All Entries in the "Seafood" Category
Potato Salmon Patties
Colleen prepared a seafood dish for the South Arm Seniors Kitchen. It was brought up in the previous kitchen that we seldom cook seafood in the kitchen. One of the main reason is the cost. So, for this kitchen, Colleen picked a recipe which uses can salmon which is low in cost.
This is a great recipe to use leftover food like mashed potatoes and salmon.
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Tuna Salad with Cannellini Beans, Red Onion and Tomatoes
Minoo served a Tuna Salad along the dips and chips at the South Arm Community Kitchen.
Cannellini beans go well with tuna in this salad. This is an easy to make salad with canned tuna and cannellini beans from the pantry.
Ingredients
- 1 x 6-ounce can tuna, drained
- 4 small tomatoes, cut into wedges
- 1 1/4 cups cooked cannellini beans or canned beans (rinsed if canned)
- 1 small red onion, peeled, halved and very thinly sliced
- 1/4 cup fresh basil, coarsely chopped
- 1 tablespoon dried oregano
- 3 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
Source: via Minoo
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Fish Taco
A member of the Gilmore Park Church community kitchen requested for fish recipes in her feedback form. So, Minoo came up with two fish recipes for this week’s kitchen. One of the recipe is a Salmon and Potato Chowder which I had blogged about two years ago.
The other fish recipe is Fish Taco. This is an easy and fun recipe where you can involved your kids to participate in assembling their own meal. You can vary your toppings to your preference.
Ingredients
White Sauce
- 1/3 cup mayonnaise
- 1/3 cup plain yogurt
- 1/2 teaspoon hot sauce or to taste
- 1/2 teaspoon lime juice
Fish Taco
- 4 x 2oz Mahi Mahi fillet or any other white fish
- cilantro, finely chopped
- green cabbage, thinly sliced
- Tomatoes, diced
- Lemon or lime juice
- Corn or whole wheat tortillas
Minoo brought up the issue on eating fish that are sustainable. The consumption of fish over the last century has drastically reduced the fish population and this has an effect om the world’s marine ecosystem. So, we should make a conscience choice in choosing a sustainable food source to preserve the food chains that we depend on. Here is the Canadian Seafood Guide to help Canadians purchase ocean-friendly seafood. If you want to learn more about sustainable seafood, here is a link for your reading pleasure.
The above is the sustainable logo on packaging that we can look out for.
Source: via Minoo
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Hoisin Baked Salmon
For the main course, Minoo prepared a Hoisin Baked Salmon. We seldom have seafood recipe in the community kitchen because of the cost of seafood. However, there are many requests to have fish recipes as the members are more health conscious and would like to include more fish in their diet as recommended by the Canadian Heath food guide.
Salmon is an oily fish and it’s rich with protein, omega-3 fatty acids and vitamin D.
This Hoisin Baked Salmon is a simple and luscious way to prepare salmon. Hoisin sauce is made with ingredients starches (such as sweet potato, wheat or rice), water, sugar, soybeans, white distilled vinegar, salt, garlic and red chili pepper. It does not contain fish despite the name which literally means seafood.
Hoisin sauce is typically used a dipping sauce or spread on Chinese pancake or used as marinates for chicken, etc.
Ingredients
- 2 pounds salmon steaks or fillets
- juice of 1 lemon
- 1 clove of garlic, minced
- 1 cup hoisin sauce
- 2 scallions, chopped for garnish
Source: Minoo
Please ignore the parsley, ginger, oil and salt in the above photo which belongs to another recipe.
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Dace Fish Soup
For the second dish, Emily made a simple Dace Fish Soup in the South Arm Community Kitchen. It is very common to have soup in a Chinese meal.
This Dace Fish Soup is made with dace fish paste which can be bought from Chinese groceries store. Napa cabbage and oyster mushrooms add sweetness to the soup. This soup can be made in 15 minutes.
You may substitute the dace fish paste with various meat balls.
Ingredients
- Dace fish paste
- Napa cabbage (suey choy)
- oyster mushroom, shred into fairly large pieces
- carrot, grated
- cilantro, chopped
- 1-inch of ginger, minced
- salt to taste
- white pepper to taste
- sesame oil
Source: Emily
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Crispy Baked Fish
Fish is the main course for the South Arm Cooking Club for Seniors. This is an easy and nutritional dish. It uses only a few ingredients and you can have a healthy meal.
