Category: Asian flavors

Asian flavors · Dairy-free · Do-ahead · Fish

Miso glazed Chilean sea bass (or cod)

Belinda

This recipe produces the most beautiful, elegant, buttery,
sweet fish I have ever had. You will LOVE it!

1/3 cup mirin (Japanese seasoned rice wine)
1/3 cup sake
3 tbsp dark (preferably) soy sauce
1/4 cup packed brown sugar
1/3 cup white miso paste
1/4 orange marmalade (optional)

4 x (6-7 oz) fillets fresh Chilean sea bass, about 1 inch thick
2 tbsp chopped green onion

Turn oven to 400F

Start marinating the fish the night before.
Whisk together the sake, mirin, soy sauce, brown sugar, miso paste and marmalade (if using) in a bowl to make the marinade. Place the sea bass fillets in a sealable plastic bag and pour the marinade into the bag.
Chill in the refrigerator overnight, turning in the plastic bag occasionally.
Remove the fillets from the bag, discarding the liquid and dabbing the fish lightly with kitchen towel to remove excess marinade.
Arrange the fillets on a greased baking sheet and lightly sprinkle a little oil over the tops of the fish.
Roast for about 15 minutes or until it starts to flake when you put a fork into it
Sprinkle with the chopped green onions and serve.

Asian flavors · Poultry

Chicken breasts with stem ginger sauce

Belinda1 Comment

Preserved stem ginger is a wonderful store cupboard standby and I always have a jar of it handy. If you have a hard time finding it, it’s available on Amazon.
It keeps indefinitely so it doesn’t matter if you don’t use it often and there’s never any waste.
This dish is good served with a mixed salad of watercress, rocket and baby spinach.
Recipe from Delia Smith

Serves 4

4 chicken breasts
4 pieces of preserved stem ginger, finely chopped
4 dessertspoons preserved stem ginger syrup (from the jar)
2 tsp grated fresh root ginger
2 tbsp groundnut or other flavorless oil
1 large onion, chopped small
2 cloves garlic, crushed
a knob of butter
4 fl oz (120 ml) dry white wine or dry cider
2 tbsp full-fat plain yoghurt
4 scallions (spring onions), finely sliced on the diagonal
salt and freshly milled black pepper

Pre-heat the oven to gas mark 5, 375°F (190°G).

Start off by heating the oil in a medium saucepan and soften the onion and garlic for about 5 minutes.

Meanwhile, place the chicken breasts in a medium roasting tin. Then pierce the chicken with a skewer or small sharp knife in several places, this is to allow the ginger to seep down inside. Now spoon the ginger syrup over the chicken, rubbing it in with your hands. Next, sprinkle the grated root ginger over and rub that in as well. Season the chicken with salt and pepper, then pour the onion, garlic and oil from the saucepan over it, place a small knob of butter on top of each one.

Bake the chicken in the oven for about 25 minutes, basting it with the juices about halfway through. When it’s cooked, remove it to a warmed serving plate and place the tin over direct medium heat.
Add the wine (or cider) and chopped stem ginger, stir and let it bubble down to a syrupy sauce.
Then, off the heat, stir in the yoghurt.
Pour the sauce over the chicken and sprinkle with the spring onions.

Asian flavors · Baking · Do-ahead · Holiday Food

Butterscotch pie with curry crust

Belinda

Recipe from Bon Appetite
Curry crust? Trust me: This lightly spiced crumb will win Best in Show. If you want to take it even further, add a teaspoon of toasted crushed cumin seeds, too.

Curry crumb crust
1 tsp fennel seeds
8 oz. vanilla wafer cookies
2 tbsp all-purpose flour
2 tbsp raw sugar or granulated sugar
1 tsp Madras curry powder
¼ tsp kosher salt
6 tbsp (¾ stick) unsalted butter, melted, slightly cooled

Filling and Assembly
1 envelope unflavored powdered gelatin
1½ cups whole milk, divided
3 tbsp granulated sugar
½ vanilla bean, split lengthwise
1½ cups heavy cream
¾ cup (packed) dark brown sugar, divided
⅛ tsp baking soda
3 large egg yolks
2 tbsp cornstarch
3 tbsp unsalted butter
1 tbsp mild-flavored (light) molasses
½ tsp kosher salt
Unsweetened whipped cream (for serving)
½ cup chopped salted, dry-roasted cashews

Curry crumb crust
Place a rack in middle of oven and preheat to 325°.
Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a small plate; let cool, then finely chop.

