Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Salmon with Magical Butter Sauce http://steamykitchen.com/38066-salmon-with-magical-butter-sauce-recipe.html http://steamykitchen.com/38066-salmon-with-magical-butter-sauce-recipe.html#comments Mon, 20 Oct 2014 19:10:26 +0000 http://steamykitchen.com/?p=38066 What you’ll learn: 5-ingredient salmon recipe Microwave: butter + your favorite fruit jam + balsamic vinegar Use on shrimp, pork chops, fish or steamed vegetables How to pan-seared salmon When I buy salmon fillet, I try to get the most even piece – meaning, even in thickness. But, it’s not always possible. Even when thickness is just a little different, it ...

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Salmon with Magical Butter Sauce

What you’ll learn:

  • 5-ingredient salmon recipe
  • Microwave: butter + your favorite fruit jam + balsamic vinegar
  • Use on shrimp, pork chops, fish or steamed vegetables

salmon-magical-butter-sauce-8861

How to pan-seared salmon

When I buy salmon fillet, I try to get the most even piece – meaning, even in thickness. But, it’s not always possible. Even when thickness is just a little different, it can cause parts of the salmon to overcook.

Salmon with Magical Butter Sauce Recipe

 

I like to just roll the salmon piece and tie with twine (skin or no skin it’s up to you.) This gives me a nice, even salmon “steak” that cooks evenly. With the piece of salmon that I have here, I removed the skin, then rolled the salmon. Tied twine in 2 or 3 different places. Then cut that roll in 2 or 3 pieces – so that I have several pieces of salmon steak, each about an 1 1/4-inches thick. The larger the salmon piece, the more steaks you can make.

Season with salt and pepper.

Heat a little oil in the pan, place salmon down in the pan. Sear for 2 minutes.

I have kitchen envy…these photos were taken 4 years ago, in my old house when I had a real gas stove.

 

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Turn salmon over. See that nice crust? Cook for 1 minute.

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Turn heat to medium-low, then cover loosely with tin foil.

The loose tin foil traps heat to cook the inside of the salmon – but it still lets steam escape, so that you don’t lose that nice crust you’ve created.
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Alternatively, you can do this in the oven. But cooking this way on the stovetop saves you from having to heat up the oven.

What about asparagus? Magical butter sauce is the best.

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Salmon with Magical Butter Sauce Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
Salmon with Magical Butter Sauce

If you are using the Magical Butter just by itself: In a microwave safe bowl, melt the butter, then whisk in the remaining ingredients.

Ingredients:

FOR THE MAGICAL BUTTER SAUCE
1/2 cup butter
3 tablespoons fruit preserves (like apricot, mango-jalapeno, blackberry, etc.)
1 1/2 tablespoons balsamic vinegar
salt and pepper
1 tablespoon minced herbs (like parsley, cilantro, basil, chives)

FOR THE FISH
1 piece skinless salmon fillet, about 5-6 inches long
salt and pepper
Vegetable oil, for cooking

Directions:

1. Season the salmon with salt and pepper. Roll the salmon. Use kitchen twine to tie the salmon in 4 places, evenly spaced. Make sure you tie it tight! Cut between the twine to make 4 evenly sized pieces, about 1 1/4" thick.

2. Heat a large frying pan with some vegetable oil over high heat. When hot, add the salmon steaks. Cook for 2 minutes. Turn the salmon over. Cook an additional 1 minute. Turn heat to medium-low, then cover pan loosely with tin foil. Cook for 4-5 minutes, or until the salmon is cooked through. Remove salmon to clean plate.

3. To the same pan on medium-low heat, add the Magical Butter ingredients. Cook until bubbly and butter is melted, about 30 seconds. Pour on top of the salmon.

 

 

 

 

 

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Thai Fish Soup http://steamykitchen.com/29073-thai-fish-soup.html http://steamykitchen.com/29073-thai-fish-soup.html#comments Thu, 14 Nov 2013 18:08:20 +0000 http://www.steamykitchen.com/?p=29073 Ever since our trip to City of Hope in Los Angeles and meeting with top scientists developing cancer cures with herbs, I’ve been focusing on wisely choosing foods for my family that heal, not harm. It’s tough some days, especially when we have boys’ activities that go through the late afternoon and evenings. The unhealthy, fast choices are so tempting. ...

