Spicy Mayonnaise-glazed Salmon

 Ingredients:

- 1 lb fresh salmon

- 1 tbsp honey

- 1 tbsp gluten-free soy sauce

- 1/2 tsp salt

- 1/2 tsp ground black pepper

Sauce Ingredients:

- 1/4 cup mayonnaise

- 1 tbsp gluten-free fish sauce
- 1 tsp chili pepper

 

Preparation:

- Use a knife to peel off salmon skin.

- Mix honey, gluten-free soy sauce, salt and black pepper in a bowl. Coat salmon with mixture and refrigerate for 30 minutes.

- Broil for 30 minutes for 1 inch thick salmon. Reduce the time for thinner pieces.

- On a small pan, heat mayonnaise, fish sauce and chili pepper on medium-low heat.

- Glaze salmon with sauce.

 

Note: this recipe is inspired by a recipe from Good Food.

Seafood and Vegetable Stir Fry

Ingredients:
- 1/2 lb squid, seared
- 1/2 lb shrimp, shell removed
- 1 cup snow peas
- 1 cup mushrooms, sliced
- 1/2 tbsp corn starch
- 1/2 tbsp chicken stock
- 1 tbsp ginger
- 1 tsp salt
- 3 tbsp vegetable oil

Preparation:
- In a frying pan, heat 2 tbsp oil on medium-high heat. Add ginger, squid, shrimp and 1/2 tsp salt. Stir fry for 3 minutes. Transfer the seafood out onto a plate for later use.
- In the same frying pan, heat the remaining oil on medium heat. Add snow peas, mushrooms, and 1/2 tsp salt.
- In a small bowl, mix corn starch with chicken stock. Bring the seafood back to the pan. Add the corn starch mixture. Stir for another minute.

Fish Glazed with Lemon Sauce

Ingredients:

- 2 cod fillets, thawed and cubed

- 3 tbsp lemon juice

- 2 tsp sugar

- 1 cup black fungi
- 1/2 cup red bell pepper (optional)

- 1/4 tsp salt

- 3 tbsp oil

- 1 tbsp corn starch

- 1/2 cup chicken stock or water

Preparation:

- In a skillet, heat oil on medium high heat. Add fish to the skillet. Cook 2-3 minutes. 

- Add black fungi. Turn heat down and simmer with lid on for 10 minutes.

- In a small bowl, combine lemon juice, sugar, salt, corn starch, and chicken stock. Mix well. Spread the sauce mixture over the fish. Simmer for another 5 minutes.

Fish with Tomato and Cucumber Sauce

Ingredients:

- 3 slices of Polluck fish, pat dry

- 1 tomato, diced

- 1 small cucumber, diced

- ¼ white onion, diced

- 1tsp ginger, minced

- 1 clove garlic, minced

- ½ tsp dill

- ½ tsp black pepper

- 1 tbsp lemon juice

- ½ tsp corn starch (optional)

- 2 tbsp vegetable oil

Preparation:

- Heat oil in a skillet on medium heat and add fish. Close lid and simmer for 5 minutes. Gently take fish out on a warm serving plate. Leave juice in the skillet.

- In the same skillet, add onion, ginger, garlic, tomato, cucumber, dill, and black pepper. Simmer for 2 minutes until tomato softens.

- Combine lemon juice with corn starch. Pour mixture to the skillet and stir until sauce is uniform.

- Pour mixture onto the fish.

Fish Fillet with Garden Ratatouille

Ingredients:

- 1 lb bass or haddock fish fillet, dried and cut into 1/2 cm slices

- 3 tbsp olive oil

- 1 dash of Cayenne pepper

- 1/2 onion, chopped

- 1 garlic, minced

- 1/2 green pepper, diced

- 1/2 red pepper, diced

- 1 tomato, diced

- 1/4 cup cilantro, chopped (optional)

- 1 tsp salt

Preparation:

- Heat 2 tbsp olive oil in a skillet on medium-high heat. Seal fish for 2 minutes on each side, and spread Cayenne pepper over the fish. Take fish out and set aside.

