Bangkok Snapper

Ingredients

2 tbsp all-purpose flour
1 tsp each curry powder, ground cumin, paprika and salt
2 skinless red snapper or salmon fillets, each about 8 oz
2 tbsp butter
1 tbsp olive oil
3 small garlic cloves, minced, or 1 tbsp garlic bottled chopped
3 tbsp chopped fresh chives or 1 sliced green onion (optional)

Method

1. In a pie plate or large plate, stir flour with seasonings. Remove and discard fish skin if there is any. Lightly coat fillets with flour mixture, then shake off excess.
2. In a non-stick frying pan just large enough to hold fillets, melt
   butter with oil over medium heat. Add fish. Reduce heat to medium- low. Cook, uncovered, until a golden crust forms on bottom of fish, 3 to 5 minutes. Carefully turn fish over and continue to cook, occasionally spooning any butter-oil mixture in pan overtop fillets, until a knife tip inserted in thickest part of fish comes out warm, from 3 to 4 more minutes.

3. Remove fish to warm dinner plates. Stir garlic into butter mixture in pan. Stir constantly until fragrant, from 1 to 2 minutes. Spoon over fish. Sprinkle with chopped fresh chives. Great with crisp green beans and boiled new potatoes.

Makes 2 servings.

Source: Chatelaine magazine

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Camomile Salmon Bowl

Ingredients

4 cups water
1/4 cup + 1/4 tsp dried camomile flowers, divided
1/4 tsp salt
3/4 cup white sushi rice
3/4 tsp matcha green tea powder
1 Tbsp finely chopped roasted nori, about a 1/2 sheet
1 tsp toasted sesame seeds
2 oz hot smoked salmon fillets, skin discarded and flesh flaked
2 radishes, thinly sliced
1/2 cup packed baby spinach leaves
1/3 cup cooked green peas
1 green onion, thinly sliced

Method

1. In saucepan, bring water just to a boil over high heat. Remove saucepan from heat and stir in 1/4 cup camomile flowers and salt. Set aside and let steep for 8 minutes. Strain through fine mesh sieve into heatproof pouring container and set aside.
2. Meanwhile, place rice into mixing bowl and cover with cold water. Swirl rice in water, drain, and repeat 2 to 3 more times until water is clear.
3. Into small saucepan, place rice, matcha powder, and 1 cup camomile tea and place over high heat. Bring to a boil, uncovered. Once at a boil, reduce heat to low and cover saucepan. Cook for 15 minutes. Remove saucepan from heat, keeping covered, and let stand for 10 minutes.
4. In small bowl, stir together roasted nori, sesame seeds, and remaining 1/4 tsp camomile flowers crumbled between your fingers. Set aside.
5. Divide rice, salmon, radishes, spinach leaves, and green peas evenly between 2 serving bowls. Warm remaining camomile tea, if needed, in small saucepan over medium heat until just at a simmer. Pour tea around rice, salmon, and vegetables. Garnish with nori mixture and green onion and enjoy.

Makes 2 servings.

Source: Alive magazine

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West Coast Eggs Benny

Ingredients

MUFFINS

2 tsp coconut oil or ghee
1/4 cup coconut flour
4 organic eggs, beaten
1/4 cup full-fat coconut milk
1/2 tsp baking soda
1/4 tsp sea salt

HOLLANDAISE SAUCE

2 large organic egg yolks
1/2 tsp Dijon mustard
2 Tbsp fresh lemon juice
1/4 cup extra-virgin olive oil
2 tsp Sriracha hot sauce
pinch of salt and pepper
8 oz boneless, skinless salmon, cut into 2 oz (56 g) portions
1 cup arugula leaves
1 avocado, sliced
1 large tomato, sliced
4 organic eggs, poached
1 Tbsp fresh minced chives

