Archive for the ‘seafood’ Category


look chin pa (fish balls)

March 22, 2014

This wonderful traditional Thai food blog says these fish balls can go in rice or noodle soups, or in suki-yaki.

They emphasize that we should only use a soft-fleshed (not necessarily white) fish, which is also much cheaper.

Gluten-free, very healthy, and extremely affordable!

250 gms (8.8 oz) Soft Fish Meat
2 Teaspoons Salt
1 Teaspoon Black Pepper
4 Garlic Cloves
2 Tablespoons Chopped Spring Onions
2 Tablespoons Cassava Starch (Tapioca Starch)
50 gms (1.8 oz) Crushed Ice

1. Clean & gut the fish and remove the backbone, on soft meat fish you should be able to open the fish and pull out the backbone with the small bones attached. You can then scrape the meat off the skin with a knife.
2. Put the fish meat into the blender with the garlic, salt, pepper, spring onions, and cassava starch.
3. Blend until smooth.
4. Put a pan of water onto boil, and a bowl of cold water next to it.
5. Crush the ice, if you don’t have an ice crusher, place the cubes in a plastic bag, wrap it in a towel and bash it with a rolling pin.
6. Add the crushed ice to the blender and blend it into the mixture.
7. Using two teaspoons, scoop out spoonfuls of the fish mixture and shape into balls, then drop them into the boiling water.
8. Cook for 1 minute, the ball will float to the surface.
9. Scoop out the balls and drop into the cold water to cool quickly.
10. If you want to freeze them, keep them separate on a tray until frozen, then transfer them to a freezer bag. That way they won’t stick together.


from appon’s thai food


seared salmon with balsamic glaze

April 16, 2013

1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tablespoons fresh lemon juice
4 teaspoons packed light brown sugar
4 (6-ounce) center-cut salmon fillets
2 teaspoons vegetable oil

Stir together vinegar, water, lemon juice, and brown sugar.

Pat salmon dry and season with salt and pepper.

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.

Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.

Spoon glaze over salmon.


from epicurious


fantastic glaze, great recipe, very simple. highly recommended.


trinidadian vegan (or fishy) pastelles

October 5, 2012

To prepare fig leaves (or corn husks), steam them in a large pot of boiling water for ten minutes until they become pliable and soft. They may also be softened by waving them over an open flame. You can also use sheets of tin foil.

Cornmeal dough and pastelle assembly


2 cups yellow cornmeal
3 cups hot water
1/2 cup butter (or lard)
1 1/4 tsp salt

1. In a food processor or by hand, combine cornmeal with butter and salt.
2. Add water and process to make a soft, pliable dough.
3. Divide the dough into 12 balls. Cover with a damp cloth to prevent drying.
4. Place one piece of dough on a greased fig leaf and press into an eight-inch square.
5. Spoon two tablespoons of filling onto the middle of the dough and fold and seal pastelles.
6. Wrap in fig leaf and tie into a neat package. (you can also use foil)
7. Steam pastelles for 45 minutes until cooked.


Sarina’s Vegan Sweet Potato Pastelles

2 1/2 cups finely grated sweet potato
2 medium-large onions, minced
1 cup chopped chives
2 pimento peppers, minced
2 cloves garlic, minced
1 tablespoon dried thyme
1 tsp freshly ground black pepper
1 tsp salt

1 tablespoon olive oil

3 tablespoons chopped olives
1/4 cup raisins

1/4 cup water
3 tablespoons margarine
1 tablespoon browning
1/4 cup brown sugar
1 tablespoon tomato paste

1. Combine first 8 ingredients (sweet potato through salt) in large mixing bowl.
2. Heat olive oil over medium heat
3. Add potato mixture, sauté for 5 minutes.
4. Turn off heat
5. Add water, margarine, browning, brown sugar and tomato paste.
6. Stir to combine.
7. Add raisins and olives.
8. Stir to combine.
9. Taste and adjust seasonings (especially salt and pepper) to suit.
10. Proceed to fill pastelles as above


fish, chicken, or beef pastelles

1 lb chopped beef, chicken, fish, or a combination
2 onions, finely chopped
2 tbs olive oil
1 cup chopped chives
1/4 cup chopped fresh thyme
2 pimento peppers, chopped
4 cloves garlic, chopped
1 tbs chopped celery
1/2 Congo pepper, seeded and chopped (optional)
1 tsp freshly ground black pepper
1 tsp salt
1/4 cup tomato sauce
4 tbs capers
3 tbs stuffed olives, sliced
1/4 cup raisins
2 tbs fresh thyme

