Citrus-glazed Salmon with Spinach

Recipe Here

Steamed Fish with Garlic, Chili, and Lime Sauce

This steamed fish is a light and healthy dish that is so easy to prepare. It is low in fat, but full of flavor! You can use whole fish or fish fillet, whatever you prefer. I happen to have whole tilapia handy, so it is going to be steamed tilapia for this post.

You will need:
- whole fish
- 2 stalks of lemongrass, cut into 2" pieces, and bruised
- 5 cloves of garlic, chopped
- 4 fresh green and red chilies, chopped
- 2 Tbsp fish sauce
- 5 Tbsp juice from fresh limes
- 1/2 cup chicken stock
- chopped cilantro

Directions:
- Scale, gut, and clean whole fish. Rinse and pat dry. Stuffed the stomach with lemongrass pieces.
- Make a few slashes on both sides of fish.
- To the sauce, mix together garlic, chili, fish sauce, lime juice, and chicken stock. Adjust the taste to your preference.
- Set fish in a heat-proof dish, on the steamer.
- Pour the prepared sauce over fish.

- Cover the steamer, and steam for about 12-15 minutes, or until fish is thoroughly cooked.
- Garnish with cilantro and lime slices.
- Served with cooked rice, and enjoy!

Steamed Turbot Fish: Chinese Style

My favorite way to enjoy turbot fish is to steam it with ginger, then seasoned with soy sauce. It's Chinese style, that you always find in most Chinese restaurant. I love the combination of the soy sauce over hot cooked jasmine rice. The lean, firm white flesh, and a mild flavor of turbot just go nicely with that delicious sauce, and the fragrant ginger. And, the white scallion strips then add some texture to the dish.

Cleaned, and patted dry turbot fish
Fine ginger, and scallion (white part only) strips

Steam turbot fish for about 8-10 minutes, depends on its size,
Then, discard the excess the liquid.

Top the fish with fresh scallion strips.
Heat up 2 Tbsp vegetable oil and pour over the fish.
Mix together soy sauce, sugar, Chinese cooking wine, and a drizzle of sesame oil.
Then, pour the soy sauce mixture over the fish.

Serve hot with steamed rice, and enjoy it!

Salmon Choo Chee Curry: Thai Fish Curry

You will need:

• 1 can (4 oz.) Choo Chee Curry paste (or Red Curry Paste), preferably Mae Sri brand
• 1 can (14 oz.) coconut milk (Chao Kao or Aroy-D brand)
• about 2 lb Salmon fish fillet, cut in large pieces
• 1 TBSP palm sugar
• 2 TBSP Thai fish sauce (Nam Pla)
• 2-3 Kaffir Lime leaves, finely shredded
• 2-3 red chili pepper for garnish, shredded

Directions:

1. Fry Choo Chee curry paste in 1/2 cup coconut milk in a pot until fragrant, using medium heat and keep stirring until you see the red oil bubbling up.
2. Add the rest of coconut milk. Stir to blend and let mixture boil up.
3. Add palm sugar and fish sauce. Stir and let the sauce boil up. If it's too thick, add a little water to adjust consistency.
4. Add Salmon fish pieces. DO NOT STIR, otherwise the dish will be very fishy. Cover and let the fish cooked on medium high heat until back to boiling. Then, lower heat to medium low, and simmer for about 5 minutes.
5. Add some shredded Lime leaves, gently stir to mix and try not to break fish pieces.
6. Transfer to serving bowl, garnish with shredded Lime leaves and red chili pepper. Serve with rice.