Category: Fish

Honey soy Salmon with ginger dressing

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coming back to Melbourne.
Zhenghan was still at our place.
so we decided to cook for him. hehe
for the first time I think (:
and i must say
I am super happy with how it turned out! (:

we decided to splurge and got salmon
to try Gordan Ramsay’s dish that he demonstrated during the Food and Wine Show! hehe

suppose to use smoked salmon fillets.
but we just used the normal one.
and it turned out yummy as well! hehe

it was easy to cook
and quick as well! (: everyone should give it a try!
hoped Zhenghan enjoyed it. hehe
we sure did haha

it was our first time having radish this way
and it was really good.
and refreshing as well.
absolutely love it!

the ginger dressing complimented the dish so well.
i can’t wait to go back home and cook this for my family
cos I’m so sure they would love it! hehe

so give it a try! hehe

Ingredients :

3 skinless salmon fillets
100g baby spinach, washed and dried
8-10 radishes, washed, trimmed and finely sliced

honey soy marinade

1/4 cup honey
1 tbsp lemon juice
2 tbsp light soy sauce
1 tsp dijon mustard
1/2 ts grated ginger

Ginger dressing

1 tbsp grated ginger
1/4 cup rice wine vinegar
2 tbsp light soy sauce
2 tbsp sesame oil
3 tbsp tahini

Steps :

1. Check salmon for pin-bones, using tweezers to remove if necessary.
Place in a shallow dish or a tupperware

2. To make marinade,  mix ingredients together in a bowl.
Pour over salmon to coat.
Cover with plastic wrap or with the cover of the tupperware and marinate in the fridge for 30 mins,
allowing the flavours to permeate.

3. Preheat oven to 230C or 210C fan. To make dressing, whisk together ingredients.

4. Lift salmon from marinade and place on a lightly greased baking tray.
Discard marinade.
Bake for 4-6mins, basting after 2 mins, until medium rare and slightly springy to touch.

5. Meanwhile, arrange spinach on plates and top with radish.
Place a salmon fillet in centre of each plate.
Drizzle over dressing to serve.

6. Glazed Salmon with spinach and radish. DONE! (:

Spiced Monk Fish

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since we started watching The F Word.
we haven’t stopped trying the recipes.
every week.
we try and cook at least 1 or 2 recipes from any series.
and when we saw the episode on Monk Fish
we have been tempted to try it!
but we didn’t know if we could get Monk Fish at Victoria Market

for the past few weeks.
we didn’t see any sign of Monk Fish at all.
and trust me. we never stopped looking for it! hehe
but last Friday
we spotted it! hehe.
another name for Monk Fish is Stargazer haha.
so cute. (:

SO WE BOUGHT IT.
of course. haha
not even thinking it for the second time.
we just asked for a large piece.
and paid for it.

not cheap. but so worth it!



i cooked it and sauteed some potatoes with thyme and garlic to go with (:
AWESOME. hehe
the fish was cooked to perfection
tender and still juicy.
and the coating of five-spice powder and paprika.
just compliments the sweetness of the fish.
we both enjoyed it very much!

stacking the slices of potatoes.
not as crispy as I hope the outside will be.
but still yumms!

then put one piece of fish on the potatoes.
gently

and then. the second piece. (:
DIG IN!

try it! it’s super easy and quick!

Ingredients :

4 monkfish tail fillets, skinned, each about 170g
1 tsp five-spice
1 tsp paprika
1 tsp salt
1 tsp pepper

5 small washed potatoes sliced thickly
thyme
2 cloves of garlic, crushed but left whole
25g butter

Steps :

1. Lay the monkfish on a board and remove any greyish membrane.
Mix the five-spice powder, paprika and seasoning together on a plate.
Roll the monkfish fillets in the spice mixture to coat evenly all over.

2. Heat 2 – 3 tablespoons of olive oil in a heavy-based frying pan
and sear the monkfish fillets,
in batches if necessary for 4 – 5 minutes on each side until golden brown all over.
Baste as you cook to keep the fish moist.
When the fish is just cooked through,
remove to a cold plate and leave to rest for 5 minutes.

3. To serve : Stack the potatoes in the middle of the plate.
Gently place the pieces of fish on top of the potatoes.

4. Spiced Monkfish with sauteed potatoes.
DONE!

Enjoy!

Pan Fried Blue Trevally with Mustard Potato Salad

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Baby and I have been watching The F Word for the past week
and it’s not anything bad.
it’s just a TV series
where Gordan Ramsay invites people to come cook with him
in this small little restaurant..
it’s awesome. really
and all his recipes are fast, easy and meant for people to try at home
was just really excited to try out some of his recipes

I dun think this is exactly his dish.
i changed it a little
and didn’t have some of the ingredients hehe

instead of the mackeral he used.
I used blue trevally instead.
i think it works as well.
and was nice having the skin of the fish crisp and tasty!

and this took like 15 mins to prepare
so everyone could do it
and it’s healthy! in a way i guess. haha

Ingredients :
(for 2 people)

2 pieces of Blue Trevally fillets
3 tbs mayo
1/2 tbs mustard
3 medium sized potatoes, whole
1/3 lemon, juice

Steps :

1. Boil a pot of salted water and put the potatoes in and boil for 20 mins
(or until the fork is able to go through easily)
Once the potatoes are cooked, cube them and allow them to cool for 5 mins.

2. In a big bowl, add the mayo and mustard. Mix well, add alt and pepper for flavour.
Add the lemon juice and mix it well. Add the potatoes into the mustard mixture.
Coating each potato with the mixture.

3. Heat a pan and add 2 tbs of olive oil.
Season the the fish on both sides with salt and pepper.
Put the fish into the hot pan skin side first
and cook it for 4 mins.
Turn it and cook it for a further 2 mins.

4. Serve, with salad if desired! DONE.