Fish Tacos

Ingredients

* Marinade
* 1/4 cup extra virgin olive oil
* 2 tablespoons distilled white vinegar
* 2 tablespoons fresh lime juice
* 2 teaspoons lime zest
* 1 1/2 teaspoons honey
* 2 cloves garlic, minced
* 1/2 teaspoon cumin
* 1/2 teaspoon chili powder
* 1 teaspoon seafood seasoning, such as Old Bay™
* 1/2 teaspoon ground black pepper
* 1 teaspoon hot pepper sauce, or to taste
* 1 pound tilapia fillets, cut into chunks
*
* Dressing
* 1 (8 ounce) container light sour cream
* 1/2 cup adobo sauce from chipotle peppers
* 2 tablespoons fresh lime juice
* 2 teaspoons lime zest
* 1/4 teaspoon cumin
* 1/4 teaspoon chili powder
* 1/2 teaspoon seafood seasoning, such as Old Bay™
* salt and pepper to taste
*
* Toppings
* 1 (10 ounce) package tortillas
* 3 ripe tomatoes, seeded and diced
* 1 bunch cilantro, chopped
* 1 small head cabbage, cored and shredded
* 2 limes, cut in wedges

Directions

1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

source : allrecipes.com

Pempek Palembang

Pempek or Mpek-mpek is a delicacy from Palembang, South Sumatra. It is made of fish and sago flours and served together with a dark, rich sauce called cuko. Cuko is made from brown sugar, chilli pepper, garlic, vinegar, and salt to boiling water.

There are many varieties of Pempek. The most famous one is the Pempek Kapal Selam (Indonesian: "submarine"), which is made from a chicken egg wrapped within the Pempek dough and then deep-fried. This type pempek contains of high vitamin, protein, mineral, and carbohydrate content, is the most nutritious variety. As a local staple, Pempek can be commonly found on every street in Palembang

According to some stories, Pempek had been already in Palembang since 16th century when Chinese traveller came to the region. Around 1617 there was an Apek (Chinese slang for an old man) who lived near Musi river. He noticed an abundance of fish caught by the local fishermen. During that period, most of the people simply just fried and grilled their fish. The old Chinese Man then tried other alternative by adding fish meat with sago flour and other spices, which he then sold around the village on his bicycle. The people referred to this old man as 'pek-apek'. The food is known today as Empek-empek or Pempek.

Due the lack of some ingredients, I finally successfully made by myself. I substituted sago flour with tapioca and for the cuko, instead of using vinegar I used tamarind for having a sour taste.

Ingredients

Fish Cake
- 250 gram flesh of Spanish mackerels, grinded
- 5 tablespoons ice water
- 100 g tapioca flour or sago flour
- 20 g plain flour
- 1 teaspoon salt

Soup (Cuko)
- 125 g palm sugar
- 1 cloves of garlic, crushed/smashed
- 2 bird's eyes chillies cut thinly
- 1/2 teaspoon salt
- 1 tablespoons of tamarind (depend how sour you want the soup is)
- 250 ml water

Additional Ingredients
- Cucumber
- Egg noodle, cooked
- Grinded dried shrimp (ebi) - optional

Directions
1. Grind the fish fillet. Then add ice water and salt. Mix them well.
2. Then gradually add all the flours into the fish mixture until it doesn't stick anymore and you can easily shape it. Then shape pempek as you wish (usually long and round). Then deep fry and set aside.
3. Make the soup (cuko): boil the water with tamarind and palm sugar until sugar is dissolved. Filter, and then add the garlic, chillies and salt. Continue cooking for 3-5 minutes.
4. Serving: place the pempek in plate (you can cut into small pieces), add the noodle and then pour with the soup. Garnish with the cucumber. Some people like to add ebi (grinded dried shrimp).

source : tasty-indonesian-food.com

Grilled Fish Sambal Dabu-dabu (Ikan Bakar Sambal Dabu-dabu)

Grilled fish or Ikan bakar is very popular in Indonesia, especially in Sulawesi and Maluku where most of the people work as the seaman/fisherman. Ikan bakar sambal dabu-dabu is a speciality from Gorontalo (Nothern Sulawesi), which is grilled fish served with special chillies salad called 'sambal dabu-dabu'

Ingredients

- 1 medium fish (you can use any fish like seabass or ikan kakap, indian mackarel or ikan tude, Silver/White Pomfrets or ikan Bawal)

For Marinate

* 1st marinate :
- 3 tablespoons lime juice
- 1 teaspoon salt

** 2nd marinate :
- 4 garlics
- 4 candlenuts, pan-broil
- 2 teaspoons turmeric
- 1/2 cube chicken bouillon
- 1/2 teaspoon popper powder
- salt to taste
- 2 tablespoons olive oil

For sambal dabu-dabu (chillies salad)
- 2 big red chillies
- 3 or more small chillies (cabe rawit)
- 4-5 small tomatoes
- 3 shallots
- lime juice
- pinch of salt
- 4 leafs fresh lime basil (daun kemangi) - optional;

Directions
1. Marinate the fish with 1st marinate. Leave it for 30 minutes.
2. After 30 minutes, clean the fish with water so it won't be too sour.
3. Blend all the ingredients to make paste, then marinate the fish with it. Leave the fish for 1 hour or so ... the more the better.
4. Grill the fish in the oven or charcoal.
5. For sambal dabu: thinly cut the chillies, shallots, and tomatoes thinny. Put them in a bowl, then add salt, lime juice and olive oil.
6. Serving suggestion : pour the sambal dabu over the grilled fish, and serve with steamed rice.

