Salmon With Dijon Dill Sauce

Ingredients

• 4-6 ounce salmon fillets, skin removed
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, cold
• 1 small shallot, finely chopped
• 1/2 cup white wine
• 1 tablespoon Dijon mustard
• 2 tablespoons roughly chopped fresh dill, plus more for garnishing
• 1/8 teaspoon black pepper
• 1 cucumber, thinly sliced (optional)

Method

Set broiler on high.

Place the salmon on a foil-lined broiler pan and season with 1/4 teaspoon of the salt. Broil until the salmon is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.

Meanwhile, in a medium saucepan, over medium-high heat, heat the oil and 1 tablespoon of the butter until it melts. Add the shallot and cook until softened, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Reduce heat to low and whisk in the mustard, dill, pepper, and the remaining salt. Remove from heat.

Cut the remaining butter into pieces, add to the sauce, and whisk until incorporated. Place the salmon on individual plates, spoon the sauce over the top, and sprinkle with additional dill. Serve with the cucumber (if desired).

Malaysian Tamarind Prawn Curry

Ingredients

• 1/4 cup packed tamarind pulp
  
• 1/2 cup sugar
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce
• 1 teaspoon hot sauce
• 1 tablespoon salad oil
• 1 1/2 pounds shelled, deveined shrimp (15 to 24 per lb.), rinsed and well drained
• 2 green onions, ends trimmed, cut into thin slivers

Method

1. In a small bowl, mix tamarind pulp and 3/4 cup boiling water. Let stand until lukewarm, 8 to 10 minutes; rub pulp with your fingers to mix well and release from seeds. Rub mixture through a strainer into a 10- to 12-inch frying pan; discard residue.

2. Add sugar, vinegar, soy sauce, and hot sauce to frying pan. Bring mixture to a boil over high heat and stir often until reduced to about 3/4 cup, about 5 minutes. Scrape the reduced sauce back into a bowl (or, if making up to 1 week ahead, into a jar or refrigerator container; cover and chill).

3. Rinse the frying pan and wipe dry. Place over high heat and add the oil; when hot, add shrimp and stir until they begin to turn pink, about 2 minutes. Pour into a bowl. Add the tamarind sauce to pan and stir until it's boiling vigorously; return shrimp to pan and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 6 minutes longer.

4. Spoon shrimp and sauce onto plates or into a bowl. Garnish with green onions.

Salt and Pepper Squid - Cumi Goreng Lada Garam

Ingredients

• 8 ounces calamari tubes
• 2 tablespoons Szechwan peppercorns
• 2 tablespoons sea salt
• 1 cup all-purpose flour
• 1 cup cornstarch
• 3/4 cup peanut oil

Method

1. Slice the calamari tubes down one side and open them up to lay flat. Score the insides with a knife in a cross-hatch pattern. Set aside.

2. Heat a small skillet over high heat with no oil. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a gray color. Remove from the heat.

3. Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. Transfer to a resealable plastic bag and mix with flour and cornstarch.

4. Heat the oil in a wok or heavy skillet over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately.

Spaghetti With Calamari

Ingredients

• 2 Tbsp olive oil
• 3 large cloves garlic, smashed open
• 14.5 oz fire-roasted diced tomatoes
• 1 cup stock
• 1 lb. calamari, cut into rings
• 2 Tbsp tomato paste
• 1 bay leaf
• 2 Tbsp italian seasoning
• 1 tsp garlic powder
• 1 tsp freshly ground coarse black pepper
• 1 tsp salt
• 1/2 tsp crushed red pepper flakes
• 2 Tbsp pesto
• 1/4 cup grated pecorino romano
• 2 Tbsp chopped fresh parsley
• 1/2 lb. spaghetti, cooked to al dente in salted water

Method

In a large saucepan, heat oil over medium heat. Add garlic and cook gently without browning until fragrant. Add tomatoes, stock, calamari, tomato paste and seasonings. Bring to a simmer. Simmer over medium-low heat (uncovered) for about an hour.

The calamari should be meltingly tender when it's done and the sauce should have reduced and become thicker.When the pasta is just about cooked, add the pesto, cheese and parsley to the calamari. Then use a spaghetti hook to transfer the pasta into the pot with the calamari.