1. Combine beef with chicken. Add salt and black pepper.
2. Add a quarter-cup chopped chives and one tablespoon thyme.
3. In a large saute pan heat olive oil.
4. Add onion and garlic. Saute until fragrant.
5. Add pimento peppers, remaining chive, pepper and thyme.
6. Add meat and cook until brown.
7. Add tomato sauce, cover and simmer for about 15 minutes.
8. Add raisins, capers and olives and stir to combine.
9. Cook for about five minutes more. Taste and adjust seasoning.
10. Add two tablespoons fresh thyme and stir to combine.

11. Remove from heat and cool.
12. Prepare dough as in recipe above and fill and fold pastelles as indicated.


recipe from trini gourmet


fish cakes

April 21, 2012

based on Perfect Fish Cakes


fish cakes

2 lbs fresh white fish, like cod
1 lb potatoes, boiled and mashed
1 spring onion, chopped
2 tbsp fresh parsley, chopped
1 tbsp flour plus extra for dusting
1 egg, beaten
sprinkle of paprika, pepper, salt

tartar sauce

1/2 cup lacto-fermented pickles, finely chopped
2 spring onions, finely chopped
Sriracha, to taste
1 tsp lemon juice
1 tbsp Dijon mustard
1 cup mayonnaise
Salt and pepper to taste

Steam the fish for about 10 minutes until it flakes, then mix with the potatoes, onion, parsley, flour, egg and salt. Form into cakes, dust with flour and refrigerate for 30 minutes.

Fry the fish cakes in the peanut oil until brown and crusty. Serve with tartar sauce.


taken from here



unbelievable! LOVE it. highly recommended. easy, not too floury, more like fishy latkes (potato pancakes) than anything. great texture, great flavor! an awesome way to prepare fresh fish.


modanyaki (modern okonomiyaki)

March 9, 2012

let me get this straight -

a beautiful rava-dosai-type pancake
filled with
fermented fish powder
buckwheat-egg noodles
raw shrimp
raw scallops
raw squid
two eggs
with batter drizzled on top and fried on both sides?

i found the recipe here and a link is posted to a video of their creation.

after watching the video of modanyaki being made, i couldn’t resist posting the recipe.

not sure what i’d put in mine – but wow, what a cool video!


lacto-fermented squid (ojingeojeot)

October 20, 2011

go see this recipe, with its beautiful photos!

i know what you’re thinking. but i’m going to make it, and it’s going to be really, really good.

basically, you’ll want to carefully clean squid (or fish, or whatever,) and salt it heavily. same as fermenting vegetables! stick ‘em in a jar. she recommends fermenting for a month in the fridge before adding green and red hot peppers, garlic, green onions, ginger, toasted sesame seeds, and a little sesame oil.

check out her recipe; i can’t do it justice describing it here.

the comments are glorious, too, including one from someone who found an intact 3″ fish inside her squid when she cleaned it!


fish tagine with chermoula (cilantro marinade)

October 15, 2011

moroccan fish tagine with chermoula

3 lb (1 L or 2 M) firm-fleshed white fish (bass, snapper, etc) (cleaned, gutted)

(for frying later,)

1 T olive oil
2 cloves garlic, sliced
¼ t chilli powder
¼ t ground ginger
½ t paprika
2 13-oz cans chopped tomatoes; drained

(marinade / chermoula)

1 handful green olives
3 cloves garlic; finely chopped
Peel from a preserved lemon; chopped
1 bunch flat leaf parsley; chopped
1 bunch coriander; chopped
2 bay leaves
sprigs thyme
1 t paprika
½ t ground cumin
¼ t Chili powder
1 lemon, juiced

To make Moroccan lacto-fermented (preserved) lemons, take 4-5 lemons, wash well and cut into 4, but not all the way through. Sprinkle coarse salt into the cuts, close up the lemons and put them in a large jar. Press down, put a weight on top and close the jar. In a few days sufficient juices should be released to cover the lemons. If not, add more lemon juice. Leave for a month before using and use only the skin, discarding the flesh.
(ed: i do preserved limes this way, but it’s basically the same idea. salt, citrus juice, and time.)

