Tag: Fish recipe

Steamed Sea Bass

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Steamed Sea Bass, photo by Arnold Gamboa

Steamed Sea Bass

This recipe is everything.  It is healthy and it is delicious.

Ingredients:

  • sea bass, scaled and gutted (ask the fishmonger to do this if possible)
  • 250g cherry tomatoes
  • 20g fresh ginger, cut into thin strands
  • 1 medium onion, peeled and finely sliced
  • 300g (ml) hot water
  • 1tbsp light soy
  • 1tsp shaoxing wine vinegar
  • 1tsp fish sauce
  • 1 stalk Spring onion, slice finely on a diagonal
  • 1 red birds eye chilli, chopped
  • 2 clove garlic, sliced finely

Method of preparation:

The process of steaming your fish is entirely up to you.  It can be done using a large bamboo steamer that would fit the wok and then heat over your stove.

Otherwise, use a large roasting tin with rack; preheat the oven to 180C.

Score 3 or 4 lines across the skin of the sea bass at both sides.

If you are using a roasting tin like the one opposite, flip the rack to give height to it.  Then lightly cover the rack with a bit of aluminium foil so that the vegetables won’t fall onto the roasting tin beneath it.  As much as possible use a roasting tin which would fit the whole sea bass.

Stuff the belly of the fish with some ginger and a bit of onion.

First arrange the tomatoes all over the rack, add the in the rest of the vegetables over the tomatoes.  And then carefully put the fish of top of the vegetables.

Now season the hot water with soy sauce, Shaoxing wine vinegar (or rice wine vinegar) and fish sauce. Stir in the chopped garlic as well.

Pour this stock directly into the roasting tray. Cover the whole tray tightly with foil – ensuring to enclose the entirety of the fish and no steam will escape. Cook for 25 minutes. Remove from the oven and take the foil off (to prevent it cooking further).

Carefully transfer the whole delicate fish into a serving plate and arrange the vegetable around it.  Then spoon in the delicious stock over the fish.

To garnish with the spring onions and chilli.

Served with rice and freshly perhaps a salad of blanched bok choy!

Tuna Belly Ceviche Recipe

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Tuna Belly Ceviche, photo by Arnold Gamboa

Tuna Belly Ceviche Recipe

This is a delicious fish recipe considering there is no ‘cooking’ (application of heat) required.  It is a good starter served with fresh green salad.  It healthy, full of protein and omega 3.

 

Ingredients

  • 1/2 kilo Tuna belly fillets
  • 2 cups vinegar
  • 1 cup Kakang-gata (coconut milk), optional
  • 2 bird’s eye chillies, chopped
  • 1 tbsp finely chopped ginger
  • 6 cloves garlic, finely minced
  • 2 stalks spring onions, chopped
  • 1-2 Lemons, juiced
  • Salt and freshly ground black pepper
  • sugar
  • Thinly sliced cucumber to decorate

Method of Preparation:

  • Clean, remove the skin and debone the tuna thoroughly, then cut into bite-size cubes.
  • Put the tuna in a large platter and douche with a cup of vinegar.  Stir to ensure that every piece is drenched in vinegar.  Cover the platter with cling film or a lid and leave to marinate in the acidity of the vinegar in the fridge for at least an hour.
  • Drain all the vinegar from the tuna, use a spatula to press the tuna to remove as much vinegar as possible. 🙂  The vinegar serves as a ‘wash’ for the fish to remove the fishy smell (lansa).
  • Pour the rest of the vinegar into the drained tuna, add the coconut milk (if using any), sprinkle the bird’s eye chillies (you can add more or less according to how spicy you like i t:)   The addition of ginger also helps to remove the fishy smell.  Add the garlic and spring onions for piquancy.  Lemon or calamansi goes well with fish.
  • Finally season with salt, sugar and freshly ground black pepper.
  • Give it a good mix.
  • Cover once again and return it in the fridge to chill for at least  half an hour.
  • Serve it cold decorated with slices of thin cucumber.