- Heat remaining oil on medium heat. Brown onion and garlic until aromatic. Add green pepper, red pepper, and simmer for 3 minutes. Then add tomato, salt, and simmer for 15-20 minutes. Finally add cilantro (optional).

- Take garden ratatouille out and place fish fillet over the top.

Fish with Leek and Mushroom Sauce

Ingredients:

- 1 lb sea-bass fillet, cut in 1 inch long cubes

- 3 tbsp lemon juice

- 3 mushrooms, thinly sliced

- 1 stalk leek, thinly sliced

- 3 tbsp gluten-free mayonnaise (e.g. Hellmann's)

- 3 tbsp water

- 3 tbsp white grape wine

- 3 tbsp olive oil

- 2 tsp salt

Preparation:

- Marinate fish with lemon and 1 tsp salt for a few hours.

- Heat 1 tbsp olive oil in a small saucepan on medium heat. Add leek and then garlic. Stir until aroma is released. Add mushroom and saute for a few minutes. Add mayonnaise, water, and white wine. When sauce boils, turn heat down to simmer.

- In a large skillet, heat 2 tbsp oil on medium heat. Add fish and brown one side for 5 minutes. Turn the fish pieces to brown the other side for 5 minutes.

- Spread the sauce over the fish. Cover the lid and simmer for 5 minutes.

Cod Fillet Mushroom Cup

Ingredients:

- 1/2 lb cod fillet

- 16 white mushrooms

- 2 tbsp lemon juice

- 1 tbsp corn starch

- 1 tbsp olive oil

- 1 tbsp fish sauce

- 1 tsp dill

- 1 tsp salt

- 1/4 tsp Cayenne pepper

- 4 tbsp oil

Preparation:

- In a bowl, combine lemon juice, corn starch, olive oil, fish sauce, dill, salt, and Cayenne pepper.

- Cut cod fillet into small pieces and mix well with the sauce mixture.

- Take stems off mushrooms. Cut the stems into slices and mix with the cod.

- In a food processor, puree the cod mixture to make a thick filling.

- Use a small spoon, scoop a spoonful of cod mixture into the bottom of the mushrooms, until all mushrooms are filled.

- In a large skillet, heat oil on medium-high heat. Place filled mushrooms bottom-down into the skillet and cover the skillet with lid to avoid splashing. Wait 3 minutes and turn the mushroom bottom-up. Wait for another 3 minutes.

- Carefully scoop the mushrooms out and place on a plate.

Honey Blueberry Glazed Salmon

Ingredients:

- 1 lb fresh salmon

- 1/4 cup lemon juice

- 1 tbsp thyme

- 1 tbsp parsley

- 1 tsp salt

- 1/2 tsp pepper

Sauce Ingredients:

- 1/4 cup honey

- 1/2 cup blueberry

Preparation:

- Preheat oven to 350F.

- Use a knife to peel off salmon skin.

- Mix lemon juice, thyme, parsley, salt, and pepper in a bowl. Coat salmon with marinate mixture.

- Place salmon in a deep baking pan. Cover the pan with tin foil and poke a few holes into the foil.

- Bake for 30 minutes for 1 inch thick salmon. Reduce the heat for thinner pieces.

- On a small pan, heat honey on medium heat. When honey starts to sizzle, add blueberry and simmer for 5-10 minutes.

- Glaze salmon with honey blueberry sauce.

Fish Fillet

Ingredients:
- 4 Orange Roughy fish fillets
- 1/2 red pepper, finely chopped
- 1 stalk green onion, finely chopped
- 6 perl onion, halved (or shallot)
- 1 tsp parsley
- 1 tsp corn starch
- 1/4 cup water
- 1 tbsp rice cooking wine
- 1 tsp salt

Preparation:
- Pour corn starch in a medium sized bowl. Add water to dissolve the corn starch. Coat both sides of fish fillet in the corn starch. Place the fillet flat in a roasting pan. Pour the rest of water in the pan.
- Sprinkle cooking wine, red pepper, green onion, perl onion, salt, and parley evenly on top of the fillet.
- Bake in oven at 350F for 20 minutes.

