• logobanner1
  • logobanner2
  • logobanner3

seafoodhyperrecipes

Squid Stir Fried With Salted Egg

Squid Stir Fried With Salted Egg

Preparation

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1-2

Ingredients

* 350 gram squid, cleaned and cut into well pieces

* 3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]

* 1 spring onion, cut into 1" length

* 1 red chili, cut diagnally

* 5 garlic cloves, minced

* 2 tablespoons oyster sauce

* 1/2 tablespoon fish sauce

* 1/2 tablespoon soy sauce

* 1 teaspoon sugar

* 1 tablespoon roasted chili paste

* 1/4 teaspoon pepper powder

* cooking oil

Instructions

1. Heat water in a pot unitl boiling, then add squid and wait until nearly cooked. Remove and drain.

2. Heat oil in a wok over medium heat. Add garlic and stir fry until golden. Then add spring onions and squid.

3. Stir fry for 30 seconds and add oyster sauce, soy sauce, fish sauce, sugar, roasted chill paste, pepper powder and egg yolk sauce.

4. Stir fry until all ingredients mixed well, then add half of sliced red chili and stir for another 10 seconds.

5. Transfer to a serving dish. Garnish with sliced red chili and serve immediately with hot steamed rice.

Grilled Fish For The Barbeque

Grilled Fish For The Barbeque

Preparation

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1

Ingredients

Fish Fillet -skin on
Lemon Juice
Olive Oil
Butter
Garlic
Onion

Instructions

Prepare the lemon butter sauce. Now sear the filet meat side down for a minute, as shown. Then flip the fish to skin side down to opposite the hot coals. Use a fish grill if preferred. Baste the fish with the lemon butter sauce. Cook with covered grill until your desired "doneness". Serve the filet covered with the your favorite condements and side-dishes!

Sushi Japan

Sushi Japan

Preparation

Difficulty: ................. pro
Preparation: ............ about 20 minutes
Servings: ................. 2

Ingredients

500g fresh filet of salmon

japanese rise already prepared

wasabi

Instructions

Prepare the salmon: slice it.

Take your fish inside one hand, then put wasabi in the middle and in the other hand take the rice, make a little ball and then put together making the sushi form.

Enjoy!

Hot Smoked Salmon

Hot Smoked Salmon

Preparation

Difficulty: ................. intermediate
Time: ............ about 30 minutes
Servings: ................. 1-2

Ingredients

1/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 tablespoons kosher salt
1 tablespoon crushed black peppercorns
1 teaspoon ground cardamom
1 (5-6pound) salmon fillet, pin bones removed
2 cups wood chips
2 cups water
Cooking spray

Instructions

Combine sugars, salt, peppercorns, and cardamom in a small bowl. Rub sugar mixture into salmon flesh, and pack the remaining rub around salmon. Wrap salmon tightly in plastic wrap and then in aluminum foil. Refrigerate 12 to 24 hours. Unwrap salmon, and rinse with cold water. Pat salmon dry.
Soak wood chips in water 30 minutes; drain well.
Prepare grill for indirect grilling, heating one side to high and leaving one side with low heat.
Place wood chips on hot coals. Place a disposable aluminum foil pan on the unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place salmon on grill rack over foil pan on unheated side. Close lid; cook 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Center of fish should be opaque and warm.
How to Hot-Smoke a Salmon: Besides fresh fish at the seafood counter, keep an eye out for smoked salmon, either hot-smoked (kippered) or cold-smoked (lox). I use hot-smoked salmon in the winter for pizzas and other savory dishes. Lox is more delicate and doesn't hold up to cooking, but we serve it with breakfast toast and with appetizers in the afternoon

Easy Shrimp Curry

Easy Shrimp Curry

Preparation

Difficulty: ................. intermediate
Time: ............ about 30 minutes
Servings: ................. 2-4

Ingredients

shrimp
chopped onions
chopped tomatoes
chopped garlic
chopped ginger
chili powder
cilantro for season
coconut
olive oil

Instructions

1. In a pan, add some oil. Wait until boil, saute onions, tomatoes, garlic, and ginger. Stir up.
2. Add some chili powder. stir again. Add the shrimp. Stir and wait for few minutes. Add the coconut.
3. Take out from the heat. Put some cilantro on it. Serve hot.

 

Prawn Chicken Taboule

Prawn Chicken Taboule

Preparation

Difficulty: ................. intermediate
Time: ............ about 25 minutes
Servings: ................. 3-4

Ingredients

250g couscous grains (semoulina)

2 tomatoes

1/2 lemon

1 avocado

1/2 cucumber

1 fresh white onion

200g prawn already cooked

200g chicken filet

2-3 tbsp. olive oil, salt, black pepper

small chives

Instructions

Prepare chicken filets: clean and cook in pan with a bit of vegetable oil for 10 minutes on both sides. Reserve to cool and then cut in dices.

Clean the prawn in cold water one by one and dry on absorbing paper. Take away head and skin, cut delicately along the back and take away the black string. Slice.

Boil water in separate pot and cover with the couscous grains, let to rest for 5 minutes.

Peel and cut in cubes all the vegetables as tomatoes, cucumber, avocado. Chop onion and small chives very thinly. Press the lemon juice.

Add in couscous grains chicken, prawn and all other ingredients, olive oil, salt, black pepper, lemon juice. Mix and reserve in fridge for 2h!