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Thai Fish Soup Recipe

Ever since our trip to City of Hope in Los Angeles and meeting with top scientists developing cancer cures with herbs, I’ve been focusing on wisely choosing foods for my family that heal, not harm.

Thai Fish Soup Recipe

It’s tough some days, especially when we have boys’ activities that go through the late afternoon and evenings. The unhealthy, fast choices are so tempting. Even at home, I’ll admit to popping frozen bean burritos in the microwave and adding a salad to “even it out” is sometimes an option.

Thai Fish Soup Recipe

My answer to this is to stock the freezer with frozen seafood. I buy shrimp already flash frozen (you can defrost exactly as many shrimp as you need). I also buy fresh fish and then cut them up into 1-inch chunks before freezing. A tip is to freeze the fish chunks in one layer – just flatten the bag and lay flat in the freezer. It makes it so much easier and faster to defrost.

The pantry always holds cans of coconut milk, cartons of broth and dried rice noodles – making this recipe very convenient to cook.

Thai Fish Soup Recipe

This recipe is from my new favorite cookbook, called The Medicinal Chef: Eat Your Way to Better Health, by Dale Pinnock. It’s a must-have book, we’ve already tried 5 recipes, all of them just fabulous. Not only are they tasty, but with the added big benefit of knowing that I’m doing good for my family’s health.

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Take a look at the video for a peek at how this book is structured and how Dale utilizes food to heal and promote healthy living.

9781454910497_TEMP_INT29-163_US.pdf

This Thai Fish Soup has all the flavor elements, typical of South East Asian cuisine.

Thai Fish Soup Recipe Video

 

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Thai Fish Soup Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
thai fish soup recipe featured-0180

Recipe adapted from The Medicinal Chef: Eat Your Way to Better Health by Dale Pinnock.

Make this healthy soup a perfect light meal by adding 1/2 pound of dried rice noodles (cook the rice noodles according to package directions).

You'll season to taste with the balance of fish sauce and lime juice. Adjust with more if needed, for more intense flavor.

If you cannot find lemongrass or kaffir lime leaves, just substitute with the peel of a lemon or lime. Use a vegetable peeler to get thin strips of peel (avoid the bitter white pith) and give each strip a good bruising or twist to release the oils)

The last time we made this soup, we added fresh tomato cut into wedges too - I highly recommend that you do the same!

Ingredients:

1 tablespoon cooking oil
1 clove garlic, finely minced
1 teaspoon grated fresh ginger
1/4 red onion, very sliced
1/2 red chili pepper, sliced (optional)
1 stalk lemongrass, bottom stalk only, bruised (substitute with peel of lemon or lime)
4 kaffir lime leaves, torn (substitute with peel of lemon or lime)
14-ounce can coconut milk
1 cup vegetable broth
juice of 1/2 lime
1 tablespoon fish sauce
6 ounces shrimp, peeled and deveined
8 ounces salmon, cut into 1-inch chunks
assorted vegetables, such as bok choy, spinach, snow peas, kale, tomatoes, bell pepper, etc.
1 tablespoon minced cilantro

Directions:

In a wok or soup pot over medium high heat, add cooking oil and swirl to coat. When hot, add in the garlic, ginger, red onion, chili pepper, lemongrass, kaffir and gently cook for about 2 minutes to release the aromas and flavors.

Pour in the coconut milk and broth and let simmer for 15 minutes. Remove the lemongrass, kaffir (or the lemon/lime peel if using) and discard. Season broth with fish sauce and lime juice to taste.

Add shrimp, salmon, vegetables and cilantro. Cook for 3-4 minutes or until the shrimp and salmon is cooked through.

 

 

Legend image reprinted with permission from The Medicinal Chef © 2013 Dale Pinnock, Sterling Publishing Inc. Co. Photography by Martin Poole.

 

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Salmon Teriyaki Recipe http://steamykitchen.com/28997-salmon-teriyaki-recipe-video.html http://steamykitchen.com/28997-salmon-teriyaki-recipe-video.html#comments Thu, 07 Nov 2013 17:24:39 +0000 http://www.steamykitchen.com/?p=28997 It’s not often that you meet soul mates or life-long family friends. We (and I mean every one of us in the Steamy Kitchen family, including Coco) feel extremely lucky to count Todd and Diane of White on Rice Couple as part of our family.   I think that was 4 years ago when I first saw their post on Tofu ...