Finish cooking the pasta in the sauce so that it absorbs some of the flavors.Serve steaming hot with an extra flourish of chopped parsley.

Seafood Risotto

Ingredients

----------
For Broth
----------

• 1 quart fish stock
• 1 bottle clam juice
• 1 1/2 cups leeks, white parts only, sliced thin
• 3 large cloves of garlic, crushed
• 1 Tbsp Italian seasoning
• 1/2 tsp salt
• 1 tsp freshly ground black pepper

• 1 Tbsp butter1 1/2 cups arborio rice
• 2 lbs. blue mussels, scrubbed and debearded
• 2 Tbsp heavy cream
• 1 Tbsp lemon juice
• 3 Tbsp flat leaf parsley, chopped

Method

In a large saucepan, combine all broth ingredients and bring to a simmer.

Meanwhile, melt butter in another large saucepan over medium heat and toast rice in melted butter until light golden in color, stirring occasionally.

Add a couple of ladle-fulls of broth at a time, stirring occasionally, and letting the rice absorb each addition before adding more. You'll know when it's been absorbed because you can push the rice back with a spoon and no liquid will fill the place it had been. Continue until rice is almost cooked, but a little al dente. After that last addition, leaving just a bit of broth in the first saucepan, add mussels to the pan and cover. Continue stirring and cooking the risotto while the mussels steam.

Remove the steamed mussels from their shells. Add them to the finished risotto, along with the cream. Stir well, then mix in lemon juice and parsley. Serve immediately, risotto gets gummy when it sits.

Portuguese Grilled Sardines

Ingredients

• 6 medium sized fresh sardines-frozen if you really can't get fresh, just make sure they are thawed thoroughly
• 1/2 handful coarse sea salt
• 2 large potatoes
• 2 green bell peppers
• 1/4 cup extra virgin olive oil, plus 1/4 cup
• 1/8 cup white vinegar
• 1/2 onion, thinly sliced
• 2 garlic cloves, thinly sliced
• Salt and white pepper
• 1 Large tomato
• Some slices of Cucumber (if you like)

Method

Wash the sardines under cold, running water and pat dry with paper towels. Lightly salt the sardines with coarse sea salt and refrigerate. Meanwhile, boil 2 potatoes until a knife is easily inserted. Drain and cool.

Roast 2 green bell peppers over an open flame until charred. Place in a bowl and cover it with plastic to allow it to steam for approximately 20 minutes. Remove the plastic and peel and seed the peppers.

Cut peppers into 3-inch wide strips and combine in bowl with 1/4 cup of olive oil, 1/8 cup white wine vinegar, onion, and garlic. Add tomato (sliced) , onion (sliced) and cucumber. Season with salt and pepper, to taste.

Preheat a grill.

Place the sardines on a hot grill. Cut potatoes in half lengthwise and place on the grill. When the sardines are done on first side, flip them over, and give the potatoes a quarter turn to create the grill marks.

Place 3 sardines on each plate with 2 potato halves and some green pepper salad. For decoration and extra flavour, drizzle with remaining olive oil.

Thai Shrimp Curry

Ingredients

• 1 tablespoon peanut oil
• 1 onion thinly sliced
• 1 tablespoon Thai green curry paste
• 1 14-ounce canned unsweetened coconut milk
• 1 cup low-salt chicken broth
• 3 tablespoons Thai fish sauce
• 2 teaspoons sugar
• 1 cup diced plum tomatoes
• 1 pound uncooked large shrimp, peeled, deveined
• chopped fresh cilantro
• lime wedges

Method

Heat peanut oil in heavy skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium.

Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes.

Add shrimp and cook just until opaque in center, stirring often, about 3 minutes.

Transfer curry to large shallow bowl. Garnish with cilantro. Serve passing lime wedges separately.

