4 c oil

1 t sesame oil

2 stalks green onion, sliced diagonally 2" long1/4 c cilantro, cut in 2" pieces

Directions:

Place fish in a shallow dish that will fit in steamer.  If too long, may have to cut in half and use 2 dishes.  Spread ginger and garlic all over fish and inside cavity.   Sprinkle over chopped green onions.   Steam 10 minutes or more depending on thickness of fish.  Check by inserting fork through and if it goes in easily and flakes, it is done.  Remove from steamer and heat 2 oils to smoking point.  Sprinkle green onions  and cilantro over.  Slowly pour oil over. Serve with hot rice. 

This is a delicious dish that is fast to make and has a hint of kaffir lime leaves and spiciness from curry paste.  The crunch comes from long beans.  Basil leaves add another layer of taste.

Ingredients: 

1 lb fishcake paste (from Chinatown)

1 egg

1 T Thai curry paste (red, yellow or green)

1 t sugar

1/2 c long beans, sliced in 1/4 inch pieces

1 c Thai basil leaves, cut or uncut 

1 t fish sauce

1-2 kaffir leaves, rib removed and sliced very thin 

Directions: 

Put fishcake and egg in mini processor and blend till smooth.  Transfer to a bowl and add rest of ingredients.  Mix well.  Heat Ballarini skillet and spoon about 3 T fishcake into pan, flattening into circles.  When bottom edges brown, turn and brown other side.  Eat with sweet chili sauce or any other type of sauce desired.

 Note:  

If special pan is not available, Use a regular skillet but put a little oil to keep from sticking.