coconut fish stew

Coconut Fish Stew

recipe adapted from RecipeTin Eats

serves 4-6

INGREDIENTS:

2 lbs firm skinless white fish fillets (such as cod), cut into 2 inch pieces

2 tbsp lime juice

kosher salt and pepper

1 tbsp coconut oil

1 tbsp olive oil

1 onion, chopped

4-6 of garlic cloves, minced

1 red bell pepper, sliced

2 tsp sugar

1 tbsp cumin

1 tbsp paprika

1/2 tsp cayenne

1 14oz can of crushed tomatoes

1 14oz can of coconut milk

1 cup chicken broth

salt and pepper

lime juice

cilantro chopped

METHOD:

1. In a medium bowl, combine fish with lime juice and season with salt and pepper. Set aside and let marinate for 20 minutes.

2. In a wide skillet, heat coconut oil and brown fish. Remove and set aside.

3. Wipe skillet with paper towel to remove any leftover fish bits. Add olive oil, onion and cook for 5-10 minutes until soft and slightly brown. Add garlic and spices and cook while stirring until fragrant, about 2 minutes. Add peppers and combine well.

4. Add tomatoes, coconut milk and broth. Bring to a boil and then lower heat and simmer for 20-30 minutes. Add fish and simmer for another 15 minutes or until the sauce is thickened to your desired consistency. Adjust seasoning as desired with additional lime juice (optional). 

6. Top with cilantro and serve with your favourite type of rice.

green tea cupcakes

Green Tea Cupcakes

recipe adapted from Gillian's Kitchen
makes 24 cupcakes or one 6 inch round layer cake and 12 cupcakes

INGREDIENTS:

2 1/2 cups cake flour

1 tsp salt

1 stick (1/2 cup or 113g) unsalted butter, room temperature

1 1/2 cups sugar

2 eggs, room temperature

3 tbsp matcha powder

1 tbsp vanilla

1/4 cup water

1 cup buttermilk

1 tsp baking soda

1 tbsp distilled white vinegar

Whipped Cream Frosting

METHOD:

1. Preheat oven to 325F (163 C). Grease and line muffin tins.

2. In a small bowl, sift or whisk together flour and salt. Set aside.

3. In a large mixing bowl, beat together butter and sugar until smooth and fluffy. Add eggs one by one and beat until well combined.

4. In a small bowl, combine matcha powder, vanilla and enough water to make a thick paste. Add to the batter and mix well until combined.

5. Mix in dry ingredients in three parts, alternating with buttermilk. Beat on high until smooth. Combine baking soda and vinegar in a separate dish and then mix in.

6. Fill cupcake liners with batter half full. Do not overfill. Bake cupcakes for 10-12 minutes (20-25 minutes for a cake) or until a skewer inserted comes out clean. Rotate pans halfway through baking. Let cupcakes cool in pans for 5 minutes before moving to a wire rack to cool completely before frosting (about 30 minutes).

7. Make the frosting and decorate as desired.

scallops prawns fish

Let's do large US scallops, Spanish red prawns and mackerel.

Spanish red prawns steamed with garlic celery parsley and white wine.

And also served sashimi style with caviar on top of pasta and sauce made from the shells.

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Grilled Mackerel

serves 3-4

INGREDIENTS:

2 tbsp soy sauce

1 tsp sesame oil

1 tsp oyster sauce

juice of 1 lemon

grated fresh ginger

4 pieces of mackerel

METHOD:

1. Combine all the ingredients and marinate the mackerel for 10 minutes.

2. Grill for 5 minutes or until fish flakes for doneness.

3. Top with some chopped green onion or cilantro. Serve with your favourite Asian greens and rice.

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Prawn Bisque

serves 4-6

INGREDIENTS:

1 tbsp olive oil

1/2 stick of butter (1/4 cup or 56g)

1 carrot, chopped

1 onion, chopped

1 celery stalk, chopped

1/2 head of garlic, chopped

1/4 Italian parsley, chopped

6-8 cups prawn stock

6-8 prawns, peeled and deveined

1 cup panko bread crumbs

salt and pepper

dash of cream, chives or green onion for garnish

METHOD:

1. Make the prawn stock. Place all shells in a large stock pot and cover with water. Simmer for 1-2 hours. Discard shells and strain before using.

2. Heat olive oil and butter in a large pot over medium. Add carrots, onions and celery. Cook for 5-10 minutes until golden brown. Add garlic and parsley. Cook for another 1-2 minutes.

3. Add prawn stock and bring to a boil. Flash cook the prawns just until they're slightly pink, but not fully cooked through, about 10 seconds. Cut prawns into small pieces and set aside.

4. Lower heat and simmer soup for an hour.

5. Use a hand blender and puree the soup until smooth. Add bread crumbs to thicken and puree again to desired consistency. Adjust seasoning as desired.

6. Divide cut prawns evenly into serving bowls. Ladle the boiling soup over prawns. Garnish with cream and herbs if using. Serve immediately with a baguette or other crusty bread.