Tag: seafood

Baked Lemon Garlic Salmon

Baked Lemon Garlic Salmon

Ingredients

  • 1 lb salmon
  • salt
  • olive oil for brushing
  • 2 round lemon slices
  • lemon-garlic sauce
    • zest of .5 lemon
    • 2 Tbsp lemon juice
    • 1.5 Tbsp olive oil
    • 3 garlic cloves, chopped
    • 1 tsp dry oregano
    • .5 tsp paprika
    • .25 tsp black pepper

Instructions

  1. Preheat oven to 375 F.
  2. Brush a piece of foil (large enough to wrap the salmon) with olive oil
  3. Pat salmon dry, salt both sides. Place on top of foil.
  4. Spread lemon garlic sauce over salmon. Fold foil over salmon.
  5. Bake 15-20 minutes, depending on thickness.
  6. Open foil to uncover top of salmon, broil for 3 minutes.

Notes

  • sauce is runny, so fold foil up to keep sauce next to the fish
  • when broiling, keep an eye on the salmon to ensure garlic does not burn
  • original source: The Mediterranean Dish

Shanghai Stir-Fry Shrimp (油爆虾)

Shanghai Stir-Fry Shrimp

Ingredients

  • 1 lb. unpeeled shrimp with heads
  • 1 Tbsp oil
  • 5 slices ginger
  • 3 garlic cloves
  • 1 Tbsp rice wine
  • a pinch of salt
  • .5 tsp sugar
  • 3 green onions

Instructions

  1. Wash shrimp, cut off legs and pointy part sticking out of head. Devein the shrimp.
  2. Put oil in frying pan. Fry garlic and ginger over high heat until fragrant.
  3. Add shrimp, fry until shrimp turns orange.
  4. Add rice wine, fry briefly until all shrimp are coated.
  5. Add sugar and salt, fry briefly until dissolved.
  6. Add green onion, fry until green onion is cooked.

Korean Seafood Pancake (Haemul Pajeon)

yields 1 pancake

Seafood Pancake

Ingredients

  • pancake
    • 50 g flour
    • 45 g corn starch
    • 1 egg
    • .5 cup water
    • 5 peeled shrimp
    • 3 small oysters
    • 3 clams
    • .25 onion
    • 3 white button mushrooms
    • .5 grated carrot
    • 5 green onions
    • 1 Tbsp oil
  • sauce
    • 1 tsp Korean soy sauce
    • .3 tsp dark vinegar
    • .5 tsp minced garlic
    • .5 tsp sugar
    • .5 tsp sesame oil
    • a pinch of pepper

Instructions

  1. Cut each shrimp in half lengthwise. Cut green onion into 1 inch pieces.
  2. Mix all pancake ingredients. Pour into an oiled pan.
  3. Fry over medium to high heat, 5 minutes on each side (or when golden on each side).
  4. Mix sauce ingredients.
  5. Cut pancake with scissors, serve.

Steamed Fish Roll

yields 2 rolls

Steamed Fish Roll

Equipment

  • steamer

Ingredients

  • egg pancakes
    • 3 eggs
    • 1 Tbsp oil
  • filling
    • 180 g ground fish
    • 180 g ground shrimp
    • .5 tsp salt
    • .5 tsp sesame oil
    • .3 tsp chicken powder
    • .3 tsp white pepper
    • 1 tsp tapioca starch
    • 1 Tbsp rice wine
    • 1 Tbsp light soy sauce
    • .5 tsp sugar
    • 2 Tbsp water
    • 1 Tbsp cilantro
    • 1 Tbsp green onion
    • 2 sheets roasted seaweed/Nori seaweed
  • dipping sauce
    • 2 tsp chili sauce
    • 2 tsp tomato sauce
    • 1 tsp lime juice
    • 1 tsp wasabi

Instructions

  1. Beat eggs. Fry half the egg mixture in a large pan with oil to make thin egg pancake. Then use the rest of the egg mixture to make another egg pancake.
  2. Mix all the filling ingredients together.
  3. For each pancake, spread a thin layer of filling. Then put one sheet of seaweed, and add another thin layer of filling.
  4. Roll both pancakes.
  5. Steam both pancakes over boiling water for 15 minutes.
  6. Cut and serve.

Tuna Tartare

Tuna Tartare

Equipment

  • ring mold

Ingredients

  • Sushi grade tuna
  • 2 tsp finely grated ginger
  • .5 tsp wasabi paste
  • 1 Tbsp finely chopped scallion
  • 1 Tbsp sesame seeds
  • 1 Tbsp citrus juice
  • 2 Tbsp soy sauce
  • 2 Tbsp mirin
  • .5 tsp sesame oil
  • cucumber

Instructions

  1. Mix wasabi, scallion, citrus juice, soy sauce, mirin, and oil in a bowl.
  2. Chop tuna finely.
  3. Mix in sauce and sesame seeds.
  4. Plating: thin circle in ring mold on circle dish, top with thinly sliced cucumber.

Notes

Tuna is interchangeable with salmon. Orange slice or Meyer lemon can also be topping.

Baked Oyster w/ 3 Different Sauces

Rosemary Citrus Butter

Ingredients

  • 4 Tbsp unsalted butter, room temp
  • .25 lemon zest
  • .25 lime zest
  • .5 tsp minced shallots
  • .5 tsp minced rosemary

Instructions

  1. Combine butter, zests, shallots, and rosemary together.
  2. Chill mixture in log shape to harden.

Harissa

Equipment

  • food processor

Ingredients

  • 2 Piquillo peppers (or fresh chili)
  • .5 Arbol dried chili
  • .5 tsp cumin, finely ground
  • .5 tsp coriander, finely ground
  • 1 Tbsp italian parsley, chopped
  • .5 clove garlic
  • Extra virgin olive oil

Instructions

  1. Process ingredients on high in a food processor.
  2. Slowly drizzle in olive oil to emulsify.

Rockefeller Oysters

Ingredients

  • 1 Tbsp unsalted butter
  • 4 tsp panko
  • .5 shallot, minced
  • .5 cup spinach, chopped
  • .5 Tbsp Pernod (absinthe)
  • 1 Tbsp heavy cream
  • Red pepper flakes
  • Salt and pepper

Instructions

  1. Melt butter. Add half to panko.
  2. Using other half of butter, cook shallots and wilt spinach.
  3. Deglaze pan with Pernod.
  4. Season with salt, pepper, and red pepper.
  5. Add cream and allow mixture to cool.

Baked Oysters

Equipment

  • oyster shucking knife

Ingredients

  • Raw oysters, unshucked
  • sauce (rosemary citrus butter, harissa, or Rockefeller)

Instructions

  1. Rinse oysters in shells and discard those that do not close when tapped.
  2. Shuck and remove top shell.
  3. Loosen muscle from bottom shell.
  4. Keep meat and liquor in bottom shell.
  5. Set onto plate lined with rock salt to prevent tipping.
  6. Place one heaping tsp of sauce onto each oyster.
  7. Place oysters on medium hot grill over open fire or in oven.
  8. Grill/broil for 5-10 minutes.

Notes

For Rockefeller oysters, top with sprinkling of panko.