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Entries Tagged as 'Fish Recipes'

Black Cod with Miso

July 28th, 2006 · Comments Off

Last year I raved about Nobu’s famous Black Cod with Miso. A few weeks ago I saw that Whole foods had this wonderful fish formerly known as sable fish. I followed Nobu’s black cod recipe although I used less sake and used regular miso, not white miso as called for. I also marinated the fish for 24 hours, not the 2 to 3 days called for.


This fish is very expensive (something like 16 bucks a lb.) and very delicate after its 24 hour bath in mirin, miso and sake, so I didn’t want to fool around with it too much. I pan sauteed it in a non-stick pan and served it over soba noodles. The skin was nice and crispy, and the flesh was wonderfully buttery. If I was to try this again, I’d follow the recipe to the letter and broil it for more of a lacquer.

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Tags: Fish Recipes

Fish Cakes

May 15th, 2005 · Comments Off

With a salt cod from Lincolnwood Produce, a few spuds and an onion, this is a fairly simple dish, but it does take some time, and isn’t cheap. The salt cod (Bakalao) is $8.50 a lb. at a very cheap market, and takes at least 24 hours to soak.

I’ve modified this recipe with a few additions.

1 lb salt cod
4 medium white potatoes
2 onions
fennel fronds
an egg
2-3 T heavy cream

Soak the salt cod for 24 hours, changing the water 3-4 times. Boil the fish with some dill, salt and a roughly cut onoin. Discard the boiled dill and onion when done. Boil the potatoes, and put them through a food mill. Mince and sweat the garlic, mince another onion, the herbs and combine with the potatoes, forked-up fish, a beaten egg and the cream. Mix to combine. Plop out onto a well-floured surface and form 3″ diameter cakes. Fry in hot oil until golden brown.

The dipping sauce is made from raosting a few cloves of garlic, 7-8 mushrooms, and 3 kinds of peppers – poblano, cubano and red peppers. It’s pureed and unstrained. You could choose to spice this up, but I didn’t want to over spice all the flavors.

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Tags: Fish Recipes

Cheap Seafood Fettucini

March 29th, 2005 · Comments Off

I’ve realized I’ve got lots of pictures of food that I haven’t written up yet. This is probably due to the way I cook. Sometimes I’ll use a recipe as an aid, but normaly, I’m just throwing things into a pan that were in my frig or pantry. After I’m done, I can’t remember what I did. This is a quick seafood fettucini that’s simple enough that I remember it.


1 package of imitation crab (the already-cooked stuff)
1 c. or so of mushrooms
1/2 stick of butter
1 c. half and half
2-3 T Cream Cheese
1/2 c. shredded parmesan
fennel fronds

Imitation crab is basically painted pollock. If I could afford this much real crab I would have used it. Also I would have used goat cheese if I had some at the time, but the cream cheese and parmesan were on hand, and gave me the creaminess I was looking for. Same thing with the half and half – normally it would be heavy cream but it works okay.

Boil the water for the pasta, melt the butter, saute the shrooms, throw in the broken up, painted pollock. Add the half and half, the cream cheese and mix up until bubbly. Throw in the cheese, melt a little and then throw in the cooked fettucini. Add the chopped fennel fronds last.

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Tags: Fish Recipes

Sea scallops with papaya, asian pear, kaffir sauce

March 5th, 2005 · Comments Off


This one is killer. I complain about the prices at Whole Foods all the time, but there’s no way you could make this meal with stuff from Jewel or Dominicks. The sea scallops, were around 16 bucks a lb. but were large and bursting with sweet scallopyness. The smooth sweetness of the papaya, asian pear and kaffir lime are a perfect compliment and the ginger gives it just a hint of a bite. Kaffir lime leaves are one of those things you just can’t substitute. Using anything else will make a completely diferent dish.

