Ingredients
- 1 pack individually quick frozen scallops, thawed
- 4 tbsp mentaiko dressing
- 4 tsp mayonnaise
- 7 tbsp grated parmesan cheese
Directions
1. Remove the scallops from their shells & wash both the scallops & shells clean. Pat dry with paper towels.
2. Preheat the oven to 175 deg C.
3. Combine the mentaiko dressing with the mayonnaise & mix well.
4. Place one scallop in each shell, & top each with mentaiko sauce & 1 tbsp parmesan.
5. Bake on a baking tray lined with aluminium foil for 5 mins, until the sauce bubbles & the cheese is golden-brown.
*You can bake the scallops in ovenproof saucers instead of shells. The cooking time varies with the size of the scallops. Large ones can take up to 20 mins.
Showing posts with label Asian seafood dish. Show all posts
Showing posts with label Asian seafood dish. Show all posts
Baked Salmon
Ingredients
- 150g Salmon
- Diced vegetables (asparagus/zucchini/carrots/cherry tomato)
- Small pat of butter or 2 tsp olive oil
- 1 tbsp chicken stock
- Unwaxed parchment paper
- Minced garlic (optional)
- Minced onion (optional)
- Sea salt & chopped pepper
Directions
1. Preheat oven at 250 celcius for 15 minutes.
2. Put the salmon with skin side down on the parchment paper.
3. Pop in the diced vegetables & minced garlic & add in the butter.
4. Add the chicken stock & wrap up the parchment paper into a bag.
5. Bake at 210 celcius for 11-12 minutes.
- 150g Salmon
- Diced vegetables (asparagus/zucchini/carrots/cherry tomato)
- Small pat of butter or 2 tsp olive oil
- 1 tbsp chicken stock
- Unwaxed parchment paper
- Minced garlic (optional)
- Minced onion (optional)
- Sea salt & chopped pepper
Directions
1. Preheat oven at 250 celcius for 15 minutes.
2. Put the salmon with skin side down on the parchment paper.
3. Pop in the diced vegetables & minced garlic & add in the butter.
4. Add the chicken stock & wrap up the parchment paper into a bag.
5. Bake at 210 celcius for 11-12 minutes.
Teriyaki Salmon (Happycall)
Ingredients (Serves 2)
- 60ml mirin
- 2 tbsp brown sugar
- 60ml light soya sauce
- 2 salmon fillets (each about 2.5cm thick)
- 2 tbsp rice vinegar
Directions
1. Mix the mirin brown sugar & light soya sauce to make the marinde. Coat the salmon evenly with it & set aside for 5 minutes.
2. Drain the salmon & pat dry. Set aside the marinade to cook with later.
3. Over low heat, cook the salmon for 7 minutes with the pan closed.
4. Flip the pan over, open it & pour the mairnade over the fish.
5. Close the pan & cook for 4 minutes. Transfer the salmon to the plate but leave the marinade in the pan.
6. Stir in the rice vinegar & cook it with the marinade until it bubbles. Then pour the sauce over the salmon to serve.
Tips
You can add coriander roots, sliced garlic, sliced shallots & chopped spring onions (used the ends which are more aromatic) into the marinade to give it more flavour.
Steamed Tiger Prawns
Ingredients
- 400g of tiger prawns (with shells)
- 1 egg white (beaten)
Seasonings
- 1 tsp sesame oil
- 1 tsp pepper
- 1/4 tsp sugar
- 1 tbsp Shao Xin wine
- 2 tbsp ginger (shredded)
Directions
1. Use a pair of sharp pointed scissors to cut a small slit in between the legs of prawns to enable seasonings to penetrate.
2. Add seasonings to prawns & mix well.
3. Arrange prawns on a serving dish.
4. Add egg whites & steam for 8 minutes. Serve hot.
- 400g of tiger prawns (with shells)
- 1 egg white (beaten)
Seasonings
- 1 tsp sesame oil
- 1 tsp pepper
- 1/4 tsp sugar
- 1 tbsp Shao Xin wine
- 2 tbsp ginger (shredded)
Directions
1. Use a pair of sharp pointed scissors to cut a small slit in between the legs of prawns to enable seasonings to penetrate.