Make the chermoula by combining all the ingredients together to make a thick paste. Slash the sides of the fish in a couple of places to help the heat penetrate evenly. Put in a tagine or other ovenproof dish and rub well with chermoula, making sure there is some in the cavity and in the cuts.

Spread the remaining chermoula under and over the fish. Leave, preferably for several hours, to allow the flavours to develop.

Heat the oil and lightly fry the garlic and spices. Add the tomatoes, sprinkle with salt and simmer until the mixture has reduced and thickened somewhat. There must be enough to cover the fish.

Heat the oven to 200C. Pour the tomato sauce over the fish. Scatter the olives on top, cover the dish and bake for 40 minutes to 1 hour, depending on the size and number of fish.

Accompany with rice if you wish.

yes! i’m tight on money until next week, so i just used some shitty catfish, and it was good! i did triple the spices (maybe more) and added some home-dried habanero flakes, and went pretty heavy on the ginger, which turned out brilliantly. strongly flavored enough to overpower the freezer burned, super-fishy catfish taste, but not overwhelming. recommended. nothing magical or unusual-amazing, but just a good, hearty middle-of-the-week dish.



June 4, 2011

i think yesterday’s dinner was one of the best things that’s ever happened to me.

+ bell’s porter (which was actually better than i remembered, very well balanced and perfect with seafood,)
+ fresh-from-the-garden salad with assorted greens like purslane and lamb’s quarter,
+ balsamic-mint pasta salad with lamb’s quarter from the garden,
+ new zealand green mussels with white wine, lemon, butter, garlic, and chives, sauteed on the half-shell for about three minutes,
+ mango ceviche

here’s basically what i did…


one filet of red snapper (half-pound)
a few filets of tilapia (about a pound)
a few filets of ocean perch (about a pound)
a pound of shrimp
a red and an orange pepper
five mangos (used both kinds available here – the large red and green ones, and the small yellow ‘atulfo’ kind – atulfo are typically a little sweeter and riper, and ready earlier in the season.)
a couple avocados
a serrano
a little minneola orange
half a bundle of cilantro
juice from about eleven limes
salt and pepper and no other seasoning

the best meal of 2011 by far. happy summer!


thiebou diene – Senegalese rice and fish stew

October 11, 2010


· sea bass, red snapper, or other firm-fleshed fish – about 3 lbs.
· rice
· lots of water
· 2 small cans tomato paste
· 3” piece smoked fish (any firm white will do)
· okra
· calabreze/calabaza/squash
· sweet cassava/yuca
· green bell pepper
· yams or sweet potatoes
· turnips
· carrots
· lots of scallions, leeks, or onions
· eggplants
· garlic
· a cabbage, cut into eighths
· parsley or cilantro
· 1 fresh bird chili
· 1 habanero chili
· peanut or palm oil
· salt

traditionally, the fish is stuffed with a “roof” – a mixture of (usually) garlic, onion/scallion/leeks, and hot chili, and sometimes bell peppers, herbs, etc.

i’m sorta fish-clueless, so i just fileted the fish, boiled the bones in the stew and threw the flesh in about five minutes before serving it.

cut all the hard veggies into 1-in. chunks

brown the onions in oil, and throw in some stock (we used homemade stock with a little roux) or water with the hard veggies, chilis, and fish bones. may use a cheesecloth for the bones next time; never made a fish stew before and it was a little boney.
i waited a while before throwing in herbs and soft veggies.

it was amazing, but it took all night to cook.

totally worth it.


Get every new post delivered to your Inbox.

Join 80 other followers