1/4 of a papaya flesh, diced
1/4 of an asian pear, diced
about a sq. inch of ginger, thinly julienned
two kaffir lime leaves, minced
6-7 ozs. of heavy cream
8 large sea scallops
1 T rice flour

Dust the scallops with rice flour, and brown both sides in a hot pan with a little bit of butter. Throw the pan in a 350F oven for 4-5 minutes while you make the sauce.

Brown the diced fruit in a pan, add the ginger, kaffir and cream and heat until bubbly. Add the ‘liquer’ from the scallop pan (this is key). Puree with a stick blender until smooth.

Serve over udon noodles. This could have used a few thin juliennes of the pear and papaya as a garnish.

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Tags: Fish Recipes

Pretty and not so pretty food

February 21st, 2005 · Comments Off

salmon_wakame.jpgHere’s a couple of shots of some recent meals.

First the pretty one. A big slab of cheap salmon lasts me awhile, and I like making un-authentic sushi with it. It’s pan browned, then I put some rice on top of it and roll it in wakame (”A most popular, deeply nourishing sea vegetable, hand harvest from the pristine environmentally protected shores of Ise (eesay), Japan, washed and naturally sun dried. Becomes a happy bright green by simply soaking it.”). Dip it in some soy and wasabi.

squashpie.jpgNext the, um, less pretty one. It was darn tasty though. I don’t really have a name for this but you might call it a low-carb lasagna. Although I really don’t follow carb numbers so it might be called something like “Squash Pie”.

Bake a seeded and halved spaghetti squash, lightly coated with olive oil and some italian-type spices for about 30-40 minutes at 350F. Take it out when slightly browning. It should be tender enough to remove the strands of squash flesh with a fork. Brown slices of an eggplant. Brown some ground beef, pork, sausage or just some mushrooms, tomatoes and onions. Layer all that stuff in a pan with alternate layers of ricotta and as many other cheeses as you like. I used some parmesan and something else I’ve forgotten. Bake for another 45 minutes in a 350F oven.

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Tags: Fish Recipes

Salmon wakame chive salad biscuits

May 24th, 2003 · Comments Off

salmon biscuitsThis sounds fancy, but it just a variation on tuna salad sandwiches. This is the kind of thing I eat when I don’t feel like cooking, it’s fast, but it allows me to play with variations of veggies or spiciness each time I do it. The salmon is from a can and the biscuits are Pilsbury Tender Layer Biscuits. Wakame is a green seaweed, sold dried in Asian stores. Wakame is milder then hijiki which looks the same dried (sort of like tea, but harder and crunchy) but when rehydrated, is dark brown to black and stronger in taste. There’s a few splashes and dashes of other ingredients, but this will make enough biscuit sandwiches for two for about $3. Use a cheaper store brand of biscuits (I’ve seen them for 39) and canned mackerel instead, and you can probably save another buck. I found my salmon for $2 a can, so your results may vary.

15 oz. can of salmon
rice vinegar
wasabi powder
dried wakame
can of Pillsbury Tender Layer Biscuits
fresh chives
1 T heavy cream
2 T butter
sea salt

I threw about an eighth of a teaspoon of dried wakame into a pot of boiling water. This stuff is deceiving, since it expands to big leaves of seaweed from tiny little black crunchy things. It only takes 3-4 minutes to rehydrate them this way, but the similar hijiki, takes a little longer. I drained and coarsely chopped them up.

Meanwhile the biscuits went into a muffin tin, which makes them puff up a bit, giving them that and into a hot oven according to the directions on the can.

I emptied the can of salmon into a bowl with above 3-4 spoons of mayo and a couple of splashes of vinegar. I like just enough mayo to coat the fish in my tuna salad, so thats what i did here.

The butter got melted in a pan and the cream went in, with the chopped up seaweed and some chopped chives. A dusting of wasabi was added for the hint of a bite. I just slightly thickened this and added it to the bowl and stirred everything up well. Normally it’s just the mayo, but I had some cream, and it really makes everything tasty. Split the biscuits and make sandwiches.

