Recipes

• 4 fish fillets-salmon, tilapia, other white fish
• Broccoli, asparagus
• Halved small potatoes
• Olive oil/vegetable oil
• Lemon juice
• Scallions, grated ginger, minced garlic

Preheat oven to 425°. Place fillets on a rimmed baking sheet. Drizzle oil and lemon juice over the fish. Sprinkle chopped scallions, grated ginger and minced garlic over the fillets. Bake for about 15 minutes (internal temperature of 145°). Remove fish and keep hot, cook vegetable and potato about 10 minutes more until done. Add vegetables to fish and serve. Serves 4.

• 12 ounces shrimp, cleaned
• 1 bundle of mung bean glass noodles
• 1 tablespoon minced or grated garlic
• ¼ cup water, plus more, to soak the garlic
• ¼ teaspoon sugar
• 2 tablespoons light soy sauce
• ½ tablespoon Shaoxing wine

Split the shrimp in half to the tail, leaving the tail whole. Soak the glass noodles in warm water for 20 minutes and drain. Put the minced garlic into a bowl of hot water for a minute and strain. This takes some of the edge off the garlic, and makes it sweeter once steamed. Combine the strained garlic with another ¼ cup fresh water, sugar, light soy sauce, and Shaoxing wine.

Spread out the glass noodles in two shallow, heat-safe bowls. Fan out equal amounts of shrimp on each plate. Spoon the prepared sauces evenly over each of the shrimp dishes. Boil water in a steamer or wok with a steamer rack and place the dishes inside. Cover immediately and steam for about 5 minutes. Remove from heat. The shrimp should be opaque and but not over-cooked. Keep a close eye on it, and adjust the steaming time according to the size of your shrimp. Once you take the shrimp out, spoon the liquid over the shrimp and serve immediately. Serves 4.

• 400 grams center-cut salmon fillet (about 13-14 ounces)
• 1/6 teaspoon freshly ground black pepper
• 1 tablespoon sesame oil
• 1 teaspoon freshly chopped green onion
• 1 ½ teaspoon minced ginger
• 1 tablespoon freshly minced garlic
• 1 hot chile chopped
• 1 tablespoon cooking wine,
• 1 tablespoon light soy sauce
• 1 tablespoon premium soy sauce
• 1 tablespoon cold water
• 1/3 teaspoon sugar
• ½ teaspoon cornstarch mixed with 1 tablespoon cold water
• 2 teaspoon sesame seeds.

Rinse salmon with cold water and pat dry. Cut into 3 cm wide pieces and place in glass baking dish sprayed with Pam; season with black pepper and drizzle sesame oil over. Preheat oven to 425° F and then bake for 12 minutes until fish is cooked through and flakes easily. Meanwhile, roast sesame seeds in a small non-stick pan over medium heat until color is slightly yellow, set aside. Heat 1 tablespoon sesame oil in the same non-stick pan over high heat, sauté chopped green onion, minced ginger, garlic and chile for 30 seconds. Reduce to low heat and add wine, soy sauces, 1 tablespoon water and sugar and pour in cornstarch water mixture, stir and cook until thickened. Remove from heat and set aside. To serve, pour cooked sauce over baked salmon fillet and scatter roasted sesame seed over it. Serves 4.

• 1/4 cup sesame oil
• 1/4 cup lemon juice
• 1/4 cup soy sauce
• 2 tablespoons brown sugar, or more to taste
• 1 tablespoon sesame seeds
• 1 teaspoon ground mustard
• 1 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 4 (6 ounce) salmon steaks

Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting. Pour remaining marinade into a re-sealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.

Set oven rack about 4 inches from the heat source and preheat the oven’s broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.

• 1 pound fish fillets
• 1 medium onion
• 1 inch nub of ginger
• 2 stalks green onion/scallion
• 2 teaspoons minced garlic
• 1 teaspoon fish sauce
• 1 tablespoon oyster sauce
• ¼ cup broth or water

Halve the white onion, slice it, and cut the green onions into 1 inch pieces. In a hot deep pan or wok, heat up enough oil to cover the bottom. Sauté the garlic for a little color before adding the ginger. Toss in the fish, cook it until there is a little color and before adding in the broth. Cover and let cook for about 3 minutes. Add the white and green onions and let them cook for a little before you season it with the oyster and fish sauce. When you add the sauce, let it cook for a little before you taste it. You want the flavors to meld together before you make adjustments to it. You can adjust it with a little sugar if you find it too salty. Serve this with rice and some sauteed bok choy, ong choy, Chinese broccoli, or snow pea leaves. Serves 4.