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Salmon Teriyaki Recipe

It’s not often that you meet soul mates or life-long family friends. We (and I mean every one of us in the Steamy Kitchen family, including Coco) feel extremely lucky to count Todd and Diane of White on Rice Couple as part of our family.

Salmon Teriyaki Recipe

 

I think that was 4 years ago when I first saw their post on Tofu Fries, but honestly, time is all jumbled up since that darn internet/social media/blogging world sped up time. OMGGGGG- I just checked the link and it’s been almost 6 years now. Hot damn.

Salmon Teriyaki Recipe

Diane and Todd have supported us through countless videos, trips, Food Blog Forums, long texts, phone calls and virtual hugs. They are just the most generous, love-with-open-arms people that we know. My kids lovingly call them “Auntie Diane” and “Uncle Todd.”

Finally, it’s our turn to introduce to you their very first cookbook, Bountiful: Recipes Inspired by our Garden.

Salmon Teriyaki Recipe

Well, it’s more than just a cookbook. The book is a peek into their bountiful life and surroundings with gorgeous photography of vegetables, fruit, herbs….and of course recipes. I hope you have a chance look through a copy of their book. Psst….here’s an article from LA Times Food Section on how they transformed their mess of a backyard into a bountiful oasis.

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Bountiful cookbook by Todd Porter and Diane Cu

diane and todd

I’ve made their super-simple Pineapple Teriyaki Sauce and paired with fresh salmon. It’s a 16-minute recipe. You’ll love the updated freshness of Japanese teriyaki sauce. This Pineapple Teriyaki Sauce goes with evvvverything. Not only is the sauce “no-cook” but it all comes together simply in a blender. Use the sauce to drizzle on roasted or steamed veggies; as a marinade for pork, chicken or seafood, as a simmer sauce (like this recipe) or just toss with cooked noodles.

Salmon Teriyaki Recipe

Salmon Teriyaki Recipe Video

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Salmon Teriyaki

Servings: 4 Prep Time: 5 minutes Cook Time: 8 minutes
salmon teriyaki recipe featured-0112

Ingredients:

2 cups fresh pineapple, divided
1 knob fresh ginger
2 garlic cloves
1/2 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon sesame oil
sprig of fresh mint or basil
1 tablespoon olive oil
4 salmon filets (about 4-6 oz each)

Directions:

For the Pineapple Teriyaki Sauce: In a blender, add just 1 cup of the pineapple, ginger, garlic, soy sauce, brown sugar, sesame oil and puree until smooth.

Dice the remaining pineapple. Mince the fresh mint or basil. Combine these two ingredients in a small bowl and set aside.

Heat a large sauté or frying pan over medium high heat and swirl in the olive oil. When hot, add the salmon filets.

Cook each side of the salmon for approximately 2-3 minutes or until there is a nice crust but the inside is still just barely raw. Pour in the teriyaki sauce to the pan and simmer for one minute, spooning the hot mixture all over the salmon. Top with the fresh diced pineapple and mint. Serve immediately.

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Miso Salmon with Orange and Fennel Recipe http://steamykitchen.com/21477-miso-salmon-with-orange-and-fennel-recipe.html http://steamykitchen.com/21477-miso-salmon-with-orange-and-fennel-recipe.html#comments Tue, 08 May 2012 17:51:00 +0000 http://steamykitchen.com/?p=21477 When we first moved into our house, I had carved out a small patch of land for the herb garden. Since the irrigation was a little messed up, the gardenette was close to a hose and small enough to be manageable daily. Once the main garden was built last October, I had transferred all my energy, plants and herbs into ...

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Miso Salmon Orange Fennel Recipe

When we first moved into our house, I had carved out a small patch of land for the herb garden. Since the irrigation was a little messed up, the gardenette was close to a hose and small enough to be manageable daily.

Once the main garden was built last October, I had transferred all my energy, plants and herbs into raised beds and sort of neglected the temporary gardenette. Most everything had died (that patch is still without automatic irrigation) except for the weeds and the fennel plants, which had miraculously thrived with no attention and no water. I have no idea what super-strain of fennel this is, but heck, I’m grateful.