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Tags: Fish Recipes

Salmon Tempura

May 5th, 2003 · Comments Off

tempuraInspired by Drew’s comment about what to do with pollock, I though I’d try my hand at frying the remainder of my salmon slab. You probably would think frying salmon is crazy but I figured if the batter was a light tempura, rather than the thick bready batter usually found coating fish with chips, it might work. While I think I could have done a bit more work to make this perfect, my result was a thin, flaky coating of golden brown, tasty, batter. The fish inside was perfect. This was great with some sushi rice, some rice vinegar soaked nori, soyu and wasabi. In the extra oil, I fried a few julienned red potatoes for something extra on the plate. Besides I don’t fry things very often, so I might as well get the use out of the oil. Frying is tricky, messy and fairly expensive, but the result is awesome when you get everything perfect.

5-6 thumb sized cuts of salmon, skin on
1 T rice flour
1 T corn starch
2 egg whites
white pepper
peanut oil, for frying
rice wine vinegar
sushi rice

I gave the salmon pieces a bath in rice vinegar, while I put on the rice, prepped the ingredients and heated the oil.

I’ve had good results with a half rice flour, half corn starch, 1 egg batter for frying chicken pieces for sweet and sour dishes but I wanted this to be very light. So I took out my trusty Alton Brown, and he instructs us to use only egg whites, and whip them into soft peaks before adding just corn starch and white pepper. Not one to follow directions to the letter, I added a half corn starch, half rice flour mixture to the egg whites. Now if I had really followed the directions, I would have beaten the eggs enough but stopped just short. I also threw in some ginger. When the oil was hot enough (350F) I dipped the fish pieces through the batter, as Alton instructs, then tonged them into the oil, cooking them one by one.

I turned them around a bit, for about 3 minutes or so, and they were came out golden brown. I tried the last few pieces with a thicker batter, throwing in some yolks. The result was okay, but the lighter batter was much better suited to the salmon. Next time I’ll give the egg white batter a real whipping for a crunchier, but fluffed-out consistency.

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Tags: Fish Recipes

Salmon with nori

May 3rd, 2003 · Comments Off

Salmon with noriOne of the best deals I’ve found in my local Dominic’s is the bulk salmon. It’s not the best salmon out there, but when you can buy 3 lbs. of it for $10, and get 4-5 meals out of it, it is certianly worth it. This meal is made with a healthy 8-9 oz. fillet or under $2 worth of fish, 20 worth of yellow squash, maybe 10 worth of potatoes and 10 worth of butter. I used half a sheet of nori, which I figured to be about 5 and a few cents worth of romaine lettuce frills. At $2.45 this is actually a bit of a splurge since I can certainly make a $3 meal of chicken or pork last two days. The nori helps to cut the fattiness of the fish and the butter browned potato and squash in this dish.

8-9 ozs piece of a side of salmon
1 yellow squash
5 red potatoes
dried chives
half a sheet of nori
rice wine vinegar

Boil the potatoes for 7-8 minutes until they are just undercooked. In the mean time pan fry the salmon in a non-stick pan, with a tiny bit of butter. I usually cover during cooking for a bit with a tin foil pan. Brown the salmon on all sides. A thick cut of fish like this may need to be finished for 40-50 seconds in the microwave with some plastic wrap covering it. You can choose to use an oven, but I still believe finishing off the center of a piece of fish, is the best use of a microwave. Melt some butter in the used pan, and pan saute slices of the squash and slices of the potatoes. Remove them from the pan to drain. In the remaining butter, splash in some rice wine vinegar, the crumbled nori and dried chives. Squirt in some mayo if you want a more substantial sauce. Plate with the nori sauce dribbled over everything.

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Tags: Fish Recipes

Pine Nut Encrusted Salmon

March 26th, 2003 · Comments Off

Pine Nut Crusted SalmonIf this was going to appear on a menu it would read: Pine Nut Encrusted Salmon with Cerely Root, Parsnip, Cucumber Salsa, on Wasabi Buttered Somen.

