Showing Tag: "fish seafood" (Show all posts)

Pla Kapong Khao Neung Manao ปลากะพงขาวนึ่งมะนาว (Sea Perch Steamed in Lime Sauce)

Posted by Kroocrew on Sunday, February 20, 2011, In : Thailand 

  • 1 sea perch weighing 450 to 550 gram (1 to ~1 ¼ lbs)
  • 15 cloves garlic, chopped
  • 4 tablespoons chopped spring onion
  • 5 "prik ki nu" chillies (The number of chillies may be altered according to personal preference. Thai people may use 15 of these)
  • 2 teaspoons finely chopped cilantro root
  • 2 tablespoons nam pla (fish sauce)
  • 1 length of Lemon Grass
  • 2 tablespoons lime juice
  • 1 cup chicken stock
  1. Scale, clean and wash the fish.
  2. Lightly salt the inside cavity of the fish.
  3. Bruise the lemon gra...

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Fried Bacalhau (codfish cakes) 炸馬介休球

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 

  • 250 gm (~1/2 lb) Bacalhau (Salted Cod Fish)
  • 500 gm (~1lb)  potato
  • 1 green onion
  • 1 tbsp Sugar
  • 1 tbsp white pepper
  • 1 egg

  1. Soak the bacalhau in water for 2–3 hours to soften and dilute the salt.
  2. When softened, remove skin and bone.
  3. Place the bacalhau meat in a bag and pound on it until the bacalhau become silk-like.
  4. Boil the Potato; then remove the skin and mash.
  5. Dice the green onion and scramble the egg.
  6. Mix the ingredients together.
  7. Use a table spoon to shape the bacalhau mixture ...

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Salmon Teriyaki

Posted by Kroocrew on Friday, February 12, 2010, In : Japan 

  • 4 Salmon, skin on
  • 1 tbsp *Olive Oil (Extra Light) or **Avocado Oil
  • 8 shiso leaves, (optional)

    For the Teriyaki sauce:
  • 275ml (9 fl oz) Soy sauce
  • 140 ml (4 3/4 fl oz) Saké
  • 140ml (4 3/4 fl oz) Mirin
  • 120g (4 oz) Sugar

  1. Mix all the ingredients for the teriyaki sauce together and stir until the sugar dissolves.
  2. Marinate the salmon fillets in half of the sauce for at least 2-3 hours, ideally 5-6 hours.
  3. Pour the remaining sauce into a saucepan and cook on the lowest heat for about 30 m...

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Japanese Tunacakes

Posted by Kroocrew on Friday, February 12, 2010, In : Japan 

CC license


  • 3 xtuna fillet or tuna steaks, 175-225g (6 - 8 oz) each, chopped into small chunks
  • handful Japanese panko crumbs
  • 1 Egg
  • 4 cm (1 1/2 in) piece fresh ginger, finely chopped
  • 3 Spring onions, finely chopped
  • 3 Portobello mushrooms, chopped finely and cooked in butter for 10 minutes until soft
  • vegetable oil, for frying
  • Soy sauce
  • Sesame oil
  • salt and black pepper

For the salad
  • 100 g (3 1/2 oz) Rocket, stalks removed
  • 2 tsp dark Soy sauce
  • 1 tbsp toasted Sesame oil
  • 2 Spring onions, finely shredded
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Maguro Tataki (Tuna with Tomato Dressing)

Posted by Kroocrew on Wednesday, February 3, 2010, In : Japan 

CC license
[From "Complex simplicity," New Straits Times. 9 Jan 2010]


This dish noticeably benefits from the freshest ingredients and the best quality processed items.

  • 200g (7 oz) fresh sashimi quality tuna
  • 20g (~3/4 oz) spring onions, chopped
  • 30ml (1 oz) light soy sauce


  • 70g (~2 1/2 oz) onions, chopped
  • 15ml (1/2 oz) vinegar
  • 8g (~1/3 oz) sugar
  • 3g (1/10 oz) wasabi
  • 5g (` 1/5 oz) black pepper
  • 15ml ( 1/2 oz) sesame oil
  • 15ml (1/2 oz) olive oil
  • 60g (2 oz) cherry tomatoes, chopped



  1. Mari...

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Parshey Mach Sarsher Jhal (Parshey Fish in Mustard Sauce)

Posted by Kroocrew on Monday, February 1, 2010, In : Bangladesh 

CC license


  • 100 gms (3 1/2 oz) Parshey fish (Mullet)
  • 1/2 tsp  Turmeric powder
  • 1 tsp  Chilli powder
  • 2 Tbsp  Mustard paste
  • 6 Green chilli
  • 1 pinch  Black cumin seeds
  • 240 ml (1 cup) Coriander leaves
  • Salt
  • 240 ml (1 cup)  Mustard oil


  1. Cut and clean fish, apply salt and turmeric powder,set aside for some time.
  2. Shallow fry the fish. Keep aside.
  3. Heat oil, add black cumin seeds and 2 green chillies .
  4. Add turmeric powder, chilli powder and 2 tablespoons of water.
  5. Stir for a while.
  6. Disperse mustard paste in ...

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Ding Xiang Hua Sheng 丁香花生 (Fish Fry with Peanuts)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 

A classic Taiwan savoury appetiser, as a salty/spicy snack, it also goes well with an ice-cold beer or two.


  • 80 g (3 oz) dried fish fry (4–6 cm length)
  • 100 g (3.5 oz) cooked peanuts (with or without skins)
  • 2 cups vegetable oil
  • 2–3 large green or red chillies, sliced diagonally
  • 3 cloves garlic, chopped roughly
  • 3 stalks spring onions, chopped
  • 1 tablespoon rice wine
  • Pinch pepper


  1. Heat oil in a saucepan to 120 degrees C. (248 F.) and deep fry fish for about 1 minute. Remove and drain...

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Malu Paan ( Srilankan Savoury Fish Rolled Bread or bread-rolls)

Posted by Kroocrew on Wednesday, September 16, 2009, In : Srilanka 

CC license
Malu Paan on the Left, Roti on the Right

  • 1 pk. (1.4 kg) Bread Mix
  • 2 x 170g flaked light Tuna
  • 1 small Onion chopped
  • 1 green Chilli chopped
  • 1 sprig curry leaves (optional)
  • 1 piece *Rampe (optional)
  • 1 piece Cinnamon
  • 1 cm. Ginger root (crushed)
  • 4 cloves Garlic (crushed)
  • 2 Tbs Vegetable oil
  • Salt, Pepper and Cardamom powder (optional) to taste.
  • 4 medium Potatoes boiled, skinned and cut into pieces.

*Rampe is "pandanus leaf", the leaf from one of the screwpine trees. A strip means a 10 cm length. M...

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Kaeng Som (Sour Thai Curry with fish)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 

Kaeng Som is made from a type of red curry paste, which could be made from dried chillies as well as from fresh chillies. Kaeng Som can be made with any kind of fish but most prefer crustaceous seafood; shrimp usually the most available and affordable. Any white fish works wonderfully. Kaeng Som is considered spicy by central, northern and north-eastern Thai people and is a regional specialty of southern Thailand. 
This dish is a coconut free curry.

This license for this great image has been k...

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