Prawn Fajitas

Ingredients

• 1 pound prawns, peeled and deveined
• 1 red bell pepper, sliced
• 1 onion sliced
• 1 tablespoon chilli powder
• Juice from one lime
• 3 cloves of garlic, minced
• 1/2 cup fresh cilantro chopped
• 4 tortillas
• sour cream (for garnish)
• olive oil
• salt and pepper to taste

Method

Heat grill pan over medium high heat and saute until grill marks appear and pepper is crisp tender, about 2 to 3 minutes per side. Remove and do the same with sliced onions, and remove to bowl. Drizzle prawn with olive oil and toss with chile powder, salt and pepper and garlic. Saute prawn until pink about 2 minutes per side. Place prawn in bowl with vegetables and toss with lime juice.

Warm tortillas following instructions on package, divide prawn and vegetables among the tortillas, top with fresh cilantro and sour cream

White Kidney Bean and Tuna Salad

Ingredients

• 2 (6-ounce) cans dark meat tuna, packed in olive oil
• 1/2 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 (15-ounce) cans cannellini (white kidney) beans, drained and rinsed
• 1 medium red onion, thinly sliced
• 6 tablespoons vinegar

Method

In a large bowl, add the tuna with its olive oil and 1/2 teaspoon each of salt and pepper. Using a fork, break up the tuna into bite-size pieces, then gently toss in the beans and onions. Drizzle with the vinegar and season with more salt and pepper, if needed, to taste. Transfer the salad to plates and serve.

Smoked Salmon and Wasabi Rolls

Ingredients

• 200 g thinly sliced cold-smoked salmon
• 50 g dill, finely chopped
• 150 g cream cheese (Philadelphia)
• 0.5 to 1 tsp wasabi paste
• a pinch of salt
• 2 Tbsp toasted sesame seeds
  

Method

Combine dill and cream cheese in a bowl, season with wasabi paste and salt, if necessary.
Cover a cutting board with a cling film, then place salmon sliced next to each other, overlapping slightly. Spread the cream cheese mixture over the salmon slices. With the help of the cling film, roll into a tight cylinder, starting from the longer edge. ´

Place the roll into a freezer for at least half an hour (I kept it in the freezer for 2 hours).
Toast sesame seeds on a dry non-stick pan until golden, then sprinkle onto a cutting board.
Remove the salmon roll from the freezer and unwrap. Roll back and forth in sesame seeds to cover.

Using a very sharp knife, cut into 1 cm slices.

Salmon With Blackened Spices

Ingredients

• 2 salmon steaks or fillets
• 1tsp cumin seeds, crushed
• 1 tsp coriander seeds, crushed
• 2 tsp smoked Spanish paprika, pimenton
• 1 tsp black peppercorns, crushed
• 1 tsp dried thyme
• a pinch of dried oregano
• 2 tsp fine salt
• 1 garlic clove, finely minced
• olive oil or rapeseed oil, for frying

Method

Crush all cumin seeds, coriander seeds and peppercorns in the pestle & mortar, add other spices and finely chopped garlic clove. Mix and rub over salmon fillets or steaks (both sides!). Cover the tray and leave to marinate at room temperature for about 30 minutes.

Heat a heavy-bottomed frying pan on a moderately high heat until hot, add the oil. Place salmon fillets in the pan. Leave to cook for 2-3 minutes, without moving them (this helps to get a nice and even browning).

Turn salmon fillets around, cover the pan with a lid and cook for another 2-3 minutes, depending on how cooked you like your salmon.

Transfer onto warmed plates and serve with a cucumber salad and a dollop of thick yogurt/sour cream.

Tuna and Chickpea Wrap

Ingredients

• 8 soft wheat tortillas (medium size)
• 400 g canned chickpeas/garbanzo beans
• 200 g canned tuna fish
• 150-200 g sour cream or creme fraiche
• 2-3 tsp curry powder
• salt, to taste
• fresh parsley, finely chopped (optional)

Method

Rinse the chickpeas and drain; drain and flake the canned tuna.Crush the chickpeas with a fork, mix with flaked tuna and sour cream. Season with salt and plenty of curry powder, and fresh parsley.

Spread the mixture on wheat tortillas, leaving about an inch free on all sides. Either roll up or wrap into an envelope (tuck the sides in first, then roll up).

