Seafood Mui Fan

Ingredients: (serves 2)
8-10 Medium Size Prawns
1 Large Fried Fish cake, cut into slices
4 Imitation Crabstick, cut into halves
1 Bunch of Choy Sum
1 Medium Rice Onion, cut into wedge
3 Cloves Garlic, finely chopped
2 Eggs
2 Rice Bowl of Cooked Rice
100 ml Water
1 Tablespoon Cornstarch Solution

Method:
1. Wash, clean the prawns, removed the shell of the body(head retain), slit the back of the prawn and remove the dirty or vein.
2. Marinate prawns with some cornstarch, pepper and cooking wine. Set aside.
3. Trim and wash the choy sum and set aside to drain well.
4. Preheat the pan with 1/2 tablespoon of oil, saute the minced garlic and onion till fragrant, add in the marinated prawns.
5. Give it a quick stir for about 10 - 15 seconds, till it slightly changed colour, add in the choy sum and stir-fry for another 5 seconds.
6. Next add in the fish cake slices and crabstick, and give it another quick stir before add in the water.
7. When the water comes to boil again, crack in the eggs, gently give it a few stir to separate the egg then stir it the cornstarch water to thicken the sauce.
8. Off the heat, season it with some salt and pepper before spooning it on top of the rice.
9. Serve hot with some cut chilli in light soy sauce.

Sambal Squid

200-300g of fresh squid


3 cloves of shallot *

1 clove garlic *

½ inch ginger *

5-10 dried chillies *

1 onion (sliced)

1 teaspoon of belacan

Tamarind juice (soak a teaspoon of tamarind paste in a cup of warm water)

1 tablespoons of sugar

Salt to taste

Oil


Directions:

1. First blend the asterisk (*) ingredients. Heat oils in a frying pan and sauté the blended ingredients until the paste separated from the oil. Add belacan (prawn paste). Then add in squid and stir well until cook (estimate for a minute). Put in the slices onion until it about to soft. And finally, add tamarind juice, sugar and salt to taste. Simmer on low heat until the sambal thickens.

Sweet 'n' Heat-Glazed Salmon

Serves 4

1-1/2 cups apricot nectar

1/3 cup snipped dried apricots

2 tablespoons honey

2 tablespoons reduced-sodium soy sauce

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1/4 teaspoon ground cinnamon

1/8 teaspoon ground red pepper

1 12-ounce fresh or frozen skinless salmon fillet, 1 inch thick

Directions:

1.For glaze, in a medium saucepan stir together apricot nectar, apricots, honey, soy sauce, ginger, garlic, cinnamon, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is thickened and reduced by about half, stirring occasionally. Remove 1/4 cup of the glaze for basting; set aside the remaining glaze until ready to serve.

2.Meanwhile, thaw fish, if frozen. Rinse fish; pat dry. Place fish on the greased, unheated rack of a broiler pan, tucking under any thin edges.

3.Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily with a fork, gently turning once and brushing occasionally with the 1/4 cup glaze for the last 4 minutes of broiling. Serve the fish with the remaining glaze.

Red Curry of Lobster and Pineapple

Serves 4


One 14-ounce/414-ml can unsweetened coconut milk

2 tablespoons/30 g red curry paste

1 tablespoon/15 ml fish sauce (nam pla)

1 tablespoon/10 g grated palm sugar

8 ounces/225 g Chinese green beans, cut crosswise into 2-inch/5-cm lengths

4 slices fresh peeled ginger

2 kaffir lime leaves

1 teaspoon/5 g tamarind paste

1 1/2 cups/225 g bite-size cubes peeled fresh pineapple (about 1/4 of a pineapple)

Two 8-ounce/225-g uncooked lobster tails, shelled, meat thinly sliced crosswise

½ cup/10 g fresh basil leaves

Salt

Steamed rice

Method:

1. Place 1/4 cup/60 ml of the coconut milk in a heavy large saucepan over medium heat and simmer for 5 minutes or until the oil separates from the milk.



2. Stir in the curry paste and cook for 1 minute. Add the fish sauce and sugar and cook for 2 minutes, stirring constantly, or until the mixture darkens and thickens. Add the green beans and stir to coat.



3. Add the remaining coconut milk and stir to scrape up the browned bits on the bottom of the pan. Stir in the ginger, lime leaves and tamarind paste. Add the pineapple and simmer for 3 minutes, stirring occasionally, or until the sauce reduces and thickens slightly and the beans are crisp-tender.



4. Add the lobster and basil leaves and cook for 4 minutes or until the lobster is just cooked through. Discard the ginger and lime leaves. Season the curry to taste with salt. Transfer the curry to bowls and serve with steamed rice.

