All posts filed under: seafood

Quick Steamed Fish with Ginger Soy Dressing

Another dish that my mom taught me before leaving for college was steamed fish with a ginger soy sauce. The version that I had while I was in college was for salmon steak and utilized only a microwave that was allowed in the dorm. This version is still just as easy but has the benefit of additional tweaks since those college days. This is a healthy and elegant dish that will fool people into thinking that you slave away making it for dinner. This recipe is rated easy and takes 15-20 minutes to make. Serves 2 people per fish. Ingredients 1 pound whole red Tilapia or another meaty white fish. (You can also use fish filet but I find that whole fish tastes better.) ½ a yellow onion ½ cup of julienned ginger 8 stalks of scallions ¼ teaspoon of sesame oil ½ teaspoon of fish sauce ¼ teaspoon of white wine 1 teaspoon of soy sauce ½ tablespoon + 1 teaspoon of mushroom seasoning ½ teaspoon of salt ½ teaspoon of ground black pepper 1 …

Fried Prawns in a Tamarind Sauce / Tôm Rang Me

Fried prawns in a tamarind sauce or tôm rang me is a popular dish especially for those living on the coast. The fresh prawns are fried and then tossed in a sweet and sour sauce made from tamarind to offset the greasiness of the oil. This humble dish is finger licking good. This recipe is rated easy and takes 30-45 minutes to create. Ingredients: 10 giant prawns 1 block of fresh tamarind 1 tablespoon of minced garlic 1 teaspoon of ground annatto 1 teaspoon of sesame oil 1 teaspoon of fish sauce 2 cups and 1 tablespoon of water 5 tablespoons of sugar ½ teaspoon of salt ½ teaspoon of ground black pepper Vegetable oil for frying Garnish with spring onions and Cilantro Directions: Sprinkle ½ a teaspoon of salt on top of the shrimps. Mix to incorporate the salt among the shrimps. This process will help remove excess moisture from the prawns. Break the tamarind block into smaller chunks. Soak the tamarind block with 2 cups of water for approximately 15 minutes or until the …

Fish Taco with Tumeric and Dill

Tacos are very popular in the states and the trend has been to mix the Mexican traditional taco with Asian ingredients. This combination have been a huge hit with a fusion of Korean bbq and Mexican food. This trend inspired  me to create a Vietnamese version of the fish taco based off of a traditional northern dish comprise of fish with turmeric and dill or  chả cá thì là. This recipe change the traditional sauce and the accompaniment to create a fusion fish taco. I tested this recipes on 4 teenagers and they could not get enough of it. This is a bonafide crowd pleaser for your next gathering. This recipe serves 6 and is rated medium in difficulty. This recipe takes approximately 30 minutes to prepare and require marinating the fish for at least 1 hour. Ingredients: 2 pounds of tilapia filet or any other firm white fish of your choice 2 large bunches of dill 3 stalks of spring onion 1 tablespoon of lemongrass 2 tablespoons of minced garlic ½ of diced yellow or …

Lobster Curry Bouillabaisse 

Lobsters is a treat anytime of the year, but more so in the summer when they are abundant. I grew up eating lobsters boiled and served with butter. As I got exposed to more cuisines such as New England seafood stew and French bouillabaisse, I can’t help but play with lobster and the Vietnamese flavor profile. My mom and I came up with this recipe using our love of lobster and traditional curry soup blend with some western influences. Try out this crowd pleasing lobster curry bouillabaisse at your next gathering. This recipe is rated easy and take 30-45 minutes to make. Ingredients: 2 lobsters (1.5 lbs each) 1 14 fl oz can of coconut milk 1 14 fl oz can of chicken broth 1 teaspoon of minced ginger 3 teaspoons of soy sauce 3 tablespoons of Madras curry 2 tablespoons of sake (Kwang Tung Miju – Chinese Sake) 2 large shallots (4 halves) 4 Scallions 2 tablespoons of red onion 1 tablespoon of minced garlic 4 red Thai chili 4 yellow sweet peppers 1 …

Crispy Egg Noodles with Seafood / Mi Xao Don Do Bien

A simple and impressive dish for a  dinner is Mi Xao Don Do Bien or Crispy Egg Noodles with Seafood. The mix of seafood simmered with a savory sauce over a bed of crispy egg noodles is to die for. The good thing is that you can make the crispy egg noodles and prepare most of the ingredients prior to the dinner. This is a delicious and elegant dish guaranteed to be a hit at your next meal. This recipe is rated medium in difficulty and takes 45 minutes to make 2 large servings.  Ingredients 1 package of fresh egg/ wonton noodles ½ lb of frozen squid ½ lb of scallops ½ lb of mussels ½ lb of Tiger shrimp 6 bok choy 1 cup of snap peas 1 red bell pepper 3 stalks of broccoli 1 cup of baby carrots 1 tablespoon of minced garlic 1 tablespoon of minced ginger ½ of an onion and 1 tablespoon of diced onions. ½  teaspoon of chicken bouillon powder 1 ½ teaspoon of oyster sauce 1 teaspoon of …

Steamed Clams with Lemongrass, Thai Basil and Ginger

When summer comes around, I automatically think of all the good seafood that are available. One very simple and fragrant dish that can serve a crowd is the classic steamed clams with lemongrass, Thai basil and ginger. The clams are then dipped into a a mixture of salt, pepper and lime juice. This dish is an easy summer delight for those nights when you do not want to cook over a hot stove for hours. This recipe is rated easy and takes 30 minutes. Ingredients: 50 Littleneck clams 4 Stalks of lemongrass 1 very large ginger 1 Tablespoon of rock sugar A few red Thai chili for a hint of spice 5-6 stalks of Thai basil 1 Lime Salt and ground pepper for the dipping sauce Directions: Cut the lemongrass stalks into 3 parts and discard the thin ends (shown tied with a rubber band). Split the thick white part of the lemongrass in half. Cut the ginger into thick slices. Break the basil into 3 pieces and discard the ends. In a large and deep …

Bánh Bột Lọc / Hue’s Tapioca Dumplings

Bánh bột lọc is a transparent chewy dumpling made from tapioca flour and filled with minced pork and shrimp. The dumplings are then topped with fried shallots and served with sweet chili fish sauce. This is a specialty of Hue, the old imperial city in central Vietnam. My family originated from Hue so I grew up eating a lot of bánh bột lọc. This recipe is relatively easy but forming the dumpling does take some practice. The boiled dumplings are worth the effort, and making the dumplings is a fun activity to do as a group. This recipe is rated medium in difficulty and takes 45 minutes to 1 hour to make. Ingredients 1 lb of pork belly 8 large Tiger shrimp with heads 1 package of banh bot loc mix 1 package of tapioca starch 1 onion diced (enough for 4 tablespoons of diced onion) 1-2 red chili diced thinly 1 cup of chopped scallions Fish sauce Chicken bouillon powder (“CBP”) Salt Sugar Pepper Fried shallots 1 Lime Directions Make the filling: Remove bones and skin from the pork …