Fish Stew – Sexy Is As Sexy Does

You often hear people describe food as “sexy,” but I’ve always believed it’s really more the occasion and company that makes a meal sexy. Put your Valentine across a candlelit table, pour a couple glasses of wine, and no matter what you serve up, sexiness will ensue.

Having said that, it certainly doesn’t hurt to hedge your bets and serve up a naturally sensuous dish like this simple, but sophisticated fish stew. This is great for you less than confident cooks, since your timing doesn’t need to be that precise. Did I mention there’d be wine around?

You can actually do everything ahead, up until adding the fish if you want. Since the pieces will cook in between 5 and 10 minutes, when you’re ready to eat, simply bring the mixture to a boil, add the fish, and simmer until done. You can also hold the stew over very low heat for a good 15-20 minutes without major problems, in case, well, you know.

By the way, make sure you check and see if your dining partner likes fish and wine, as this would be a horrible choice if they don’t. If they do, you’re in business. Almost any type of fish or shellfish will work in this, as well as any small, cute potatoes. Just don’t forget to peel the middles, as its kind of a big deal. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:
2 tbsp butter

1 large leek, chopped

1/2 cup sliced shallots

1/2 tsp salt, more to taste

3/4 cup white wine

1 1/4 cup chicken broth

1/2 cup sliced fennel root

1 pound small red potatoes

cayenne to taste

1/2 cup cream

1 pound boneless fish filets

1 tbsp chopped tarragon

View the complete recipe

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Fish paste Tofu with Vegetables 鱼胶蔬菜豆腐

In my last post, I mentioned that I will be sharing how I did the sushi-style Fish-paste Tofu.



This is one of my kids favourite. Its a good alternative to get the kids to eat their vegetables. I used to make this for them when they are younger and they love it because of the colours but had no idea the colours with make using vegetables.



Once they accepted the dish and were always requesting for it, I reveal to them the mystery ingredients. They began to realise then that some vegetables are really not that hard to swallow. ;)



You can also add in some other chopped ingredients for texture. However, do not overload the additional ingredients. As the fish paste may not be able to hold it together if there are too much of it.

Ingredients:

• 200g Fish Paste


• 1 tube Egg Tofu


• 1/3 Carrot or 1 handful Broccoli Florets


• Corn Flour for dusting


• Oil for pan-frying


• Optional chopped ingredients


• a stalk Spring Onion; green part only, if using to tie to rice ball

How to do it:

1. Mix or blend all ingredients, except spring onions, till smooth.


2. If adding chopped ingredients, add only after blending.


3. Oil a dish.


4. Spread paste in dish.


5. Steam for 15 - 20 mins, depending on thickness of paste.


6. Cut into smaller pieces and remove carefully from dish. You can flip it over to a bigger plate if the cooked tofu is not to deep. Otherwise the tofu will break into pieces from the drop.


7. Dust lightly with corn flour.


8. Pan fry on all sides till lightly brown.


9. Side aside.


10. Meanwhile, boil some water with half a teaspoon oil.


11. Turn off heat and place in the fish paste tofu on the rice ball and tie with soften spring onion.


12. Serve.

Note:

• I didnt not add any seasoning as fish paste is usually seasoned.


• You may wish to add 1/2 teaspoon light sauce and a dash of pepper when blending the mixture if you like.


• You can try using other vegetables if you like.

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Fish Cake or Faux Crab Cake

Where have I been? Eating my way around Vancouver, B.C. the past few days. I love that city so much; the weather was beautiful, the people were nice, and oh the food. It almost feels like home away from home but Seattle will always hold a special place in my heart. Im still a little tired so just a short recipe today of something I made before I left for my trip. Actually there are so many photos and recipes in my "to post" folder, I call it my "blog clog." One of these days Im going to have to sit down and publish everything *gulp*.

Anyway onto these yummy fish cakes. Steven said, "Hmm... these cakes remind me of something." Couldnt quite put his finger on it but eventually we figured out that the texture of pollock was reminiscent of crab leg meat. These fish cakes are essentially faux crab cakes! (Faux crab cake sounds a lot better than imitation crab cake, which sounds distressingly fake and rubbery with a hint of artificial pink.) You can substitute another white fish for pollock, like cod or tilapia, but the texture wont be the same.