Okay, so it’s not technically a salsa, but it was damn good.

I bought one of those big slabs of salmon that are always on sale at Dominick’s, and while not the greatest quality, they’re still very tasty. The salmon is the ‘meat’ of the dish, but the earthy and snappy, but slightly crisp and cool salsa, is an awesome compliment. The somen, buttered with wasabi and ground pine nuts gives the dish a satisfying fullness. Something about this dish seems very healthy too.

1 celery root, peeled and cubed

1 medium sized parsnip, peeled and cubed

1 cucumber, peeled and cubed

7-8 oz. cut of salmon

2-3 T pine nuts

white wine or mirin

wasabi (either tubed or dry made into paste would work)

2 T butter

rice flour (arrowroot would be a good substitute)


First I prepped the root veggies, peeling and dicing the celery root and parsnip, boiling them separately until just soft. The parsnip takes a bit longer, which is why I did them in separate pans.

Meanwhile, in a dry saute pan, I toasted some pine nuts. Pay close attention and move them aorund constantly when you do this, because burned pine nuts are unusable. I just browned them slightly, then ground them quickly, in a small food processor. I cut 2 good size pieces (6-7 ozs each) from the salmon slab and coated it with the ground nuts and a little salt. Since pine nuts are oily and moist, don’t expect an honest-to-goodness ‘crust’. Dry roasting the nuts in an oven first might give you a crunchier crust, but I really just wanted a brown coating. The salmon went skin side down into a very hot non-stick pan, and then was browned on all sides. Now a purist would finish the fish in an oven, but the nasty secret is that finishing the cooking in a microwave is the best way to cook the fish all the way through, without drying it out, overcooking the outside or steaming the crust into mush. I just put the fish on a plate and gave it a minute in a regularly powered microwave. Microwave cooking is tricky, and is better done in stages, each stage under a minute, checking by feel and heat each time.

While the fish is cooking, the salsa is browned just slightly in a hot pan, adding cubed cucumbers at the last minute.

The wasabi butter was just a bit of butter, a tiny bit of rice flour, a shot of wine (a had a bottle of Black Swan Chardonnay, a pineapply Aussie, on sale for about 5 bucks), a couple of pinches of left over ground pine nut, and about two inches squeezed from a tube of wasabi, sauteed a bit until the flour was cooked. The somen (very thin noodles) only take about three minutes in boiling water. The somen goes into a bowl, mixed with some of the wasabi butter, the fish goes on top, followed by another sprinkle of wasabi butter, followed by the side of cubed veggies piled around.

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Tags: Fish Recipes

Squid, squash and mushrooms over somen

March 4th, 2003 · Comments Off

On Sunday I found a Japanese market in Wilmette called Sea Ranch, (3217 W. Lake, Lake and Skokie Blvd.). While not a replacement for Mitsuwa, this place has a good assortment of Japanese hardware, packaged stuff, including candy and snacks, frozen stuff and strange produce, both fresh and packaged (pickled burdock root for example). I resisted going in the fish market they own in the same strip mall. That market had a big ’sushi to go’ sign. I fully intended to go back and check it out the next day, but never made it. In the grocery I bought my usual supply of nori, wasabi, somen noodles, dried black mushrooms and black fungus. But I also bought a big honkin’ frozen squid, about 14″ long. I also picked up some tofu, and some enoki mushrooms. I fully intended to attempt to stuff the squid with mushrooms, and broil it, something I’ve had in the past. But when it came time, I didn’t feel up to the challenge, both intimidated by the creature, and knowing it can take a delicate touch to cook.

So I wimped out, cleaned it, cut it up and stir fried it with the mushrooms, some yellow squash and the tofu and piled it onto the delicate somen noodles. The variety of ingredients and textures really appeals to the mouth.

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Tags: Fish Recipes