All Entries in the "Seafood" Category
Tuna Pie
Tanni made a simple pie which is great as a snack or for school lunch. It can be made with canned tuna or salmon. We made both in the kitchen. We found that the Tuna Pie taste better. Perhaps, the salmon flavour is slightly stronger.
The Tuna or Salmon Pie is filled with carrot, tomato and potato. It’s a good way to incorporate vegetables into a dish which kids will eat. This can be eaten warm or cold.
Ingredients
- 1 can tuna or salmon
- 4 oz butter
- 3 eggs
- 2 teaspoons mustard
- 3/4 cup bread crumbs
- 1 onion, finely chopped
- 1 tomato, diced
- 2 potatoes, boiled and mashed
- 1 medium carrot, boiled, peeled and diced
Click on the link below for the instructions.
Vietnamese Shrimp Roll
Zoe demonstrated how to make Vietnamese Shrimp Roll in the Caring Place Community Kitchen. This is a good demonstration as everyone get hands on making the rolls.
Vietnamese Spring Roll is a very healthy dish as it is made from fresh ingredients and no frying or what so ever.
Ingredients
- Rice paper
- Oriental style rice noodle (rice vermicelli)
- Shrimp
- Romaine hearts
- Lemon/Lime
- Fish sauce
- Sugar
- Sweet chili sauce
Click on the link below for the instructions.
Cheesy Shrimp Dish
Minoo made this Cheesy Shrimp Dish to be eaten with rice. You may substitute the shrimp with other meat like cooked chicken or ham. This is kind of one pan dish. It’s complete with protein, fiber, vitamins and carbohydrate.
Ingredients
- 2 cups of cooked rice
- 3 tablespoons oil
- 1 cup cooked shrimp or chicken or ham
- 1 onion, chopped
- 1 red sweet pepper, chopped
- 2 cloves of garlic, minced
- 2 large tomatoes, diced
- 2 eggs
- 1 cup grated cheddar cheese
- 2 teaspoons tamari
- salt and pepper to taste
Click on the link below for the instructions.
Fish Paste Stuffed Vegetables (Yeong Sarm Poa)
I was not able to attend the South Arm community kitchen due to other personal commitment. Tony helped me to take the photos for this session. Thank you Tony.
For this session. Vanessa made Fish Paste Stuffed Vegetables and Hong Kong Style Fried Rice.
Fish Paste Stuffed Vegetables is my late-mom’s specialty. She made the fish paste herself. Her fish paste is very springy and tasty. Our family loves this dish a lot. She usually made it with eggplant, tofu, bitter gourd, tofu puff, bean curd skin and chili. I missed this dish a lot. Whenever she made this dish, she also made fish ball soup using the bones and the skins of the dish. The soup is absolutely delicious too.
Vanessa used a store bought fish paste for her dish. Vanessa seasoned the fish paste with white pepper powder. The vegetables which Vanessa used for stuffing includes the three different colour sweet peppers and eggplant.
Vanessa pan-fried the stuffed vegetables with some oil until golden brown in batches. Remove the fried vegetables and set aside.
After frying all the vegetables, she then made a sauce with soy sauce, oyster sauce, sugar and water. I remembered my mom made the sauce with salted soy bean and minced garlic . Once the sauce came to a boil, return the fried vegetables to simmer for while to absorb the flavour of the sauce. You may thicken the sauce with some corn starch solution if you preferred.
Vanessa, thank you for sharing this dish which brings back so much memories to me.
Curry Seafood Pumpkin Pot
Tanni and Grace paired up to present two dishes in the Gilmore Park Church Community Kitchen. The first dish is made by Tanni which is Currry Seafood Pumpkin Pot. This is an innovative dish where the seafood curry is stored in a cooked pumpkin where you can also eat the pulp of the pumpkin as well.
Tanni served the Curry Seafood with some spaghetti flavoured with pesto. I’m sure this curry dish is good with steamed rice too.
Ingredients
- 1 small pumpkin
- Seafood medley eg. salmon, scallop, prawn, etc
- 1 onion, chopped to bite-size
- 3 cloves shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1/4 cup flour
- 1/2 teaspoon curry powder (more if you preferred)
- 1/2 teaspoon tumeric powder
- 1 cup coconut milk
- 3/4 cup evaporated milk
- 1 cup water
- 1 to 2 teaspoons chicken powder
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Click on the link below for the instructions.
Korean Seafood Rice
Minnie demonstrated two Korean dishes in the Caring Place Community Kitchen. Minnie has been very active in the two community kitchens she attended and she has been sharing her Korean inheritage in both the kitchens. She is certainly a great addition to the community kitchen.
The first dish Minnie shared with us is a Korean Seafood Rice. She told us that this dish is her specialty. The Seafood Rice is served with blanched soy bean sprouts and seasoned with a home-made sauce.
I noticed that Minnie always brings her Korean pressure rice cooker to cook rice. The pressure rice cooker is not the regular rice cooker which most of us are familiar with. The Korean style pressure rice cooker gelatinize the rice starches more completely than other style cookers, resulting a more glutinous and marginally more nutritious cooked rice. In South Korea Cuckoo is the top-selling brand of rice cooker.
Ingredients
- Oysters, clam, mussels, salmon, fish roe (egg), shrimps, squid, crab meat and any other shell fish
- Soy bean sprouts
- Sesame oil, salt & pepper
Sauce:
- Soy sauce, sesame oil, toasted sesame seeds, minced garlic, finely chopped onion or green onion, sugar, Korean red pepper powder (optional)
Minnie used the oysters from a tub and not those with the shell on. The tub below costs $7 plus.
Fried Salmon Fillet
Once again, Julie shared in the South Arm Community Kitchen. Julie told us that when Vanessa called her on Monday for her help, she could’nt sleep that night as she was worrying of what to demonstrate in the cooking club. She is such a good friend to Vanessa that she would not say no to her.
As she was doing her rounds for the ingredients for her demonstration, she met a friend who works in a fish processing factory. This friend of her offered her some salmon fillets from her work place. That’s when Julie got her inspiration of her dish, which is Fried Salmon Fillet.
The Salmon Fillet is crisp and goes great with the home made salad dressing. The salad dressing is made with egg yolk, sugar, vinegar and olive oil.
Julie marinated the salmon fillet with salt, pepper, sugar, sesame seeds, garlic, ginger and rice wine for three hours. The last three ingredients help to get rid of the fishy smell from the fish.
Before frying, Julie coated the marinated salmon fillet with bread crumbs.
Julie used the Asian style bread crumbs which is more coarser than the Canadian bread crumbs. They are more like coconut flakes.
The salmon fillet is deep fried until golden brown in medium heat.
Julie served served her Fried Salmon Fillet with some slice tomatoes which has been sprinkled with plum powder. The plum powder adds some sweetness and a hint of sourness to the tomatoes, very tasty indeed. I seldom eat tomatoes just as it is but I ate a lot that day.