I’ve got more fennel than I can ever eat myself, so I’ve been inserting both the bulb and the fragrant fronds into salads and grilling recipes when we entertain. People say fennel is licorice-y, but it’s so much more than that. Fennel is refreshing, slightly minty with the fragrance and “mist” of anise. I think the word, “licorice flavor” is too strong of a description — I don’t taste the licorice flavor straight on my tongue, it’s more of an overall delicate aroma. Kind of like how fresh basil, mint or dill tastes in your mouth.

Fennel is perfect to pair with miso, honey and orange. It’s an herb that can stand on its own – the fresh crunch of the bulb and don’t forget the lovely fronds, which are equally fragrant with a more floral slant.

If you’re not a big fan of fennel – I’ve got substitutes for you in the recipe.

Miso Salmon with Orange and Fennel Recipe

This is another miso inspired recipe I’ve developed for my client, Miso & Easy, a ready-to-use miso paste. Use any miso paste that you wish!

Here’s what ya need:

The first step is to marinate your salmon (or any fish of your choice) with miso, honey, ginger, sake (or white wine – or omit the alcohol altogether). Marinate in refrigerator for 1 hour or even overnight is fine.

On a baking sheet, layer sliced fennel bulb and a few orange slices. Substitute onion for the fennel, omit the orange if you’d like.

Lay the marinated salmon on top.

 

Top with fennel fronds – or fresh herb of your choice (basil, parsley, etc) You can even top it with more orange slices if you want.

Bake until done and serve with rice.

 

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Miso Salmon with Orange and Fennel Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
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The fennel and orange gives the salmon amazing aroma. They also serve another purpose - they keep the salmon elevated so that heat can circulate all over the salmon fillet. If you do not have fennel, substitute with thinly sliced onion and fresh herb of your choice (parsley, basil, thyme, oregano, etc.) The miso marinade pairs perfectly with salmon.

Ingredients:

4 salmon fillets
salt and pepper
1/4 cup Miso & Easy (or 2 tablespoons miso paste)
1 tablespoon honey
2 tablespoons sake (or dry white wine)
1/2 teaspoon grated fresh ginger
1/2 orange
1 bulb fennel (with fronds)

Directions:

1. Marinate the salmon with the salt, pepper, Miso & Easy, honey, sake and ginger at least 1 hour or overnight in the refrigerator. It is easiest do this in a resealable bag.

2. When ready to cook, Preheat oven to 375F. Thinly slice the orange (you can keep the peel on) and thinly slices the fennel bulb. Layer the orange slices and fennel slices on a baking sheet. Place the marinated salmon on top (discard the leftover marinade.) Cover the salmon with several sprigs of the fennel fronds. Bake for 15-18 minutes or until desired level of doneness.

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Grilled Fish with Citrus Herb Crust http://steamykitchen.com/18221-grilled-fish-with-citrus-herb-crust.html http://steamykitchen.com/18221-grilled-fish-with-citrus-herb-crust.html#comments Wed, 07 Sep 2011 14:08:04 +0000 http://steamykitchen.com/?p=18221 Last week my kitchen got more action than I think it’s ever gotten in its life. The previous owners weren’t big cooks and since we’ve moved in, cooking has mostly been at our outdoor kitchen by the pool. Last week’s occasion was a 5-day visit from Adam and Joanne, a couple who cooks, blogs, commutes and works together. Now, that’s a ...

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Grilled Fish with Citrus Herb Crust Recipe - final photo

Last week my kitchen got more action than I think it’s ever gotten in its life. The previous owners weren’t big cooks and since we’ve moved in, cooking has mostly been at our outdoor kitchen by the pool. Last week’s occasion was a 5-day visit from Adam and Joanne, a couple who cooks, blogs, commutes and works together. Now, that’s a lot of ‘together’ time and they somehow make it work flawlessly. What’s their secret?

They’re madly, deeply in love with each other. It’s so crazy sweet and endearing. The way they steal glances at each other melts butter!

I can’t wait til they make babies.

Oh, but that’s the mamma side of me talking.