First the fish is cooked through by steaming with salt, pepper, lemon juice and white wine. You can also poach or roast the fish but I chose to steam it because I felt like it would prevent the fish from drying out without leeching out flavor. When making Chinese steamed whole fish, I add a little rice wine to cut the fishiness, so this is why I added a little white wine to the fish in this recipe. I love the airy crunchiness of panko bread crumbs so much that they have replaced regular dried bread crumbs in every application. So in goes some panko. Only the green parts of the scallions are used because the green top is milder and can be used more like an herb, whereas the white bottom is more like an onion, and the stronger flavor would be too overwhelming. After adding the rest of the ingredients, the cakes are chilled to prevent them from falling apart while cooking. Finally, they are dredged in flour and pan fried to a beautifully browned and crisp crust.

Fish Cake or Faux Crab Cake
1 lb pollock (or another white fish)
Salt and pepper
2 tbsp lemon juice (juice from half a lemon)
2 tbsp white wine
1/4 C chopped scallions (green part only)
1 tbsp chopped fresh parsley
1 egg, beaten
1/4 C mayo
1/4 C panko, or more if needed
1/2 tsp Old Bay seasoning (optional)
1/4 C flour
3 Tbsp vegetable oil

Tartar sauce for serving (optional)

Salt and pepper the fish, drizzle with lemon juice and steam until the fish is throughly cooked and flakes easily, about 5 - 10 minutes.

Drain the liquid. Break up the fish, leaving some large clumps and wait for the fish to cool to room temperature. Meanwhile in a small bowl mix the egg and mayo.

Once the fish has cooled, add the chopped scallion and parsley, panko, Old Bay (if using) and the mayo-egg mixture, and gently fold everything together. If the mixture looks too wet, add a little more panko.

Divide the mix into 4 portions and form into thick cakes. Cover and chill for 30 minutes or overnight.

After the chill, add the flour to a plate and dredge both sides of the cakes with flour. Heat oil in a nonstick skillet over medium high heat. Cook the cakes until the outsides are crisp and browned, about 4 - 5 minutes per side.

Serve with tartar sauce if youd like.


Variation:
Replace the fish for lump crab meat and voila! you have a (real) crab cake.

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Pan Fried Fish Tofu 香煎鱼肉豆腐

I have been making this Fish Tofu for a few years. In the beginning, it was to incorporate vegetables to food that my veggie hater son likes to eat.



4 years passed and Im still making this but it never fail to make my son to eat more even its stuffed with chopped veggies. Yes, he still hates veggies. :/

Ingredients:

• 150g Fish Paste


• 1 tube Egg Tofu


• 2 stalk Baby Bok Choy, chopped


• 2 Crabstick, chopped


• a dash of Pepper (optional)

How to do it:

1. Cut the tip of egg tofu and squeeze tofu out to a bowl.


2. Add in fish paste, chopped baby bok choy and crabstick.


3. Add pepper and mix well.


4. Take a deep dish, oil all sides well for easy removable.


5. Spread fish tofu paste.


6. Cover with foil.


7. Steam for 15 minutes or till cooked.


8. Removed and cut into pieces.


9. Pan fried the steamed fish tofu with a little till slightly brown on all sides.


10. Serve.

Note:

• You can use other type of vegetables if you like.


• If you want it with a crispy outer skin, dust it with corn flour before pan frying the fish tofu.


• I used the Happy Call Pan to pan fry the fish tofu.


• I placed the tofu cubes on the sides of the pan so I can pan fry 2 -3 sides at the same time.


• Cover the pan and pan fry for a minute each time over medium low heat.

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Fried Fish in Soy Sauce

I havent buy (whole) Groupa for a long time as it too big to fit into my small pan wok for cooking. I got one anyway and told the fishmonger to get the smallest he can find. :P He even butterfly it for me.

Ill be lucky if I can get the whole fish in. Thats the problem with having a small wok.

