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.

Ingredients:

4-6 tilapia fillets
Salt
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

Procedures:

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

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.

Ingredients:

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
Salt
2 tbsp finely chopped celery leaves

Procedures:

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.

Seared Steelhead Salmon #SeafoodRecipesWorldwide

Photo Source:Seared Steelhead Salmon by rwolff2012, on Flickr

Seared Steelhead Salmon

Ingredients:

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

Procedures:

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

Ingredients:

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

Procedures:

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.