Mussels Steamed in White Wine and Thyme

Serves 4


1 tablespoon/15 ml olive oil

6 pounds/2.8 kg fresh mussels, scrubbed and debearded

3 shallots, finely chopped

2 garlic cloves, minced

2 sprigs of fresh thyme

2 bay leaves

3/4 cup/175 ml dry white wine

2 tablespoons/about 5 g finely chopped fresh flat leaf parsley

5 tablespoons/75 g butter, cut into small cubes

Salt and freshly ground black pepper

Additional finely chopped flat leaf parsley, for garnish

1 French baguette, warmed and sliced

Method:

1. Place a large, wide casserole pot or large frying pan with high sides over a high heat. Add the oil then the mussels, shallots, garlic, thyme and bay leaves and toss quickly.



2. Add the wine, then cover and cook for about 3 minutes or until the mussels begin to open. Add 2 tablespoons/about 5 g of parsley and toss to combine.



3. Place a large saucepan over a high heat and strain the liquid from the mussels through a colander and into the saucepan. Return the mussels to the large casserole pot, discarding any that have not opened. Cover and keep warm.



4. Bring the mussel liquid to a boil over high heat and boil for 1 minute, then add the butter and whisk until the butter has melted. Season the butter sauce to taste with salt and pepper.



5. Divide the mussels among 4 large serving bowls. Pour the butter sauce over the mussels, sprinkle with the additional chopped parsley, and serve immediately with the warm sliced baguette.

White wine clams

Ingredients:

1 kg Live clams

2 tbs garlic, chopped

2 tbs shallots, chopped

2 cups white wine

1 block butter

salt and pepper

1/2 lemon, juiced and zested

1 cup olive oil

chicken stock

Directions:

1. Boil clams in 3 cups water and low heat

2. saute oil, shallots, garlic, white wine. Add clams

3. Serve clams with lemon, zest, salt and pepper to taste

Steamed Cantonese-style Fish

Serves 4

Ingredients:

450g firm fish fillets/ whole fish

1 tsp coarse sea salt

1 1/2 tbs finely shredded ginger

3 tbs shredded spring onions

2 tbs light soy

2 tbs dark soy

1 tbs oil

2 tbs sesame oil

fresh parsley

Directions:

1. Rub salt on fish and inside. Put fish on heat proof plate and scatter ginger on top

2. Set up steamer 5 cem water. (Put water in wok and place a metal stand on top of water. This metal stand should be able to elevate plate from water). Bring to a boil over high heat. Put plate into wok and cover wok. 12 - 14 min (whole fish, 5 min (fillets)

3. Remove plate and scatter spring onion and drizzle soy sauces

4. Heat 2 oils in saucepan and pour over fish

Smoky BBQ Shellfish

Ingredients:

1 garlic clove, grated

3 lemon juice and zest

Olive oil

2 handful parsely, chopped

Mixed Herbs

2 kg shellfish - clam, mussel, razors

2 - 4 red chillies, deseeded and sliced

Directions:

1. Dressing: Garlic, lemon, 3 x oil and parsley. Mix

2. Get mixed herbs into grill till smoke

3. Throw shells to grill with aluminium foil

4. After 3 mins, moved openned to bowl

5. Sprinkle parsley, chilli and mix herbs

6. Place lovely liquid from shells into another bowl

7. Use shells to slurp juices. Yum!

Sesame Orange Shrimp

Ingredients:

2 large egg whites

1/4 cup corn starch

1/4 cup sesame seeds

salt and pepper

1 - 1/2 kg med medium prawns, peeled

1/4 cup veg oil

1 cup fresh orange juice

2 tbs light soya sauce

1 tbs sugar

4 shallots, sliced

Directions:

1. Whisk egg, cornstarch, sesame seeds, 1 tsp salt, 1/2 tsp pepper till frithy. Coat prawns with this mixture

2. Heat 1/4 cup oil in medium high heat. Deep fry prawns 2 - 3 min per side and dry with paper towel. (Get ready a plate with paper towels laid on top. Load prawns on plate when cooked)

3. With high heat, orange juice, soya sauce, sugar, cook for 4 -5 min. Till mixture turns to a syrup consistency. Return prawns to pan and add shallots. Fry for another 1 min

Roasted Cod with potatoes and olive

Ingredients:

2 pound red potatoes, quatered

4 garlic cloves, halved

1/2 tsp crushed rosemary

1 tbs and 1 tsp olve oil

salt and pepper

4 cod fillets

grape tomatoes/ cherry

1/2 cup pitted olives

lemon wedges

Directions:

