Seafood Recipes

View All | View Summaries
Mustard Roasted Sea Bass Recipe Recipe

Mustard Roasted Sea Bass Recipe

07.15.14 by Jackie

Whenever we host a formal dinner, I tend to serve a "surf and turf" as a main course. This means a combination of seafood and meat. And usually my choice of seafood is Chilean sea bass because it's such a delicate and exquisite fish.

For this marinade, I mixed Dijon mustard, soy sauce and molasses. The key is to first form an outer crust while pan-searing the fish and then complete the cooking in the oven. The fish dish is fairly simple but so elegant! 


Full Recipe...
Shrimp Stuffed Dumpling Recipe Recipe

Shrimp Stuffed Dumpling Recipe

07.08.14 by Jackie

Ever since we were in Paris, baby Aria is finally enjoying the taste of meat and seafood. The idea of being able to feed her a wider variety of meals thrills me. During our stay, Maman served a lot of shrimp dishes. Yesterday, Aria requested dumplings. So I prepared and filled them according to my mom's recipe for the filling. Maman’s trick to give the shrimp a better consistency is to blend in a few baby squid with the shrimp. If that scares you, you can omit them; the dumplings will still be just as yummy.

Shaping dumplings can be a little tricky, and I think it's the biggest challenge the first time you try. So I simply shaped the dumplings and sealed the bottom with fresh, round pot sticker wraps. I also used unconventional flavors for the filling with fennel, carrots and green peas to please Aria's tastebuds. 


Full Recipe...
Mango-Glazed Shrimp Recipe Recipe

Mango-Glazed Shrimp Recipe

06.12.14 by Jackie

My childhood friend Alexia, her husband Olivier (they called themselves "A et O") and their cutie Alice finally went back to Paris on Monday. Olivier, who's an avid foodie, really enjoyed eating his way through California. One comment he made to me is that he noticed  many savory dishes in California cuisine feature sweet notes.

His remark inspired me to apply a touch of sweetness to seafood for today's meal. I pan-seared jumbo tiger shrimp, then coated them in a spicy, ginger-y mango sauce. I used it first as a marinade for the shrimp, then used the remainder to baste them to a sweet and spicy glaze. 


Full Recipe...
Pan-Fried Grouper Recipe Recipe

Pan-Fried Grouper Recipe

05.20.14 by Jackie

This is a simple preparation for cooking white fish fillets. I used skinless grouper fish fillets because the skin can be strong tasting and unpleasant. I let the fish sit in milk and a mixture of onions, fennel, celery seed, bay leaf and thyme. Then I simply pan-fried the fish, basted it with clarified butter and waited until the flesh turned opaque. 

Grouper has succulent, moist meat on the inside if cooked properly. Its mild, slightly sweet taste is great to introduce to children. Baby Aria loved it. I think her favorite part was that I let her drizzle lemon juice over her fish.  


Full Recipe...
Bun Canh Do Bien Recipe (Vietnamese Crab Noodle Soup) Recipe

The idea of eating hot soup during May sounds strange to many people. But in tropical countries, consuming hot broth at any time of the day (even for breakfast!) is normal. Odd as it is, hot liquid on a hot day does seem to help your body stay cool. With this factoid and the heat spike we've been experiencing in the Bay Area, I prepared bún canh đồ biển

It has a sweet, red-colored broth (I used annatto seed oil to color it). The soup is fairly soft in texture: round, thick noodles are used and cá hồng (red snapper), crab meat, shredded lettuce, bean sprouts and sugar snap peas are added at the last minute. 


Full Recipe...