For the past couple of months, Adam and Joanne have been such a tremendous help, taking on tasks that I’m not good at (remembering details!) or don’t particularly enjoy personally (editing and uploading photos!). They’ve given me and my family a wonderful gift….time. We’ve been able to create a nice rhythm of working via email, text and occasionally, phone, since they live in Virginia. Those lucky ducks also get to do some of the traveling for me – they both got to visit the beautiful and bountiful Washington state winery region and in a couple of weeks, I’m sending Joanne to Italy in my place on a trip to the Parma region while I head to New York City to host and emcee the annual Dumpling Festival for the 3rd year in a row.

She’s my body double — I need to find one of those Mission Impossible masks for her, but unfortunately, she’s like a whole head taller than shorty me.

While they were here, we cooked like crazy! I also made them smoke….

…cheese….which was a sorta a big fail. The cheese ended up tasting more like wood than smoke, even though we only kept the smoke on for less than 20 seconds. We haven’t given up – Adam & Joanne took the gun home to experiment with.

But what was a major win was this Grilled Swordfish with Citrus Herb Crust — in fact, it was the week’s winning dish. After playing with the complicated kitchen toys like the Smoking Gun, Sous Vide machine, it was the simplest recipe of all that was our favorite. 10 minute prep, 10 minute cook.

It’s from a new cookbook called The New Sonoma Cookbook by Dr. Connie Gutterson, which is the companion cookbook to The New Sonoma Diet (which I have not read nor followed, so I don’t really know anything about the diet). However, the cookbook, regardless of whether or not you’re on that particular diet, is a stand-alone cookbook full of simple recipes featuring good, wholesome ingredients.

The original recipe uses salmon and different herbs, but our version featured minced fresh herbs from the garden, orange and lemon citrus zest and a rub of olive oil on a thick slab of fresh swordfish.

How to make Grilled Fish with Citrus Herb Crust

The combination of orange and lemon zest brightens the flavor of grilled fish, and the vibrant herbs just sing “summer.”

This recipe is not only simple (there’s only a handful of ingredients, and you can throw it together at the last minute), but also flexible — use whatever fresh herbs you have in the garden or refrigerator. We’ve used basil, oregano and parsley, but cilantro, dill or chive would be great, too. As for the fish, we were lucky to snag some fresh swordfish, but salmon, halibut or grouper is equally good. You can even use the same technique for grilled shrimp on skewers.

To cook the fish, here’s a tip: Grill it on medium-low heat to keep the fish moist, as high heat will tend to dry out the fish and burn the herbs, and that would make it slightly bitter.

Take some fresh herbs, any herbs and mince. We used oregano, parsley and basil. Zest a lemon and orange. Salt and pepper.

Olive oil to give it some sticking power.

Mix.

Slather.

Sit.

Grill.

Done.

Grilled Fish with Citrus Herb Crust Recipe -5328

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Grilled Fish with Citrus Herb Crust

Servings: serves 4 Prep Time: 10 minutes Cook Time: 10 minutes
Grilled Fish with Citrus Herb Crust Recipe - final photo

Basil, oregano and parsley can be substituted for other herbs in the recipe, for example, cilantro and scallions or chives would be a great substitute. Recipe adapted from The New Sonoma Cookbook by Connie Gutterson.

Ingredients:

1/2 cup minced fresh herbs (basil, oregano and parsley)
2 to 4 swordfish fillets (or your fish of choice), 1-inch thick
Salt and pepper
Zest of half a lemon
Zest of half an orange
2 tablespoons olive oil

Directions:

Preheat your grill — medium-low heat on one side and high heat on the other side.

To mince the herbs, you can do this by hand with a chef's knife, or place the herbs, zests and olive oil in your food processor and give it a few whirls.

Pat fish dry with paper towels, and season both sides with salt and pepper. On a large plate, mix together the chopped fresh herbs, lemon, orange zest, olive oil and a little salt and pepper.

Generously coat both sides of the fish with the herb mixture and allow the fish to marinate for 10 minutes. Place the fish over the medium-low heat side of the grill, cover and cook for 4 minutes. Flip the fish, cover and cook for 4 minutes more, or until the fish flakes easily when poked with a fork. Just before serving, squeeze a little lemon juice or orange juice on top of the fish.

