Tag: fish
Tuna Kimbap
Tuna Kimbap
Koreans love tuna salad, and frequently use it in kimbap. Tuna kimbap has a few different ingredients from the traditional recipe. Obviously there’s the tuna salad in there, but it also has crab stick, cucumber, pickled radish, and perilla leaves on a bed of green lettuce. I specifically used a higher quality brand of canned tuna (Dolores yellowfin) because your basic everyday canned tuna is crap. Not in my kimbap. Tuna kimbap is best when served immediately. Over time, the tuna salad will make the vegetables soggy; and you want them to be crunchy.
Equipment
- sushi rolling mat
- serrated knife
Ingredients
- 1 can yellowfin tuna drained
- 2 tbsp mayonnaise
- 1 tbsp celery finely diced
- tsp lemon juice
- 1 tsp dijon mustard
- 1/4 tsp black pepper
- 2 leaves romaine lettuce
- 4 perilla leaves
- 3 crab stick
- 1/4 cup cucumber seeded and julienned
- 2 strips pickled radish
- 1 1/2 cups steamed short grain rice
- 2 tsp sesame oil
- 1/2 tsp salt
- 2 sheets nori
Instructions
- Mix together the tuna, mayonnaise, dijon, lemon juice, celery, and black pepper. Set aside.
- Mix together the sesame oil, rice, and salt while the rice is still warm.
- Lay a piece of nori shiny side down on a bamboo sushi rolling mat. Spread 3/4 cup of rice in an even single layer across the nori.
- Place a large leaf of romaine lettuce on the bottom of the rice, creating a bed. Place 2 perilla leaves across the center of the lettuce. Then starting from the bottom up, arrange the ingredients in the following order: crab stick, tuna salad, pickled radish, and cucumber.
- Carefully roll the kimbap tightly with the rolling mat.
- Unroll it. Bring the roll towards the bottom of the mat and roll tightly again.
- Using a serrated knife, slice 1” pieces off the tuna kimbap roll.
Sweet and Sour Fish
Sweet and Sour Fish
If you want to impress people at a dinner party, I highly recommend serving sweet and sour fish. It is a very popular dish for Chinese New Years, festivals, and family gatherings. Traditionally served as a whole fish, this recipe will use fish fillets, since frying a whole fish is difficult in home kitchens. With that being said, it is nothing short of flavor and presentation. The fish fillets get cross hatch cuts slit into them. When breaded and fried, it has a “blossoming” look to the fillets. Then a simple sweet and sour sauce with bell peppers and onions is poured over the fish. Garnish with toasted sesame seeds.
Servings: 2
Ingredients
- 1 lb fish fillets tilapia, swai, snapper, catfish, sea bass
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp white pepper
- vegetable oil for frying
Sauce
- 1/4 cup rice vinegar vinegar
- 1 tbsp shaoxing cooking wine
- 1 tbsp light soy sauce
- 2 tbsp sugar
- 3 tbsp chili garlic sauce
- 3 tbsp water
- 1 tbsp cornstarch
Stir Fry
- 3 garlic cloves sliced
- 1” ginger peeled and julienned
- 1/4 large green bell pepper sliced
- 1/4 large red bell pepper sliced
- 1/2 small white onion sliced
- 2 tbsp vegetable oil
Garnish
- toasted sesame seeds
Instructions
- Make cross hatch cuts 1/4” deep into the flesh of the fish fillets.
- Coat the fish fillets in cornstarch seasoned with salt and white pepper.
- Heat up 1” of cooking oil in a sauté pan over medium high heat. Gently place the fish into the oil. Fry for 5 minutes a side until golden brown.
- Drain the grease on a rack. Place the fish on a serving plate.
- Mix all of the sauce ingredients together. Set aside.
- Sauté the onions in a sauté pan over medium high heat for 3 minutes.
- Add in the garlic and ginger. Sauté for 1 minute.
- Pour in the sauce ingredients. Bring to a boil.
- As the sauce starts to thicken, add in the bell peppers. Cook for 1 more minute.
Shorshe Salmon Curry
Shorshe Salmon Curry
Shorshe curry is commonly eaten in Bangladeshi cuisine. The fish of choice in this spicy mustard based curry is the ilish fish, which is the national fish of Bangladesh. Being similar in flavor to herring and chad, the ilish fish has a high amount of omega 3 fatty acid. But being in the U.S., it is nearly impossible to find. I used a fillet of farm raised salmon as a substitute. This curry is very simple to prepare; ready in 20 minutes from start to finish. Serve the shorshe salmon with steamed basmati rice.
Ingredients
- 8 oz salmon fillet
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/4 tsp sea salt
- 1 garlic clove thinly sliced
- 1 shallot thinly sliced
- 2 tbsp olive oil
- 1 green chili slit in half
- 1/2 tsp brown mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
Shorshe Sauce
- 1 tbsp ground mustard
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1/2 cup coconut milk
Instructions
- Mix together all of the sauce ingredients. Set aside.
- Season the salmon fillet with turmeric, cayenne, and sea salt. Set aside.
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the mustard seeds for 1 minute, followed by the cumin and fennel seeds for another 30 seconds.
- Add in the garlic and shallots. Sauté for 2 minutes.
- Pour in the shorshe sauce. Simmer for 1 minute.
- Place the salmon fillet in the sauce. Reduce the heat to medium low. Simmer for 10 minutes until the fillet is cooked through, basting with the sauce every few minutes.
- Half way through the cooking time, add in the green chili. Add a couple tbsps of water at a time if the sauce gets too thick.
