Archive for » November 3rd, 2007«

Asian Fish Night

I do lots of Asian nights be it Chinese, Thai or Japanese. I vary between meat and fish, sometimes I mix both. This time I just made all fish, I like to do a few dishes for variety, instead of just one dish for a meal. I made Chinese cod, onion and ginger crab with egg sauce and braised halibut with ginger and green onion.



Chinese cod

1 Large fillet of cod (big enough to cut into 4 equal pieces
8 thin slices fresh ginger
1 Tablespoon soy sauce
1 Tablespoon hoisin sauce

For the sauce

2 Green onions, cut into strips about an inch long
11/2 Tablespoons soy sauce
11/2 Tablespoons rice wine vinegar
11/2 Tablespoons sherry
1 Tablespoon hoisin extra
1 Teaspoon sugar
1 Teaspoon cornflour


1. Cut fish into 4 pieces, place fish in an oven proof baking dish or pan. Place 2 slices of ginger on each piece. Pour soy and hoisin over fish and refrigerate for 30 Min’s.

2. Bake fish in pre-heated oven 180c for 8-10 minutes depending on thickness of fillet.

3. Remove fish pieces and arrange on a warmed serving dish. Place roasting pan over moderate heat and add sauce ingredients except cornflour. Add a little water to cornflour and mix pour into pan stir until mixture boils and thickens.

4. Pour sauce over fish garnish with green onions and serve immediately.

Onion and Ginger Crab with Egg Sauce


4 King crab legs, cooked
8 Crab claws, cooked
1 Onion, sliced thinly
4 Cloves garlic, crushed
1 Teaspoon ginger, grated
1 Tablespoon soy sauce
1 Tablespoon chili sauce
1 Tablespoon sweet chili sauce
2 Tablespoons sherry
1 Teaspoon vegetable stock powder
1/2 cup water
1 egg
2 green onions, sliced


You can leave the crab in shells for time if preferred, I remove the meat from all but 2 claws for ease of eating. It can be messy trying to crack shells once mixed with sauce. Also reserve a few green onions to sprinkle over the top.

1. Remove crab meat from legs and claws, save 2 claws to garnish plate.

2. Heat some olive oil in a pan or wok and add onions, garlic and ginger stir fry for 1 minute. Add green onions and stir fry for another minute.

3. Add soy, chillies, sherry, stock, water and crab meat stir fry 3-4 minutes, add 2 crab claws cook for another minute.

4. Beat egg in a bowl and spoon 3-4 tablespoons of sauce into the egg. Add one at a time and mix, this stops the egg from scrambling when added. Pour egg mixture slowly into pan and stir until heated through.

Place mixture into serving bowl, top with 2 crab claws and sprinkle with green onions.

Braised Halibut with ginger and green onion


1 Fillet halibut, enough to slice into 4 equal pieces
2 Green onions, sliced in inch long strips
1 Teaspoon fresh ginger, grated
2 cloves garlic, crushed
2 Tablespoon soy sauce
2 Tablespoons sherry
1/2 Teaspoon chicken stock, concentrated (I use quite a dense stock so you may want to adjust according to what you use.)
1/2 cup water
2 Teaspoons sugar
1 Teaspoon cornflour


1. Cut fish into 4 pieces.

2. Heat some olive oil in a pan or wok, add onions, ginger and garlic stir fry for 30 secs – 1 minute.

3. Add soy sauce, sherry, stock and water stir. Simmer fish fillet 7-8 Min’s turning each piece once during cooking.

4. Remove fish to a warmed serving plate, add a little water to cornflour and pour into sauce, add sugar and stir until mixture boils and thickens pour over fish garnish with green onion and serve immediately.

Serve fish dishes as is or you can serve with rice, I find rice too filling.

All photo’s taken by me unless otherwise stated.

Marinated Bison/Buffalo Steaks with Sauce

I have never cooked bison before, but the local supermarket has been selling bison, wild boar, ostrich and many other game. I came home and asked my husband if he had tried it, he said he had had bison burgers once and said they were gorgeous. Since I was not about to mince up 2 nice looking steaks I went on line to find out how to cook it. It is pretty much the same as steak except slightly lower temperatures as it is very lean meat and you can over cook it. Anyway I cooked it last night and it was very good, I have also bought ostrich steaks, so keep checking for my post for that. I have cooked ostrich several times and I really like it.



11/2 Tablespoons Dijon mustard
1 Dessertspoon Thai fish sauce
6 Sprigs fresh thyme
2 Cloves garlic, crushed
1 Tablespoon olive oil
1/2 Cup dry white wine
pepper to taste


Olive oil
11/2 Tablespoons shallots, finely chopped
1/2 Cup dry white wine
11/2 Teaspoons balsamic Vinegar
1 Teaspoon Chicken stock, concentrated ( powder, cube, past etc.. I use a very dense stock so you may have to adjust amount depending on what you use.)
11/2 Teaspoons sugar
11/2 Teaspoons cornflour
Reserved marinade


1. Combine all the marinade ingredients in a storage container or a Ziploc bag and refrigerate overnight.

2. The next day remove steaks from marinade and strain marinade into a bowl and set to one side.

3. Heat a small amount of olive oil in a pan to a medium high heat, add steaks to pan and cook for 1 minute each side to sear. Turn heat down to medium and cook for a further 5-6 minutes a side for medium rare. ( My steaks were about 1 inch thick probably 3-4 minutes a side for 3/4 inch)

Cook longer for more well done steaks, just remember the meat is very lean and will toughen up if over cooked.

For the sauce

1. Heat olive oil in a pan, add shallots and saute until soft. Add wine, vinegar, stock, sugar and reserved marinade. Cook until mixture is quite hot, mix a small amount of water to cornflour. Pour cornflour into pan and stir until mixture boils and thickens serve immediately over steaks.

I served mine with mashed sweet potatoes and garlic buttered vegetables

To serve slice steaks into strips and arrange on plate and pour sauce over.

All photo’s taken by me unless otherwise stated.