Yum 2014 ~ Fish and Seafood Recipes Worldwide

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

Sunday, August 31, 2014

Spicy Seafood Curry #SeafoodRecipesWorldwide

Spicy Seafood Curry #SeafoodRecipesWorldwide

Cooking curry meal should be delicately cook until the end. This is a seafood recipe wherein you can use any fresh seafood catch. For spiciness, adjust the quantity of chiles according to your taste.


• 1 pound shrimps, crabs, fish
• 1 tablespoon coriander seeds
• 1 tablespoon black peppercorns
• 6 cloves
• 8 cardamom pods
• 1 tablespoon turmeric
• 1 teaspoon cumin
• 1 tablespoon vegetable oil or clarified butter
• 2 medium onion, 1 chopped fine and 1 sliced
• 2 garlic cloves, minced
• 2-3 small fresh chiles, such as serrano or Thai, or any chile will do, chopped
• 2 tablespoons fresh ginger, minced
• 1 14-ounce can of coconut milk
• 1/4 cup grated coconut (fresh, if possible)
• 1 heaping tablespoon tamarind paste
• Salt
• 1/2 cup chopped cilantro


1. Make the curry mix by toasting the coriander, peppercorns, cloves and cardamom pods in a dry skillet until they are fragrant and the coriander just starts popping. Take off the heat and let cool a minute or two and then grind fine in a mortar or spice grinder. Mix well with the turmeric, and cumin.

2. Saute the chopped onion and the chiles in the same pan with the oil or butter until soft. Do not brown. Add the garlic and ginger and cook for another 2 minutes, stirring occasionally.

3. Take the onion mixture off the heat and put it into a blender. Add the curry spice mix to it, then about 1/4 cup of water. Blend into a puree.

4. Pour the coconut milk into a pot and heat it over medium-high heat until it simmers. Add the sliced onion and grated coconut and let this cook for 3-4 minutes at an active simmer.

5. Add the curry from the blender and mix well, then add the tamarind paste and mix again. Taste for salt and add some if needed
6. Mix in the crab and cook until just heated, maybe 2-3 minutes. Stir in the cilantro and serve over rice.

7. Serves 4 persons.

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Saturday, August 30, 2014

Milkfish Loaf with Creamy Gravy #SeafoodRecipesWorldwide

Milkfish Loaf with Creamy Gravy #SeafoodRecipesWorldwide


1 large milkfish, scaled and gutted
2 cloves garlic, minced
1 medium onion, minced
2 tablespoons butter, plus more for greasing pan
2 cups fresh breadcrumbs
2 eggs, beaten lightly
1/4 teaspoon dried thyme
1 cup condensed
cream of mushroom soup
1/4 teaspoon ground black pepper

For the gravy
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/4 cup cream
1 teaspoon Dijon mustard
nutmeg, salt, and pepper, to taste


1 Preheat oven to 350°F.

2 Boil milkfish in salted water until cooked, about 10 to 15 minutes; let cool. Remove skin and bones; shred flesh into flakes to make a total of 2 cups.

3 In a small frying pan, sauté garlic and onions in butter let cool.

4 In a large bowl, mix flaked milkfish, garlic, onions, and the rest of the ingredients. Pour mixture into a greased 4x8-inch loaf pan and bake for 20 to 25 minutes or until set. Let cool.

5 While baking, make the gravy: In a saucepan, melt butter. Add flour and cook for 30 seconds or until light brown. Add chicken stock gradually while whisking continuously to avoid lumps from forming. Let mixture simmer for 5 minutes.

6 Add cream and mustard and mix well. Season to taste with nutmeg, salt, and pepper.

7 Slice cooled fish loaf and serve with gravy.

8 Makes 8 servings

Sunday, June 15, 2014

Boneless Fried Tilapia Tempura #SeafoodRecipesWorldwide

Tilapia is a versatile fish, which is why you need to use deboning technique before you fry the fish. You can also use other techniques as long as you know how. You will need a very sharp knife and some practice to get this right. Just take your time at first. Also, you can use other kinds of fish for making tempura. You can instantly freeze for later use.


