steamed fish with black bean sauce

Hi!! i had some beautiful chilean sea bass kept and decided to make a nice dietry and tasty fish for dinner. This recipe is adapted from nobu s book and its just perfect for this fish. The flavors are very delicate making you enjoy the quality of this fantastic fish. The black bean sauce i used was by lee kum kee.....and according to me its the best black bean sauce in the market. here goes the recipe!!
Steamed fish with black bean sauce
ingredients:
4 thick fish fillets (about 1.25" thick)
sea salt
freshly ground black pepper
4 tablespoons Chinese salted black bean paste, mixed with a little sake
8 tablespoons sake (Japanese rice alcohol)
thumb-sized piece of fresh ginger, peeled
1 bunch fresh chives, cut into 1 1/2-inch lengths
6 tablespoons olive oil
2 teaspoons sesame oil
directions:
1. Season the fillets on both sides with salt and pepper. Spread the tops with black bean paste. Place fish into heatproof dish, add sake and steam for 10 minutes over high heat in a steamer.

2. While fish is steaming, use a vegetable peeler to slice the ginger into very thin slices, then use knife to julienne into thin slivers.

3. When fish is finished, remove the dish from the steamer and pour the accumulated cooking liquid onto a large deep plate for serving. Top the ginger slivers and the chives over the fish.

4. In a small frying pan, heat up the olive oil and sesame oil until just before it begins to smoke, then pour it over the fish. The chives and ginger should sizzle.

5. Transfer the fish to the plates containing the reserved steaming liquid and serve.

Chicken balls with teriyaki marinade

Hi...this is a super lovely and soft as butter snack to serve.......absolutely healthy and high protein...... the yakitori sauce may take time but once made,it keeps for months....you could even make the mince and freeze it and if you have last minute guests.......this is the snack to make...learnt this from a lovely japanese restaurant............
enoki chicken balls with yakitori sauce

Enoki restaurant chicken balls in skewers
ingredients

.wooden skewers soaked in water
.One onion
.1 kg chicken mince(legs and thighs)
.100 grams carrots chopped very fine
.20 grams mushrooms chopped very fine
. 5 grams lemon rind
. one egg white
. 100 ml soya sauce
. 50 ml mirin
. 50 ml sake
. 5 grams black sesame seeds

Method
.Add mushrooms and carrots to mince
.Grate rind . chop and add to mince
.Mix in egg white .Mix with hands.Add soya,mirin,sake and sesame seeds
Press with hands and create a ball.keep
.Steam eight minutes and skewer on to wodden bamboo sticks
.Grill lightly on a non stick grill pan or regular grill with 1/2 tsp oil. Dip in yakitori sauce and serve







Yakitori sauce

.Ingredients
.soya sauce-900 ml
.mirin-900 ml
.cooking sake-450 ml
.grain sugar-350 gms
.ginger peeled- 75 gms
.chicken bones-500 gm
.green apple-1
celery-50 gm
.carrots-100gm
.cornflour-20 gm
method
.take a thick bottomed pan and boil the mirin.when boiling flame it till all alcohol burns off
.mix soya,sugar,sake and add to reduced mirin
.cut the ginger,carrots,apple,celery into 1 inch cubes and throw in sauce
.blanch the chicken bones in boiling water and add to sauce
.cook 1 hour and thicken with cornflour

Nobu style yellowtail sashimi with jalapeno

Hi......inspired by a lovely meal at nobu,metropolitan hotel,i tried to make the most popular dish ..yellowtail with jalapeno using Nobu s recipe....i picked up the yellowtail from the japan centre as well as the ingredients for the dressing and it turned out fabulous....the recipe is too easy and if you can get hold of this beautiful fish(as i did),it will be polished up in seconds.......the kids were wanting more and more and the recipe turns oput exactly the same as nobu restaurants........here goes the recipe!! do check out the step by step link at the bottom

