Archive for SEAFOOD

Baked Sushi Casserole

My family loves, LOVES, LOVES sushi.  We love both the sushi with cooked ingredients (especially those with tempura shrimp — YUM!) as well as the ones with raw fish (spicy tuna is a fave).

We especially love the sushi that is either baked or fried and is served piping hot with the saucy filling practically oozing out of the wrapper.  OMG — I’m drooling as I type this.

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Rather than make one sushi roll then bake sliced pieces, this recipe is made casserole style in a 9×13 baking dish.  Serve the baked casserole with sushi wrappers and you have a quick and easy — not to mention inexpensive (or at least not as expensive as buying sushi at a restaurant) — and delicious dish.  This is also great for potlucks too.

While you can use the large sushi wrappers with this dish, my family prefers serving it with the “snack sized” seasoned seaweed wrappers (pictured below).  You can find the smaller wrappers in the Asian aisle of most grocery stores.

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Very little preparation is needed to make this yummy casserole.  Step-by-step instructions and photos follow.  See my complete recipe at the bottom of this post.

First, chop up some imitation crab meat.

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Pre-cooked salad shrimp also cuts on the preparation time.  I prefer to chop these up as well, but you can certainly use them whole since they are rather tiny.

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Place the chopped imitation crab and shrimp into a large mixing bowl.

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Add sour cream, mayo, and furikake to the bowl.

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Furikake is a seasoning consisting of chopped seaweed, sesame seeds, sugar, and a few other spices.  It comes in different flavors; I use the “regular” furikake pictured below.  You can find this in the Asian aisle of your grocery store as well.

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Stir to combine the ingredients for the shrimp and imitation crab mixture.  This is good just as it is, but sometimes I mix in a little squeeze of Sriracha sauce, or if you have it, some Kimchee Base as well to kick it up a notch.

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I love a lot of “meat” in this dish, so into the bowl goes real lump crab meat.  Sometimes the can of crab meat has a few crab shells in it, so if you see any, be sure to pick them out and discard them.

Fold the crab meat into the shrimp and imitation crab mixture.

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As I mentioned above, I love a lot of filling in this dish.  I don’t like using too much rice as I think it detracts from the deliciousness of the filling.

I cooked just two cups of rice for this recipe then spread it in the bottom of a 9×13 pan.  The rice layer is pretty thin — just how my family likes it.  If you like having more rice, by all means, cook more, and create a thicker layer.

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The entire bowl of the shrimp and crab mixture gets spread on top of the rice.  It may seem like too much, but trust me, it’s the PERFECT amount.

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Add more real crab meat to the top of the shrimp and crab mixture.  Hey, I did say I loved a lot of “meat” in this dish. 😉

If you prefer, you can add more salad shrimp instead of crab meat, or splurge and use both! 😀

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More furikake goes on top of everything.  Because I didn’t season the rice or shrimp-crab mixture, the seasoned furikake is where most of the flavor and seasoning comes from.  Do not skimp on this or your casserole will taste quite bland.

Bake for 20 minutes in a 375-degree oven.

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After baking, add as much or as little roe as you like.  We use capelin roe, or masago.  One of my children LOVES extra roe on hers.  She loves it so much that her serving looks completely orange with all the roe she adds.

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This is the brand of Capelin roe or Masago that I buy.  It’s sold frozen in our local Asian supermarket.

Masago

Serve the piping hot casserole with seasoned seaweed and ENJOY!

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Baked Sushi Casserole
 
Cook time
Total time
 
Author:
Serves: 8
Ingredients
Crab Mixture:
  • 12 oz imitation crab meat, finely chopped
  • 12 oz cooked salad shrimp, chopped
  • 1 cup mayo
  • 1 cup sour cream
  • ¼ cup furikake
  • 1 cup real lump crab meat (I use lump claw meat)
Other Ingredients:
  • 2 cups medium grain rice, cooked
  • ½ cup real crab meat (I use lump claw meat)
  • ¼ cup furikake
  • ¼ cup seasoned capelin roe
  • Packages of seasoned seaweed wrappers, for serving with the casserole
Instructions
Make the Crab Mixture:
  1. Place the chopped imitation crab meat and chopped shrimp into a large mixing bowl. Add the mayo, sour cream, and furikake to the bowl. Stir the ingredients together.
  2. Fold the lump crab meat into the shrimp mixture. Set aside.
Layer the Sushi Casserole:
  1. Spread the cooked rice in the bottom of a 9x13 pan.
  2. Spread the crab and shrimp mixture on top of the rice.
  3. Spread the remaining lump crab meat on top of the crab-shrimp mixture.
  4. Sprinkle more furikake on top of the lump crab meat.
Finish it up:
  1. Bake the casserole for 20 minutes in a 375 degree oven.
  2. Top with roe.
  3. Serve with seasoned seaweed wrappers.
ENJOY!

