Tag Archives: fish

Cooking

Simple Salmons

Chinatown supermarkets sell these 1-lb salmon fillets for $7.49 and it’s kind of great. I chopped it up and cooked it three simple ways. Only one is new, but all three are solid.

Pan-fried salmon

  • Take 4-8 oz salmon fillet, score skin side halfway through when holding salmon rolled.
  • Season inside lightly and top with kosher salt.
  • In smoking-hot olive oil, Pan fry skin side down, pressing flat.
  • When salmon is cooked 2/3 up, flip. Tilt pan so thickest section cooks more.
  • Serve with lemon.

This baked salmon is a staple in my household, taught to us by our family friend who is from Spain. Not really sure where it came from though.

Baked soy sauce salmon

  • Rub 6-12 oz salmon fillet lightly with salt and pepper.
  • Bake at 350 F for 15-25 minutes, depending on thickness of fish (15 min for 3/4 in, 25 min for 5/4 in).
  • Top with 2-3 scallions chopped. Pour over 1-2 tbsp soy sauce.
  • Pour over 1-2 tbsp olive oil heated to be smoking hot.
  • Serve on rice.

This is actually the only new recipe that I cooked and it’s hardly a recipe! This sweet-savory flaky salmon reminded me so much of a kind of smoked salmon that I had it room-temp on a cream cheese bagel.

Miso Salmon

  • Marinate 6-8 oz salmon fillet, skinned, in 3 tbsp miso, 1 tsp cooking wine, 3/4 tbsp sugar overnight. Scrape off marinade.
  • Pan fry in olive oil 4-6 minutes on each side, taking care not to burn.
Cooking

Goan Fish Curry

I’m quickly learning that making curry is not as intimidating as it first seemed. Now that I’ve built a reasonable spice cabinet, it’s a matter of dicing onion, mincing garlic, grating ginger, and adding the right brown/yellow/red powders and/or seeds.

This time, a fish curry, which is actually probably the first time I’ve cooked fish in a year.

Started from bbcgoodfood.com but adjusted to taste. Which is audacious for me to say because I don’t actually know what the component spices taste like haha.

Goan Fish Curry

  • Saute 1 onion.
  • Add 1 green chili sliced, 4 cloves garlic minced, 1” ginger grated, 3” stick cinnamon, 1.5 tsp cumin, 1/2 tsp turmeric, 1 tsp garam masala, 2 tsp ground coriander, 2 pods cardamom, (1 bay leaf). Fry 2 minutes until fragrant.
  • Stir in 1 can coconut milk, 1 (15 oz) can tomatoes chopped, 1/4 can water as needed. 1/2 tsp salt, some pepper, 1 tsp sugar if needed. Simmer for 5 minutes.
  • Add 1 lb white fish (haddock, tilapia, cobbler), cut into chunks. Optionally add veggies. Cook until done, about 5-10 minutes.
  • Add 1/2 lime of juice. Sprinkle with fresh coriander.
  • Serve on rice or naan, with yogurt.
Cooking

Poke

Poke is basically just a salad with rice and raw fish. Nothing to cook.

Poke (Hawaiian raw fish bowl)

  • Cook sushi rice (1/2 cup rice vinegar, 1/4 cup sugar, for 3 cups rice. Mix when warm).
  • Add dash of sesame oil and soy sauce to sushi-grade tuna or salmon or other fish cut in cubes.
  • Serve on rice with seaweed salad, edamame, shredded daikon, avocado, tobiko (salted fish eggs), furikake, etc.

As a side dish, I cooked my spinach Japanese style, i.e. with soy sauce, sugar, and mirin.

Goma-ae (sesame spinach salad)

  • 1-lb bunch spinach, blanch for 1 minute in lightly salted water, stems down.
  • Cool under running water. Wring out. Cut to about an inch.
  • 1 tbsp Sesame oil, 1 tbsp soy sauce, 2 tsp sugar, .5 tsp mirin, sprinkle of sesame seeds
    • Or ground 1 tbsp roasted sesame seeds instead of sesame oil.