2. Add seasonings to prawns & mix well.
3. Arrange prawns on a serving dish.
4. Add egg whites & steam for 8 minutes. Serve hot.
Crispy-fried Pomfret served with chopped Ginger, Vinegar & Garlic Sauce (姜茸炸斗鲳）
Ingredients
- 1 Pomfret (800g - 1kg)
- Some parsley
Seasoning
- 30g chopped garlic
- 10 chopped garlic
- 3 tbsp vinegar
- 1 tsp fine sugar
- 3 tbsp soy sauce
Method
1. Wash the pomfret, dice & set aside for later use.
2. Mix the seasoning ingredients.
3. Heat the wok & fry the pomfret till golden brown. Remove.
4. Dizzle the seasoning ingredients on the pomfret. Add in some parsley to serve.
Cooking tips
- To ensure the fish looks tasty when fried, make sure that the oil is hot & it is fried in sufficient oil.
- If the fish is fresh, simply rub some salt on it before frying. You can also cook it without adding any seasoning.
Steamed Live Grouper
Ingredients
- 1 Grouper
- 1 spring onion
- 2 slices ginger
Seasonings (A)
- 250ml sugar
- 250ml white vinegar
- 250ml water
- 1/2 teaspoon salt
Seasonings (B)
- 1 tablespoon cooking wine
- 2 tablespoon fish sauce (鱼露)
- 1 teaspoon sugar
- 1 teaspoon cooking oil
- white pepper as needed
Methods
1. Rinse fish well and trim off the thickest part of the fish from both sides.
2. Cut spring onions into small sections.
3. Cut the fish meat into large piece and remove to plate.
4. Spread spring onion sections and ginger slices on top.
5. Combine seasoning (B) well and drizzle over fish meat.
6. Steam in pan for 8 minutes.
7. Remove the fish, discard spring onion sections and ginger slices, then transfer to a serving plate.
8. Sprinkle with shredded spring onions, ginger and chilli. Serve.
- 1 Grouper
- 1 spring onion
- 2 slices ginger
Seasonings (A)
- 250ml sugar
- 250ml white vinegar
- 250ml water
- 1/2 teaspoon salt
Seasonings (B)
- 1 tablespoon cooking wine
- 2 tablespoon fish sauce (鱼露)
- 1 teaspoon sugar
- 1 teaspoon cooking oil
- white pepper as needed
Methods
1. Rinse fish well and trim off the thickest part of the fish from both sides.
2. Cut spring onions into small sections.
3. Cut the fish meat into large piece and remove to plate.
4. Spread spring onion sections and ginger slices on top.
5. Combine seasoning (B) well and drizzle over fish meat.
6. Steam in pan for 8 minutes.
7. Remove the fish, discard spring onion sections and ginger slices, then transfer to a serving plate.
8. Sprinkle with shredded spring onions, ginger and chilli. Serve.
Steamed Drunken Prawns
Ingredients (serves 2)
- 300g of Medium Fresh/Live Green Prawn
- 5-6 Slices Of Dang Gui (当归)
- 5 Red Dates (红枣), seeds removed
- 1/2 Tablespoon Of Gou Qi Zi (杞子)
- 50ml Of Hua Diao Jiu
Directions
1. Pre-soaked the herbs in the hua diao jiu for at least 30 minutes to an hour for the wine to absorb the aroma of the herbs.
2. Trim and wash the prawns then pat dry and arrange them in a steam tray/plate in single layer (do not overlay them as it will cause uneven cooking time during steaming)
3. Arrange the herbs on top of the prawns and pour over the remaining wine on it.
4. Steam over boiling water for about 4-5 minutes, remove and served immediately.
Notes
If your prawns are kept in the fridge before steaming, remember to remove it from the fridge at least 10 - 15 minutes before hand and to let it cool off and pour away any of the water in the tray or plate before arranging the herbs on top.
- 300g of Medium Fresh/Live Green Prawn
- 5-6 Slices Of Dang Gui (当归)
- 5 Red Dates (红枣), seeds removed
- 1/2 Tablespoon Of Gou Qi Zi (杞子)
- 50ml Of Hua Diao Jiu
Directions
1. Pre-soaked the herbs in the hua diao jiu for at least 30 minutes to an hour for the wine to absorb the aroma of the herbs.