• 1/4 head medium size Napa cabbage (about 1 pound)
• 4 cups anchovy broth* (or beef broth)
• 2 tablespoons Korean soybean paste (doenjang)
• 1 teaspoon Korean red pepper paste (gochujang)
• 1 tablespoon soup soy sauce (guk ganjang)
• 1 teaspoon minced garlic
• 2 scallions, cut into 2 inch lengths
• salt and pepper to taste

Make anchovy broth by boiling, uncovered, about 12 medium size dried anchovies in 6 cups of water (or water used to rinse the rice) for 10 minutes. Fish out the anchovies and discard. While making the broth, cut the cabbage into 2 to 3-inch pieces. Stir the soybean paste and red pepper paste in to the broth, or run them through a strainer into the broth. The latter process helps dissolve the pastes easier and catches any big chunks of beans remaining in the soybean paste. Add the soup soy sauce to the broth. Add the cabbage, cover and bring it to a boil. Reduce the heat to medium and cook until the cabbage becomes soft, 10 to 15 minutes. Add the scallions and garlic and cook for an additional 5 minutes. Add salt, if necessary, and pepper to taste.

• 10 ounces firm white fish fillets such as cod or whitefish, (cut into chunks)
• 4 large shrimp (peeled & deveined)
• 8 ounces daikon radish (Chinese white radish)
• 1 chile pepper
• 1 green onion
• 10 clams
• dried kelp (dashima 2″x3″)
• 2 tablespoons ground red pepper
• 1 tablespoon red bean paste
• 1 tablespoon soy sauce
• 1 1⁄2 tablespoons chopped garlic
• 1⁄2 tablespoon ginger juice
• sugar
• salt
• parsley (chopped)

Cut daikon into 1″ x 1″ x 1/4″ pieces. De-seed chili pepper and cut diagonally into 1/4″ slices. Cut green onion into 2″ pieces. Mix red pepper, bean paste, soy sauce, garlic, ginger juice and sugar.

In soup pot, bring four cups of water to a boil, add clams and boil until they open. Take clams out of pot, add kelp to pot and boil 2 minutes. Put daikon pieces into seasonings and mix well. Add this mixture to pot and boil until daikon is cooked. Add fish and shrimp; boil until cooked.

Add clams, green onion, chili pepper slices. Add salt to taste, chopped parsley, and serve. Serves 4.

• 8 ounces scallops
• 2 leeks
• 4 ounces snow peas
• 2 tablespoons peanut oil
• ½ teaspoon finely grated fresh ginger
• 2 tablespoons cornstarch
• ¼ cup water
• 1 teaspoon light soy sauce
• ½ teaspoon salt

Wash and dry scallops. Wash leeks of all sand/grit. Cut the white part of leeks into thin diagonal slices. Remove strings from snow peas. Heat the oil in a wok, and fry the leeks and ginger for 1 minute over medium heat. Add scallops and fry on high heat, stirring for 1 minute. Add snow peas and toss with other ingredients for 1 minute longer. Push to the side of pan, add cornstarch mixed with water and soy sauce and stir until thickened. Stir in scallops and vegetables, sprinkle with salt and serve immediately. Serves 2-3.

• 4 eggs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 ounces fresh, frozen or canned crabmeat
• 2 spring/green onions, chopped
• 1 teaspoon fish sauce
• 1 fresh red chile, sliced (optional)
• Oil for frying

Beat eggs slightly and season with salt and pepper. Pick over crabmeat and discard any bits of bony tissue. Heat 1 tablespoon oil in frying pan and sauté the spring onions and chile for 1 minute. Add the crab and continue to fry for another minute. Sprinkle with fish sauce. Move mixture to a plate and allow to cool. Heat 1 teaspoon oil in the pan; pour in beaten eggs and cook, drawing egg mixture in from the sides of the pan until set on the bottom, and creamy on top. Spoon crab mixture down the center of the omelette and fold in half. Serve on a warm plate. Serves 3-4.