Bass Fish Fillet with Pepper

Ingredients:

- 2 lb bass fish fillet, chopped in cube

- a dozen dashes dill

- 1 tbsp ginger, minced

- 1 tbsp rice wine (gluten-free cooking wine)

- 2 tsp salt

- 2 tsp of corn starch

- 1 green pepper, chopped in cubes

Preparation:

- Marinate fish fillet cubes with dill, ginger, rice wine, and salt for 30 minutes.

- Heat oil in a pan on high heat. Add the fillet cubes and stir gently for 1 minute. Mix corn starch.

- Lower the heat to medium high and simmer the fillet for 5 minutes. Add pepper and simmer for another 5 minutes.

Pat Thai

Ingredients: 

- 1/2 lb vermicelli 

- 1/2 lb of chicken breast 

- 1/2 lb of shrimp 

- 1 tsp of ginger, minced 

- 1 tsp of garlic, minced 

- 3 tbsp of fish sauce

- 1 tbsp gluten-free soy sauce

- 3 tbsp of sugar 

- 1.5 tbsp lime juice

- 1 tsp finely minced lemongrass

- 2 tbsp chicken stock (or water) 

- 1 tsp gluten-free hot chili sauce (e.g.: Frank's Redhot Original) 

- 2 tbsp crushed peanuts 

- 1/4 cup oil 

 

Preparation: 

- Cut chicken breast into thin slices. Marinate the chicken with 1/2 tsp ginger and 1/2 tsp garlic. 

- Husk shrimp shell. Marinate the shrimps with the remaining ginger and garlic. 

- Combine fish sauce, soy sauce, sugar, lime juice, lemongrass, chicken stock, and chili sauce into a large bowl.

- Heat a large pot of water until boiling. Turn off heat and pour vermicelli into the pot. Soak for 5 minutes, until the noodles become soft. Pour out hot water, rince the noodles and drain.

- Heat oil in a frying pan on high heat. Stir fry the chicken and shrimps in the pan until the meat changes color. Add vermicelli and sauce mixture. Stir fry until all the sauce is blended into the noodles.

- Transfer the Pai Thai to plates and sprinkle with parsley and peanuts.

Salmon and Vegetarian Sushi

Ingredients:
- 2 cups of sushi rice
- 6 sushi sheets of dried seaweed (gluten-free)
- 1/2 cup of rice vinegar
- 2 tbsp of sugar
- 1 lb of fresh salmon cut into thin and long strips
- 1 cucumber cut into thin and long strips
- 2 eggs pan fried and cut into thin and long strips

Preparation:
- Make sushi rice in a rice cooker. Let it cool in a bowl.
- Mix rice vinegar and sugar. Heat in a small pan on low heat until sugar is dissolved. Pour the liquid into the bowl and mix until the rice becomes sticky.
- Take out a sushi roller (bamboo) and place enough Saran wrap to cover the roller for cleanliness.
- Lay one seaweed sheet on top of the sushi roller. Scoop one spatula of sushi rice and place it in the middle of the sheet. Smear the rice outwards to cover the entire seaweed sheet. Leave 1/2 inch at the end of the sheet to prevent rice from being squeezed out. Smear the rice as thin as possible to get the best taste.
- Place 3-6 strips of salmon in the middle of the sheet. Roll up the bamboo roller from one end using one hand. Pull the Saran wrap using the other hand so it doesn't get rolled into the sheet. Try to grip the roller as firm as possible so that the sushi roll doesn't get loose after the roller is released. At the end of the roll, loosen the bamboo roller to release the sushi roll.
- Repeat the same procedure for all 6 sushi rolls. Use either salmon or the combination of cucumber and eggs as filling.
- Eat it with gluten-free soy sauce for a delicious and healthy sushi meal.