fish Archives - Page 6 of 9

July 23, 2020

Smoked Steelhead

Tip for smoking steelhead Brine the fish for 2 hours maximum. Any more then that, your steelhead will be too salty. Pat the steelhead dry with paper towels before smoking. This will allow the smoke to stick to the fish. There are 2 ways you …

Fish and Seafood, The Smoker’s Corner

by Alex Gorgos

0 Comments

July 12, 2020

Unagi Don

East Asian, Japanese, Recipes

by Alex Gorgos

0 Comments

July 11, 2020

Broiled Mackerel

Print Recipe

Broiled Mackerel

I’m a huge fan of strong flavored stinky oily fish. Mackerel is one of my favorites. This Korean preparation of mackerel fillets couldn’t get any easier. Make a couple of slits on the skin side of the mackerel. Season with sea salt. Marinade for 20 minutes with the lemon and ginger juice. Broil skin side up for 4 minutes. Flip and broil for 3 minutes. Alternatively, you can grill or pan fry the mackerel as well. Cook for the same amount of time on each side as if you were broiling it.

Prep Time3

Cook Time7

Marinating Time20

Course: Main Course

Cuisine: Korean

Keyword: East Asian, fish, Korean, Malaysian

Servings: 1

Author: Alex Gorgos

Ingredients

2 mackerel fillets
1 tbsp lemon juice
1 tsp ginger juice
sea salt

Instructions

Make 2 cuts in the skin side of the mackerel. Season both sides with sea salt. Marinate for 20 minutes with the lemon and ginger juice.
Turn on your oven’s broiler. Place the mackerel skin side up on a rack on a baking pan lined in foil.
Broil for 4 minutes until the skin gets crispy.
Gently flip the mackerel and broil for 3 minutes.

East Asian, Korean, Recipes

by Alex Gorgos

0 Comments

July 11, 2020

Saba Misoni

East Asian, Japanese, Recipes

by Alex Gorgos

0 Comments

June 18, 2020

Teriyaki Salmon Onigirazu

East Asian, Japanese, Recipes

by Alex Gorgos

0 Comments

June 17, 2020

Teriyaki Salmon

Print Recipe

Teriyaki Salmon

When you go to an American grocery store, you will see countless varieties of pretty horrible tasting bottled teriyaki sauces on the shelves. Honestly, because of this, teriyaki has always been a huge turnoff for me. They all have too much salt and extra ingredients that you don’t need. Puke. In a Japanese grocery store, you won’t find any. Why? Because every household in Japan makes their own. The best part is, real Japanese teriyaki only has 4 ingredients: mirin, sake, soy sauce, and sugar. It’s simple with a proper balance of sweet and salty.

Japanese-style teriyaki Salmon is so much more complex than putting a sauce on salmon. The Japanese fillet their salmon at a 30 degree angle 1/2”-1” thick with the skin on instead of cutting a straight on 90 degrees portion out of the fillet. Cutting the salmon this way will do several things. It gives the salmon a wider spread of the flesh, allowing it to absorb the teriyaki. That also means that the fillets won’t require marination. Since the fillets are thinner, the salmon fillets will cook a lot faster and more evenly.

It is highly important to leave the skin on the salmon while cooking. I feel that I have to repeat this again because of all the recipes I see out there removing the skin before cooking salmon. IT IS HIGHLY IMPORTANT TO LEAVE THE SKIN ON THE SALMON WHILE COOKING. For several reasons…The skin holds the fillets together. If I were to remove the skin before cooking this salmon, you’d have flaked salmon in teriyaki sauce…Between the flesh and the skin is a nice layer of fat where you get your omega 3 fatty acids. You are throwing away essential nutrients by removing the skin…It also keeps your salmon moist…Nobody said you have to eat the skin. LEAVE IT ON! I bet the same people that remove the salmon skin eat boneless skinless chicken breasts with their snotty children, Cooper and Emily.

End of angry rant.

Prep Time10

Cook Time8

Course: Main Course

Cuisine: Japanese

Keyword: East Asian, fish, Japanese, main course

Author: Alex Gorgos

Ingredients

1 lb salmon fillet head end of fillet
1/2 tsp salt
cracked black pepper
3 tbsp flour
2 tbsp butter
1 tbsp sake or rice wine

Teriyaki Sauce

2 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
1 tbsp sugar

Instructions

How to fillet salmon Japanese-style

Instead of straight on cutting smaller portioned fillets out of the whole one, the Japanese will cut the fillets 1” thick at a 30 degree angle.
Thinly cutting the salmon this way gives a wider spread of the flesh, allowing to absorb more of the teriyaki.
Cut the entire fillet.

Teriyaki Salmon

Season each fillet with salt and pepper. Dust the fillets in flour. Shake off any excess.
Melt the butter in a sauté pan over medium heat. Add in the salmon fillets skin side down. Sear for 3 minutes.
Flip over. Add the saki and cover, cooking for another 3 minutes. Remove from the pan.
Mix together all of the teriyaki ingredients.
Pour in the pan.
Once it starts to boil, add the salmon fillets back in.
Toss and coat each side in the teriyaki sauce.

East Asian, Japanese, Recipes

by Alex Gorgos

0 Comments

June 12, 2020

Tuna Empanadas

Latin America, Mexican, Recipes

by Alex Gorgos

0 Comments

June 4, 2020

Steamed Salmon in Black Bean Sauce

Chinese, East Asian, Recipes

by Alex Gorgos

0 Comments

May 27, 2020

Moroccan Baked Sardines

Print Recipe

Moroccan Baked Sardines

Sardines happen to be the ocean’s superfood. They are very high in omega 3 fatty acids, Vitamin B, Vitamin D, and calcium. Plus, they are highly sustainable and can be found along the ocean’s coastlines.

Sardines need to be gutted and scaled before use. Simply make a slit in the belly and scoop out the guts. There’s not a lot. Take the backside of a small knife and gently scrape off the scale from tail to the head. Give them a wash under cold water.

This recipe is the simplest way to prepare sardines. Lay them across a light bed of coarse ground salt. Drizzle the with olive oil, a little more salt, and slices of lemon. Bake them for 12 minutes. That’s it. No need to give them a flip. The fillets easily peel off the center bone.

Prep Time5

Cook Time12

Course: Main Course

Cuisine: Moroccan

Keyword: fish, main course, Moroccan, north african

Servings: 2

Author: Alex Gorgos

Ingredients

8 fresh sardines scaled and gutted
3 tbsp coarse ground salt
olive oil
lemon slices

Instructions

Preheat your oven to 350 degrees. Line a small baking sheet with foil. Place 2 tbsp of salt across the center of the pan.
Lay the sardines on top of the salt. Drizzle the top with olive oil. Sprinkle the rest of the salt over the sardines. Place a few lemon slices across the top.
Bake the sardines for 12 minutes.