Wrap in clingfilm or pack into a picnic container and place into the refrigerator for about 12 hours to let the flavours mingle.

Prawns with Sesame Seeds

Ingredients

• 6-8 deshelled large prawns
• 3 tbsp groundnut oil
• 1 tsp green chillies - chopped
• 1 tbsp minced garlic
• 2 tbsp tomato sauce
• 2 tbsp white vinegar
• 3 tbsp light soya sauce
• 2 tsp cornflour starch
• 1/2 cup of chopped spring onion whites
• 1/2 cup of chopped spring onion greens
• 1 cup of bean sprouts
• 1 tsp sesame oil
• 1 tsp of mildly roasted sesame seeds for garnishing

Method

Heat the groundnut oil in a wok.

Saute the green chillies and garlic for a bit.

Stir in the spring onion whites.

Add the prawns and continue stirring.

Add the tomato sauce, white vinegar and light soya sauce

Mix in the corn flour starch. Then toss in the spring onion greens and bean sprouts.

Drizzle the sesame oil over it, stirring all the while. Cook for 30 seconds.

Garnish with sesame seeds and serve hot.

Spicy Grilled Fish

Ingredients

• 3 cloves garlic
• 4 shallots
• 3 stems lemon grass (white part only), finely sliced
• 1 teaspoon ground turmeric
• 2 red chilies
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons oil
• 500 g (1 lb) boneless white fish fillets
• 1 tablespoons fish sauce
• Fresh coriander leaves or watercress, to garnish

Method

Place the garlic, shallots, lemon grass, turmeric, chilies, salt and pepper in a food processor and process until a paste is formed, adding the oil to help the grinding. Cut the fish into large bite-sized pieces. Place the fish in a bowl with the spice paste, toss well and cover and refrigerate for 15 minutes.

Place the fish on a foil-lined grill tray and cook under a hot grill for 3 to 4 minutes, turning the pieces over so the fish browns on all sides. Arrange the fish on a serving plate and sprinkle over the fish sauce. Serve immediately with steamed rice.

Tandoori Pomfret

Ingredients

• 1 Pomfret fish
• 7 Garlic flakes
• 5 Green chillies
• 1/2 Cup curd
• 2 tbsp Lemon juice
• 1 Inch ginger
• 5 Drops of red colour
• 2 tbsp Oil
• Salt to taste
• Grind the following:
• 1 tsp Coriander seeds
• 1 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1/2 tsp Red chilli powder
• 1/2 tsp Garam masala
• 2 Dry red chillies

Method

Clean the fish properly. Remove its eyes and gills. Make slits on either side of the fish. Apply lemon juice and salt over the fish. Keep it aside for half an hour.

Make paste of ginger, green chillies and garlic.

Beat the curd thoroughly. Add ginger-garlic paste and the powder of spices. Mix oil and colour into it and strain the mixture through sieve.

Fill the batter in slits and smear all over the fish. Leave aside for about 5 to 6 hours.

Put the fish in Grill till it turns golden brown.

Tandoori fish is ready to serve.

Tandoori Fish

Ingredients

• 2 lbs of any white fish fillets (cut into 2-3-inch pieces)
• 1 tbsp chopped fresh ginger
• 4 cloves garlic
• 1/3 cup vinegar
• Salt To Taste
• 1 tbsp ground coriander seeds
• 1 tbsp ground cumin seeds
• 1 tsp ground cayenne pepper
• 1/2 cup vegetable oil

Method

1. Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.

2. Marinate the fish pieces into the paste for about 4 hours in the refrigerator.

3. Pre-heat the oven on maximum heat at broil.

4. Cover the oven tray with foil to avoid mess.

5. Place the marinated fish pieces on the tray and broil for about 8-10 minutes.

6. Turn over and broil for about 8 minutes again.

7. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.

8. Serve the tandoori fish hot with your favorite chutney.

9. Enjoy!

Balti Fish

Ingredients

• 500 gram White Fish Fillet, in large cubes
• 2 Onions, chopped
• piece of Ginger root,chopped finely
• 2 Cloves Garlic, chopped finely
• 2 Green Chillies, chopped finely
• 1 Bell Pepper, cut
• 4 Tomatoes, peeled and chopped
• 1/2 Cup Coconut Cream
• 1/2 tsp Turmeric
• Handful Green Coriander, cut

Method

Fry the onions, garlic, chillies and bell pepper for 5 minutes.

