Red Snapper is one of the most prized native fish to the Texas Gulf Coast region. It can be prepared in just about anyway. It’s my preferred fish for frying, baking, or broiling. I purchase the whole fish, then use the head to make a stock. The stock is later used for sauces or soups. The skin of a pan seared Red Snapper is well known as having very much the taste of bacon. Since Red Snapper is is delicious baked, I decided to make my version of  Pla Ped Pla with a Red Snapper that is first baked, then broiled. Note: This recipe calls for the use of krachai (a rhizome, similar to ginger, but sweeter and more aromatic). Krachai is critical to the development and taste of this dish. Ginger or galangal won’t quite get it. Try a local Thai supermarket or Asian market for krachai. If you don’t have a local market, check Thai Import Food. In this recipe is important to use a fresh fish otherwise the recipe comes off as an attempt to disguise a frozen fish with a great sauce.

Pre-heat oven to 400 degrees.

Cut 3 diagonal slits on each side of the fish, lightly salt fish using kosher salt (do not use regular salt), and run a thin layer of vegetable oil on both sides. Then place into middle or lower rack of the oven for 20 minutes.

For the Sauce: Heat oil on medium, then cook krachai, garlic, onions, and ginger. Cook for 2 minutes. Add red curry and stir in, cook for 5 minutes for pre-packaged curry. Cook for 2 minutes for fresh curry. Add sugar, fish sauce and stir in. Let develop. Go by smell; you should smell the krachai. Maybe 3 minutes or so.

Lower heat, then add basil, chili, keffir lime, and peppercorns. cook for 5 minutes.

While the sauce is cooking, turn broiler on at 450. Move fish to top rack and broil for 5-6 minutes.

Add coconut milk and water, then and change burner to lowest heat for 5 minute – add more water if too dry. Remove fish from oven, then pour the sauce over fish and serve with steamed rice.

Technorati Tags: Recipes, Seafood

While visiting Tokyo and Kyoto I made every attempt possible to only eat Japanese food. After a week or so this can become a daunting task. I was very happy to find “Japanese spaghetti”. Usually it is made with a cheesy marinara. The meat is often pork or tuna. I like to make this dish at home since it reminds of my visits to Japan and mostly because it’s a quick cook dish that is very nutritious and delicious to both adults and kids. It has a subtlety sophisticated enough, yet simple enough to appeal to a wide range of taste buds.

8 oz uncooked spinach tagliatelle
3 tbsp. extra virgin olive oil
1 cup chopped onions
1 minced clove garlic
1-2 chopped tomatoes
1 tbsp. capers
12 oz. canned tuna drained or 8 oz cooked tuna (broken up)
1 1/2 cups marinara sauce
4 oz. grated sharp cheddar
black pepper and salt to taste

Heat a pot of water with 1 tsp kosher salt and 1 tbsp. olive oil. Boil the tagliatelle for 8-9 minutes until al dente

Heat 2 tbsp of olive oil on medium in a large pan. Add onions, garlic, and cook for 2 minutes. Add chopped tomatoes, marinara – cook for 1 minute, then add capers and stir. Stir in tuna and bring heat down 1 notch. Add pasta to pan and toss.

Add grated cheddar and stir in. Serve

Technorati Tags: capers, pasta, Recipes, tuna

Milkfish is a popular fish in the Philippines. It can be fried, baked, or is often used in clear and sour soups. Stuffed meats are one of the many preparation methods brought over by the Spanish. This is a delicious Filipino dish well worth the work and wait. It is usually made for special occasions  – likes Fiestas or when special guests are coming to your home. This is the dish which welcome me to the Philippines on my first visit. Again it was served to my family and friends the year of my wedding, as a welcome. I had the luck of having my wife’s relatives here several times. And guess what?  – several occasions they made this fish for dinner. No special occasion. My mother-in-law even made several for us before she left, so we free packed them. We ate them a month later and they were absolutely delicious!

1 whole milkfish, cleaned
3 garlic cloves, minced
1 medium onion diced
black pepper
2 tbsp. pickled relish
1 medium carrot, diced
1/4 cup black raisins
1/4 cup light soy sauce
1 oz. edam cheese
catsup
vegetable oil
3 tbsp. calamansi juice
2 tbsp light soy sauce

For the dip:
3tbsp toyomasi or 1 tbsp. calamansi juice and 2 tbsp light soy sauce

The fish should be cleaned and cut along the belly so that it can be stuffed. The cut should  not include the head and tail. They must remain en-tact, so that when the fish is stuffed the filling does not fall out. Make an incision along the back of the fish – just after the head to the end of the fish’s backbone. Remove the backbone and remove the meat from the fish’s inside using a fork; set aside.

Marinate the skin in a mixture of 3 tbsp. calamansi juice, 2 tbsp light soy sauce and 1/4 tsp ground black pepper for 20 minutes. Poach the fish meat for about 10 minutes on medium heat. Remove from heat and cool. Have a seat and begin removing the small bones contained in the poached fish meat.

In a large sauce pan, sauté garlic, onion for 3 minutes on medium. Add the fish meat and 2 tbsp light soy sauce, cook 1 minute. Turn the heat down to low. Add the carrots and raisins. Season with salt and pepper to taste. Cook for 10 minutes.
Add the edam cheese, cook 1 minute. Add the catsup and pickled relish, cook 5 minutes. Remove from heat and transfer meat mixture to a bowl to let cool.

Remove skin from marinade, drain, and lay on cooking sheet.

Stuff the marinated fish skin from the belly side. Be careful not to overfill since you will sew up the bottom.
Sew the milkfish up using everyday sewing string.. Pre-heat oven to 400F. Spay a cooking sheet with flour cooking spray. Also spray the fish with the floured cooking spray. Bake the fish for 30 minutes or until golden brown.

Technorati Tags: Recipes, rellenong, Seafood