 

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Sardine Kelaguen

Yes…kelaguen…with sardines.  Don’t knock it ’till you try it. 🙂

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This is one of my favorite foods.  If you know what kelaguen is and you’ve never tried sardine kelaguen, you’ve got to try it now.  If kelaguen is new to you, the basic recipe for this island favorite is quite simple.  Chop up your favorite meat or seafood, then season ti with lemon or lime juice, salt, onions, and hot chili peppers.  Optional ingredients are freshly grated (or store-bought unsweetened) coconut.  All ingredients (except for the meat and/or seafood) is added to taste, meaning if you like your kelaguen more on the tangy side, add more lemon or lime juice.  Like it salty?  Add more salt.  Like it mouth-on-fire-hot?  Add lots of hot chili peppers.  See, it’s simple.

Click here to view my recipes for different types of kelaguen.

As for sardine kelaguen, you use canned sardines.  The photo below show “fish steaks” — this is fine too; the “steaks” are small, bite-sized herring that works just fine in this recipe. While you most certainly can use sardines packed in water, I really prefer sardines packed in soybean oil, and it’s what I recommend for this recipe.

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I have a family of four, but only three of us like this (my extremely picky daughter won’t get near this with a 10-foot pole).  That’s okay, though — that just leaves more for the rest of us. 😉

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Remove the sardines from the can, pouring off the excess oil.  Split the sardines in half, lengthwise, then remove and discard the bones (I also remove the stomach but leave it in if you like that kind of stuff).  Place the cleaned sardines into a bowl.

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I like lots of onions — sliced green onions or diced white or yellow onions — it doesn’t matter; add your favorite kind.  I added both. 🙂

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Add lemon juice, salt, and hot pepper, to taste. IMG_1508

Mix well, serve and enjoy! IMG_1510

I love this with hot, steamed white rice, or served as a dip with tortilla chips.  You can also make tortilla wraps (I recommend soft corn tortillas) or one of my favorites, stuffed in taco shells with lettuce leaves or mix salad greens.

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Give my recipe a try.  I think you’ll like it. 🙂

 

Sardine Kelaguen
 
Sardines with lemon juice, salt, onions, and hot chili peppers. Serve as an appetizer with tortilla chips. These make incredible fish tacos!
Author:
Cuisine: Chamorro
Ingredients
  • 6 cans sardines packed in oil
  • The juice of 2 lemons (more or less, to taste)
  • Salt, to taste
  • 1 small onion, finely diced
  • *You can also use sliced green onions; add as much as you like
Optional:
  • Crushed or sliced hot chili peppers, to taste
  • Grated coconut, as much as you like
Instructions
  1. Remove the sardines from the cans; remove and discard the bones. Place in a bowl.
  2. Add the remaining ingredients; stir to combine.
Serve and ENJOY!

 

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Mussels with Garlic Tomato Sauce

This is a very simple recipe that my daughter, Hannah, created for dinner one evening. (Have I mentioned that she’s a natural in the kitchen? Proud mama moment.) 😀

Hannah did not measure her ingredients as she just threw everything together.  Luckily, you can “taste your way through this one.” 🙂

You’ll need a box of frozen mussels (thawed out), two large cans of tomato sauce, garlic (as much as you like), and some Dashida seasoning (or use salt), to taste.

Place the tomato sauce and garlic in a large pot over medium heat.  Season the sauce with Dashida (or salt).  Once the sauce is seasoned to your liking, add the thawed mussels.  Cook for a few minutes until the mussels are no longer raw.

Serve as-is or over a bed of cooked spaghetti noodles.

ENJOY!

tomato mussels

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Panko Crusted Fried Fish & Shrimp

Our family loves seafood.  One of our favorite ways to serve fish and shrimp is to coat them in panko breadcrumbs and fry them until golden brown and crispy.

