Tag Archives: fish

Recipes Soups and Stews

Lobster bisque

Last night, at a local oyster joint, we were tantalized by the lobster platters arriving at out neighbouring tables. So, we ordered one too! At the end of the meal, having teared into the succulent tail and juicy claws, I asked for the remainder to be packed to-go. Today, that left over lobster was turned into a creamy bisque. It was a bit of an experienment, but I was surprised how easy it was. The lobster broth was surprisingly flavourful, salty and sweetly fishy (in a good way:)

1 left over lobster (head, legs, and whatever shells you have)
1/4 cup celery, diced
1/4 cup carrots, diced
1/4 cup onions, diced
1 tomato, diced
3-4 cup boiling water
splash of sherry or white wine
1 cup fish stock (I used 1/2 tsp of powdered dashi mixed in water)
pinch of thyme
1/4 cup heavy cream
cornstarch
chives, chopped for garnish
salt and pepper to taste
In a large pot, cover left over lobster with hot water, and simmer for 2 hours. (If there is any meat left in the lobster, remove and reserve before boiling). Remove the lobster shells from the broth. Strain the broth if necessary to remove all the bits.

In a fresh pot, sautee celery, carrots, and onion until tender. Toss in thyme and sherry or wine. Then immediately add lobster broth and fish stock, and simmer for 30 mins. Blend well with a handblender and mix in reserved lobster meat, cream, salt and pepper. Thicken with cornstarch if necessary.

Serve with a swirl of cream and garnish with chopped chives. Makes about 6 servings.

Japanese food Recipes

Teriyaki buri

Buri, or Japanese amberjack/yellowtail is a fish that is known for its high fat content, and is widely used in foods like sushi (hamachi), and in hot pots. This recipe describes a recipe for teriyaki buri.

Teriyaki is a sweet sauce basically made of sugar, soy sauce, and mirin.

Ingredients:

Buri fillets
Salt (a little)
Sake (a little)
Vegetable oil
1 tbs sugar
2 tbs soy sauce
2 tbs mirin

Marinate fillets in sake with a little salt for about 5-10 minutes.

Heat oil in a frying pan.

Fry fish until sides are lightly browned.

Frying buri
Frying buri

Remove oil from pan.

Mix mirin, sugar and soy sauce, add to the fish in the pan and allow to simmer at low heat for about 10 minutes to allow sauce to thicken.

Remove fish from pan, and spoon a few tablespoons of the teriyaki sauce over the fish before serving.

Japanese food Meat Recipes

Panko Fish

Remember when Shake ‘n Bake was the newest thing? Or those Chicken Tonight commercials? Well, frankly this post really has nothing to do with a dancing chicken… it just came to mind semi-randomly…

I’ve been experimenting with Panko (a Japanese bread-crumb like product). The texture is lighter and more airy than its western counterpart. In North America, panko is often used as tempura batter (which is different than real Japanese tempura) to create a flaky, crispy crust. And since I don’t tend to keep bread crumbs in the house, I thought panko would be a more versatile product to have in the cupboard.

Panko is available in most mainstream supermarkets now (at least, here in Toronto). It’s usually in the “ethnic” aisle, next to the noodles. I also see it freqently by the meat and fish section, next to little tubes of wasabi and jars of pickled ginger (suggestive product placement, I suppose:)

Because panko is delicately crisp, and doesn’t require a lot of oil to cook, it’s perfect for this baked fish recipe.

Ingredients:

2 tilapia fillets, cut lengthwise in half
1 cup of panko
1 tsp oregano
1 tbsp parmesan cheese
salt and pepper
1 tbsp vegetable oil
Pre-heat oven to 375 F. In a large flat-bottomed bowl or a plate, mix the panko, oregano, parmesan, salt and pepper. Drizzle the fish fillets with oil and coat all sides. Then cover each fillet in the panko mixture. (I prefer this technique over tossing in a bag, since it helps the panko stick better, while using less oil.) Lay the fillets on a baking sheet lined with parchment paper. Top with the remaining panko mixture. Bake for 10 mins, flip over, and then for 10 mins more.

This particular night, I served the fish with portuguese style rice and vegetables. I also made a lemon-dill sauce to go with it. A healthy, tasty meal!

Bento transition: For anyone interested, all the food in the picture above (on the plate), was packed into the lower container in the picture below. Exact same food, and exact same portions (About 1/2 cup of rice, 3 oz of fish, 1/2 cup of vegetables. Also in this bento: carrot sticks, pickled diakon and gherkin, 1/4 slice of swiss roll cake, 2 fingers of bosc pear, 2 cubes of cheese)