My original plan was to try to replica the home-made fried tofu we always have at the Soup Restaurant. But Im really lousy in frying beancurd. Im still practicing though. I will share my way of doing it if I ever master it. :P

Anyway, I gathered that the sauce which was inspired by the fried tofu dish I mention should goes well with fried fish too. But be prepared to clean up the kitchen after this. Okay, okay, the oil spat is only the initial part so you probably need to only clean the wall and a small part of the floor. ;)

Ingredients:

• 1 Groupa, cleaned
• 1/4 teaspoon Salt
• Corn Flour for dusting
• Oil for frying

Garnish:

• 1 - 2 tablespoon Dried Shrimps, fried till crispy
• lots of Spring Onions and Coriander

Sauce:

• 1 tablespoon Light Soy Sauce
• 5 tablespoon Water
• 1 tablespoon Brown Sugar
• 1 tablespoon Cooking Wine

How to do it:

1. Rub salt over fish.
2. Give the fish a few parallel cuts on both side to help faster cooking.
3. Dust whole fish with cornflour.
4. When oil is hot (not smoking), carefully slide fish in.
5. Gently scoop oil and pour over the top of the fish, if you dare too. ;) The oil is hot but not splatting.
6. Slowing turn the fish over once the bottom is nicely brown about 4 minutes for mine.
7. Continue frying for another 3 minutes or till cooked and skin is brown.
8. Drain away oil and place on a dish.
9. Put fried dried shrimps, spring onions and coriander on fish.
10. Combine all ingredients for the sauce in a saucepan and bring to a boil.
11. Pour over fish.
12. Drizzle on some sesame seed oil and serve immediately.

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Simple yet decadent fish supper pan fried vendace

Vendace is a wonderful freshwater whitefish that youll find all over the northern continental Europe. The Latin name is Coregonus albula, and although it looks quite similar to the Estonian "national fish" Baltic Herring (räim aka Clupea harengus membras) that belongs to the herring family, then vendace is actually part of the salmonidae family alongside salmon, char, trout, graylings and other freshwater whitefishes.Youre most likely to come across vendace (also called European cisco) in the lakes of Finland, Sweden, Russia and Estonia, as well as some lakes in the UK, Poland and Northern Germany. When I say the lakes of Estonia, I mean Lake Peipus - and must sadly admit that vendace has been scarce in the local waters during the last years.

Imagine my excitement when I saw beautifully fresh vendace at the local farmers market yesterday morning! I immediately bought some hot-smoked vendace for lunch, and almost a kilogram of fresh vendace for dinner. Its such a delicate and excellent fish that doesnt need much messing around. A quick bath in a seasoned rye flour, followed by frying in hot butter or oil - youll find the "recipe" below. I served the fried vendace with a fresh tomato salad, and the meal was enjoyed by all, including the small kids.

A note on vendace roe. The dark orange-coloured vendace roe (rääbisemari/löjrom) is a true delicacy, and Kalix löjrom from  the Swedish Botnia Bay archipelago has even been granted a PDO (protected designation of origin) status by the European Union, just like Prosciutto ham from Tuscany or Parmigiano-Reggiano cheese from Lombardy and Emilia-Romagna. When the rather excellent roe of common/European whitefish (Coregonus lavaretus) cost 799 SEK (Swedish crowns) in a supermarket in Stockholm back in early June, then the vendace roe was almost double the price, 1490 SEK:


Sorry for the photo quality - it was a quick snap with my mobile phone.

Names in other languages: rääbis (Estonian), muikku (Finnish), ryapushka (Russian), löj (Swedish), corégone blanc/la petite marène (French), Kleine Maräne (German).

Pan-fried vendace



fresh vendace (calculate about 2-3 fish per person)
rye flour or oatmeal
salt
freshly ground black pepper
fresh dill, finely chopped
oil and butter for frying

Season the flour with salt and pepper, then roll the fish in the flour until evenly covered. Heat some butter and oil (or just one or the other) in a heavy frying pan over medium heat. Add the fish and fry for a few minutes on one side until dark golden brown, then carefully turn over and fry the other side for a few minutes again.

