Posts in seafood
Singapore-Style Chili Crab

Chili crab is a Singaporean seafood dish. It is stir-fried crab with ginger, garlic, shallots and chilies in a thick sweet and savory egg and tomato sauce. Despite its name, the dish is not very spicy.

Read More
Easy Crispy Fried Calamari (Muc Chien Gion)

Who doesn’t love fried calamari? Fried calamari are rings of squid and tentacles deep-fried to a crispy golden perfection. Served alongside lemon wedges, marinara sauce or aioli, this is the perfect recipe to one up grandma at her dinner party.

Read More
Vietnamese Grilled Scallops with Cheese (So Diep Nuong Pho Mai)

Cheese on grilled scallops? Gross, right? However, it was surprisingly delicious! I loved the savory and richness of the cheese on the the scallops. Plus, you have the amazing aroma from the scallion oil (Mo Hanh), light crunch from toasted peanuts and/or fried pork fat (Tep Mo), and the incredible flavor of the holy mother sauce, Vietnamese sweet chili dipping sauce (Nuoc Mam Cham).

Read More
Vietnamese Squid Salad (Goi Muc)

Vietnamese Squid or Calamari Salad (Goi Muc) is a light and refreshing appetizer to go along side any entrée. Like all Vietnamese salads, this squid salad is coated with a sweet, salty, sour and spicy fish sauce dressing and topped with crunchy fried garlic.

Read More
Seafood Boil Sauce: Garlic Butter Lemon Pepper

We opted for a seafood boil this Thanksgiving. It’s quicker to make and everyone enjoys grabbing their favorite seafood. We did King crab legs, clams, large shrimp, sausage and sweet corn. The sauce that brought everything together was a fiery and buttery garlic lemon pepper. Everything came together in under 30 minutes. If you have half an hour to spare, you too can make a feast fit for a King.

Read More
Korean Seafood Soft Tofu Stew (Haemul Sundubu Jjigae)

Soft Tofu Stew or Sundubu Jjigae is made with really ripe and sour kimchi and a rich anchovy-based broth. The broth is flavored with soy sauce, Korean red pepper flakes (Gochugaru) and Korean hot pepper paste (Gochujang). You can add pork, beef, and/or seafood for different varietions. The stew is cooked and served in an earthenware stone bowl and usually topped with mushrooms, green onions and a raw egg to cook in the bubbling hot liquid. In Korean restaurants, you also get a side of fluffy steamed rice, along with the various other Korean pickled side dishes known as Banchan.

Read More
Vietnamese Fried Fish with Lemongrass (Ca Chien Xa)

Fried Fish with Lemongrass or Cá Chiên Sả is the simplest way to have fish in everyday Vietnamese home cooking. The marinade is a simple mixture of lemongrass, garlic, salt, pepper and a bit of ground turmeric for color. Red pepper flakes are added for a spicy version.

Read More
Stir-Fried Clams in Black Bean Sauce (Oc Xao Gung Dau Den)

Stir-fried clams with ginger is a classic Vietnamese clam dish. Add a bit of black bean sauce and you'll get a classic Chinese Dim Sum dish. The fermented black bean sauce is incredibly salty so a little goes a long way. Because both the clams liquor and fermented black bean sauce are both salty, we have to balance out the flavors with quite a bit of sugar and/or hoisin sauce (a sweet sauce). Once you establish the perfect balance between sweet and salty in the dish, the result is amazingly delicious. Serve it by itself as an appetizer or with steamed rice as a complete entree. 

Read More
Hawaiian Fish Tacos

Hawaiian fish tacos are crispy fried fish wrapped inside a flour or corn tortilla. Instead of pico de galo or salsa, the ones I had was topped with fresh mangos and a creamy creme faiche sauce. Initially, I didn't think I would like the sweet mango on top of my fish tacos but the sweetness of the mangos paired perfectly with the tartness of the sauce, which paired perfectly with the fish.

Read More