YELLOW TAIL SASHIMI WITH JALAPENO
BY NOBU MATSUHISA | JAN 22, 2010
Six pieces (70g) Yellow Tail
Six coriander leaves
Three grams garlic puree
Six slices of Jalapeno (green chilli)
90 ml yuzu soy
Yuzu Soy
60ml yuzu juice
30ml soy sauce
1 Slice Yellow Tail into six pieces.
2 Dip the Yellow Tail into the garlic, lay the six pieces onto a plate, top each piece with a slice of jalapeno.
3 Dress dish with yuzu soy and serve.

step by step link to recipes
http://www.facebook.com/media/set/?set=a.10151722701830344.859760.631380343&type=1

So delicious salmon carpaccio

SO DELICIOUS SALMON CARPACCIO.
.......THIS LOVELY CARPACCIO TAKES NO TIME TO PREPARE AND LOOKS LOVELY...ITS A GREAT APPETIZER FOR A DINNER PARTY!!!!!!!!I HAVENT ADDED FRIED SHALLOTS THE CHIVES TO IT AS MY KIDS AVOID GREEN GARNISHES BUT IT LOOKS SUPER WITH THE CHOPPED CHIVES AND THE SHALLOTS!!!

INGREDIENTS(FOR THE SALMON)

.11O ML VEG OIL FOR DEEP FRYING
.10 SHALLOTS THINLY SLICED
.1TSP WASABI PASTE MIXED WITH 1 TABLESPOON SOUR CREAM AND A BIT OF SALT.
.200 GM SALMON VERY THINLY SLICED
.2 TABLESPOON FRESH SNIPPED CHIVES

FOR THE JAPANESE VINAIGRETTE
.1 TABLESPOON VEG OIL
.3 TABLESPOON SOY SAUCE
.3 TABLESPOON RICE VINEGAR
.1 TABLESPOON SESAME OIL
.1 TABLESPOON GRATED ONION

METHOD.MIX ALL INGS FOR THE VINAIGRETTE TOGETHER IN A SMALL BOWL.ITS BETTER TO MAKE VINAIGRETTE BEFORE HAND AND LET IT SIT FOR ATLEAST HALF HOUR IN THE FRIDGE SO THAT FLAVORS DEVELOP.

.PREPARE THE SALMON BY HEATING VEG OIL IN A SMALL FRYING PAN OVER LOW HEAT.
.ADD SHALLOTS TO HOT OIL .NOT TOO HOT AS WE DONT WANT THE SHALLOTS TO BURN.DEEP FRY 3 MINS SLOWLY TILL THEY CHANGE COLOR.TAKE OUT AND DRAIN ON KITCHEN PAPER.THE SHALLOTS WILL CONTINUE COOKING AND BECOME GOLDEN.SET ASIDE

.MIX WASABI PASTE,CREAM AND SALT.

.NOW LAY THE THINLY SLICED SALMON ON A SERVING PLATE.POUR THE VINAIGRETTE EVENLY ALL OVER THE FISH.TOP WITH A SWIRL OF WASABI MAYO.
.SPRINKLE THE CHIVES AND DEEP FRIED SHALLOTS OVER THE TOP N SERVE.
STEP BY STEP LINK

http://www.facebook.com/media/set/?set=a.10151791142005344.867351.631380343&type=1

Miso marinated black cod

A HOT FAVORITE OF NOBU AND WASABI...MY DAUGHTER IS A FAN OF THIS FISH AND WE MARINATED IT FOR A FULL TWO DAYS...THE FLAVOR WAS PERFECT,SOFT MOUTH WATERING AND DELICIOUS......I TRIED THIS RECIPE WITH THE ORIGINAL BLACK COD AS ITS AVAILABLE WHERE I AM BUT YOU COULD GET A SIMILAR FLAVOR WITH BASA OR POMFRET(WASHED IN LEMON JUICE ) TOO...HERE GOES THE RECIPE..IT IS AN ADDICTIVE ONE......DO CHECK OUT THE STEP BY STEP LINK TO PICTURES AT THE BOTTOM............
COD MARINATED WITH SWEET MISO PASTE(SERVES 1)
INGREDIENTS
.2 TSP SALT
.2 BLACK COD FILLETS ABOUT 150 GM,WITH SKIN ON AND PATTED DRY
.VEG OIL FOR GREASING GRILL PAN
THE MAGICAL MARINADE
.1 TABLESPOON SAKE
.2 TABLESPOON MIRIN
.6 TABLESPOON WHITE MISO PASTE
.3 TABLESPOON CASTOR SUGAR

