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Archive for the ‘Seafood’ Category

• 1 well packed cup of desalted cod
• 2 medium cloves garlic, peeled
• 2 tbs. chopped parsley
• 1 recipe Fritter batter
• ½ cup olive oil for frying
• Salt to taste

Shred cod with fingers. Chop well with garlic and parsley. Add to batter, stir, and salt to taste. (This much may be done a day in advance.)Heat enough olive oil in a large frying pan to cover the bottom to a depth of ¼ inch (about 1 cup). When oil begins to smoke, drop in cod mixture off teaspoon and fry until well browned, turning once. Total frying time will be 10 to 15 minutes. Drain on brown paper before serving.Note: The finer you shred and chop the cod, the smoother the fritters will be. However, some prefer fritters with coarse flakes of cod. It is entirely a matter of taste.

• 3 tablespoons butter
• 1 cup sliced onions
• 4 cups thinly sliced potatoes
• 3 cups cooked or canned flaked fish
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 eggs
• 1 1/2 cups light cream

Melt the butter in a skillet. Brown the onions in it. Arrange alternate layers of the potatoes, fish and onions in a buttered baking dish, starting and ending with the potatoes. As you arrange the layers, sprinkle the potatoes with one teaspoon salt and pepper.Beat the eggs, cream and remaining salt together and pour over the contents of baking dish.  Bake in a 350 degree oven or until firm. Serves 6.

• 24 clams
• 1/2 cup soy sauce
• 1/2 cup soy sauce
• 1/2 cup beef broth
• 1 tsp. sugar
• 2 tbs. sake or sherry
• 3 tbs. oil
• 1 cup sliced onions
• 1 cup julienne-cut eggplant
• 3/4 cup sliced mushrooms
• 1/2 cups sliced bamboo shoots                

Scrub the clams and remove from the shells. Combine the soy sauce, broth, sugar, and sake or sherry. Marinate the clams in the mixture for 30 minutes.

Heat the oil in a skillet; sauté the onions, eggplant, mushrooms, and bamboo shoots for 5 minutes. Add the undrained clams and cook 3 minutes longer.

• 1 lb. tomatoes
• 1 cup thinly sliced onions
• 2 cups water
• 3 cups bottled clam juice
• 1/4 tsp. dried ground chili peppers
• 1 1/2 lbs. fillet of mackerel
• 1 cup shredded watercress or spinach

Combine the tomatoes, onions, water, clam juice, and chili peppers in a saucepan; bring to a boil and cook over low heat 10 minutes. Cut the fish in bite-size pieces and add to the soup; cook over low heat 10 minutes. Add the watercress; cook 1 minute. Taste for seasoning and serve immediately. If you want to cook the soup ahead of time, add the watercress 1 minute before serving to avoid overcooking.

• 1 bass or carp (3 lbs.)
• 3 tbs. finely chopped onions
• 3 tsp. chopped ginger root
• 1 tsp. soy sauce
• 2 tsp. salt
• 1/2 tsp. Ac’cent
• 1 tsp. sherry
• 1/8 tsp. pepper
• 1/2 cup cornstarch
• Fat for deep frying
• 3/4 cup cider vinegar
• 1/4 cup sugar
• 3 sliced scallions
• 1 green or red pepper, cut julienne
• 1 carrot, cut julienne
• 2 tbs. mixed sweet pickles, sliced thin

Split the fish and bone it; leave the head and tail on, if desired. Sprinkle with the onions, 1 tsp. ginger, the soy sauce, 1 tsp. salt, Ac’cent, sherry, and pepper. Rub into the fish and let stand 1 hour. Roll in the cornstarch and let stand 5 minutes.

Heat the fat to 350 degrees and fry the fish in it for 15 minutes. Drain and cover with the sauce:Mix together the vinegar, 1 tbs. cornstarch, the scallions, pepper, carrot, pickles, remaining ginger, and salt. Cook over low heat, stirring constantly until thickened.

