Tag: fish
Lapu Lapu (Steamed Whole Strawberry Grouper)
Lapu Lapu (Steamed Whole Strawberry Grouper)
Lapu Lapu is a Filipino-style steamed whole grouper with a lemon ginger sauce poured over. This dish is extremely simple to prepare and even better to eat. I recently found whole frozen strawberry grouper at my local Asian market; all for around $10-$12 each. They do come uncleaned an unscaled, so that is something you will have to do at home. The grouper gets salted, then stuffed with lemon slices and ginger. Then you wrap it in foil and steam for about 25 minutes. While the fish is steaming, dissolve sugar into lemon juice in a small pot. Add in water, ginger, and lemon zest. Reduce for 5 minutes until the sauce is slightly thickened. Pour the sauce over the whole fish and garnish with cilantro. I served my fish with some asparagus that I threw in the steamer the last couple of minutes
Equipment
- bamboo steamer
- foil
Ingredients
- 1 1/2 lb strawberry grouper cleaned, scaled, and salted
- 3 slices lemon
- 1/4 cup lemon juice
- 1/4 cup sugar
- 3 tbsp ginger julienned
- 1/2 cup water
- 2 tbsp lemon zest
Garnish
- cilantro chopped
Instructions
- Stuff the fish cavity with lemon slices and 2 tbsp of julienned ginger.
- Wrap the fish in foil.
- Place the fish in a bamboo steamer.
- Steam for 25 minutes.
- While the fish is steaming, dissolve the sugar in the lemon juice in a small pot over medium heat.
- Pour in the water, lemon zest, and 1 tbsp of julienned ginger. Bring to a boil and reduce for 5 minutes.
Salmon Bulgogi
Salmon Bulgogi
Usually, when you think of bulgogi, you think of beef. The marinade is also great on salmon and other types oily fish. I used a 1lb. fillet of farm raised salmon with the skin on. Leaving the skin on is crucial to hold the salmon together. Without it, the salmon is hard to handle and will fall apart. I then cut 3/4” thick slices off the fillet. Seems like too small of pieces? The purpose of this recipe is to cook the salmon fast; so it is recommended to cut the fillets less than an inch thick. It also allows the marinade to penetrate the fish all the way through. Marinate the fish for 30 minutes. I chose to bake the salmon. With the pieces being thin, it takes 5 minutes in a 425 degree oven. You can also broil or pan fry the salmon for 2 minutes a side. Finally, garnish the salmon with green onions and sesame seeds.
Ingredients
- 1 lb salmon fillets cut into 3/4” thick portions
- 3 tbsp light soy sauce
- 1 tbsp mirin
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp sugar
- 2 tsp garlic grated
- 1 tsp ginger grated
- 1 tsp sesame oil
- black pepper to taste
Garnish
- sesame seeds
- green onions finely chopped
Instructions
- Mix together the marinade ingredients.
- Marinate the salmon for 30 minutes.
- Preheat your oven to 425 degrees. Line a baking pan with foil. Line up the pieces of salmon on the baking pan.
- Bake for 5 minutes.
Pan Fried Salmon with Cashew Sauce
Pan Fried Salmon with Cashew Sauce
This is a take on a popular Sri Lankan dish using salmon instead of different fish indigenous to the South Asian island. The sauce uses cashews as the base, with cilantro, onion, garlic, green chilies, and lime juice. The best part of the sauce is that there’s no cooking required. As far as the salmon goes, it is simply seasoned with salt and pepper. It needs to be pan fried skin side down for 75% of the total cooking time. We’re looking to have nice, crispy salmon skin. Then, all you have to do is ladle the sauce in the center of a plate and place the salmon flesh side down in it.
Equipment
- Food processor or immersion blender
Ingredients
- 8 oz salmon fillet
- 1/4 cup vegetable oil
- 1/2 cup roasted cashews
- 1/4 medium red onion chopped
- 1 green chili
- 2 garlic cloves
- 1/4 cup cilantro chopped
- 1 lime juiced
- salt and pepper to taste
Instructions
- Place the cashews, onion, garlic, cilantro, green chili, lime juice, and 2 tbsp of vegetable in a food processor.
- Purée until smooth.
- Heat up the rest of the vegetable oil in a small sauté pan over medium high heat. Season the salmon fillet with salt and pepper. Place skin side down into the sauté pan.
- Cook the salmon for 6-7 minutes on the skin side. Flip and cook for 3 minutes on the flesh side. Let rest for 5 minutes.
- Place the cashew sauce in the center of a plate.
- Place the fillet flesh side down into the sauce.