4-6 tilapia fillets
Vegetable oil for cooking
3/4 cup rice flour or all-purpose flour
1/4 corn starch
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup ice cold sparkling water
1 egg yolk
Sauce for dipping


1. Get your cooking oil up to 360-370 degrees. While the oil is heating, cut the shad fillets into serving pieces and salt lightly. Mix all the dry ingredients for the tempura batter. Turn your oven to the “warm” setting, and place a cookie sheet inside. Place a wire rack on top of the cookie sheet.

2.When the oil it hot, mix the egg yolk and the sparkling water into the dry tempura batter ingredients and stir only until just combined; it’s OK to have a few lumps. Dip some of the tilapia into the batter, making sure the batter gets into the slits you cut into the fish using the honegiri technique or other techniques. Fry the fish until golden brown, about 3-4 minutes. Make sure the fish does not stick to the bottom of the pot, and use a chopstick to dislodge any pieces that do stick.

3. When each batch is done, transfer it to the wire rack in the oven. When all the fish is done, serve at once with ponzu sauce, soy sauce or any other dipping sauce.

4. Serves 4

Monday, February 17, 2014

Fish Hopper Seafood and Steaks - How to Pick Out the Best Shrimp #SeafoodRecipesWorldwide

Fish Hopper Seafood and Steaks - How to Pick Out the Best Shrimp

People are often mystified at how they can buy good shrimps and for good reason, as there are tons of varieties for sale. When looking for the best shrimp for dinner, there are three main factors that will help you to choose the best: Fresh or frozen shrimp, what size shrimp you need, and what format the shrimp are sold in. Whether you are confused about the sizing system, if you should be buying fresh versus frozen or how to make sure the quality is top-notch, shopping for shrimp can be a befuddling task.

The first thing to think about when looking for high quality shrimp is the freezing. Unless the shrimp is extremely local, all shrimp has been previously frozen. This means that even the shrimp at the seafood counter is previously frozen"and by law, should state that. You can always ask is this previously frozen if need be. Do not purchase the thawed shrimp from the counter if you are not planning to use the shrimp that night. It is the same as what's in the freezer, only you have less control over its care.

Once you've learned that the secret to buying good shrimp is to find the freezer section, you can pick from what may be a wide variety of sizes. If you have a recipe, it should say what size you need. Shrimp are sized by how many fit in a pound, so you'll often see it specified that you need 21-25 ct (large) or something similar. That means there are 21 to 25 individual shrimp of that size in a pound. If you are grilling or serving the shrimp as a main, you probably want 21-25 or larger (16-20, U16). If you are stir-frying or adding to a soup or pasta dish, you probably want a smaller shrimp (31-35 or 36-40).

If you purchase an all-natural shrimp, it will not contain a preservation agent called sodium tri-polyphosphate, and thus will be about the same size after cooking as it is before. The cheaper the shrimp, often the more "STP" as it's called, is added, so the more the shrimp will shrink in the cooking process. If you want top quality shrimp, check the ingredients and make sure there is no sodium tri-polyphosphate added.

Once you have the proper size of shrimp the next step in figuring out how to buy good shrimp is to decide in what form you need them. Shrimp have heads, tails, veins and shells, and you'll find they are sold with any number of combinations of those on or off, either deveined or not. Most of the shrimp's flavor comes from the shell and the head, so if you can cook them with those both on, you'll get the most delicious shrimp in the store, though you'll have a lot more work to do peeling them later. If you want the easiest shrimp to deal with, look for deveined, peeled, headless shrimp.

Cooked shrimp are another option in the freezer. If the shrimp are cooked, it is most likely without head, vein or shell. These shrimp will have less flavor than if you cook them yourself, but will save you a lot of time and effort. If you don't want to deal with the process of peeling or deveining a shrimp, this is a good way to avoid it.

The last step in purchasing the best shrimp in the store is to take care of it. Keep it completely frozen until 24 hours before you plan to use it, then defrost it slowly by putting it in the refrigerator. If you need to use it quickly, leave it wrapped in plastic and place under cool running water for 15-20 minutes, until defrost.