What are fish collars? The collar is a cut from the shoulder area of the fish where the fin is attached. Collar meat is tender, moist and full of delicious flavor. I would say it is the best part of the fish! Salmon and yellowtail collars are very popular and can be found easily in Japanese supermarkets. They are also served as appetizers in some Japanese restaurants. I personally like yellowtail collars best. If you want to make it yourself, it is the simplest thing to cook — it doesn’t need anything but salt.
- Use your fingers to sprinkle collars with salt, turn the collars over and sprinkle some on the other side to make sure each piece is evenly coated (picture 1).
- Add 2 tablespoons of cooking oil into a frying pan and heat for a minute or so.
- Add collars (skin side up) and pan fry with medium heat until golden brown (picture 2).
- Use the tongs to turn the collars over and fry the other side until skin is golden brown (picture 3).
- Serve immediately.
When reheating cooked salmon the next day, its texture and flavor change. What can you do with leftover cooked salmon? There are plenty of options, but I like to toss in bow tie pasta and cook it with creamy white sauce – it’s as good as the first day. You can use dried pasta but I made it from scratch, please go to my “Homemade Fresh Pasta” page for the recipe.
|Dried Bow Tie pasta
Or fresh pasta (pls see “Homemade Fresh Pasta” for recipe)
Cooked salmon filets, broken into pieces
Shrimp (peeled and deveined)
Heavy whipping cream
Rice cooking wine
Grated parmesan cheese
Fresh basil leaves (Optional)
Salt and pepper to taste
- Cook pasta according to package directions. For fresh pasta, cook for 3-4 minutes only. Drain and set aside.
- Peel and devein shrimp, rub shrimp with ½ teaspoon of salt, set aside.
- In a large skillet, heat 3 tablespoons of cooking oil over medium heat and add minced garlic. When garlic is slightly brown, add salmon and shrimp, stir occasionally and cook for about 3 minutes.
- Add cooking wine, followed by whipping cream, milk and 1 teaspoon of salt (add more salt if needed).
- When sauce is bubbling, add bow tie pasta and basil and mix well. Stir in parmesan cheese and gently toss to mix. Sauce will be thickened now, if sauce is still too runny, combine one teaspoon of cornstarch with two teaspoons of water in a small bowl, stir to dissolve the cornstarch to thicken the sauce.
- Sprinkle black pepper and cheese over the top.
HOW TO MAKE BOW TIE PASTA:
After rolling your pasta dough to the thinness you desire, cut into 1″x2″ retangles with a pastry wheel and cutter.
Take one retangle and pinch in the middle.
Place your index finger in the middle of the retangle and then bring the top and bottom to meet your finger, and press to seal the middle.
Father’s day celebration, we had shrimp and vegetable tempura, Japanese salad and chicken teriyaki on the menu. These are my husband’s favorite Japanese dishes. Our favorite Japanese retaurant is Sushi Komasa in Little Tokyo, but we sometimes go to a place called Gin Sushi in Pasadena. Tonight my kids told me we didn’t need to go to Gin Sushi anymore as we had Gin’s Kitchen! 🙂
I learnt how to make a good tempura batter – You must add very cold water to the batter. Placing cold batter into hot oil is the trick that makes for fluffy and tasty tempura. The salad dressing is amazing too, please refer to my “Japanese Salad Dressing” for the recipe. It’s a keeper!
Kabocha (Japanese pumpkin)
Ingredients for Batter:
|All purpose flour
very cold water
- Thinly cut the vegetables. Set aside.
- Take off the head and shell of the shrimp but keep the tail and devein. Set aside.
- Mix and sift all purpose flour, baking soda and cornstarch.
- In a mixing bowl, beat an egg and then add the cold water and mix.
- Pour ½ of the mixed flour into egg mixture and gently mix. Then add the remaining flour and mix. A few lumps in the batter are fine, do not overmix.
- Put oil into a frying pan. When oil has preheated, dip a wooden chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying.
- Dip vegetable into the tempura batter bowl to coat them with tempura batter then carefully put them to the oil. Fry one side and then turn over and fry the other side. Make sure you won’t overcrowd the frying pan as the temperature may drop.