Serve this with hot steamed rice, some sweet dipping sauce (similar to honey walnut shrimp sauce), and fina’denne’ and you’ve got yourself an amazing seafood meal.

Give my sister-in-law Min’s recipe a try.  I think you’ll like it. 🙂

This recipe makes enough for a family of 4 plus leftover for lunch the next day.

Panko Crusted Fried Fish & Shrimp

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Ingredients for the Fried Shrimp:

  • 1 cup Korean batter mix (Tuigim or Twigim Garu); see photo below
  • 1 tablespoon Dashida Korean seasoning
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1/2 cup milk
  • 30 ounces raw shrimp, peeled and deveined
  • 1 bag panko crumbs

 

Ingredients for the Fried Fish:

  • 1 cup Korean batter mix (Tuigim or Twigim Garu); see photo below
  • 1 tablespoon Dashida Korean seasoning
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 cup milk
  • 24 ounces fish filets (tilapia, basa, and orange roughy work well)
  • 1 bag panko crumbs

 

Ingredients for the Dipping Sauce:

  • 2 tablespoons sweetened condensed milk
  • 3 tablespoons pineapple juice
  • 2 tablespoons kewpie mayo

 

Other Ingredients:

  • Oil, for frying

 

Tuigim Garu, Korean batter mix, is used to make a batter to coat the shrimp and fish for frying.  This is what the package looks like (the bag on the left).

The bag on the right is called Pang Garu, and is a type of panko breadcrumbs.  The shrimp and fish are coated in breadcrumbs after coating it in the batter.  You can use this or any other brand of panko breadcrumbs.

Directions:

Rinse and clean the shrimp and fish filets, then set them aside in separate, shallow dishes.  I like using meaty white fish such as  basa or tilapia; orange roughy is good too.

Add the dry batter mix and seasonings directly over the shrimp.  Toss the shrimp and dry ingredients together then add the milk.  Keep tossing it all together until the dry ingredients are no longer lumpy and a thick batter coats the shrimp.  Set aside.

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In another pan, place the remaining batter mix and dry ingredients; this will be mixed into a batter to coat the fish filets.  You don’t want to create the batter WITH the fish as you do with the shrimp because you don’t want to break up the fish filets.  Instead, mix the batter in a separate pan and dip the fish into the batter before coating with panko.

Add the milk to the dry batter mixture, mixing until you get a smooth batter.

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Place the fish filets into the batter.  Ensure each filet is coated with batter.

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Create an assembly line with the shrimp, fish, and the breadcrumbs.

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Designate one hand as the “wet hand” and the other as the “dry hand.”  Use the wet hand to place the shrimp and fish into the pan of breadcrumbs.  Use the dry hand to cover the shrimp and fish with breadcrumbs.

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Be sure to generously pat the breadcrumbs into the batter-covered fish and shrimp.

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Carefully drop the coated fish and shrimp into hot oil.  Do not overcrowd the pan.

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Fry the fish about 3 minutes on each side or until golden brown.  Fry the shrimp until golden brown all over.

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Make the dipping sauce.

In small microwave-safe bowl, mix together the sweetened condensed milk, pineapple juice and kewpie mayonnaise.  You can use regular mayonnaise if you don’t find any kewpie.

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Heat the mixture in the microwave for 20 seconds or until it starts to bubble.  Remove from the microwave and stir until creamy.  Serve with fried shrimp and fish.

ENJOY!

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Escabeche

Escabeche is a dish made with fried fish and vegetables with a ginger-vinegar sauce. It’s usually prepared for special occasions, but since we’re in the middle of the Lenten season, this is a great dish to prepare for meatless Friday meals.

The traditional Chamorro version uses tuba vinegar and orange ginger (mango’, in Chamorro). I prefer using fresh ginger for this dish, but I rarely find it in the Asian stores where I live. Ground tumeric makes a great substitute for fresh ginger.

I remember how my mom would go to the back yard and pull up some orange ginger roots. She’d clean and peel the ginger, place the pieces in heavy duty aluminum foil, then she’d pound the heck out of the ginger with a hammer. 😉

I love fried fish, and this dish is usually made with fried fish. I’m trying to eat healthier these days, so I opted to bake instead of fry my fish. Use any good white fish like tilapia, parrot fish, or one of my favorites–orange roughy.