• 1 ½ pounds firm white fish fillets (such as cod, tilapia)
• 3 ounces cellophane noodles
• 8 dried Chinese mushrooms
• 1 carrot
• 3 thin slices fresh ginger
• 1 large garlic clove
• ½ cup finely sliced cooked pork
• 2 tablespoons light soy sauce
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons fish sauce
• 6 tablespoons light coconut milk
• 2 tablespoons chopped fresh coriander/cilantro leaves
• 2 tablespoons finely sliced spring/green onion

Soak noodles in hot water for 30 minutes. Soak mushrooms in hot water for 30 minutes. Drain and cut the noodles into short lengths, squeeze out water from mushrooms, cut off and discard stems and thinly slice caps. Scrape carrot and cut into matchstick pieces. Cut ginger into thin shreds and finely grate the garlic. Combine all these ingredients in a bowl with the pork, soy sauce, salt, pepper and fish sauce. Slash fish diagonally to allow seasonings to penetrate. Spread bowl ingredients over the fish then put in a steamer and steam for 30 minutes or until fish is cooked through-about 15-20 minutes. Pour the coconut milk over, garnish with coriander/cilantro and spring onion and serve with white rice. Serves 6.

• 8 ounces rice vermicelli
• 6 leaves white Chinese cabbage, mustard cabbage (wong bok or gai choy)
• 8 ounces shelled raw shrimp or prawns
• 3 tablespoons peanut oil
• 1 clove crushed garlic
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon Chinese wine
• ½ teaspoon salt
• 1 tablespoon light soy sauce
• ½ cup fish or chicken stock

Soak vermicelli for 10 minutes in hot water and drain in colander. Wash cabbage leaves and slice into thin strips. De-vein shrimp/prawns and cut in two lengthways, if large. Mix together the garlic, ginger, wine, salt soy sauce and stock. Heat a wok, add the oil and when hot add the prawns, stir fry until they change color and transfer to a bowl. Let the oil re-heat, add the cabbage and stir fry about 1 minute. Add the mixed liquids and cook another two minutes. Add the rice vermicelli to the pan and toss until heated through. Add the shrimp/prawns and mix well. Serve at once. Serves 3-4.

• 375 grams/12 ounces sole or flounder fillets
• 2 tablespoons oil
• 1 clove garlic, bruised
• 1 tablespoon light soy sauce
• ½ teaspoon finely grated fresh ginger
• 1 teaspoon hoi sin sauce
• Spring onions for garnish

Skin fillets if needed, rinse and dry well. Heat oil in wok, fry garlic until golden, remove and discard. Put in the fillets, one at a time, turning after a few second and moving so side of wok to make room for the next. When all the fish has been added sprinkle with soy sauce, cover and simmer for 1 minute. Add ginger to liquid in pan, cover and simmer 1 minute more. Remove from heat, stir hoi sin sauce into liquid. Arrange fish on serving platter, spoon sauce over, garnish with spring onion and serve with rice. Serves 4.

• 6 small fish or 12 small fillets such as tilapia
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 3 tablespoons toasted, crushed sesame seeds
• 1 tablespoon sesame oil
• 1 medium clove of garlic, crushed
• 1 teaspoon finely grated fresh ginger
• ½ teaspoon chile sauce (optional)

Buy fish cleaned and with heads removed, but leave them whole. Trim fins and tail. Combine remaining ingredients for sauce. Turn each fish over in the sauce, put on oiled griller tray and grill under medium heat until fish is cooked through, or grill over coals. Brush fish with sauce during cooking to keep flesh moist. Do not overcook. Serves 3-4.

• 1 pound fresh or frozen skinless salmon fillets
• ½ cup unsweetened light coconut milk
• 2 tablespoons jarred Thai red curry paste
• 1 tablespoon lemon juice
• Coarse salt
• Black pepper
• 1/3 cup unsweetened large flaked coconut, toasted
• About 2 teaspoons shredded lemon peel
• 1 teaspoon toasted sesame seeds

Place salmon in a medium bowl. In a small bowl, wisk together light coconut milk, curry paste and lemon juice. Pour over salmon and gently turn so salmon is coated with curry mixture. Cover and marinate in refrigerator 1-2 hours. Remove salmon from marinade, allowing it to drip off; discard rest of marinade. Arrange on oiled baking sheet, lightly salt and pepper and roast uncovered in preheated 425° oven for about 10 minutes or until salmon flakes when tested with a fork. In small bowl combine coconut, shredded lemon peel and toasted sesame seeds and sprinkle over salmon just before serving.