Pan-roasted Snapper Fillets with Chinese Ratatouille

Ingredients

1 lb snapper fillets, rinsed and dried
1/4 tsp salt
1/4 tsp pepper
1 tbsp cornstarch
1-1/2 tbsp canola oil

Ratatouille

1-1/2 tsp olive oil
1 medium onion, chopped
2 tbsp chopped ginger
1 Chinese eggplant, diced
1 mo qua, peeled, seeded and diced or medium zucchini, diced
2 cups chopped tomatoes
1 tbsp chopped garlic
1/2 cup chicken broth or vegetable broth
1/4 tsp salt
1/2 tsp sugar
2 tbsp chopped green onions

Method

  1. Preheat oven to 400°F/200°C.
  2. To make the ratatouille, in non-stick skillet or wok, heat olive oil over medium-high heat. Add onions, ginger, eggplant and mo qua or zucchini and saute for 2 minutes.
  3. Add tomatoes, garlic and stock and bring to boil. Cover and continue to cook for 5 minutes or until vegetables are tender. Season with salt and sugar.
  4. Remove from heat, stir in green onions and keep warm.
  5. In small bowl, combine salt, pepper and cornstarch. Dredge fish fillets in mixture until evenly coated.
  6. In a large ovenproof non-stick skillet, heat oil to medium-high. Add fish fillets and fry for 1 minute on each side or until just golden.
  7. Place pan with fish in oven and bake for 5 minutes or until fish flakes easily. Serve with ratatouille.

Makes 4 servings.

Source: Heart Smart Chinese Cooking

Asparagus Omelette with Smoked Salmon

Ingredients

1 kg white asparagus salt
1 pinch sugar
1 teaspoon butter
8 eggs
4 tablespoons cream
salt and freshly ground pepper
freshly grated nutmeg
3 tablespoons butter
300 g smoked salmon in thin slices

Hollandaise Sauce with Herbs

1 shallot
5 white peppercorns
1 tablespoon white wine-vinegar yolks of 3 eggs
250 g butter
salt and freshly ground pepper
1 tablespoon lemon juice
2 tablespoons finely chopped parsley
2 tablespoons finely chopped dill

Method

  1. Peel the asparagus, remove the woody ends and boil in salted water with a pinch of sugar and a teaspoon of butter for 20 minutes until done.
  2. To make the herb hollandaise sauce: peel the shallots and chop finely. Add to the crushed peppercorns, vinegar and 5 tablespoons of water and boil to reduce it slightly. Rub through a fine sieve into a bowl, then beat in the egg yolk. Put the bowl in a container of hot water. Whisk the shallot and egg mixture continuously until it is creamy and thick. Remove the bowl from the hot water container and add melted butter – not too hot – while stirring constantly. Season with salt, pepper and lemon juice and stir in the chopped herbs.
  3. For the omelette, beat the eggs and cream together. Season with salt, pepper and nutmeg and make four omelettes in butter.
  4. Remove the asparagus from the water and drain. Stuff the omelette with asparagus, salmon and hollandaise sauce with herbs.

Makes 4 servings.

Source: Cooking with Asparagus

Stir-fried Eel in Sweet Bean Sauce

Ingredients

1/2 white eel (about 675 g)
1 small bunch mung bean vermicelli
cornstarch
3 heaped tbsp sweet bean paste
1/4 dried tangerine peel (washed, finely shredded)

Method

  1. Gut white eel, wash and rub off the slime. Remove the bone and cut into two halves lengthwise. Cut into 1″ long sections. Make crisscross cuts diagonally on the meat side of each section.
  2. Wipe dry eel. Mix with salt and pepper and marinate for 15 minutes.
  3. Deep-fry mung bean vermicelli until crispy. Drain and transfer to a serving plate.
  4. Re-heat oil in the wok. Dust eel pieces in cornstarch. Deep fry until eel pieces curl and turn golden, fragrant and crispy. Drain and set aside.
  5. Wash wok and pour in 3 tbsp of oil. Add sweet bean paste and dried tangerine peel. Stir-fry until the sweet bean paste starts to bubble.
  6. Return eel to wok. Stir fry quickly with sweet bean paste. Remove and arrange eel pieces on the bed of mung bean vermicelli. Serve hot.

Source: Chef Jacky Yu

Pan-fried Sardine with Mixed Herb

Ingredients

2 large eggs
1/3 cup all-purpose (plain) flour
1 cup fine dry bread crumbs
1/4 cup freshly grated Parmesan cheese
3 tablespoons mixed fresh herbs (parsley, basil, oregano and marjoram), coarsely chopped + extra, to serve
1/2 teaspoon freshly ground black pepper
salt
3 pounds sardines, cleaned with guts, heads and backbones removed
1/2 cup extra-virgin olive oil
2 lemons, cut into wedges
freshly cooked couscous, to serve (optional)

Method

  1. Place the eggs in a bowl and whisk lightly.
  2. Combine the flour, bread crumbs, Parmesan, herbs, pepper, and salt on a large plate.
  3. Dip the sardine fillets into the beaten eggs. Dredge in the flour mixture, pressing the mixture firmly onto the fish.
  4. Heat the oil in a large frying pan over medium-high heat. Fry the sardines 4 at a time until crisp and golden brown, 1-2 minutes each side.
  5. Serve hot with the lemon wedges and extra fresh herbs, and couscous, if liked.

Makes 6 servings.

Source: Modern Mediterranean Cooking

Salmon Ramen

Ingredients

4 cups fish or vegetable stock
1 large garlic clove
1/2 tsp light soy sauce
4 salmon fillets, 5 oz each, skinned
peanut or corn oil, for broiling
5 oz dried ramen
generous 2 cups baby spinach leaves
4 scallions, chopped
2/3 cup bean sprouts
1 fresh green chili, seeded and sliced
fresh cilantro leaves

Teruyaki Glaze

2-1/2 tbsp sake
2-1/2 tbsp dark soy sauce
2 tbsp mirin or sweet sherry
1/2 tbsp brown sugar
1/2 garlic clove, very finely chopped
1/4-inch piece fresh gingerroot, peeled and very finely chopped

Method

  1. Heat the broiler to high, bring the stock to a boil with the garlic clove and soy sauce in one pan, and bring another pan of water to a boil for cooking the noodles.
  2. Mix the ingredients for the glaze together and brush one surface of each salmon fillet with the glaze.
  3. Lightly brush the broiler rack with oil and broil the salmon fillets for 4 minutes on one side only. The flesh should flake easily and the center should remain a bright pink. Remove from the broiler and set aside.
  4. Boil the noodles for 3 minutes, until soft. Alternatively, cook according to the package instructions. Drain and rinse.
  5. Remove the garlic from the stock, then bring the stock back to a boil. Drop in the spinach leaves and scallions and let them boil until the leaves are just wilted. Use a slotted spoon to remove the spinach and scallions and divide them between 4 large bowls.
  6. Divide the noodles between the bowls, then add a salmon fillet to each. Carefully pour the boiling stock into each bowl. Sprinkle with bean sprouts, chili slices, and cilantro leaves before serving.

Makes 4 servings.

Source: Noodles