• 1 tablespoon olive oil
• 1 1/4 pounds sea scallops dried with paper towel
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 4-6 garlic cloves, minced
• 1 large shallot, finely chopped
• Pinched ground sage
• 2 to 3 tablespoon lemon juice
• 2 tablespoons chopped parsley

In a large non- stick skillet heat the oil. In medium bowl, toss the scallops with the flour and salt.Transfer the scallops to the skillet. Add the garlic, shallot, and sauce. Sauté until the scallops are just opaque, 3 to 4 minutes. Stir in lemon juice and parsley. Remove and serve at once.

• 2 tbs. oil
• 1/2 lb. ground ham
• 2 tbs. minced onions
• 1 tbs. cornstarch
• 1/2 cup water
• 1/4 cup soy sauce
• 2 eggs, beaten
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. powdered ginger
• 1/2 lb. crab meat

Heat the oil in a deep skillet; sauté the ham and onions for 10 minutes. Mix together the cornstarch, water, and soy sauce; stir into the skillet until thickened. Gradually add the eggs, mixing steadily. Add the salt, pepper, and ginger; cook over low heat for 5 minutes. Add the crab meat; heat; taste for seasoning and serve on rice. 

• 1/2 cup oil
• 1 cup chopped scallions
• 3 minced garlic cloves
• 1 lb. pork, diced
• 1 chicken breast, cubed
• 1/4 lb. raw shrimp, shelled, deveined, and diced
• 1 1/2 cups raw rice
• 4 cups chicken broth
• 2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. cinnamon
• 1/2 tsp. ground anise
• 1/2 tsp. powdered ginger
• 2 tbs. vinegar
• 2 eggs, neaten
• 3 pimentos, cut julienneixed Rice Casserole – Phoat Khat

Heat the oil in a large casserole or deep skillet; brown the scallions and garlic in it. Add the pork, chicken, and shrimp; sauté 5 minutes. Stir in the rice, broth, salt, pepper, cinnamon, anise, ginger, and vinegar. Cover and cook over low heat 30 minutes, or until rice is tender.

Make 2 omelets of the eggs. Roll up. Cut into narrow strips. Lightly mix into the rice mixture. Arrange the pimentos on top.

• 1 cup flour
• 1/4 tsp. salt
• 2 egg yolks
• 1 tbs. water

Sift the flour and salt into a bowl; work in the egg yolks and water with the fingers. Knead until smooth and elastic. Cover with a bowl and let stand while preparing the filling:

• 1 lb. ground pork
• 1/2 lb. ground shrimp, shelled, deveined, and chopped
• 1 tsp. anchovy paste
• 1 1/2 tsp. salt
• 1/2 tsp. feshly ground pepper
• 1/2 cup chopped scallions
• 4 minced garlic cloves
• 1/2 cup chopped water chestnuts
• 3 tbs. oil
• 1 cup chopped onions
• 6 cups chicken broth

Mix together pork, shrimp, anchovy paste, salt, pepper, scallions, garlic, and water chestnuts. Roll out the dough, paper-thin, and cut into 3 inch squares. Place a heaping teaspoon of the mixture on each and fold over the dough into a triangle. Seal edges well. (You will have about two-thirds of the pork mixture left.)

Heat the oil in a saucepan; sauté the onions for 5 minutes. Add the remaining pork mixture and sauté for 5 minutes. Stir in the broth and bring to a boil. Carefully drop the stuffed noodles into it. Cover and cook over low heat for 15 minutes. Taste for seasoning and serve in deep bowls.

• 18 raw jumbo shrimp
• 1/4 lb. ground beef
• 2 tbs. chopped scallions
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup flour
• Fat for deep frying

Remove the shells of the shrimp, but leave the tails. Slit the backs of the shrimp and remove vein; wash and dry.Mix the beef, scallions, 1 tsp. salt, and the pepper. Stuff the shrimp and pierce with a toothpick to close opening. Mix flour and remaining salt; roll shrimp in the mixture. Heat the fat to 370 degrees and fry the shrimp in it for 5 minutes. Drain, remove toothpicks, and serve hot.