METHOD
.PUT THE SAKE AND MIRIN IN A SAUCEPAN
.OIL 1 MINUTE TILL ALCAHOL EVAPORATES
.ADD REMAINING INGREDIENTS
.LET THE MIX GET WELL COMBINED
.REMOVE TO HEAT AND LET COOL TO ROOM TEMP.

MEANWHILE FOR THE BLK COD,SPRINKLE SALT VERY LIGHTLY OVER EACH PIECE.PLACE ON A PLATE AND REFRIGERATE 1 HOUR AND THEN PAT DRY WITH KITCHEN PAPER.

PLACE COD FILLETS IN A SHALLOW DISH AND POUR OVER PREPARED MARINADE.TURN THE FISH TO COAT IT ALL OVER WITH MARINADE
.COVER WITH CLING FILM AND LEAVE IN FRIDGE FOR 2 DAYS

PREHEAT GRILL OR GRILL PAN TO MED.WIPE THE MARINADE COMPLETELY OFF THE FISH USING KITCHEN PAPER OR ELSE THE MARINADE WILL BURN AS SOON AS FISH IS COOKED.
.YOU CAN DISCARD MARINADE
.NOW OIL THE GRILL PAN LIGHTLY AND PLACE FISH ON IT SKIN SIDE DOWN.
.GRILL 3 MINUTES AND THEN TURN OVER TAKING CARE NOT TO BREAK FISH AS COD IS A FRAGILE AND FLAKY FISH.
GRILL FOR A FURTHER 3 TO 4 MINS OR UNTIL SURFACE EDGES BECOME GOLDEN IN COLOR AND SKIN BECOMES CRISPY.IF COOKING MANY PIECES,YOU CAN USE AN OVEN AS YOU WONT NEED TO TURN FISH OVER(HIGHEST TEMP)
enjoy

ROCK SHRIMP TEMPURA(INSPIRED BY NOBU)

HI......THE WEEKEND IS OVER AND BACK ON MY COOKING BINGE.TODAY I AM POSTING A FAB RECIPE.IT IS SO SUPER DELICIOUS THAT YOU LL BE CRAVING FOR MORE AND MORE.ITS A HOT FAVORITE OF MY SON S WHO JUST NEVER EATS VERY MUCH AT SCHOOL BECAUSE HE KNOWS SOMETHING DELICIOUS IS AWAITING HIM EVERY DAY THAT HE COMES HOME....IM PUTTING THIS RECIPE UP AND THE PICTURES I CLICKED TODAY...ITS CALLED SHRIMP TEMPURA WITH CREAMY SPICY SAUCE.YOU COULD TRY THIS WITH MUSHROOMS AS WELL BUT I HAVE ONLY HAD IT WITH PRAWNS THAT I CHOP SMALL ,DIP INTO BATTER,FRY AND TOSS IN CREAMY SPICY SAUCE..............HERE GOES THE RECIPE

KURUMA SHRIMP TEMPURA IN CREAMY SPICY SAUCE(10 PRAWNS)
(ADAPTED FROM NOBU COOKBOOK)

INGREDIENTS FOR BATTER

1) 1 CUP CHILLED WATER
2)1 EGG YOLK
3)1/4 TSP SALT
4)1 CUP FLOUR(OR YOU CAN USE HALF FLOUR AND HALF POTATO STARCH FOR A CRISPIER TEMPURA)

METHOD FOR BATTER
1)BEAT YOLK INTO ICED WATER
2)ADD FLOUR AND SALT.MIX.THE BATTER WILL BE SLIGHTLY LUMPY

INGREDIENTS FOR CREAMY SPICY SAUCE

1) 6 TABLESPOON MAYONNAISE
2)FEW DROPS LEMON JUICE
3)1/2 TSP CHILLI GARLIC SAUCE(FUN FOODS)

METHOD FOR CREAMY SPICY SAUCE
1)MIX MAYO WITH CHILLI GARLIC SAUCE AND LEMON JUICE.