Garnish with a sprinkling of dill and serve with boiled new potatoes or potato mash, and perhaps a dollop of good home-made mayonnaise (be sure to click on the link if you havent seen the cool Nami-Nami video recipe yet).

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Creamy Fish Soup

I just realised that Ive been posting nothing but dessert recipes in November. Thats no good, is it? Hence this creamy-cheesy fish soup recipe today. A similar recipe has appeared in several Finnish food magazines and at least one local magazine. With a few tweaks here and there, I ended up with this lovely, creamy fish soup. Feel free to experiment with differently seasoned cream cheese. I used trout, as its lighter, but salmon would work well, too..

A lovely weeknight dinner, and it should appeal to small picky eaters, too.

Creamy Fish Soup
(Juustune forellisupp)
Serves 4

1.5 litres fish stock
5 potatoes, peeled and cubed
200 g tub cheese spread (something like this), I imagine)
170 g tub flavoured cream cheese (I used tomato & pesto)
300 g fish filet, cubed (salmon, trout)

To serve:
fresh dill, chopped
black pepper, coarsely ground

Bring the fish stock* to the boil. Add potato cubes and simmer, until tender (10-15 minutes).
Meanwhile, cut the fish into large cubes, taking care to remove any pin-bones.
Remove the saucepan from the heat, stir in the melted cheese spread and cream cheese, spoonful at the time.
Put the saucepan back onto the heat, add the cubed fish. Simmer on a low heat for a couple of minutes, until the fish is cooked through.
Ladle into soup bowls, sprinkle with chopped dill and grind some black pepper on top.

* If using home-made fish stock, then good for you. If youre using good-quality fish bouillon cubes, then take just 1 cube for 1.5 litres of water - the fish and cheese give plenty of flavour -and saltiness - themselves and you dont want the soup to be too salty.

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Fish pancakes Fisklummur

My mother sometimes deliberately cooks more fish than is necessary for one meal, and uses the left-over fish and potatoes to make these pancakes. They are popular with the whole family, and an excellent way of using up leftovers and getting finicky eaters to eat fish.+

This is really more of a guideline than a recipe. It recipe will yield enough pancakes for 2 people.

Take leftover cooked fish pieces (preferably plain poached or steamed fish, about 1/2 a fillet), remove any bones and flake with a fork. Put in a bowl with finely chopped, cooked potatoes (2-3 small ones); one small, finely chopped onion; and garlic to taste.

Stir in some flour (approx. 3 tbs in a recipe for two), and 1 tbs potato starch or cornflour. Flavour with salt and your favourite fish spice mix . Add one beaten egg. Thin with milk to the consistency of thin porridge. Fry in a medium hot skillet until golden and serve with potatoes, melted butter, and tomato wedges on the side.

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Traditional Icelandic fish soup halibut soup Fiskisúpa lúðusúpa

This soup is among the oldest recorded Icelandic recipes. Its sweet-sour taste is unusual for fish-based soups.

Traditionally, the recipe is given for halibut, but you can also use salmon, trout, wolf-fish or lumpfish, or other fatty fish.

1 1/2 kg fresh fish with bones, cut into pieces to fit in the pan
1 1/2 litre water
2 tbs white vinegar
2 tsp salt
2 bay leaves

50 g flour
100 ml cold water

1/2 lemon
20 prunes
1-2 tbs sugar
200 ml water

potatoes
parsley

If the prunes are dry, soak them in water for an hour or so, or cook them in a little sugar-water with the zest of the 1/2 lemon until soft. Keep them whole.

Put water, salt, vinegar and bay leaves in a saucepan and bring to the boil. Add the fish. skim off the scum when the liquid boils again. cook the fish until it loosens from the bones. Strain the cooking liquid into another saucepan, leaving a little in the pan with the fish to keep it moist.

Mix together the flour and cold water into a smooth paste. Bring the strained cooking liquid to the boil and pour in the flour paste in a thin stream, stirring constantly. Cook for 5-10 minutes.

When the soup is fully cooked, add the lemon juice and prunes, and if they were cooked, the prune cooking liquid with them.

Arrange the fish on a serving dish and surround with boiled potatoes, sprinkled with chopped parsley. Serve on the side with the soup.

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