國外料理手冊大全-3-Fish-魚

1、01Lobster Recipe: Baked Lobster with CheeseIngredients:1/2 lobster2 teaspoons melted butter2/3 cup light cream1/2 slice bacon (chopped finely)1 stalk spinach1 clove garlic (chopped finely)2 slices cheese (use your favorite cheese)Salt to tasteA pinch of sugarSome flourDried parsley flakesMethod:Clea

2、n the lobster and cut it into halves (use only half the lobster). Boil the spinach in hot water, drain the water dry and chop the spinach. Set aside.Heat up a wok/skillet and add in the melted butter. Saute the garlic and bacon until aromatic, then add in the spinach and cream and bring to boil. Add

3、 salt and a pinch of sugar, and a little flour to thicken the sauce. Dish out.Preheat the oven to 375 degree. Spread the mixture onto the body of the lobster and its head evenly. Break the cheese into small pieces and top the lobster with them. Bake in the oven for 20-25 minutes or until the cheese

4、turns golden brown. Sprinkle dried parsley flakes on the lobster and serve hot with lemon wedges.Cooks notes:1. I used Kraft American Cheese for this recipe; I found Kraft to be light and becomes crispy when baked. Plus, I actually like processed cheese. You might want to use sharp cheese if you wan

5、t to try this. (I dont intend to commit a “culinary sin” by using Kraft!) *wink* 2. I saved the other half of this lobster for my second recipe, and the lobster claws for the third recipe. 02Lobster Recipe: Mango and Lobster SaladIngredients:2 lobster claws2 ripe and big mangoes1 cup cream1 tablespo

6、on honey1 tablespoon lemon juiceSome sweet basil leaves (chopped)Method:Boil the lobster claws in hot water for 10-15 minutes or until cooked. Remove from shell and cut the lobster claws into small pieces. Peel, slice and remove the seed from the mangoes. Cut the mangoes into small cubes. Put the ma

7、ngoes and lobsters in a bowl. Add in the cream, lemon juice, honey, and chopped sweet basil. Mix well, cover, and chill in the fridge for at least 30 minutes before serving.03Lobster Recipe: Stir-fried Lobster with Butter and Cheese (芝士牛油焗龍蝦)Ingredients:2.5 lbs lobster1/2 onion (thinly sliced)1 cup

8、light cream/milk4 slices Kraft cheese (yep, Chinese restaurants use them!) or cheese powder3 cloves garlic (finely chopped)3 tablespoons melted butterSome corn starch (for coating the lobster pieces before deep frying)Some chopped scallionsSalt to tasteSugar to tasteMethod:Clean the lobster and chop

9、 it into pieces. Coat the lobster pieces with some corn starch and deep fry in very hot oil until 80% done or as soon as the shell turns red. Dish out and set aside.Heat up a wok and add the melted butter. Toss in the chopped garlic, sliced onion and stir fry until aromatic (but before they turn bro

10、wn). Add in the light cream/milk, bring it to boil, and then add in the fried lobster pieces. Lay the 4 pieces of cheese (or sprinkle cheese powder generously) on top of the lobster and cover the wok on high heat and let it simmer for a few minutes or until the cheese melts and the sauce thickens. S

11、tir and blend the cheese well with the lobster, add chopped scallion, salt and sugar to taste, dish out and serve immediately.Cooks Notes:1. If the sauce is too thick and sticky, add some water to loosen up the sauce. 2. You can use other cheese slices or cheese powder for this recipe. 04Steamed Sca

12、llops with Fermented Black Beans RecipeIngredients:6 diver scallops1 stalk scallion (cut into threads)1 inch young ginger (shredded)1 pack enoki mushrooms (cut off the roots)1 teaspoon soy sauce1/8 teaspoon sugar1 tablespoon rice wine or sake1 teaspoon fermented black beans (rinsed with water and ma

13、shed) Method:Spread the enoki mushrooms evenly on a plate. Arrange the scallops on top of the enoki mushrooms. Top the scallops with shredded ginger and mashed fermented black beans. Sprinkle rice wine, soy sauce, and sugar over the scallops. Steam for 5 minutes. Garnish with scallions and serve hot

14、.05Nobu Black Cod with Miso RecipeIngredients: 2-3 black cod fillets (about 1 lb)For the marinate:1/4 cup sake1/4 cup mirin4 tablespoons of white miso paste3 tablespoons of sugarMethod:1. Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating p

