I love fish. Lately, I have been buying only fish in the supermarkets. I can't fathom why I no longer tolerate the aftertaste of chicken. And since I am aiming for a healthier lifestyle, I'm trying to restrain my urge to eat red meats. So I'd like to share a really simple fish recipe that I always have. It is quick, simple and scrumptious of course!

 The method of cooking used is grilling or pan-frying. Here is the recipe for one serving ;

A

1 salmon portion

1/2 lemon

1/2 tsp dill

S&P

Olive oil

B

1 shallot –sliced

1 clove garlic –sliced

1/3 cup double cream

1 tbs butter

2 tbs water

S&P to taste

C

1/2 cup broccoli florets

1/2 carrot - sliced

1 potato - halved

S&P 

1. Use items in A to prepare the salmon except the olive oil.
2. Heat up a non-stick pan on medium heat and grease it with olive oil.
3. Pan-grill the fish skin on for a minute and then on the other side for another minute.
4. If the fish is not cooked through, you may repeat step 3 for less than a  minute on each side. Otherwise, in a pre-heated oven, cook the fish at 170 for about 7 minutes. Always check on your fish in the oven to prevent over-cooking. 
5. With the same pan, grease it with butter and then add garlic and shallot from B .As the condiments begin to change in colour just slightly, add water. 
6. As water begins to bubble quickly stir in cream and stir well. Season with salt and pepper. Your cream sauce is done.
7. Sauté pre-boiled veges in C in the same pan. You could add some garlic or shallots. Sometimes I would just boil the veges and not pan-fry them later. Season veges with S&P.

Voila! Your pan-grilled salmon is ready!

 

Yours truly,

A.T

I have a never ending romance with seafood. It’s so intense that I sometime wish I could build a home by the sea just so I could have endless –and not to mention fresh and affordable- supplies of seafood products. I yearn a good piece of lean white fish meat and pack it up with some fresh off the sea squids and prawns. I really don’t mind going through the tedious and messy shelling and veining processes .Although not quite enjoyable, flashing visions of what the end bit will look and taste like indisputably entice me to go through it like a real cook. So in this entry, I have decided to share with you one of the best seafood recipes I have ever delivered. I recall having seen a similar version on TV sometime ago but I cannot remember which channel ,but most importantly which celebrity chef shared it. All I remember are some ingredients- shrimps, pineapple, ginger, corn starch, soy sauce and peppers.  So this is my rendition of the aired recipe–a creation based on faint memories of that one particular episode of a cook show. I figured, what else could you do with those ingredients combined?

 The method of cooking used is sauteeing and and pan-frying. And the number of ingredients used is surprisingly small but they are intense in flavours. Here are the ingredients and steps ;

A

500gm of shrimps

2 tbs of corn starch

3 table spoon of light soy sauce

½ tsp of mashed ginger

1 garlic clove- mashed

B

1 red onion -sliced

3 shallots –sliced

3 cloves of garlic –sliced

¾ cup of light soy sauce

2 tbs of fish sauce

1 tbs of sesame oil

½ pineapple –chunks

2 bell peppers –yellow and red , small slices

1 tbs chili flakes

S&P to taste

1. After preparing the shrimp, combine all ingredients in A and refrigerate it for 45 minutes to an hour.
2. The next step is to pan-fry the coated shrimp about a minute on each side until you get a golden crispy exterior on each side. Put the shrimp aside once cooked.
3. Heat up the oil and then sautee the onion and shallots until translucent and add in the garlic.
4. Add in the peppers and sautee through for about a minute. Then add the sauces, coating the ingredients thouroughly before adding the pineapple chunks.
5. At the very last minute, add in the shrimp and season to taste

 

Yours truly,

A.T