Give my recipe a try. I think you’ll like it. 🙂

Escabeche

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Ingredients:

  • 1 large broccoli head, cut into little “trees” about 3 inches long
  • 1 medium cabbage, cut into large pieces (I like using Chinese cabbage for this dish)
  • 1 large eggplant or 4 medium long (Japanese or Chinese) eggplants, sliced lengthwise, 1/4 inch thick
  • 3 to 4 cups water
  • 1 to 1 1/3 cups white vinegar
  • 1 1/2 teaspoons salt (plus more for seasoning the fish)
  • 6 to 8 teaspoons tumeric (plus more for seasoning the fish)
  • 1 tablespoon chopped garlic
  • 3 pounds white fish (tilapia and orange roughy are good for this dish)
  • 1 tablespoon garlic powder
  • Black pepper, about a teaspoon
  • Optional: Other vegetables of your choosing, like sliced onions or leafy greens

Directions:

Place a large skillet or wok over medium high heat. I have a 14″ skillet that I love to use for making fried rice, stir-fried dishes, or making dishes like escabeche. You want a fairly large pot that is wide across the top so that you can somewhat steam the vegetables, not boil them.

Pour 1 cup of water into the pan and bring it to a boil.
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Add 1/2 teaspoon salt to the boiling water.
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Add the broccoli to the pan.
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Pour 1/3 cup of vinegar into the pan.
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Sprinkle 2 teaspoons of tumeric over the broccoli.
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Use a pair of tongs to gently stir the mixture around in the pan, just until the tumeric is mixed into the liquid.
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Cook the broccoli just until it is slightly wilted, or cooked to your liking. Place the broccoli into a medium sized mixing bowl, leaving the tumeric sauce in the pan.
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If you don’t have much liquid in the pan, add another cup of water and 1/3 cup of vinegar, 1/2 teaspoon salt and 2 more teaspoons of tumeric. Bring the liquid back up to a boil then add the cabbage leaves.
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Use the tongs to turn the cabbage, evenly coating each leaf in tumeric sauce. Cook until the leaves begin to wilt.
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Place the cooked cabbage into the bowl of broccoli, leaving the liquid in the pan once again.
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As with the step before, if you don’t have much liquid in the pan, add another cup of water, 1/3 cup vinegar, 1/2 teaspoon salt, and 2 more teaspoons tumeric.

Bring the liquid to a boil then add the sliced eggplant to the pan. Turn the heat down to medium low (the eggplant takes longer to cook and your liquid may dry up completely as the eggplant cooks). Cook the eggplant for about 4 minutes then flip the slices over and cook the other side for another 4 minutes (or cook until the eggplant softens).
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When the eggplant is done, remove it from the pan and place it into the bowl with the other cooked vegetables.
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Repeat this process (of cooking the vegetables) for any remaining vegetables you are adding to the dish (like onions or kangkun leaves).

If your liquid dries up, add another cup of water, 1/3 cup vinegar, 1/2 teaspoon salt, and 2 teaspoons tumeric. Add the garlic to the pan. Turn the heat back up to medium high. Cook the garlic sauce for a couple of minutes.
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Pour the sauce over the cooked vegetables. Set aside until the fish is done.
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Prepare the fish.

Preheat the oven to 400 degrees. Place the fish filets on a large rimmed baking sheet.
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Sprinkle salt, black pepper, garlic powder, and tumeric on both sides of the fish. Bake at 400 degrees for 15-20 minutes. Use a fork to check for doneness (the fish should flake easily with a fork).
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When the fish is done, it’s time to layer the escabeche.

In the bottom of a 9×13 pan, place a even layer of eggplant, half of the cabbage leaves and broccoli.
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Carefully place each of the baked fish filets on top of the bottom layer of vegetables.
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I don’t have a photo of these next steps (I don’t know how I forgot to take photos!), but layer the remaining vegetables on top of the layer of fish.

Pour any remaining sauce over the vegetables.

While you can eat this immediately, this dish is best if made the day before and allowed to “marinate” overnight. Cover the dish tightly with aluminum foil then place in the refrigerator to allow the flavors to meld.

The next day, after all the sauce soaked into the fish and vegetables, the escabeche is now perfect and ready to enjoy. Reheat individual portions, or bake the entire pan (covered with foil) at 350 degrees for about 20-25 minutes.

Serve with hot steamed rice and fina’denne’. ENJOY!
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