Fish Recipes

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Vietnamese Meatloaf (Mam Chung Thit) Recipe

Mắm chưng thịt is a staple of Vietnamese cuisine. It's a blend of pork or chicken, crab meat, salted fish fillet in brine, bean thread noodles, mushrooms and eggs.

For this recipe, I used a mix of chicken breast and thighs. The flavor is reminiscent of the filling of a meat egg roll combined with the strong flavor of salted fish fillet in nước mắm (brine). The most common fish used for making steam fish cakes is snakehead fish, though mackerel or catfish can be used as well.


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Poached Salmon Mousseline Recipe

Poached Salmon Mousseline

12.21.09 by Jackie

Today I made a salmon mousse flavored with horseradish, lemon zest and herbs. Whisked egg whites provide structural integrity to the mousse, and cream gives it an airy, ethereal texture. I poached the salmon mousseline in individual molds to keep the salmon moist and tender.

This is a great main course for an elegant Christmas meal. Come back tomorrow to see how I would serve this dish!


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Spinach and Pecan Stuffed Salmon Fillet with Hollandaise Sauce Recipe

The key to flavorful and tender salmon is to cook it medium-rare. Just quickly pan-sear the salmon on each side, then bake in the oven for a few minutes. It will come out moist and delicious.

Salmon by itself is incredibly good for you, and these tasty fillets are stuffed with ingredients rich in essential fatty acids and omega-rich nutrients such as pecans, pecan oil, cream cheese, sweet basil, spinach and onion chives.

To make the dish ultra fancy, I served the fish with a Hollandaise sauce, sautéed button mushrooms and wild rice. I figure that with all the healthy ingredients, a little decadence is deserved!

 


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Black Bean and Lemongrass Cod a la Hong Kong Recipe

I love seafood. I don't cook a lot of fish at home because of all the complaints from the vegetarians in the house but I couldn't resist: there was some very fresh lingcod at the market today.

Preparing black bean and lemongrass lingcod à la Hong Kong is easier than it seems; I simply marinated the fish with some lemongrass from the garden, some fresh ginger and black bean sauce. I then wrapped the whole fish en papillote, which means that I created a steam chamber out of aluminum foil for the fish. When it was ready, I served it with some steamed jasmin rice. The fish would also go well with red rice and mixed vegetables, if you're more health conscious. 


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Tandoori Glazed Roasted White Sea Bass  Recipe

Tandoori paste is a true culinary chameleon. In Indian cuisine, it is commonly used with chicken in the eponymously titled dish. But there are so many more possibilities. We just purchased some sea bass for a dinner party, and I thought it would be the perfect opportunity to marry the very strong blend of flavors in the tandoori paste with the rich, buttery texture of the sea bass.

Speaking of marriage, the idea for a tandoori glaze came to me after our wedding reception menu tasting. It was almost 5 years ago. How time flies! Anyway, our caterer gave us a lot of samples to taste before the big day. One of the options was a hoisin glazed roasted Chilean sea bass. It tasted wonderful and it got me thinking about other "ethnic" flavors to marinate the fish.

 tandoori sea bass

Look at the buttery succulent texture of the sea bass. Mmm.

 



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