Tag: fish

Korean spicy braised sea bass with daikon and chrysanthemum greens (maeuntang)

We made this recipe from Maangchi: https://www.maangchi.com/recipe/maeuntang. Like Maangchi, we used 2.5 lb seabass (bronzino), approx. 2 whole fish, each cut into 4-5 crosswise pieces. Our modifications: first, to manage the spice level, we reduced the Korean coarsely ground red pepper to 1/4 cup (down from 1/2 cup). The next time, we may increase to…… Continue reading Korean spicy braised sea bass with daikon and chrysanthemum greens (maeuntang)

Filipino fried rice with smoked fish (tinapa fried rice)

Today we decided to try this Filipino fried rice recipe with smoked fish we had on hand: https://www.kawalingpinoy.com/tinapa-fried-rice/. According to this Wikipedia (https://en.wikipedia.org/wiki/Tinapa), tinapa means smoked fish in Tagalog, and the most common fish are milkfish and scags. We closely followed the recipe except for the following modifications: first, in lieu of 4 whole smoked…… Continue reading Filipino fried rice with smoked fish (tinapa fried rice)

Sicilian-style pasta with canned tuna

We craved a quick pasta dish, and we tried this: https://www.recipetineats.com/canned-tuna-pasta/ The capers, anchovies, and garlic remind us of Sicilian cuisine. Our modifications: first, based on our pantry, we used 7 oz mafaldine pasta, two 5-oz cans of no-salt tuna in water (which we drained, saving the tuna liquid separately), 1 tsp anchovy paste instead…… Continue reading Sicilian-style pasta with canned tuna

Burmese sour soup with chayote and catfish (chin-yay hin, version 2)

This is a Burmese recipe from my friend’s sister Ma Thicht, who is an incredible home cook. Basic soup ingredients: 1 medium bottle gourd (or two chayote squash), peeled and cut into 1/2” bite-sized slices; bamboo shoot tips, sliced into 1/4” lengthwise slices (see Note 1 below); 2 tsp (or up to 1 Tbsp) shrimp…… Continue reading Burmese sour soup with chayote and catfish (chin-yay hin, version 2)

Korean panfried tuna and egg fritters (chamchi jeon)

We routinely have 5-oz cans of no-salt tuna in our pantry. We decided to try this recipe: https://www.maangchi.com/recipe/tuna-pancakes. First, for the onion, we used a small shallot. To ensure the onion/shallot and garlic were finely minced, we used our Braun handheld mixer. Second, it’s important to drain the tuna as thoroughly as possible (we save…… Continue reading Korean panfried tuna and egg fritters (chamchi jeon)

Korean spicy braised catfish with daikon radish

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We found a beautiful, juicy daikon radish this weekend, and I couldn't stop thinking about this braised fish dish: https://www.maangchi.com/recipe/eundaegu-jorim Our modifications: first, we couldn't find black cod, so we got 1 1/4 lb fresh catfish filet. Second, we reduced the heat a little: (1) one red Korean finger pepper (down from two); and (2)… Continue reading Korean spicy braised catfish with daikon radish

Grilled salmon filet with Dijon mustard, soy, and herb marinade

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We tried this recipe for 1.9 lb salmon filet: https://www.dinneratthezoo.com/grilled-salmon/ We followed the recipe verbatim in terms of ingredient proportions, but we purposely left the herbs intact instead of mincing them (see Outdoor grilling notes below). We also cut our filet in half to make it easier to flip on the grill (and to create… Continue reading Grilled salmon filet with Dijon mustard, soy, and herb marinade

Vietnamese caramelized salmon filet, version 2

It’s been a while since we made this dish: https://www.splendidtable.org/recipes/caramelized-catfish-sand-pot Our modifications: first, we used 1.25 lb salmon filet, skin removed and sliced into 2×1″ pieces. Second, instead of a clay pot, we used a large All-clad nonstick Dutch oven (which enabled us to spread the salmon in a single layer). Third, we sauteed 1″…… Continue reading Vietnamese caramelized salmon filet, version 2

Korean spicy fish and radish stew (maeuntang)

We had a lot of daikon, and I suddenly had a craving for this dish. We tried Maangchi’s recipe: https://www.maangchi.com/recipe/maeuntang We followed Maangchi’s guidance to use fresh whole fish. We found two beautiful red snapper, which the fish monger graciously cut into 2-inch pieces (and we kept the head and tail). Our modifications: first, for…… Continue reading Korean spicy fish and radish stew (maeuntang)