Add the fish and the ginger and stir fry 3 minutes more.

Add the coconut cream and the turmeric and 1/2 cup of water and simmer for 10 minutes.

Add the tomatoes and simmer for 2 minutes.

Sprinkle with green coriander.

Sweet and Sour Chilli Prawns

Ingredients

• 500g large, raw peeled prawns
• Bunch of spring onions, trimmed
• 3 tbsp sweet chilli sauce
• 3 tbsp tomato ketchup
• 1 tbsp Caster Sugar
• 1 tbsp light soy sauce
• 1 tbsp vinegar
• 3 tbsp sunflower oil
• 2.5cm piece of ginger, cut into fine matchsticks
• 1 tsp cornflour
• 2 garlic cloves, crushed
• 1-2 medium-hot red chillies, deseeded and finely chopped
• 225-275g cherry tomatoes, halved

Method

1. De-vein the prawns if necessary, by inserting a cocktail stick into their backs about halfway along and hooking out the thin black vein with the tip.

2. Cut the green tops from the spring onions and cut them lengthways into thin shreds. Set aside for a garnish. Thinly slice the white parts of the spring onions on the diagonal. Mix the chilli sauce, ketchup, sugar, soy sauce and vinegar together in a small bowl.

3. Heat half the oil in a wok or large, deep frying pan. Add the ginger and cook for 30 seconds, then add the prawns and stir-fry for 2 minutes or until the prawns are just cooked through. Transfer them to a plate.

4. Mix the cornflour with 1 tablespoon of cold water. Return the wok or pan to the heat and add the remaining oil and the garlic and chilli. As soon as they start to sizzle, add the white spring onion slices and cherry tomatoes and stir-fry for 30 seconds. Add the chilli sauce mixture and the cornflour mixture and simmer for a few seconds until thickened and smooth. Return the prawns to the wok with the shredded green spring onion and toss everything together well.

Serve with noodles or steamed white rice.

Prawn Jalfrezi

Ingredients

• King prawns – ½ kg, shelled and deveined
• Green chillies – 6, fresh, medium size, medium hot, sliced length-wise
• Ginger – 1/2-inch piece, finely chopped and crushed
• Garlic – 3 beads, whole, lightly crushed
• Onions – 2, medium size, diced
• Curry leaves – a sprig
• Turmeric powder – ¼ teaspoon
• Chilli powder – 2 teaspoons
• Black pepper powder – 1 teaspoon
• Tomatoes – 2, medium size, fully ripe, finely chopped
• Capsicum – 2, medium size, fresh, diced
• Soy sauce – 1 teaspoon
• Coconut milk – ½ cup
• Lemon juice – 2 teaspoons
• Coriander leaves – a small bunch
• Salt – 1-1/2 teaspoon or adjusted to taste
• Oil – 2 teaspoon

Method

Heat oil in a fry pan and when very hot put in the garlic, curry leaves, onion, and ginger.

When onions turns limp, add the turmeric powder, chilli powder, black pepper powder, and fry for a minute.

Add the tomatoes and saute till oil separates from it. Now add the capsicum, soy sauce, prawns, and salt. Stir-fry for 2 minutes on moderate heat. Add the coconut milk, green chillies, and lime juice alongwith half a cup of hot water.

Bring slowly to the boil, simmer, and let the prawns cook in this mixture for approx 5 minutes.

Serve hot garnished with coriander leaves

Roasted Salmon Fillet

Ingredients

• 4 salmon filets, skin on
• Juice of ½ lime
• ¼ tsp or pinch ground cumin
• ¼ tsp or pinch dried oregano
• ¼ tsp or pinch chili powder
• fresh cilantro for garnish

Method

1. Preheat the oven to 400°F/200°C

2. Sprinkle the filets with lime juice, herbs and spices and roast the salmon for 15-20 minutes.

Nothing could be easier to prepare. Just add a salad