Method

1. Preheat oven to 350°F (180°C). Lightly grease 4 oven-proof ramekins with coconut oil. Set aside.
2. In bowl, whisk together coconut flour, 4 beaten eggs, coconut milk, baking soda, and salt until smooth. Divide mixture among greased ramekins. Place ramekins on small baking sheet and bake in preheated oven for 5 to 10 minutes, or until a skewer poked into centre comes out clean. Remove ramekins and cool before sliding a thin knife around edges and removing.
3. Gently brown muffin slices on both sides in hot oil until golden and slightly crisped. Remove and set aside.
4. In small double boiler with simmering water, combine egg yolks, mustard, and lemon juice. Whisk to blend. Slowly whisk in olive oil, until thickened and creamy. If mixture becomes too thick, whisk in 1 Tbsp or more of water. Remove from simmering water and stir in hot sauce, salt, and pepper to taste. Cover to keep warm.
5. In small skillet, bring 1/2 cup water to a simmer over medium heat. Add salmon portions. Cover and continue to simmer for 5 minutes, or until portions flake easily. Drain and place portions on paper towel-lined plate.
6. To assemble, place toasted muffins onto serving plates. Place a portion of salmon on each muffin and top with arugula, sliced avocado, tomato, and poached egg.

Makes 4 servings.

Source: Alive magazine

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Quinoa Trout Salad with Spicy Mango Dressing

Ingredients

1 cup red quinoa
pinch of salt
2 red bell peppers, sliced into quarters
2 tsp + 2 Tbsp grapeseed or sunflower oil (divided)
1 lb rainbow trout fillets
1-1/2 cups cubed fresh or frozen (thawed) mango
2 Tbsp white wine vinegar
2 tsp harissa paste
1 garlic clove, chopped
1/4 tsp salt
4 cups arugula
1 unpeeled English cucumber, chopped
1 avocado, pitted, peeled, and diced
1/3 cup sliced fresh basil
1/4 cup dried coconut chips
1/4 cup unsalted roasted pumpkin seeds

Method

1. In medium-sized saucepan, place quinoa, 1-3/4 cups water, and a couple pinches of salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until quinoa is tender and liquid has absorbed, about 15 minutes. Set aside, covered, for 5 minutes and then fluff quinoa with fork.
2. Build a medium-hot fire in charcoal grill, or heat gas grill to medium-high.
3. Lightly brush bell peppers with 1 tsp oil and season lightly with salt. Grill until charred in a few spots and tender, flipping once, about 10 minutes total. Remove peppers from grill and, once cool enough to handle, slice into 1-inch pieces.
4. Brush skin side of trout with 1 tsp oil and season flesh with salt and black pepper. Place trout on grill grates, skin side down, close grill cover, and heat until fish is just barely cooked through in the centre, about 8 minutes. Remove trout from grill, let rest for 5 minutes, and then gently break apart flesh into 1-inch chunks.
5. In blender container, place mango, 2 Tbsp oil, vinegar, harissa paste, garlic, and salt, and blend until smooth.
6. Divide arugula among 4 serving plates and top with quinoa, roasted red pepper, cucumber, avocado, and basil. Drizzle on Spicy Mango Dressing and garnish with coconut chips and pumpkin seeds.

Makes 4 servings.

Source: Alive magazine

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Steamed Whole Fish

Ingredients

1 large or 2 small pomfret weighing total of 1 lb, or flounder, sole, John Dory or plaice
1 teaspoon salt
1/2 teaspoon sugar
ground white pepper
1-1/2-inch fresh ginger, finely shredded lengthwise
2 spring onions, finely chopped
2 dried black mushrooms, soaked and shredded
2 teaspoons melted lard, chicken fat or oil

Sauce

about 1-1/2 cup stock or water
2 teaspoons peanut oil
1-1/2 teaspoon sugar
1-1/2 teaspoon salt
1-1/2 teaspoon sesame oil
1 teaspoon oyster sauce
ground white pepper
1 fresh red chilli, shredded fresh coriander leaves

Method

1. Clean fish and make two diagonal cuts on both sides. Rub with salt, sugar and pepper. Leave to stand for 15 minutes.
2. Shred ginger and scatter half of it on a deep plate. Put seasoned fish on top. Cover with remaining ginger, spring onions, dried mushrooms and melted lard. Steam for 10-15 minutes. Test fish with a skewer to make sure it is cooked.
3. Make sauce. Pour liquid from the plate in which the fish was steamed and add sufficient stock or water to make 1/2 cup. Heat peanut oil in a saucepan and add stock and all other ingredients. Simmer for a minute.
4. Put fish on a large serving platter, decorate with coriander and chilli. Sprinkle liberally with pepper and pour the sauce over.

Source: Singapore Food

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