2. Trim and wash the prawns then pat dry and arrange them in a steam tray/plate in single layer (do not overlay them as it will cause uneven cooking time during steaming)
3. Arrange the herbs on top of the prawns and pour over the remaining wine on it.
4. Steam over boiling water for about 4-5 minutes, remove and served immediately.
Notes
If your prawns are kept in the fridge before steaming, remember to remove it from the fridge at least 10 - 15 minutes before hand and to let it cool off and pour away any of the water in the tray or plate before arranging the herbs on top.
Stir Fried Mussels in XO Sauce
Ingredients
- 200g mussels (shelled or with shell)
- 1 large onion (sliced into rings)
- spring onions (cut into inch lengths)
- 200 ml hot water
- 1 tablespoon cooking oil
Seasoning
- 2 to 3 teaspoons XO sauce
- Salt to taste
Directions
1. Heat oil in wok and saute onion for 30 seconds.
2. Add XO sauce and stir till aromatic.
3. Add mussels and stir briskly for about 30 seconds.
4.. Add water and cover lid. Allow mussels to cook for approximately 1 minute covered (mussels with shell are cooked when the shells open fully).
5. Add salt to taste followed by spring onions.
6. Dish up and serve hot.
Stir Fried Crabs
Ingredients
- 2 large crabs (about 500 grammes each)
- 3 cm ginger (finely julienned)
- 1 bulb garlic (chopped finely)
- as much spring onions as you like (cut into 5 cm lengths)
- 300 ml hot water
- 3 tablespoons palm / peanut oil
Seasoning
- Salt to taste
- 2 teaspoons chinese cooking wine
Directions
1. Heat oil in wok and saute ginger and garlic till aromatic.
2. Add crabs and stir fry for 1 minute on high heat.
3. Add water, stir well and cover lid, stirring occasionally.
4.Cook until crabs turn bright red in colour and flesh turn white.
5. Stir in spring onions, salt to taste and cooking wine prior to serving.
Stir Fried Fish Slices with Ginger and Spring Onion
Ingredients
- 200g white fish/dory fish (sliced to not more than 1 cm thick, marinade lightly with salt for 10 minutes and dust with corn flour)
- 5 cm ginger (sliced thinly)
- 3 stalks spring onions (cut to about 5cm lengths)
- 4 cloves garlic (chopped finely)
- 150 ml hot water
- corn starch (prepare by mixing 1 teaspoon corn flour with 3 tablespoons water)
- 200 ml cooking oil (palm oil preferred)
Seasoning
- 1 teaspoon oyster sauce
- 1/4 teaspoon salt or to taste
- a pinch of msg
- ¾ tablespoon of Chinese cooking wine
- a couple of dashes of white pepper powder
Directions
1. Heat oil in wok till smoking hot.
2. Fry fish slices for about 30 seconds on each side taking care not to break them. Remove fried fish slices and set aside.
3. Remove oil, leaving approximately 1 tablespoon or lesser in the wok.
4. Saute garlic and ginger till aromatic. Add spring onions next.
5. Stir evenly before adding fried fish slices and hot water.
6. Add seasoning followed by a teaspoon or two of corn starch to thicken the gravy.
7. Dish out and serve hot with steamed white rice.
- 200g white fish/dory fish (sliced to not more than 1 cm thick, marinade lightly with salt for 10 minutes and dust with corn flour)
- 5 cm ginger (sliced thinly)
- 3 stalks spring onions (cut to about 5cm lengths)
- 4 cloves garlic (chopped finely)
- 150 ml hot water
- corn starch (prepare by mixing 1 teaspoon corn flour with 3 tablespoons water)
- 200 ml cooking oil (palm oil preferred)
Seasoning
- 1 teaspoon oyster sauce
- 1/4 teaspoon salt or to taste
- a pinch of msg
- ¾ tablespoon of Chinese cooking wine
- a couple of dashes of white pepper powder
Directions
1. Heat oil in wok till smoking hot.
2. Fry fish slices for about 30 seconds on each side taking care not to break them. Remove fried fish slices and set aside.