- It should take about 2-3 minutes to cook the vegetables, shrimp will take about 30 seconds.
I cooked this dish with a Chinese wok and the wok flavor was so strong and made this dish so delicious. It’s a very easy and quick dish, it can be done in 30 minutes.
Adapted from Jamie Oliver
1 box (16 oz)
|Medium Tiger Shrimp (peeled and deveined)
Small bunch Fresh basil
Fresh red chili (optional)
Ripe cherry tomatoes
Extra virgin olive oil
Black pepper (freshly ground)
- Cook linguini in boiling salted water according to packet instructions. Reserve some of the pasta cooking water before draining the cooked pasta.
- Peel and minced the garlic. Deseed and finely slice the chili (if you don’t like your pasta spicy, omit the chili).
- Remove the basil leaves from the stalks and finely chop the basil stalks. Cut the cherry tomatoes in half. Set aside.
- Marinate scallops with a pinch of salt, place 1 tablespoon of butter to a small frying pan and pan fry the scallops until both sides are slightly brown.
- In a large frying pan, add 2 tablespoons of olive oil and then add garlic, chili, basil stalks and shrimp, cook over high heat. Fry and stir everything together for about two minutes.
- Add cherry tomatoes to the pan with a pinch of salt and pepper. Keep stirring.
- After about 3 minutes when the shrimp are pink and cooked through, return scallops and pasta to the frying pan. Toss everything together, and if the sauce is a bit thick, add a little of your reserved cooking water to thin it out slightly.
- Have a taste then season with a good pinch of salt and pepper.
- Sprinkle basil leaves on the top.
Note: Do not overcook the shrimp. The Linguini should be cooked to the al dente stage, do not cook it too soft.
People said fish tacos are not authentic Mexican food but that is not true as fish tacos originated in Baja California, Mexico. I remember I told one of my Hispanic friends that the only Mexican food I like are fish tacos, but he said “oh, we don’t eat that!”. That made me think fish tacos are American food. Whether it’s Mexican food or American food, I love them – either grilled or battered. Below is a recipe for the white sauce that goes with the fish tacos.
4 pieces white fish (such as mahi mahi)
2 tomatoes (diced)
1/4 head Cabbage (Shredded)
Ingredients for white sauce:
1/2 cup Mayonnaise
1/2 cup Plain Yogurt
1 tsp capers (chopped)
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp dried dill
pinch black pepper
1 jalapeno pepper (minced) – optional
- Mix yogurt and mayonnaise in a medium bowl, add in fresh lime juice until the mixture is slightly runny.
- Gradually stir in capers, oregano, cumin, dill and black pepper. If you like the sauce to be a little spicy, add minced jalapeno.
- Marinate fish with salt and garlic powder.
- Grill each side for 2-3 mins (depends on the thickness of the fish fillets).
- Lightly heat tortillas on a frying pan, place grilled fish in a tortilla and top with shredded cabbage, tomatoes and white sauce.
Both cooked and raw oysters are commonly consumed by people. It’s just your preference whether you can tolerate raw shellfish. It was very tempting everytime I saw my friends enjoying raw oysters. Their faces tell you all – raw oysters are heavenly! However, up to this moment, I still haven’t tried any yet. I believe cooking kills bateria. Here is one good recipe I found online and made some changes to it. Opening an oyster is called shucking, and it takes some skill to do it. You can easily find a tutorial on YouTube.
|4 ounces (1 stick)
1/8 cup2 teaspoons
Finely chopped garlic
Freshly shucked oysters on the half shell
Grated Parmesan & Romano cheeses (mixed) or 4 Cheese Mexican
Chopped flat-leaf parsley (Optional)
- In a medium bowl, mix butter with garlic, pepper, and oregano.
- Spoon enough of the seasoned butter over the oysters. Put oysters under a broiler, broil for 3 minutes and then sprinkle cheese on top, broil for another 1 or 2 minutes.
- The oysters are ready when they puff up and get curly on the sides. Serve on the shells immediately.