Archive for » May 15th, 2008«
This is a quick and easy meal to do, it tastes great and is a nice light meal. Please note: I cooked this in a wok so if you are using a large frying pan, cooking times will vary as woks get very hot. I love mussels, but please make sure you do remove beards and scrub thoroughly as you will end up with a not nice fish smell in your food if you don’t. I find if your mussels are very dirty with lots of barnacles on them, than you can not remove, it is often better to boil them separately and add at the end to warm. This way any grit or dirt that remains, ends up in your water not your stir-fry I have done this before, my mussels I bought yesterday were very clean so this was not necessary.
Ingredients
1.4kg Mussels
500g Medium green prawns (peeled and deveined, weight is with shell on)
1-2 Tablespoons peanut oil (I didn’t measure it looked about 11/2 TBS)
2 Teaspoons fresh ginger, grated
3 Cloves garlic, crushed
2 Large shallots, chopped finely
3 Red chilies, sliced thinly (add as many or few seeds as you like, taste after each addition you can always add more but once you have realised it is too spicy you can’t remove.)
1 Teaspoon ground turmeric
150ml Ketjap manis, also known as kecap manis (please do not use regular soy sauce it is way to salty and ketjap manis is a sweet Indonesian soy sauce.)
1 Teaspoon fish granules
200ml Water
2 Tablespoons lime juice
300g Bean sprouts
1/2 Cup coriander leaves, roughly chopped
2 Tablespoons extra coriander, roughly chopped for garnish
3 Tablespoons parsley
Method
1. Thoroughly scrub mussels and remove beards
2. Heat oil in a wok, stir-fry shallots, garlic, ginger, chili and turmeric, until mixture is fragrant.
3. Add ketjap manis, water, stock, bring to the boil.
4. Add mussels and prawns, reduce heat, simmer covered, about 5 Min’s or until mussels open (discard any that don’t.)
5. Add lime juice, sprouts and parsley, cook a couple Min’s until sprouts are just tender but still have a great crunch.
6. Stir in coriander.
To Serve: Either place in large serving bowl and sprinkle with the extra coriander or divide among 4 individual serving bowls and sprinkle each with coriander.
Don’t forget to put a large bowl on the table for shells.
Serves 4
All photos taken by me unless otherwise stated.
I found this during my recipe swap it was from another zaar member who was not in my group, so I tagged it try and it was excellent. I made a couple of changes, I did the ingredients the recipe stated, then when the fish was just about cooked I removed and topped with the panko flakes. I then placed under the grill for a couple of minutes to crisp them even better, and to give a more golden brown colour than just from the pan. I poured sauce on the plate and then topped it with the salmon. So I could enjoy the crispness of the flakes as well as the taste of the fabulous sauce. If you want to read more reviews or see more more photos of this recipe click here.
Ingredients
16 Ounces salmon fillet (1-inch thick)
1/4 Cup miso
1/4 Cup rice vinegar
1/4 Cup sake
2 Tablespoons light brown sugar
2 Tablespoons sugar
1 Tablespoon soy sauce
1 Teaspoon freshly grated gingerroot
1/2 Cup panko
Method
1. In shallow dish, combine miso, rice vinegar, sake, light brown sugar, sugar, soy sauce and ginger to create marinade. Place salmon skin up into dish and marinade for at least 30 minutes and up to 2 hours.
2. Preheat oven to 400°F.
3. Remove salmon and shake off excess marinade. Place fish meat up on baking dish or roasting pan lined with aluminum foil and bake for about 10-12 minutes. Toast bread crumbs in non-stick pan for about 2 minutes till golden brown and then sprinkle on top of salmon about 2 minutes before fish is done. In small saucepan, warm the leftover marinade into a condensed sauce and drizzle on or around your salmon.
I served mine with Japanese style spinach.
All photos taken by me unless otherwise stated.