3. Remove oil, leaving approximately 1 tablespoon or lesser in the wok.
4. Saute garlic and ginger till aromatic. Add spring onions next.
5. Stir evenly before adding fried fish slices and hot water.
6. Add seasoning followed by a teaspoon or two of corn starch to thicken the gravy.
7. Dish out and serve hot with steamed white rice.
Sweet & Sour Prawns
Ingredients
- 300g medium or large prawns (either shelled or intact at your preference)
- 1cm of ginger (sliced)
- 1 large onion (quartered)
- 1 stalk spring onion (cut into 2 inch lengths)
- 30 ml warm water
- 5 tablespoons palm oil
Seasoning
- 3 tablespoons tomato ketchup
- 1 tablespoon sugar
- a pinch of salt
Directions
1. Heat oil in wok and fry the prawns for 30 seconds till shell completely turned to red or cooked.
2. Dish out and set aside.
3. Remove oil from wok leaving approximately 2 teaspoons of oil in the wok.
4. Saute the onions and ginger till fragrant.
5. Return prawns to wok, add seasoning and water.
6. Stir well to coat the prawns.
7. Sprinkle spring onions onto the prawns before dishing out.
*For variety, you might want to add cubed cucumbers, pineapples and / or capsicum when you saute the onions.
- 300g medium or large prawns (either shelled or intact at your preference)
- 1cm of ginger (sliced)
- 1 large onion (quartered)
- 1 stalk spring onion (cut into 2 inch lengths)
- 30 ml warm water
- 5 tablespoons palm oil
Seasoning
- 3 tablespoons tomato ketchup
- 1 tablespoon sugar
- a pinch of salt
Directions
1. Heat oil in wok and fry the prawns for 30 seconds till shell completely turned to red or cooked.
2. Dish out and set aside.
3. Remove oil from wok leaving approximately 2 teaspoons of oil in the wok.
4. Saute the onions and ginger till fragrant.
5. Return prawns to wok, add seasoning and water.
6. Stir well to coat the prawns.
7. Sprinkle spring onions onto the prawns before dishing out.
*For variety, you might want to add cubed cucumbers, pineapples and / or capsicum when you saute the onions.
Abalone Appetiser with Chilli and Garlic
Ingredients
- 1 can of whole abalone (slice abalone thinly. Use the water in the can to boost up your chicken soup)
- 3 cloves garlic (finely chopped)
- 1 red chilli (deseeded and finely chopped)
3 pieces calamansi / limau kastur
Directions
1. Slice abalone thinly and arrange on a serving plate. Wrap with cling film and chill in fridge for 1 hour.
2. Before serving, sprinkle garlic and chilli over the abalone and squeeze the juice of calamansi over the abalone.
- 1 can of whole abalone (slice abalone thinly. Use the water in the can to boost up your chicken soup)
- 3 cloves garlic (finely chopped)
- 1 red chilli (deseeded and finely chopped)
3 pieces calamansi / limau kastur
Directions
1. Slice abalone thinly and arrange on a serving plate. Wrap with cling film and chill in fridge for 1 hour.
2. Before serving, sprinkle garlic and chilli over the abalone and squeeze the juice of calamansi over the abalone.
Ketchup Prawns
Ingredients (Serves 2)
- 10 large prawns (shrimps), shells & veins removed with tails intact
- 1/2 tbsp vegetable/olive oil
- 1/2 tbsp chopped garlic
- 1/4 cup of ketchup, mixed with 25 ml of water
- 1 chilli, deseeded and cut to long strips (add more if you want it spicier)
- 1 small tomato, cut to small chucks
Methods
1. Heat oil in wok and fry garlic & chilli till fragrant.
2. Add prawns and fry till they are almost cooked.
3. Add the ketchup solution and stir evenly till the paste bubbles. Serve with warm rice.
*You can stir in a beaten egg to cook at step 3 if you like.
- 10 large prawns (shrimps), shells & veins removed with tails intact
- 1/2 tbsp vegetable/olive oil
- 1/2 tbsp chopped garlic
- 1/4 cup of ketchup, mixed with 25 ml of water
- 1 chilli, deseeded and cut to long strips (add more if you want it spicier)
- 1 small tomato, cut to small chucks
Methods
1. Heat oil in wok and fry garlic & chilli till fragrant.
2. Add prawns and fry till they are almost cooked.
3. Add the ketchup solution and stir evenly till the paste bubbles. Serve with warm rice.
*You can stir in a beaten egg to cook at step 3 if you like.
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