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Archive for the ‘Seafood’ Category

• 1 cucumber
• 1 carrot 1 sweet pickle
• 1 tsp. chopped ginger root or preserved ginger
• 1/2 cup minced onions
• 2 tbs. salt
• 2 minced garlic cloves
• 2 tbs. sugar
• 1/2 cup vinegar
• 1/2 cup water
• 1 carp or snapper or bass (3 lbs.)
• 4 tbs. oil
• 1 tbs. cornstarch
• 2 tbs. soy sauce

Pare the cucumber and cut in half lengthwise. Scoop out the seeds and cut into match like pieces. Cut carrots in same sized pieces. Slice pickle in julienne pieces. Combine the previous ingredients with the ginger, onion, 1 tsp. salt, the sugar, vinegar, and water. Let marinate 3/4 hour.

Clean the fish but leave it whole.

Bring 2 qt. of water to a boil in a deep skillet. Add the remaining salt and 2 tbs. oil

Carefully place the fish in the skillet. Cover and cook over low heat 20 minutes. Turn off heat and let fish steam until tender.

Drain the vegetables. Mix the marinade with the cornstarch and soy sauce. Heat the remaining oil in a skillet; brown the garlic in it. Add the marinade, stirring constantly until thickened. Taste for seasoning, adding a little sugar if necessary. Add the vegetables and just let them heat, but don’t cook them.

Remove fish carefully and place on a platter. Pour the sauce over it.

Tempura Sauce:

• 3/4 cup dashi or 3/4 cup clam juice
• 1/4 cup soy sauce
• 1/4 cup sake
• 1/2 tsp. sugar
• 3 tsp. sugar
• 3 tbs. grated white radish
• 1 tsp. powdered ginger

Dashi is made from dried fish-clam juice is a good substitute. Mix together the fish stock, soy sauce, sake, and sugar. Divide among 6 bowls. Just before serving place a little radish and ginger in each bowl.

Tempura Batter:

Any combination of raw foods may be used, but here are a few typical suggestions:

• 18 shrimp
• 2 fillet of flounder
• 6 scallops
• 1 lobster tail
• 1 carrot
• 1 green pepper
• 18 string beans

Remove shell from shrimp but leave tail. Slit, and discard vein. Cut across underside to straighten shrimp. Cut flounder in 3-inch pieces. Cut scallops in slices. Remove meat of lobster and cut in bite-size pieces. Cut carrots in lengthwise slices and then into squares. Cut green peppers into squares. Leave string beans whole. Dry all ingredients carefully. No moisture should remain.

Tempura Batter:

• 2 1/2 cups sifted flour
• 3 egg yolks
• 2 cups cold water
• 1 qt. Vegetable oil

Sift the flour 3 times. Beat the egg yolks and water adds the flour, stirring lightly from the bottom with chopsticks or a spoon. Don’t over stir-flour should be visible on top.

Heat the oil to 325 degrees. A constant temperature is important for good tempura. Hold shrimp by the tail and dip in the batter; drop into the oil and fry until lightly browned. Dip other ingredients into batter on a spoon and gently drop into oil. Serve foods as soon as they are cooked, with the tempura sauce or coarse salt.

• 12 small fresh fish
• 1/4 cup olive oil for frying
• 2 medium cloves garlic
• A pinch of saffron
• 1/2 tsp. cumin seed
• 1/4 tsp. ginger
• 1/3 cup vinegar
• 2/3 cup water
• 1/2 lemons sliced
• 2 bay leaves
• Salt to taste
• Flour for dusting

Fry lightly floured fish in ¼ cup olive oil over medium heat. When lightly browned, put in a recipient, preferably one with a flat surface large enough to accommodate the fish. Crush the garlic, saffron, cumin seed, and ginger in a mortar. Stir in the vinegar and water, salt to taste, and cover the fishes with the mixture. Put in half a sliced lemon and two bay leaves. Let it marinate 24 hours before serving. This dish will keep for several days in a cool place.

• small fish (mackerel, anchovy, or sardine)
• ¼ cup olive oil for frying
• 1 cup olive oil for marinade
• 1 tbs. paprika
• A pinch of cayenne pepper
• ½ head of garlic, unpeeled
• A few sprigs of parsley, chopped
• ½ tsp black pepper
• Salt to taste
• Flour for dusting

Fry lightly floured fish in ¼ cup olive oil over medium heat. When lightly browned, put in a recipient, preferably one with a flat surface large enough to accommodate the fish. Heat the cup of olive oil over a high flame. Fry in it coarsely chopped unpeeled half head of garlic with the black pepper and chopped parsley. Let it bubble, stir a few times, remove pan from the fire, and blend in the paprika mixed with the cayenne. Add salt to taste. Pour the hot liquid over the fish. Let it marinate 24 hours before serving. The fish will keep in a cool place five days or more.