15、urposes. 2. Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours. 3. Preheat oven to 400 degree F. 4. Preheat an indoor grill at the same time. 5. Lightly wipe off (with fi

16、ngers) any excess miso marinate clinging to the fish fillets but dont rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown. 6. Transfer the fish fillets to the oven and bake for 10-15 minutes. 7. Add a few extra drops of the marinate on the plate an

17、d serve hot. Cooks notes:1. You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets. 2. There are many different kinds of miso (red, brown, white, and more). Make sure you get white miso. 3. That adorable little bud is not edible! I got it from my garden. 06Miso-Marina

18、ted Sea Bass RecipeIngredients:Sea bass (about 5 oz. piece)1 teaspoon white miso paste1 teaspoon mirin2 teaspoon sake1/2 teaspoon ginger juice1/2 teaspoon palm sugar (sugar)Method: In a small bowl, mix the marinates well and save some for the plating. Drop the sea bass into the marinate, coat well,

19、and leave in the fridge for a few hours.Preheat an indoor grill and lightly wipe off (with fingers) any excess miso marinate clinging to the sea bass but dont rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown. Transfer the fish fillets to the ove

20、n (350 degree) and bake for 10-15 minutes. Serve hot.07Squid Curry Recipe (Indian Gulai Sotong Recipe)Ingredients:1 lb squid (cleaned)1 tomato (cut into wedges)1 can coconut milk (5.6 oz. can)4 hard-boiled eggs (shell peeled)4 tablespoons Babas fish curry powder1 teaspoon spice mix (fenugreek, black

21、 mustard, cumin, and fennel seeds)1 sprig curry leaves (discard the stem)2 cups water2 tablespoons cooking oil4 shallots (sliced thinly)1 tablespoon chili oilSalt to tasteMethod: Clean the squid and set aside. Heat up a pot with the cooking oil and saute the shallots. As soon as you smell the shallo

22、ts aroma, add in the squid, curry powder, curry leaves, spice seeds, and tomato wedges. Quick stir for 1 minute and dish out the squid and set aside (to prevent over cooking the squid). Add coconut milk, hard-boiled eggs, and water and bring the curry to boil for 8 minutes. Add the squid back in and

23、 quick boil for 1-2 minutes (before they shrink in size). Add chili oil and salt to taste. Serve hot with steamed rice.Cooks note:1. If you think the squid head and tentacles are unsightly, shove it into the squid tube so it doesnt hang loose. This is the trick I learned from my mother. 08Seafood Cu

24、rry Recipe (Malaysian Indian-Style)Ingredients:1 pack seafood curry paste6 large prawns6 squids6 scallops1/2 lb. seabass fillet (cut into small cubes/pieces)1 tomato (cut into wedges)2 tablespoons coconut milk1 tablespoon tamarind pulp (soaked in 4 tablespoons water and extract the juice)2 shallots

25、(peeled and sliced)1 1/2 cups water1 tablespoon oilSalt to taste1 sprig curry leaves (optional)Method:Heat up a pot and saute the shallots until aromatic. Add the curry paste into the pot and do a few quick stirs. Add 1 1/2 cups water and bring it to boil. Then add the seafood, cover the pot until c

26、ooked. Add the coconut milk and salt to taste. Serve hot.09Recipe: Honey Walnut Shrimp/Walnut Prawn (核桃蝦)Ingredients:1 lb. 31/40 count shrimp/prawn1/2 cup Walnut halves (make sure you get the walnut halves)3 tablespoons mayonnaise1/2 tablespoon honey1/2 tablespoon condensed milk1 teaspoon lemon juic

27、e1 egg white1/2 cup corn starch (for coating the prawn)Oil for fryingFor the Walnuts:1/2 cup sugar1/2 cup waterMethod:1. Peel and deveined the shrimp/prawn. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside. 2. Rinse the walnut halves with water, drain and set asid

28、e. 3. Heat up the water until it boils and add in the sugar. 4. Keep stirring until it turns thick and golden color and then add the walnut. 5. Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it). 6.