METHOD FOR PRAWNS

1)DESHELL AND DEVEIN PRAWNS.CUT INTO SMALL PIECES
2)HEAT OIL IN WOK(TO DEEP FRY).LET OIL GET VERY HOT. ABIOUT 170 DEG CENTIGRADE
3)DIP CHOPPED PRAWN IN BATTER AND DEEP FRY.TAKE A SLOTTED SPOON AND LAY ON A PAPER TO BLOT OIL
4)TOSS IN CREAMY SPICY SAUCE AND GARNISH WITH FINELY CHOPPED GREEN CHIVES OR SPRING ONION
5)SERVE
STEP BY STEP LINK TO PICTURES:
http://www.facebook.com/media/set/?set=a.10150872933690344.754713.631380343&type=3&saved

JAPANES TEMPURA PRAWNS

JAPANESE PRAWN TEMPURA

INGREDIENTS

.PRAWNS B GRADE-20
.JAPANESE TEMPURA  FLOUR-400 GM
.ICE COLD WATER-180 ML
.SALT-1 GM
.REFINED OIL SOYABEAN OR PEANUT FOR FRYING

PROCEDURE

.IN A MED BOWL,GENTLY MIX WATER AND 300 GM TEMPURA FLOUR AND SALT.ITS OK IF BATTER IS LUMPY.

.PLACE BATTER IN FRIDGE WHILE PREPARING OTHER INGREDIENTS
.MAKE SOME CUTS ACCROSS SHRIMP BELLY.PRESS EVENLY AND WITH HELP OF FINGERS,FLATTEN IT AND ELONGATE TO PREVENT CURLING WHILE FRYING.
MAKE SURE YOU PRESS WELL ENOUGH TO MAKE IT NICE AND LONG.

.IN A SEPARATE PLATE,ADD FLOUR.DUST PRAWN IN FLOUR.REMOVE AND DIP IN BATTER.PLACE IN160 DEG C OIL IN A JIGGLING MOTION TO GET RID OF EXCESS BATTER.HOLD BY TAIL ,DIP IN HOT OIL AND JIGGLE,THEN LET GO.
.PLACE ON PAPER TOWEL.SERVE WITH SAUCE

TEMPURA SAUCE
.300 ML SOYA SAUCE
.100 ML SAKE
.100 ML MIRIN
.50 ML WATER
METHOD
.MIX ALL AND HEAT
.ADD GRATED DAIKON AND GINGER AND SERVE WITH TEMPURA

CREAMY SPICY PRAWN

HI GUYS!!! TRIED A VERY INTERESTING DISH TODAY...I WANTED TO MAKE SOMETHING DIFFERENT SO I TRIED OUT A PRAWN WITH SPICY CREAMY SAUCE AND IT CAME OUT DELICIOUS.....THE PRAWN ARE CHOPPED FINE AND THEN BAKED WITH A CREAMY SAUCE..THIS DISH IS GREAT AS A SMALL TAPAS AS WELL...I MADE THESE FOR MY DAUGHTER AND SHE LOVED THEM BUT JUST FOUND THE DISH A LITTLE SPICY.....NEXT TIME ,ILL REDUCE THE SPICE LEVELS........I GOT MY INSPIRATION TO MAKE THIS DISH FROM WASABI AT THE TAJ...THEY HAVE A DELICIOUS CRAB IN CREAMY SPICY SAUCE AND IM NOT TOO SAVVY WITH CRABS SO TRIED IT OUT PRAWNS INSTEAD.......HERE GOES THE RECIPE..DO CHECK OUT THE PICS IN THE LINKS SECTION ON TOP!!!!!!!