Fish is a rich source of omega 3. Canada’s food guide encourages us to eat fish at least three times a week. Marian served the Crispy Baked Fish with some Orange Glazed Asparagus which I had blogged before. Marian also prepared an orange honey glazed for the fish on the spot since we had extra oranges from the asparagus recipe.
Ingredients
- 4 pieces white fish fillet like tilapia fillet
- zest and juice from 1 lemon
- 1/2 cup all-purpose flour
- 2 eggs
- 2 1/2 cups crushed corn flakes
- oil to grease the pan
- salt and pepper to taste
Orange Honey Glaze
- juice from 1 large orange
- 2 tablespoons honey
- a splash of dry white wine
Source: Marian
Serves 4
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Fresh Pasta with Spicy Sausage, Shrimps and Bruscetta Sauce
Lorna alerted me about the free cooking classes organised by the Touchstone Family Association. These cooking classes is part of the Eating Together activities carried out in the week of Feb 21st to 28th. Feb 21st is proclaimed as Family Day in Richmond by the Richmond Mayor Malcolm Brodie. Research has found that families who eat together, stay together; more so if the families grow, shop, cook and eat together.
When I called up to enquire about the free cooking classes, there were only two spots left for the last cooking class. Without hesitation, I registered the spots for Lorna and I. I was glad to know that the chef who will be demonstrating for this cooking class is none other than chef Ian Lai from the Terra Nova Schoolyard Society. I had blogged on several of the workshops hosted by Ian Lai before here:
- Food preservation workshops (Canning Beets, How to Can Pickled Beans, Canning Mixed Vegetable Relish)
- Basic Food Skills (Chicken 101, Stocks 101)
Here are some tips on cooking at home shared by Ian:
- prepare multiple portions that you can use for lunches, freeze or share with neighbours
- incorporate more grains into your diet as they are inexpensive, versatile and can be used on their own or in combination with soups, stews, as a hot cereal or as dessert
- use no more than 5 ingredients and you do not need to keep a huge pantry
- focus on quick and nutritious recipes
- eat as fresh as possible
- shop the perimeter, neighbourhood corner stores
- support local farmers market for sustainability
- get your children involved
- turn off cell phones, TV’s and computers during the meal
- share your bounty and provide for those in need
- think three meals ahead
- give yourself a day off
- work those flyers for deals
- dont buy it if you cant pronounce it
- limit pre-packaged, high salt products; it does not take much to make your own spice blends
- learn how to purchase and use a quality knife as in this Knife Skills workshop
The free cooking class was attended by close to 30 people. It was held at Trial Appliances in Richmond and hosted by Arlene Kroeker, a food writer for the Richmond Review. Trail Appliances has a top notch kitchen for cooking demonstration.
We were greeted with some appetizers on the table while waiting for the cooking class to start. There were baguette, hummus, bruscetta sauce and the above spicy crisp.
The first dish presented by Ian Lai is called Fresh Pasta with Capicola, Shrimps and Sun Dried Tomatoes. I remembered Ian used some spicy sausage and bruscetta sauce during the demonstration, hence I used a more appropriate name for the recipe.
Ian usually do not use recipes in his demonstration. How, for this demonstration, he actually prepared a recipe and it makes my job so much easier.
Ingredients
- package of fresh pasta
- 1/3 cup of diced shrimp
- 1/3 cup spicy sausage
- 1/3 cup chopped sun dried tomatoes
- 1/3 cup diced onion
- 1 cup fresh tomato sauce (he used bruscetta sauce during the demo)
P/S: please ignore the onion, carrot and celery as they are for another recipe.
Source: Ian Lai
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Fish Cake
Minoo started the South Arm Community Kitchen in 2011 with 3 recipes. The first recipe is a simple Fish Cake recipe adapted from Jamie Oliver.
Minoo used fresh salmon for this Fish Cake recipe. You can substitute the salmon with tuna or crab. Leftover fish is great for this recipe too. Can salmon will make a very handy substitute from the pantry.
Ingredients
- 300g potatoes, peel and dice (or use left over baked potatoes, scoop out the potatoes and discard the skin)
- 100g salmon fillet, skin on and no scales on the skin, all bones removed
- a small handful of fresh parsley, chopped
- 2 green onions, green part only, finely chopped
- 1 egg
- 1 lemon
- quick cooking oats
- all purpose flour
- salt and pepper to taste
- olive oil
Source: this recipe is adapted from Jamie Oliver
Yield 4 cakes
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