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Steamed Fish with Black Bean Sauce http://steamykitchen.com/13688-nobu-chilean-sea-bass-black-bean-sauce-recipe.html http://steamykitchen.com/13688-nobu-chilean-sea-bass-black-bean-sauce-recipe.html#comments Sun, 06 Feb 2011 16:27:37 +0000 http://steamykitchen.com/?p=13688 Recipe for Steamed Fish with Black Bean Sauce from Nobu The Cookbook.

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My girlfriend and I cheated on our husbands and dated a crazy Gnome, who hosted our trip.

Wendy, one of my best friends and I were whisked away to NYC for a 4-day vacation to celebrate NYC Restaurant week, featuring over 200 restaurants in NYC with prix fix $24.95 lunch and $35.00 dinners. Fancy restaurants like Nobu, Bar Basque, Adour Alain Ducasse and Aquavit participate! UPDATE: Restaurant Week has been extended until Feb 27, 2010

What we didn’t expect was the crazy cold weather – we’re Florida girls and we’re used to flip flops in January. In fact, this was taken a couple of weeks ago:

And this was NYC when we arrived, in between 2 huge storms.

So we bundled up as warm as we could – I have like 24 layers on – which meant that I couldn’t button up my big coat. Which meant that the 24 layers were useless. That hats? Useless because they didn’t cover our ears.

Found lovely earmuffs that made me look like a Chinese Princess Leia

One word: DORK.

Another made me look like a Smurf, which actually might not have been too bad, since we were going on a date with the tall hat-happy Gnome.

But in the end, we ditched the whole hat idea (vanity trumped warmth) and it was okay.

When our date finally arrived (he was late and I thought he stood us up!) he was so incredibly polite – what a gentleman.

Gnome likes to eat.

Our first of three dates was at the famous Nobu Restaurant.

Perfect way to start the meal – grilled shishito peppers with sweet sesame/miso dressing, eggplant chips and edamame.

Yellowtail Sashimi with Jalepeno, one of Nobu’s classics. The sauce is a mix of 2 parts yuzu and 1 part soy sauce.

A decadent treat – Bigeye & Bluefin Toro Tartar with Caviar (I forgot what the little fruit’s name is). Time stood still when I savored this dish.

Squid “pasta” with Japanese Mushrooms, Mini Carrots, Asaparagus – there’s no real pasta in this  dish, the squid is cut and sliced so that it curls into a tubular penne shape.

Salmon Skin Sushi – the outside is hand cut daikon skin. There’s also one of my favorite sushi ingredients of all time, pickled gobo (burdock root).

And finally, the best steamed fish I’ve ever had, it was steamed with a Chinese black bean sauce mixed with Japanese sake.

*NOTE*
While Nobu restaurant uses Chilean Sea Bass, it’s not recommended. In fact, it wasn’t until I published this post did my friend remind me that Chilean Sea Bass is on the “severely overfished” list. DUH! I knew that.

Which goes to show you that even I get caught up in the excitement of an amazing restaurant menu and have a lapse of judgement. Bad.

Well, the types of fish fillets you can use: Salmon, Black Sea Bass, Rockfish, Grouper, Arctic Char. See full list of sustainable fish at the Monterey Bay Aquarium site.

Fish talk aside, I love the flavors of this sauce – salty black bean sauce with Japanese sake (use a dry sake, not sweet) and flaky, light steamed fish is a great combo. The sake calms down the sometimes pungent black bean. If you don’t have chives, sub with thinly sliced green onion.

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Steamed Fish with Black Bean Sauce Recipe

Servings: 4 Prep Time: Cook Time:
steamed-fish-black-bean-sauce-2

Adapted from Nobu The Cookbook by Nobuyuki Matsuhisa

For a healthier version - cut down the amount of olive oil/sesame oil by half.

Types of fish fillets you can use: Salmon, Black Sea Bass, Rockfish, Grouper, Arctic Char. See full list of sustainable fish at the Monterey Bay Aquarium site.

Ingredients:

4 thick fish fillets (about 1.25" thick)
sea salt
freshly ground black pepper
4 tablespoons Chinese salted black bean paste, mixed with a little sake
8 tablespoons sake (Japanese rice alcohol)
thumb-sized piece of fresh ginger, peeled
1 bunch fresh chives, cut into 1 1/2-inch lengths
6 tablespoons olive oil
2 teaspoons sesame oil

Directions:

1. Season the fillets on both sides with salt and pepper. Spread the tops with black bean paste. Place fish into heatproof dish, add sake and steam for 10 minutes over high heat in a steamer.