1. Preheat 450 F. Baking sheet: potatoes, garlic, rosemary, 1 tbs oil, salt and pepper. Bake for 15 min

2. Rub fillets with 1 tsp oil, salt and pepper

3. Add tomatoes and olives to potatoes. Place fillets on top on these and bake for 15 - 20 min

Prawn Curry

Serves 6

Prep: 15 min

Total: 45 min

Ingredients:

1/2 cup rice flour

1/2 tsp ground tumeric

salt

1 pound peeled prawns

3 tbs oil

1 tsp cumin seeds

2 large onions, peeled and sliced

2 green chilli, halved

1 tbs ginger-garlic paste

3 cups tomato paste

1/2 tsp chilli powder

1/2  tsp garam masala

1/2 tsp ground cumin

1/4 cup heavy cream (optional)

1/4 fresh parsley, chopped

Directions:

1. Stir rice flour, tumeric, salt in bowl. Add prawna and coat

2. 3 tbs oil heat with medium heat in wok. Fry cumin seeds till plutter. Add onions, green chilli, ginger-garlic paste. Cook these for 5 min. Stir in tomato, chilli powder and masala, ground cumin. Cook for 10 - 15 mins till gravy thickens. Add salt to taste. Cook till oil have been released

3. Pour cream and stir. Cook another 3 - 5 min

5. Serve with rice

Oven-roasted Lobster with lime and chive sauce

Lobster:

1 small carrot, chopped

1 stick celery, chopped

1 onion, chopped

1 small leek, chopped

1 1/2 lb lobster

Butter:

3/4 cup butter

1/2 bunch chives, diced

2 lemon (zest only)

1 tbs parsley, finely chopped

Directions:

1. Preheat 175 degrees celcius. Mix butter, chives, lemon, parsely and set aside

2. Large pan, cook carrots, celery, onions and leek in water. Low simmer then turn off.

3. Add lobster and cook for 4 mins. Remove and cool 5 mins

4. Remove claws and reserve meat

5. Cut lobster into 1/2

6. Remove lobster meat ans cut into pieces

7. Place 1 tbs butter into shell

7. Place lobster meat on top of butter and place another spoon on top.

9. Oven bake 7 - 10 min

10. Slice lemon and serve

Spicy Mussel Soup

Ingredients:

1 onion, peeled and chopped

2 tbs olive oil

2 tbs parsley, chopped

1 - 2  (depending on your liking) tsp chilli powder

1 chilli padi, chopped

30 mussels

2 garlic cloves, crushed

2 tbs lemon juice

3/4 cup dry white wine (or wine for cooking)

1 1/2 cup water

400g canned crushed tomatoes with juice

Salt and pepper

Directions:

1. Heat oil

2. Fry onion and garlic till golden. Be careful that garlic dun turn black

3. Add parsley and chillies. Fry for another 1 -2 min

4. Increase heat and add lemon juice, wine and water. Bring to a boil

5. Add tomatoes and let it boil again

6. Add mussels and change to medium heat. Cook for 5 min. Or when soup starts to bubble in heat

7. Remove unopenned mussels

8. Add salt and pepper

9. Serve with rice or baguette

Hoisin Salmon

Serves 4

Prep: 5 min

Total: 35 min

Ingredients:

1 tbs orange juice

2 tbs hoisin sauce

2 tsp honey

Salt and pepper

4 salmon steaks

Directions:

1. Preheat oven. Whisk orange juice, joisin and honey ina  bowl.

2. Season salmon with salt and pepper. Line pan with aluminium foil. Brush pan with oil. rush 1/2 sauce on fish

3. Grill 4 inches from heat. 10 - 13 min

4. To serve, use other 1/2 sauce for dip or to drizzle over fish before eating

Garlic Prawns

Serves 1

Prep: 5 min

Cook: 10 min

Ingredients:

1/4 Lemon

2 tbs garlic oil / garlic, minced

1 Cup cooked prawns

1/2 cup cornmeal

Salt

Oil

Directions:

1. Squeeze lemon into bowl and add garlic

2. Stir prawns and leave in fridge 1 hr to marinade

3. Drain prawn and sprinkle salt and coast with cornmeal

4. Fry till golden brown

Filipino Stuffed Squid (Pusit Relleno)

Serves 6

Ingredients:

12 large squid

1/2 pound ground pork

3 green onions, sliced

1 egg beaten

1 garlic clove, minced

1 tbs veg oil

1 medium onion, chopped

1 medium tomato, chopped

1/2 bay leaf

1 tbs soy sauce

Salt and pepper

Directions:

1. Clean squid and salt lightly, set aside

2. In a large bowl, pork, onions, egg, salt and pepper. Stuff squid with mixture.

3. Steam squid 10 - 15 mins till filling cooked. Drain liquid and set aside.

4. In medium heat, saute garlic, add onion. Cook for 1 min. Add tomato, bay leaf and soy sauce. Cook 3 - 5 min till tomatoes soft

5. Pour sauce over squid over stuffed squid

Fish Stew

Serves 2

Ingredients:

2 Clove garlic, peeled

Pinch saffron (optional)

Salt and pepper

250ml Mayo

Lemon juice

12 mussels

20 clams

Olive oil

1 cup White wine

400g plum tomatoes

2 sea bass/ bream, cut into 1/2

2 monk fish/ white fish

4 tiger prawns

2 thick crusty bread

Handful fennel seeds

Small bunch basil, chopped

Saffron Aioli:

1. Smash 1 clove garlic, squeeze lemo juice, saffron, salt and pound alltheses

2. Add 1 tbs mayo and pound. Stir in the rest of mayo. Season with more lemon and salt and pepper

Directions:

1. Wash and scrub seashells

2. In pot, splash oil. Slice 1 clove garlic and fry till golden. Add wine, tomatoes, basil stalks. Bring to a boil. Then simmer for 10 - 15 min, till liquid reduce a little.

3. Put seafood into pot. Add salt and pepper. Push fish down into soup. Close lid and cook 10 min

4. Garnish with fennel, basil leaves and a blob of aioli

Crispy Whole Snapper

Serves 4

Ingredients:

2 Red snapper, cleaned and scaled

2 - 5 cm galangal, sliced

2 - 5 cm ginger, sliced

2 garlic cloves, sliced

Salt

All purpose flour

Oil

Beans:

340g Chinese beans, cut crosswise

3 tbs palm sugar

1/4 cup water

3 tbs thai fish sauce

3 thai chillies, chopped

3 green chillies, chopped

Directions:

1. Score fish into diamond shape

2. Rub galangal, ginger and garlic over fish. Marinate 45 min (Put into fridge)

3. Remove from fridge and discard veg

4. Sprinkle salt and dust with flour

5. Pour enough oil to summurge fish. Heat oil at medium heat

6. Cook 5 - 7 min each side till crispy and golden brown

7. Transfer to paper towels

Beans:

1. Boil 3 - 5 min

2. Strain and set aside

3. At medium heat, sprinkle sugar and add water, fish sauce, chillies, stir till sugar dissolves

4. Add beans and cook 2 - 3 min

5. Add onions

Serve with beans under fish and some over fish. Drizzle sauce from pan over fish.

Chargrilled Squid

Serves 4

Ingredients:

4 medium squid

1 tbs fennel seeds

salt

2 lemon juiced and zested

Olive oil

2 - 3 red chilli, deseeded and sliced

Fresh mint ,chopped

1 lemon, cut into wedges

Directions:

1. cut squid on top, almost into rings

2. Pound fennel, salt and pepper. Sprinkle over squid. Fry or bake squid for 30 seconds on one side when almost charred and turn. Cook for another 30 seconds. Till squid is white inside. Let in cook for another few min.

3. 1 portion Lemon juice and 3 portions oil, zest, chilli, mint and salt and pepper. Mix in a bowl.

4. Drizzle over squid. Serve with lemon wedges

Fish Curry

Serves 4

Ingredients:

o 1.5lb firmed flesh fish

o 1 large onion,sliced

o 3 cloves

o 4 tbsp oil

o 6 tbsp Fish curry powder (or buy ready made fish curry paste from indian mama shop)

o 1 cup coconut milk

o 2 cups tamarind water (or buy ready made fish curry paste from indian mama shop)

o handful of okra,whole (or buy ready made fish curry paste from indian mama shop)

o 1 small egg plant, cut in wedges

o 2 small tomatoes

o 8-10 curry leaves

o Fish spices(seperate from curry powder)

o 1 cinnamon stick

o 2 star annise seed

o 2 cloves

o 1/2 tsp fennel seeds

o 1/2 tsp mustard seeds

o 3-4 cardamon pods

Instructions:

1. heat oil in a frying pan

2. fry fish spices with onion slices, and garlic until fragrant. Then add fish spices, for about 3-5 minutes

3. mix curry powder with 400ml water, and stir well, adding tamarind water and cocnut milk.Add to fish.

4. leave it to simmer for about 15-20 min.Add in vegetables.Cook for another 10 min till vegies soften.

5. add salt to taste, and curry leaves

6. serve with rice or roti