List of Seafood Dishes:

 


 

Tuna and Taro Root Pie


Taro Pie Photo

Ingredients for Two Servings﹕

    1 cup (8 oz) cooked taro root
    1 5-oz. can tuna packed in spring water, pressed to remove all the water
    1 scallion, cleaned, with ends removed, and finely chopped
    1/2 tsp black pepper or lemon pepper
    1/4 tsp Chinese five-spice powder
    6 tbsp grated Parmesan cheese
    2 tsp cooking oil

    Crust Ingredients:
    1 tbsp melted butter
    3 tbsp Italian style breadcrumbs

Steps:

  1. Pre-heat oven to 400°F. Grease the inside of a 3-cup baking dish. Use a small piece of paper towel to distribute the grease more evenly inside.
  2. Remove the skin from a piece of taro root. Wash, dry, and cut the flesh into slices. Steam slices over a pot of boiling until done.
  3. Mash the steamed taro root with a potato masher. For large pieces, use a knife to cut them up and keep mashing until all the large pieces are well broken.
  4. Stir in the drained tuna, pepper, five-spice powder, chopped scallion pieces, cooking oil, and grated Parmesan cheese and mix well.
  5. Spoon the mixture into the baking dish. Use the back of a tablespoon to press it down against the bottom and sides of the dish evenly.
  6. Mix the breadcrumbs with the melted butter and spread the mixture on top of the fish-taro mixture evenly.
  7. Bake for around 15 to 20 minutes or until the crust becomes golden brown. Serve.

Notes:

  1. This is a variation of Chef Ricky Cheung's Brandade de Morue au Gratin recipe. This recipe replaces potatoes with taro root. If you want to reduce your intake of potatoes, this dish is for you.
  2. The Chinese five-spice powder goes well with the taro root. The grated Parmesan cheese adds flavor and binds the ingredients together.
  3. Usually, I buy a large piece of taro root, peel it, clean it, slice it, and steam the slices. I store the steamed slices in a lidded freezer-safe container until I need to use them.
Written: October 23, 2015

 


 

清蒸魚

材料﹕

    魚一尾﹑薑絲﹑蔥兩把﹑油﹑甜醬油(老抽)﹑醬油

做法﹕

  1. 在切菜板還未用來處理生魚之前﹐將兩把蔥洗淨﹑去鬚﹐其中一把切成三段﹐放在一個盤子上﹐準備用來墊著魚的﹐另一把切成蔥絲備用。薑也要洗淨去皮﹑切絲備用。
  2. 把魚去鱗﹑去內臟﹐刮掉肚子附近的黑膜﹐如有油膏要切掉﹐清洗後抹乾水分。魚如太大也可把它切成兩段﹐放在盤子裡的蔥段上﹐把薑絲放在魚身上及其肚子中。
  3. 鍋裡燒水﹐大開時便把魚放進去蒸﹐時間多少視乎魚之大小﹐最好是剛剛熟透。
  4. 甜醬油和醬油混合好﹐魚蒸好後﹐蒸出來魚汁倒掉﹐另用一小鍋燒熱少許油﹐魚身鋪上蔥絲﹐淋上混合醬油﹐待油冒煙時把它淋在蔥絲和魚身上即成。

幾點意見﹕

  1. 上述是最簡單的方法﹐有人愛在魚身上擦少許鹽和酒﹐亦可鋪上已調好味的肉絲和香菇絲等。
  2. 蒸出來的魚要沒腥味﹐關鍵在於將魚洗淨﹑抹乾水分﹑和放足夠的薑絲。
  3. 更方便的方法是用微波爐蒸﹐但中間要把魚翻一次﹐並加新的薑絲在翻過來的魚身上。
  4. 兩種醬油的比例隨意﹐視乎愛較甜或較鹹。
  5. 燒油時絕不能分心﹐否則油太熱時會起火﹐釀成火災便不堪設想了。

 


 

蒜蓉蒸蝦

材料﹕

    中蝦半磅
    芫茜數棵
    蒜蓉適量

醃料:

    薑粉
    黑胡椒粉
    麻油

獻汁:

    冷清水
    生粉
    魚露
    白糖
    美極鮮醬油
    蠔油

做法﹕

  1. 蝦去頭、去殼、去腸,洗淨抹乾水份。
  2. 把醃料與蝦拌勻,再放蒜蓉拌勻。
  3. 把蝦放在一個盤子上,不要把蝦重疊,使全部蝦蒸時快熟又蒸得均勻。
  4. 芫茜洗淨切碎。
  5. 預備獻料。
  6. 蝦用中/大火蒸分半至兩分鐘,剛剛熟便要收火。同時把獻汁煮開使其到適當的稠度, 加入芫茜碎,淋到蝦上即成。

 


 

Shrimp and Broccoli in Cream Sauce

shrimp and Broccoli

Ingredients:

    5 - 6 shrimp
    About 7-8 oz. of frozen broccoli and cauliflower pieces
    About 5-6 mushrooms
    1/2 of a 10-3/4 oz. cream of mushroom soup
    1/4 cup water
    Black pepper
    Chopped parsley as garnish (optional)

Method:

  1. Wash and remove stems from mushrooms and cut each one into four pieces.
  2. Put cut mushrooms in a bowl and cook in microwave oven for around two minutes. Drain.
  3. Put frozen broccoli and cauliflower pieces on a plate and cook in microwave oven for five minutes. Drain.
  4. Remove shells from shrimp. Wash and pat dry shrimp. Season with black pepper. Arrange shrimp in one layer on a plate. Cook in microwave oven for one minute. Take out and turn shrimp. Cook for another minute.
  5. Heat soup and water in a saucepan over medium heat. Stir until well mixed. Add all the above ingredients and cook until cooked through.
  6. Add more black pepper and chopped parsley as garnish (optional).

  7. Written: June 23, 2012