 

Tuna in Creamy Mustard Sauce Recipe

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French Recipe
Fish Recipe
Tuna Recipe

Tuna in Creamy Mustard Sauce, photo by Arnold Gamboa

Tuna in Creamy Mustard Sauce Recipe

This tangy mustard sauce goes perfectly well with these succulent pieces of plump tuna belly.

INGREDIENTS

  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger, minced finely
  • 2 tablespoons fresh lime juice
  • 4 tablespoons extra-virgin olive oil
  • 1 cup of green beans, trimmed and cut into 2 inches length
  • 1/2 cup carrots, peeled and quartered and then cut into slices
  • 1 tablespoon black pepper, ground (use mortar and pestle to grind)
  • Salt to taste
  • 2 pounds tuna belly, cut into bite-size pieces
  • Parsley to decorate

DIRECTIONS

 

1. Combine the mustard, soy sauce, ginger and lime juice.

2. Slowly stir in the olive oil.  Mix well.  Set aside.

3.  Steam the green beans (string beans) and carrots until tender.  Set aside.

4.  Using a casserole pan or even a wok, heat up the mustard mixture and simmer for 3 minutes.

5.  Carefully set the tuna belly pieces in the casserole pan or wok and let the tuna soak in the mustard sauce.  Cook for a minute or until all sides has turned opaque white.

6. Gently stir in the steamed green beans and carrots.

Serve the tuna belly pieces and pour the delicious creamy mustard sauce all over them.

Decorate with a small twig of parsley!

Enjoy with a salad or a small bowl of freshly boiled rice.

Baked Salmon Recipe

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Baked Salmon, photo by Arnold Gamboa

Baked Salmon Recipe

Ingredients

Method of Preparation:

  1. Preheat oven to gas mark 400 degrees F (200 degrees C).
  2. Wash the salmon to remove any debris of bones.  Drain thoroughly.
  3. Using a large baking sheet or tray, line it with a sufficient amount of aluminium foil.
  4. Arrange the salmon fillet or steak over the foil.
  5. Sprinkle the fish with salt,  pepper, and dill all around the salmon.
  6. Spread the soften butter all over the fish.
  7. Then drizzle the juice from a lemon or lime.
  8. Carefully wrap the salmon steak with the aluminium foil.  Ensure that both ends are securely tucked in.
  9. Bake in preheated oven for half an hour.  Check that the salmon is cooked by using a fork to gently flake the fish.  It is done cooking if it can be flaked easily 🙂

Lovely served with fresh green salad.

Enjoy this healthy delicious baked fish!

Tinolang Lapu-lapu (Grouper Fish Tinola)

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Fish Dish (Fish Recipe)
Filipino Recipe

Tinolang Lapu-lapu, photo by Carol Elep

Tinolang Lapu-lapu (Grouper Fish Tinola)

The Philippines is an archipelago, a cluster of islands surrounded by water and as such, fishing is a major source of living and fish is one of the staple food of the country.

The Filipinos, therefore, have an extensive recipes cook and preserve these lovely fresh delicious fish; many are naive to the country, passed down from generation to the next, some are adapted from international recipes and gave them its own distinct Filipino flavour, and plenty more made up from growing amount of available ingredients in the market.

Tinolang Lapu-lapu is a really nourishing dish.  It is an all-round season recipe, can be enjoyed by all at whatever the weather.

Lapu-lapu is called grouper  fish in English.  Ask your fish monger to clean and cut the fish.

Ingredients:

1/2 kilo or just over a pound of Lapu-lapu (grouper) fish, cleaned and cut
3 stalks spring onion, cut into an inch length pieces
3 pieces lemon grass, chopped
1 inch ginger, chopped finely
1 vegetable stock cube (knorr or Oxo)
1 small marrow or 2 courgettes
6 cups water
Salt & pepper

Procedure:

Bring to a boil the cups of water in a casserole pan over high heat.

Drop in the spring onions, lemongrass, ginger and stock cube. Give it a good stir.

Turn down the heat and leave to simmer for 5 minutes.

Add in the marrow or courgettes slices and the fish, continue to simmer for 8-10 minutes in medium heat.

Season it with salt and freshly ground black pepper.

Enjoy the taste of the oriental sea at its best!