PRAWNS IN CREAMY SPICY SAUCE

INGREDIENTS

1) 8 PRAWNS DESHELLED AND DEVEINED
2)A KNOB OF BUTTER
3)4 TABLESPOON MAYONNAISE
4)A LITTLE LEMON JUICE
5)A PINCH OF SUGAR
6)1 TSP OF CHILLI GARLIC SAUCE SIEVED

METHOD

1) TAKE PRAWNS AND CHOP FINELY
2) MAKE THE SAUCE BY MIXING TH CHILLI GARLIC INTO THE MAYONNAISE AND ADDING THE LEMON JUICE AND SUGAR
3)NOW LIGHTLY STIR FRY THE PRAWNS IN A LITTLE OLIVE OIL AND THE KNOB OF BUTTER
4) MIX WITH CREAMY SPICY SAUCE AND BAKE IN AN OVEN TILL THE TOP HAS A SLIGHT CRUST ...ENJOY

SUSHI RICE AND CALIFORNIA ROLL

                                              


HI GUYS.....I AM EXPERIENCING THE MOST BEAUTIFUL WEATHER.BLUE SKIES,NIPPY TEMP AND A FURTHER DESIRE TO LEARN.YESTERDAY I MET CHEF NARIMAHATO.HE IS HEAD CHEF OF A TOP JAPANESE RESTAURANT AND I HAD THE LUCK OF HIM PERSONALLY TEACHING ME HOW TO MAKE SUSHI RICE AS WELL AS THE ALL FAMOUS CALIFORNIA ROLL. I ALSO LEARNT NIGIRI WHICH IS BASICALLY A BALL OF SUSHI RICE SHAPED INTO AN OVAL SHAPE WITH AIR POCKETS CREATED IN THE RICE AND TOPPED WITH A SLICE OF SALMON WHICH HAS BEEN PAINTED WITH A THIN LAYER OF WASABI AT THE BOTTOM.ILL BE PUTTING DOWN BOTH RECIPES WITH A STEP BY STEP LINK TO THE CALIFORNIA ROLL. PLEASE DO GET YOURSELF A SUSHI MAT IF POSSIBLE AS IT IS IMPERATIVE TO THE ART OF ROLLING SUSHI.YOU MAY NOT GET THE PERFECT ROLL AT FIRST TRY BUT IF YOU ARE STUBBORN AND KEEP TRYING,IM SURE IT WILL FINALLY TURN OUT AMAZING.SO HERE GOES THE RECIPES TO THE MOST ROCKING AND ROLLING SUSHI EVER...THE ALL TIME FAVORITE:CALIFORNIA ROLL.......

SUSHI RICE

INGREDIENTS

1) 180 ML OF SUSHI RICE
2)2 TSP CASTOR SUGAR
3)HALF TEASPOON SALT
4)45 ML VINEGAR
METHOD
1)WASH 180 ML OF RICE AT LEAST 10 TIMES TO GET THE WATER TO BE CLEAR. NOW LEAVE IN POT OF 20 MINS.THE RICE WILL FLUFF UP A BIT.
2)PUT THE RICE ALONG WITH EQUAL AMOUNT OF WATER EG 1 CUP RICE AND 1 CUP WATER (COLD) IN A DEEP POT WITH A TRANSPARENT COVER IF POSSIBLE.TURN ON FULL HEAT.PUT THE LID ON THE POT AND LEAVE UNTIL THE RICE STARTS TO BOIL.
2)WHEN IT STARTS BOILING,TURN DOWN THE HEAT AND SIMMER UNTIL WATER HAS BOILED AWAY.
3)NOW TURN OF THE HEAT AND LET THE RICE STEAM FOR 15 TO 20 MINS.
4)PUT THE RICE IN A DEEP BOWL AND MIX WITH SALT SUGAR AND VINEGAR.MIX WITH A WOODEN SOPATULA AS IF YOU ARE SLICING THE RICE RATHER THAN MIXING IT IN A CIRCULAR MOTION.KEEP FANNING THE RICE IF POSSIBLE TILL COOL.

