Tag Archives: fish

Tuna Tataki

28 Août

Serves 4

* 4 Tuna steaks
* Black peppercorns, coarsely cracked

Dipping Sauce:

* 1/2 cup Peanut oil
* 1 ounce Sesame oil
* 2 ounces Soy sauce
* 1/2 ounce Garlic — grated
* 1/2 ounce Ginger — grated
* 5 spice powder to taste

Roll tuna in cracked black pepper then sear it in a very hot cast iron pan without oil.
let cool slighly, then slice thinly. Serve with dipping sauce.

Sauce: 1/2 cup peanut oil, 1 oz. sesame oil, 2 oz. soy sauce, 1/2 oz grated garlic, 1/2 oz grated ginger, 5 spice powder to taste.
Slice tuna very thin, serve with sauce down and garnish with pickled ginger.
A great appetizer.

Awabi Sakami (Sweet Cooked Abalone)

28 Août


* 15 ounces Abalone (canned or fresh)
* 1/4 pint Water
* 2 1/2 tablespoons Sake
* 1 ounce Sugar
* 2 1/2 teaspoons Soya Sauce

Empty the can of Abalone into a small saucepan and add water.
Bring to boil, re duce heat and simmer uncovered for 10 minutes.
Add Sake and Sugar and cook for another 5 minutes, stir in Soya sauce and continnue to cook for 2-3 more minutes.
Cool to room temperature, cut the abalone into 1/2″ thick slices and serve.

Sweet And Sour Prawns

9 Août


* 1 lb fresh peeled prawns
* 2 tblsp tomato ketchup
* 1 tblsp sambal oelek (meshed hot chilies)
* pinch of MSG (monosodium glutamate) (OPTIONAL)
* 1 tblsp sugar
* 1 1/2 rice wine
* 1 tblsp cornstarch stirred in 2 tblsp water
* 1 clove garlic
* 1 1/2 tblsp fresh ginger
* 3 oz scallions


* 1 egg white
* 3 tblsp cornstarch
* 1/2 tsp salt
* 3 tblsp water
* 5 tblsp oil


Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil.

Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch.
Peel garlic and ingwer and chop finely.
Also chop scallions finely.

Heat 3/4 litres oil in a pan or wok and fry half of the prawns.
Take them out of the pan after 45 seconds and drain them.
In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds.
Add prawns and fry while stirring constantly.

Add prepared sauce and fry for 1 minute.
Add chopped scallions and 2 tablespoons oil.

Zongzi (Rice Dumplings in Bamboo Leaves)

6 Août

Makes 20 dumplings…


* 20 strings (for binding the zong zi packaging)
* 40 large bamboo leaves
* 1 kg of Glutinous Rice
* 2 kg of tender, fatty pork, sliced into 1 inch cubes
* 10 Salted Duck’s Egg yolk
* 40 Small Dried Black Mushrooms
* 20 Dried Chestnuts
* 10 Cloves of Scallions cut up
* 1/2 kg of Dried Radish cut up very finely
* 5 Cloves of Garlic
* 100 g small Dried Shrimp.
* 200 g Shelled Peanuts (with skins)
* Cooking oil
* Fine Ground Black Pepper
* Star Anise

Soak the rice for three hours.
Boil peanuts until tender (30 – 1 hour).
Stew the meat and the chestnuts together for 30 minutes to 1 hour with with 1/2 a up of soy sauce, 1/2 a cup of rice wine, a teaspoon each of fine ground pepper, sugar and star anise.
Soak mushrooms until soft (hot water will speed the process); remove the stalks.
Stir-fry with a little soup from the meat stew; add small amounts of soy sauce, sugar,
Dried Radish: Chop up finely and stir-fry with some sugar and garlic.
Shrimp: Stir-fry for a couple of minutes
Scallions: Chop up finely, stir-fry until fragrant.
In a large wok, mix in with rice in the wok to flavour with soup meat stew soup.
Add the peanuts.
Then the shrimp.
Cut the dried duck egg yokes into halves.
Bamboo leaves: Wash in hot water to tenderise the leaves (so they don’t break), before washing thoroughly in cold water.
Wet the strings to make them more pliable.
Wrapping the zong zi: Hang the set of strings.
« Fold the leaves flat at the leafstalk to make a sheet. »
« Hold the sheet, fold it round in the middle and make a funnel till both ends are laid over each other in one direction. »
The dumplings should be pyramid shaped with sharp edges and pointed ends.
It takes some practice to get nice looking ones.
They are tied up just like shoes laces with a double knot which makes them easy to open.
*Steam for 1 hour, unwrap and serve.
Zong zi are eaten plain or with any kind of sauce you chose.
People in southern Taiwan tend to boil the dumplings rather than steam them.

Fish Balls

6 Août


* 2 c Potatoes; chopped fine
* 1 c Cod; flaked
* 1 tb Butter
* Pepper to taste
* 1 Egg, beaten
* Plenty of lard; smoking hot
* Fried Bacon; optional

Cook fish and potatoes till tender.
Mash very thoroughly until every lump is gone.
Add butter, pepper and egg and beat till the whole is light and creamy.
Take up, a little at a time, with a spoon dipped in hot fat (prevents sticking) and drop into hot lard.
Cook til golden brown. If the lard is the right heat this will not take more than a minute.
Drain well and serve with crispy fried bacon. (Or without it).

Adobong Pusit

16 Juil

Yield: 2 servings


  • ½ kg Small fresh squids
  • ½ c Native vinegar
  • 10 Cloves garlic
  • Salt and pepper to taste
  • 1 md Onion, sliced
  • 2 md Tomatoes, chopped
  • Extra salt and pepper for seasoning
  • 1 ts Vet-sin (monosodium glutamate) (optional)

How to proceed.?

Got down my single Filipino cook book and found this little gem.
My grasp of Tagalog is non-existent but I’d guess that the name translates as « Squid Adobo ».
At any rate, it’s squid stewed in vinegar.
I assume that the reference to « native vinegar » refers to nipa sap vinegar (sukang paombong).
The bottle I have is a milky looking vinegar that tastes pretty much like any vinegar so I imagine that you have some latitude on what type you can use.
For those of you who have never tried it, Filipino food is an intriguing cuisine that has elements of Southeast Asian, Chinese and Mexican or Spanish influences.
It has everything from spring rolls (lumpias) to rellenos dishes.
Wash the squids very well.
Remove the long thin membrane in the head and slit the eyes to bring out the ink.
Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.
Cover and cook slowly until the squids are tender.
Cut cooked squids into 1/2 inch slices crosswise.
Crush remaining garlic and saute in a little lard in another pan.
Add the onion and tomatoes and cook until tomatoes are very soft.
Add the squids and the liquid in which they were boiled.
Simmer for 7 minutes.
Season with salt, pepper and vet-sin.

Inihaw Na Bangus (Grilled Milkfish)

16 Juil

Yield: 4 servings


  • 1 Whole bangus (about 2 lbs) or white fish, dressed
  • 2 sl Lemon
  • 1 ½ ts Salt
  • ½ ts Pepper
  • ½ c Tomatoes, chopped
  • ¼ c Onions, chopped
  • 2 Green onions, chopped


1. With sharp knife, cut along back of the fish and remove the backbone.
Rub fish inside and out with lemon slices, sprinkle with salt and pepper.
2. Mix tomatoes, onions and green onions.
Stuff fish with the mixture through its back opening.
Wrap in foil and grill over live coals until done. (about 15 minutes on each side).
3. Serve with lemon wedges or with a lemon juice and patis (fish sauce) dip.
Preparation and cooking time: 45 minutes Serves 4 Recipes

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