2. While fish is steaming, use a vegetable peeler to slice the ginger into very thin slices, then use knife to julienne into thin slivers.

3. When fish is finished, remove the dish from the steamer and pour the accumulated cooking liquid onto a large deep plate for serving. Top the ginger slivers and the chives over the fish.

4. In a small frying pan, heat up the olive oil and sesame oil until just before it begins to smoke, then pour it over the fish. The chives and ginger should sizzle.

5. Transfer the fish to the plates containing the reserved steaming liquid and serve.

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Teriyaki Mushroom Sauce with Grilled Salmon http://steamykitchen.com/11084-teriyaki-mushroom-sauce-grilled-salmon.html http://steamykitchen.com/11084-teriyaki-mushroom-sauce-grilled-salmon.html#comments Tue, 07 Sep 2010 20:07:37 +0000 http://steamykitchen.com/?p=11084 The people who sell you ready-made teriyaki sauce are ripping you off! Not only is it expensive, but the taste of the bottled stuff is flat, chemically and too-sweet. The secret is, teriyaki sauce is really only 3 ingredients. Sure, you can get all fancy and put more, like sesame seeds, a little grated ginger and garlic. But plain and ...

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The people who sell you ready-made teriyaki sauce are ripping you off! Not only is it expensive, but the taste of the bottled stuff is flat, chemically and too-sweet.

The secret is, teriyaki sauce is really only 3 ingredients. Sure, you can get all fancy and put more, like sesame seeds, a little grated ginger and garlic. But plain and simple, teriyaki sauce is equal parts sugar, sweet cooking wine (mirin) and soy sauce. Though, if you’re like me, and prefer a less-sweet version, I use a lot  less sugar.

Mirin is Japanese sweet rice wine. It’s not the same as Chinese rice wine, nor is it rice vinegar. Mirin contains sugar mixed with rice wine and is an essential ingredient to everyday Japanese cooking. You can find mirin in Asian grocery stores and I’ve seen them in most regular grocery stores in the “Asian” or ethnic section.

To make a Teriyaki sauce, just bring all three ingredients to a simmer until all the sugar dissolves, about 1 minute. That’s it!

Now, if you want to add some sauteed mushrooms to that, even better.

I’m using Hokto’s King Trumpet Mushrooms, which are big, meaty mushrooms. Substitute with any type of fresh mushrooms – I’ve even used crimini mushrooms.

Saute the mushrooms – once they are softened, pour in the teriyaki sauce. Simmer for another minute, and it’s ready to pour over your grilled salmon, grilled steak or just poured over steamed rice.

Yum
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Teriyaki Mushroom Sauce with Grilled Salmon

Servings: 4 Prep Time: 5 Cook Time: 10
salmon-mushroom-teriyaki-2609

Use the basic teriyaki sauce for anything you wish. For Gluten Free - use GF soy sauce. Mirin is gluten-free. The King Trumpet Mushrooms are from Hokto Kinoko, I develop recipes for them!

Ingredients:

Four 6-ounce salmon fillets
salt and freshly ground black pepper
12 ounces fresh king oyster mushrooms or fresh shiitake mushrooms, sliced
1 1/2 tablespoons cooking oil, separated
1 stalk green onion, thinly sliced (optional)for the Easy Teriyaki Sauce
1/4 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
2 tablespoons sugar (or more if you like a sweet teriyaki)

Directions:

1. To make the Easy Teriyaki Sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly.

2. Brush salmon fillets with 1 tablespoon of the cooking oil, season with salt and pepper. Heat a frying pan over high heat. and cook for 3-4 minutes on each side, until just cooked through. Remove the salmon to a plate to let rest.

3. Return the frying pan to the stove on medium-high heat. When hot, add the remaining 1/2 tablespoon of cooking oil. Add the mushrooms and saute for about 2 minutes. Reduce heat to low and add the teriyaki sauce, let simmer for 1 minute. Serve the teriyaki mushrooms on top of the salmon. Garnish with green onion, if desired.

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