We do not often eat spicy food, but this spicy mackerel still helped me easily and quickly finish two bowls of steamed rice. If you like it very spicy, you can use tiny (Thai) chilies, which are often very hot. If you like it even hotter, I think tabasco pepper sauce or cayenne pepper also go well with this Vietnamese dish. (Though most Vietnamese people don’t know of tabasco pepper and cayenne).
King mackerel is very lean and, if not cooked into a good dish, it is not so palatable to eat. In general, I like fish more than meat, so I am always eager to try more new dishes with fish. This is one of the recipes with king mackerel that I love.
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Teriyaki sauce not only pairs well with chicken but with fish as well. I already cooked chicken teriyaki. As teriyaki sauce can be made very easily, I decided to try it on this sea bass.
Following the same procedures that I did with chicken teriyaki, I fried the sea bass fillets on hot pan, nearly seared them until just cooked. The fish was still tender and retained moisture inside.
Sea bass really went well with this sauce. Sprinkle the fish with thinly sliced spring onion, you’ll have a simple but delicious meal. Fish is always our favorite (we believe eating fish is healthier than meat). And I’m glad that now I know a new dish with sea bass.
I was curious after I read the recipe and found out that this creamed tuna could go well with steamed rice. Of course this way of cooking is not typical at all in Asian cuisines. However, using milk, flour and cream is quite popular in Western food. But when the author recommended to serve this tuna dish with steamed rice, I really wanted to try its taste.
And I was not dissapointed by this dish. This creamed tuna is so creamy (of course!). It is quite light with the mild sourness of the sour cream. The toasted almond flakes go perfect with the creamed tuna. The parsley adds more flavor to the dish. I have to agree that this one really goes well with rice.
Ingredients (serves 3-4)
- 2 tbs finely chopped onion
- 3 tbs butter
- 3 tbs plain flour
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 300ml milk
- 120ml sour cream
- 200g cooked tuna or canned tuna, break into small chunks
- 2tbs sherry or red wine
- 3tbs chopped parsley
- 2 tbs roasted almond flakes
Cooking:
- In a saucepan over low heat, melt the butter and cook the onion until softened. Add the flour, salt and pepper, stir to smoothen. Gradually pour in the milk, stir constantly until the mixture thickens.
- Stir in the sour cream. Add tuna, sherry and parsley, cook until heated through, do not boil.
- Spoon into serving bowl, sprinkle with almond flakes. Serve with hot steamed rice.
I tried a new pasta dish with tuna and tomato sauce. Simple, fast to cook yet delicious pasta dishes always inspire me into cooking and trying new recipes.
This pasta using angel hair is really fast to cook. It took only several minutes for the angel hair to be cooked al dente. The sauce was also quite simple. The true taste and texture of the tuna were preserved as it was. The lemon zest added a special fragrance into the dish. For me, this pasta is quite healthy, which made me very happy and comfortable after finishing the meal.
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I only could afford only the small tuna, which is about 2 or 3kg each whole fish. So, when making this seared tuna, I had to cook it until done. Fresh sashimi-grade tuna should be cooked rare. My tuna was not fresh either. I kept them in my freezer and de-frosted before cooking this dish.
However, this tuna dish still brought a good taste to our meal. It was fast to cook and fast to finish the whole dish too. We couldn’t eat too much, so this only one fillet was enough for us.
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When I went shopping and saw the sea bass was just brought out of the water, I was so eager to look at them and see which one jumped the highest, then I supposed it was the strongest and freshest one. Sometimes such fresh and live fish are avaible at the supermarket, however, not anytime the price is affordable to me.
This time I was lucky as the price for one live sea bass was reasonable. So I grasped one and quickly cooked this dish. I filleted the sea bass, used the fillets in this dish and made the fish stock with the head and bone, then saved the stock for later use. Live fish like this always brings out great taste and flavor. Many people in my country, if heard about this, would think it strange because, there, when you go to the market, you only buy live fish, except for those caught from the ocean. The fish which are raised by people or caught in the rivers, the ponds must always be alive, otherwise no housewife will bother leaving an eye on them.
In this dish, the sea bass fillets are pan-fried first until just cooked. After that, the ginger, garlic, chili are fried to release the fragrance and combined with soy sauce and spring onion. This sauce mixture will be drizzled or poured over the fish. Cooking time is very short. Cooking method is simple. Ingredients are basic. Yet you will see clearly how live fish really taste like.
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When going shopping this weekend, I saw some fresh-looking whole tuna on sale, so I decided to buy one. This is a small size tuna, not the ocean tuna or the sashimi-grade tuna. Therefore, the price for a whole tuna like this was quite reasonable.
I intended to buy the whole tuna and then filleted it into small portions to freeze for future use. Doing this way, it is more convenient and also more economic to me. After I filleted the tuna, I had a whole fish head and bone, which I decided to make use to make the fish stock for this rice noodle soup.
In my country, Vietnam, fish and rice noodle soup is a very popular and a favorite food of many ordinary people. The fish used in this noodle soup are mostly from the rivers or raised in the ponds. So, this time I actually create a new dish with sea fish which I’ve never tried before. Since I remembered the the taste of my home, so I tried making this dish with sea fish.
It is also better to use fennel in this noodle soup. In Singapore, fenel is really hard to buy and when it is available at the hypermarket, it is very expensive. Unlike in Vietnam, fennel is so so cheap and using fennel with fish always brings out great flavor. If possible, use fresh rice noodle for better and more authentic taste.
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