29、Heat the oil in a wok over high heat. 7. Coat the shrimp with a thick layer of corn flour and then and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels. 8. In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice. 9. Add shri

30、mp and toss with the mayonnaise sauce. 10. Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately. How to make shrimp crunchy?1. Defrost the shrimp 2. Peel the shell 3. Devein the shrimp 4. Use a little salt and massage the shrimp for 1 minute 5. Rinse

31、 thoroughly with cold running water for about 5 minutes 6. Pat dry the shrimp with paper towels 7. Add a little egg white, potato starch (or corn starch), and a wee bit of baking soda and marinate the shrimp for 30 minutes. For best results, marinate the shrimp for a few hours to get the perfect cru

32、nchNote: the above techniques will only work if you have fresh shrimp to begin with. If your shrimps arent fresh, there is nothing you can do to make them crunchy. *wink*10Shrimp with Snow Peas Ingredients:1/2 pound shrimp3 oz snow peasSome canned straw/button mushrooms (optional)2 teaspoons cooking

33、 oil5 slices peeled gingerSauce:1/4 teaspoon salt1/8 teaspoon sesame oil4 tablespoons water1/2 teaspoon corn starch1 tablespoon Chinese cooking wine (shaoxing or rice wine)2 dashes white pepper powderMethod:Prepare the shrimp using the 7-step techniques above. Mix the sauce ingredients and set aside

34、Heat up a wok to high heat and add the cooking oil. Add the sliced ginger into the wok and stir-fry until aromatic and then follow by the shrimp. Toss the wok a few times or quickly stir-fry the shrimp a few times before adding the snow peas.Add the sauce into the wok and quick stir to coat the sauc

35、e well with the shrimps and snow peas.As soon as the shrimps are cooked, dish out and serve immediately.11Satay Prawns (Prawns with Spicy Peanut Sauce) RecipeIngredients:1/2 pound head-on & shell-on medium size shrimps (deveined)3 tablespoons peanut sauce (click here for the recipe)Some corn starch

36、(to lightly coat the shrimps)Oil for deep frying1 garlic (finely chopped)3-5 birds eye chilies (lightly crushed with a cleaver) OptionalMethod:Lightly coat the shrimps with corn starch and deep fry them until golden and well done. Dish out and set aside on a plate with paper towels (to absorb the ex

37、cess oil).Heat up a wok and saute the garlic until light brown. Add in the satay peanut sauce and stir a few times. Toss in the fried shrimps and blend them well with the satay peanute sauce. Dish out and serve immediately.12Clearing Out My Fridge: Part 2Ingredients:20 shrimps (shelled and deveined

38、but leave the tail on)20 spring roll skins1 stalk of scallion (finely chopped)1/2 red chili (finely chopped)Marinate:3 inches of ginger (peeled, pounded with mortar and pestle, and squeezed for the juice)1/8 teaspoon salt1/4 teaspoon sugar1/4 teaspoon lime juice1/4 spoon of sesame oil1/4 teaspoon of

39、 sesame seeds1/4 teaspoon of corn starch3 dashes of white pepper powder1 egg white (lightly whisked for sealing purposes)Method:Pat dry the shrimps with paper towel and marinate with the above ingredients and the ginger juice. Add in the finely chopped scallion and red chili. Marinate for 20 minutes

40、.Wrap each shrimp with a spring roll skin. Heat up a frying pan with oil and deep fry the shrimp until light brown. Serve hot.13Dragon Well Tea Shrimp Recipe (龍井蝦仁)Ingredients: 1/2 lb raw, peeled & frozen baby shrimp1 tablespoon Shaoxing wine1/8 teaspoon salt or to taste2 teaspoons oil1 heaped table

41、spoon Longjing tea leaves1/4 cup hot waterSome chopped scallion1 tablespoon egg white1 teaspoon corn starchMethod:Defrost the frozen shrimp, rinse well, and pat dry with paper towels. Add corn starch and egg white to the shrimp and marinate for 15 minutes. Prepare the tea in a small tea pot by addin

42、g 1/4 cup hot water to the tea leaves. Set aside for 5 minutes and then filter the tea and set aside for the stir-fry.Heat up 1 teaspoon cooking oil in a wok and toss in the shrimp. Do a few quick stir until the shrimp is 50% cooked, dish out and set aside. Wash the wok and heat it up again with the

43、 remaining 1 teaspoon cooking oil. Add the shrimp back into the wok, and quickly follow by the tea, Shaoxing wine, salt, and chopped scallion. Do a quick stir over high heat until the shrimp is cooked, dish out and serve immediately.14Steamed Shrimp with Garlic Oil RecipeIngredients:10 head-on shrim

44、p3 cloves garlic (finely chopped)1 stalk scallion (chopped)1/8 teaspoon of salt3 drops fish sauce5 drops sesame oil1 1/2 tablespoon of Shaoxing wine1 1/2 tablespoon of water1 dash of white pepper powder3 tablespoons cooking oilMethod:Heat up the wok and add in the cooking oil. Lightly fry the choppe