CALIFORNIA ROLL RECIPE
INGREDIENTS
1) 1 SHEET OF NORI(SEAWEED) CUT INTO HALF
2)11O GRAM COOKED SUSHI RICE
3)2 SLICES AVOCADO
4)15 GRAM FRESH CRAB MEAT OR CRAB STICK GRATED
5)TOBIKO(JAPANESE CAVIAR) IF YOU CAN GET OTHERWISE YOU CAN USE BLACK JAPANESE SESAME SEEDS

YOU WILL ALSO NEED
1)A SUSHI ROLLING MAT
2)A DAMP COTTON NAPKIN
3)A SHARP KNIFE

METHOD
1)PREPARE THE DAMP NAPKIN AS IN PICTURE

2)PLACE 1/2 SHEET OF NORI(THE PIC ONLY HAS A QUARTER

AS I MADE A SMALLER AMOUNT.PLEASE CUT HALF)SHINY 
SIDE DOWN ON THE CENTRE OF THE DAMP NAPKIN(HORIZONTAL LINES ON THE SHEET SHOULD FACE YOU.
3)NOW SPREAD THE SUSHI RICE ON THE SHEET WITH DAMP FINGERS EVENLY.
)SPREAD THE TOBIKO OVER THE RICE ANDFLIP THE SHEET SO RICE IS ON THE OTHER SIDE AND THE SHEET IS FACING YOU WITH ITS HORIZIONTAL LINES.

PLACE AVOCADO IN CENTRE AND LINE WITH CRAB MEAT 
4)TAKE THE BOTTOM EDGE OF THE SHEET WITH BOTH FINGERS ON EACH SIDE AND ROLL OVER THE TOP OF CRAB AND AVOCADO LEAVING ABOUT 1 CM OF NORI PROTRUDING OUT.ROLL AGAIN SO THE JOINT IS NOW AT THE BOTTOM.

PLACE THE ENTIRE ROLL BACK ON THE CENTRE OF THE NAPKIN AND ROLL THE NAPKIN FROM THE BOTTOM EDGE OVER THE ROLL..

PLACE THE TOP HALF OF ROLLING MAT OVER THE NAPKIN AND ROLL.
5)USING THE THUMB AND MIDDLE FINGER,PINCH SIDES OF ROLL WHILE APPLYING EVEN PRESSURE OVER THE TOP OF THE ROLL WITH THE INDEX FINGERS.
6)WHILE LIFTING BOTH THE MAT AND NAPKIN UP BY THE CORNER,GENTLY ROLL THE ROLL THROUGH A 1/4 TURN SO IT IS LYING ON ITS NEXT SIDE,REPLACE NAPKIN AND MAT AND REPEAT THE PINCHING PROCESS AS DESCRIBED EARLIER.





















7)REMOVE MAT AND UNFOLD NAPKIN AND REPLACE ROLL IN CENTRE AGAIN.
8)CUT ROLL IN HALF WITH A SLIGHTLY DAMP SHARP KNIFE WITH A SAWING ACTION.LINE UP TWO HALVES AND CUT AGAIN INTO THREE PIECES OF EQUAL SIZE,LEAVING YOU WITH SIX EQUAL SIZE PORTIONS.SERVE THE CALIFORNIA ROLL WITH WASABI,SOYA AND GINGER. ENJOY




TIPS:1) NEVER PUT THE SUSHI RICE IN THE FRIDGE.YOU WILL RUIN THE CONSISTENCY
2)ALWAYS TRY CONSUMING SUSHI ON THE SAME DAY
3)ALWAYS WET YOU HANDS SLIGHTLY WHILE HANDLING SUSHI RICE OR IT WILL STICK TO YOUR HAND
4)AS YOU GET BETTER,EXPERIMENT WITH YOUR OWN CHOICE OF INTERESTING FILLINGS
5)THIS SUSHI TASTES GREAT IF TOPPED WITH A SMALL DOLLOP OF CHILLI MAYO(1 TABLESPOON MAYO MIXED WITH 1.4 TSP OF CHILLI GARLIC SAUCE)

SUSHI RICE AND CALIFORNIA ROLL(STEP BY STEP PICTURES)