tasty-indonesian-food.com

Crayfish laksa

Ingredients:

For the paste

* 2 tsp dried prawns, dry roasted
* 1 tsp belacan (dried shrimp paste), dry roasted
* 1 tsp fresh turmeric, grated
* 5cm piece of galangal, peeled and chopped
* 3 birds eye chillies
* 3 coriander roots, washed twice
* 1 lemongrass stalk, outer layer removed and finely sliced
* 15 Vietnamese mint leaves
* 8 kaffir lime leaves, rib removed
* 6 red shallots, peeled and sliced
* 4 garlic cloves, peeled and sliced
* 30g candlenuts
* 1 tsp coriander seeds, roasted and ground

For the laksa

* 440ml coconut milk
* 500ml light chicken stock
* fish sauce
* lime juice
* palm sugar
* 1 x 1kg freshly cooked whole crayfish
* 400g teardrop rice noodles
* 100g bean shoots
* 1/2 bunch Vietnamese mint, picked
* 1/2 bunch coriander, picked
* 3 tbsp fried shallots
* 1 birds eye chilli, seeded and finely sliced
* 2 kaffir lime leaves, cut into fine threads

Method

· For the paste: Combine all ingredients in a food processor and blitz to a paste.
· Fry the paste in a little oil to release the fragrances.
· For the laksa: Add coconut milk, bring to the boil and simmer for 10 minutes. Add the stock and simmer a further 10 minutes. Season with fish sauce, lime juice and palm sugar to taste (it should be salty, sour and sweet all at once).
· Remove tail meat from the shell and cut into 2cm chunks. Remove leg meat from the shell and reserve with the crayfish chunks.
· Put the noodles in boiling water for 1 minute and strain.
· Warm the crayfish meat in a small pot of simmering laksa. When hot, strain off the cray meat, and add the broth back into the main pot.
· Mix the bean shoots, Vietnamese mint, coriander leaves, 2 tbsp shallots and chilli in a bowl.
· Divide the noodles between four deep bowls. Place a handful of the bean shoot mix in the centre of each bowl. Share the warmed cray meat between each bowl, arranging around the bean shoots.
· Ladle the hot laksa broth around the bean shoots to barely cover the cray meat.
· Garnish with kaffir lime threads and remaining shallots.

Serves 4

source: cuisine.com

Leek and Salmon Souffle

Ingredients :

* 20 g butter
* 1 leek, thinly sliced
* 1/4 cup flour
* 1/3 cup water
* 375mL CARNATION Light & Creamy Evaporated Milk
* 2 tbsp chopped parsley
* 210g can salmon, drained and flaked
* Pepper
* 1/4 cup grated Parmesan cheese
* 6 egg whites

Method
Preheat oven to 200°C. Grease 4 x 1 cup capacity soufflé dishes.

Melt butter in pan. Cook leek over a gently heat for 5 minutes.

Mix flour and water to a smooth paste, combine with CARNATION Light & Creamy Evaporated Milk and add to leek. Bring to the boil, stirring, then remove from heat and add parley, salmon and cheese.

Beat egg whites until stiff, fold in leek mixture. Spoon into prepared dishes and bake 20 minutes. Serve immediately.

Serves 4

Preparation time: 15 minutes
Cooking time: 20 minutes

source: cuisine.com

Mud crab with pepper and rosemary

Ingredients :

Method

Cook crab according to method outlined (left). Turn on its back and remove shell, then grey, feather-like gills. Split crab in half, top to bottom. Remove front claws and cut body into four pieces. Heat olive oil in a wok or braising pan and gently fry garlic and rosemary sprigs for 30 seconds. Add crab pieces and stir. Raise heat. Add wine and cook until a few spoonfuls remain. Turn off heat. Add butter, parsley sprigs, pepper and salt to taste. Stir well and serve hot.

Serves 2

source: cuisine.com

Roasted ocean trout with sultana and pine nut stuffing

Ingredients :

* 75g sultanas
* 50g pine nuts
* 60g fresh breadcrumbs
* 1 garlic clove, finely grated
* 4 tbsp parsley, chopped
* Sea salt and freshly ground pepper
* 4 ocean trout or salmon cutlets
* 2 tbsp extra virgin olive oil
* Flat-leaf parsley or watercress for serving
* 1 lemon, cut into quarters

Method

Soak sultanas in 100 millilitres of hot water for 20 minutes, then drain.
Toast pine nuts in a hot pan and chop roughly. In a bowl, mix sultanas, pine nuts, breadcrumbs, garlic, parsley, sea salt and pepper, mulching the mixture with your hands until well mixed. Now, imagine each cutlet is a pair of trousers. With a sharp knife, cut from the crotch down each inside leg, removing the fine ribcage bone. Cut either side of the backbone from the crotch to the top and remove the bone (try not to cut through the skin completely, although it doesn't matter if you do). Feel the flesh for any pin-bones and tweezer them out. Re-shape each cutlet into a round, trimming off the fatty ends. Fill the centre with the sultana stuffing, pat it in firmly and tie into a round with string. Scatter any remaining mixture on top, place on a tray lined with lightly oiled baking paper and refrigerate for 30 minutes (this can be done up to a day ahead). Heat the oven to 200C. Drizzle the fish with olive oil and bake for 15 minutes or until cooked. Scrape off any white residue on top and serve with sprigs of parsley or watercress andwedges of lemon.

Serves 4

source: cuisine.com