45、d garlic until they turn golden brown. Set aside.Chop off the eyes part of the shrimp head, slit the back and deveined. Pat dry and place all shrimp on a plate. Season the shrimp with the ingredients above. Steam for 5 minutes. Top the shrimp with the garlic oil and garnish with chopped scallion.15P

46、an-fried Prawns Recipe (干燒蝦)Ingredients:6 fresh water prawns (or jumbo prawns or big prawns)1 clove garlic (finely chopped)1 teaspoon soy sauce1 teaspoon rice wine or shaoxing wine1/2 teaspoon sugar1 teaspoon chopped scallions1 teaspoon cooking oilMethod: Heat up a wok with cooking oil. Drop in the

47、chopped garlic and lightly saute till light brown. Add in the fresh water prawns, soy sauce, wine, sugar and do a few quick stir. Use the wok turner to press each prawn down (pan-frying) for both sides of the prawn. Add in the chopped scallions and serve hot.Cooks Note:The wok will get really dry an

48、d the prawns might appear burned but its fine as it will add that “charred” flavor to the prawns.16Baked Sea Bass RecipeIngredients:1/2 pound sea bass (2 fillets)4 tablespoons sake1/2 teaspoon mirin1 tablespoon soy sauceGinger Ponzu Sauce5 tablespoons Kikoman Ponzu sauce1/2 inch fresh ginger (grated

49、)Method:1. Marinate the sea bass with sake, mirin, and soy sauce for 30 minutes. 2. Preheat oven to 400 degree F. 3. Pan-sear both sides of the seabass until the surface turns light brown. 4. Transfer the fish fillets to the oven and bake for 10-15 minutes. 5. Pour the ginger ponzu sauce generously

50、over the baked sea bass and serve hot. 17Ikan Panggang/Bakar (Grilled Fish Wrapped in Banana Leaves)Ingredients:1/2 - 1 lb of fish filletSpice Paste1 clove garlic3 shallots6 dried chillies1 tablespoon of turmeric powder1/4 teaspoon of toasted belacan2 inches of lemon grass (white part only)1 inch of

51、 galangal1/4 teaspoon sugar1/8 teaspoon salt1 tablespoon of oil1 tablespoon of lemon juiceTamarind Juice8 tablespoons of waterTamarind pulp (size of a small ping pong ball)Sambal Belacan & Sliced Shallots Condiment3 red chilies (deseeded)2 birds eye chilies (deseeded)1 teaspoon of toasted belacan2 s

52、hallots (thinly sliced)1/8 teaspoon of sugarMethod: 1. Using a mortar and pestle or food processor, blend the spice paste. 2. Clean the fish and pat dry. Coat the fish with the spice paste evenly and wrap it with banana leaves. Use toothpicks to hold the banana leaves so the fish is wrapped tightly.

53、 Leave the parcel in the refrigerator and marinate overnight. 3. For the tamarind juice, soak the tamarind with water for 15 minutes and extract the juice. 4. In a mortar and pestle or food processor, pound/blend the red chilies, birds eye chilies, and toasted belacan. 5. Add tamarind juice and slic

54、ed shallots to the sambal. Stir well. 6. Heat up your grill and grill the fish parcel for 5 minutes on each site (or until the banana leaves are burnt). 7. Serve hot with the sambal condiment. 18Ginger and Scallion Crab Recipe (姜蔥蟹)Ingredients:1 crab (about 1 1/2 - 2 pounds)2 inches ginger (peeled a

55、nd sliced into 10-12 pieces)3 stalks scallion (cut into 2-inch length)3 tablespoons corn starch (for frying)1 tablespoon cooking oilOil for deep fryingSauce:1 tablespoon oyster sauce2 dashes white pepper powder1/8 teaspoon sesame oil1/2 teaspoon sugar6 tablespoons water3/4 teaspoon corn starch1/8 te

56、aspoon fish sauceMethod: Mix the sauce and set aside.Clean the crab and cut into pieces. Pat dry with paper towels and put into a big bowl. Add the corn flour to the bowl and lightly coat the crab pieces with it. Heat up a wok and add cooking oil. When the oil is heated, drop the crab pieces and deep fry. As soon as they turn red, dish out, strain the excess oil and set aside.Heat up a wok and add 1 tablespoon of cooking oil. Add the ginger and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a few times before adding the sauce. Add the chopped scal