Yum November 2013 ~ Fish and Seafood Recipes Worldwide

All about fish and seafood recipes, life and anything in between.

Saturday, November 30, 2013

Ginger and Garlic Steamed Crabs #SeafoodRecipesWorldwide

This is the natural way of cooking crabs that needs few ingredients and dipping sauce. You can choose the sauce that suits your taste.


2 pounds king or snow crab legs
3 finely chopped shallots
3 chopped garlic cloves
1 inch of finely chopped lemongrass
3 tbsp olive oil
1 cup white wine
2 inches grated or finely chopped fresh ginger
Juice of 1/2 lemon
2 tbsp finely chopped celery leaves


1) In a large pan, heat the olive oil over medium-high heat until hot, about 2-3 minutes. Add the shallots and lemongrass and cook for 2 minutes, stirring often. Add the garlic and cook for another minute, stirring well.

2) Arrange the king or snow crab legs in a large pot with a steamer insert set inside. Pour enough water into the pot to come up to the bottom of the steamer, but do not let the crab sit in water. Cover and turn the heat on to medium.

3) Add the wine, the grated ginger and a little salt and turn the heat up to high. Boil off the wine by half, about 5 minutes. Turn off the heat, add the lemon juice, one tablespoon of celery leaves (leaves from the top of a bunch of celery you buy in the store), and taste for salt again -- add some if you need it.

4) If the crabs have not already been steaming, turn the heat on the pot to high and steam the crabs for 5 minutes; remember king and snow crab legs are pre-cooked, so you are just heating them up.

5) Pour the sauce into a food processor and blitz it until it becomes a thick puree; it should look a bit like a light green mayo, as everything will emulsify. Or, you can use soy sauce, lemon juice and piece of fresh red chili, for spiciness.

6) Remove the crab meat from the shells with scissors or kitchen shears and set in a bowl.

7) To serve, lay some sauce down on a plate and top with nice leg pieces of the crab. Top with the other tablespoon of celery leaves and serve hot or at room temperature.

Friday, November 29, 2013

Seared Steelhead Salmon #SeafoodRecipesWorldwide

Seared Steelhead Salmon, fish, meals, restaurants, food, cooking, charcoal

Photo Source:Seared Steelhead Salmon by rwolff2012, on Flickr

Seared Steelhead Salmon


4 fillets of salmon, steelhead or trout
Kosher salt
2 tablespoons canola or grapeseed oil
1 cup black beluga lentils
1 pint chicken or pheasant broth
1 pint water
1 sprig sage
1 minced shallot
1 minced Fresno or red jalapeno chile
1/2 cup minced cremini or button mushrooms
1/4 cup minced hard salami
2 tablespoons olive oil
1/2 cup minced parsley
2 tablespoons salmon or steelhead caviar
Juice of a lemon


1.) Rinse the salmon and pat dry. Sprinkle with salt on both sides and set aside.

2.) Bring the water and chicken broth to a simmer and add the sage sprig. Taste for salt and add it needed. Pour in the lentils and let simmer until just done. You want them al dente. Drain into a colander, remove the sage and set aside.

3.) Meanwhile, heat the 2 tablespoons olive oil in a pan over medium-high heat. When it’s hot, add the shallot, salami, mushrooms and chili and saute until it begins to brown. Turn off the heat and add all but 2 tablespoons of the lentils and parsley. Mix well and set aside.

4.) Get another pan hot and add the grape-seed oil; you can use canola oil if you can’t find grape-seed. Get the oil good and hot. Pat the fish fillets dry again and place flesh side down on the pan. You may need to do this in batches.

5.) Turn the heat down to medium-high and sear for 3-5 minutes, depending on how thick the fillet is. Turn carefully and sear on the other side for 3-4 minutes.

6.) After you turn the fish, add in 1 tablespoon of salmon caviar to the lentils and give it some lemon juice. mix gently to combine.

7.) To assemble, lay out some of the lentil mixture and top with the steelhead. Mix the remaining salmon caviar and beluga lentils and top the fish with it. Give the fish a little hit of lemon juice and serve at once.

8.) Serves 4

Salmon Tartare #SeafoodRecipesWorldwide

Salmon Tartare


1 pound salmon fillet, with skin if possible
1 shallot, minced, about 1/4 cup
1 to 2 tablespoons roasted pumpkin seed oil
Zest of 1 lemon
1 tablespoon fresh chopped dill
1 teaspoon prepared horseradish
2 teaspoons dill pollen (optional)
Salt and black pepper
1 tablespoon lemon juice
2 ounces salmon caviar


1.) Slice the skin off the salmon with a fillet knife and gently scrape off any meat sticking to it. Pat the salmon skin dry with paper towels and lay flat, cut side down, on a non-stick skillet. Turn the heat to medium and place another flat, heavy surface on top of the skin. I use another pot. Let this cook for 5 to 8 minutes. Listen for it sizzling under the weight, and do not check the skin for at least 3 minutes — this prevents it from curling up. Once the cut side looks crispy, turn the salmon skin, salt the side you just cooked, and repeat the process with the other side of the skin.

2.) When the salmon skin is crispy, take it out of the pan and let it cool for a minute or two. Use a sharp chef’s knife to cut it into cracker pieces. Let it cool completely.

3.) Meanwhile, make the tartare by finely chopping the salmon into small dice. Do not put it into a food processor and do not shop it into mush. Put the chopped salmon into a bowl and mix in the shallot, pumpkinseed oil, lemon zest, dill, dill pollen if using, and horseradish. Salt and pepper it to taste and set it in the fridge to chill for up to a few hours.

4.) When you are ready to serve, mix the lemon juice into the tartare and scoop little piles of it on each salmon skin cracker. Top with a dollop of salmon caviar and serve. Have some table water crackers around to serve after the salmon skin crackers are eaten up.

5.) Serves 6 to 8 as an appetizer.

Fish in Green Curry #SeafoodRecipesWorldwide

Fish in Green Curry #SeafoodRecipesWorldwide

A Thai-style green curry with fish. Better served with steamed rice.


2 tablespoons peanut oil, lard or vegetable oil
1 inch piece of fresh ginger, peeled and minced
2 tablespoons minced fresh lemongrass (optional)
1 tablespoon minced galangal root (optional)
1 cup sliced onion
3-4 tablespoons green curry paste
1 red bell pepper, cut into large dice
12-ounce can of coconut milk
1 pound skinless fish, cut into chunks
1/4 cup fresh basil or cilantro, roughly chopped or torn
Fish sauce, sugar and Tabasco jalapeno hot sauce to taste


1.) In a wok or a large saute pan, heat the peanut oil over high heat until it shimmers, then add the ginger, lemongrass, galangal and onion. Stir-fry for 1 minute. Mix in the curry paste, turn the heat down to medium-high and cook, stirring often, for about 5 minutes.

2.) Add the coconut milk and red pepper and bring to a gentle simmer. Add fish sauce, Tabasco and sugar to taste. Simmer for 5 minutes. Mix in the fish and simmer another 5 minutes. Right before serving, add the fresh herbs. Serve hot with rice.

3.) Serves 4 - 6