Pulse cookies in a food processor until very fine crumbs form (you should have about 2 cups). Add fennel seeds, flour, raw sugar, curry powder, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.

Transfer mixture to a 9” pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20–25 minutes. Transfer pie dish to a wire rack and let crust cool.

DO AHEAD: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.

Filling and Assembly

Place gelatin and 2 Tbsp. milk in a small bowl; let stand until gelatin is softened, 5–10 minutes.

Place granulated sugar in a medium saucepan; scrape in seeds from vanilla bean and add pod. Cook over medium heat, stirring, until sugar is melted, then cook, stirring occasionally, until mixture turns amber in color, about 3 minutes. Remove from heat and slowly add cream (mixture will bubble vigorously), stirring until smooth. Return to heat and add ½ cup brown sugar and remaining milk. Cook, stirring, until sugar is dissolved and caramel mixture begins to steam, about 2 minutes. Remove from heat, add baking soda, and whisk until bubbles subside; remove pod and discard.

Whisk egg yolks, cornstarch, and remaining ¼ cup brown sugar in a medium bowl. Gradually whisk in half of warm caramel mixture. Pour egg-yolk mixture into caramel mixture in saucepan and bring to a boil over medium heat, whisking constantly; reduce heat to low and cook, whisking constantly, until thickened, 2 minutes. Remove from heat and whisk in gelatin mixture, butter, molasses, and salt, whisking until butter is melted and mixture is smooth. Transfer filling to a large bowl and chill, stirring occasionally, until slightly cooled and thickened, about 1 hour. (Stirring and cooling pudding before chilling in crust will give it a luscious, creamy texture.)

Pour butterscotch filling into crust, smoothing top if needed. Chill until set, at least 2 hours.

Just before serving, spoon whipped cream over pie and top with cashews.

DO AHEAD: Pie can be made (without whipped cream) 2 days ahead. Cover and keep chilled.

Asian flavors · Dessert · Do-ahead · Fruit · Holiday Food

Mango Pie. (An Indian twist on pumpkin pie)

Belinda

This mouthwatering mango dessert from Samin Nosrat is an Indian take on a traditional Thanksgiving pie.

Serves 16

For the cookie base
280g/10oz digestive biscuits (UK) or graham crackers (USA)
65g/2¼oz granulated sugar
¼ tsp ground cardamom
128g/4½oz unsalted butter, melted
large pinch sea salt

For the mango custard filling
100g/3½ oz granulated sugar
2 tbsp plus ¼ tsp powdered gelatine
120ml/4fl oz double (heavy) cream
115g/4 oz cream cheese, at room temperature
850g tin Alfonso mango pulp (Available on Amazon)
large pinch sea salt

To make the cookie base, finely crush the cookies by putting into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, cardamom and salt, stirring well to combine.

Pour the melted butter over the cookie crumbs and mix, until thoroughly combined. Put half the crumb mixture in a 23cm/9in metal pie tin, and press evenly with your fingers. Build up the sides of the tin, compressing the base as much as possible to prevent it crumbling. Repeat with the rest of the mixture in the second tin.

Preheat the oven to 160C/325F/Gas 3. Put the pie bases in the freezer for 15 minutes. Remove and bake for 12 minutes, or until golden brown. Transfer to a wire rack to cool.

To make the filling, pour 177ml/6fl oz of cold water into a large bowl. In a separate bowl, mix the gelatine with half the sugar and sprinkle over the water. Leave to stand for a couple of minutes.

Meanwhile, whip the cream with the remaining sugar to form medium stiff peaks. Set aside.

Heat about a quarter of the mango pulp in a saucepan over a medium-low heat, until just warm. Make sure you do not boil it. Pour into the gelatine mixture and whisk, until well combined. The gelatine should dissolve completely. Gradually whisk in the remaining mango pulp.

Beat the cream cheese in a bowl, until soft and smooth. Add to the mango mixture with the salt. Blend the mixture using a hand blender, until completely smooth. Gently tap the bowl on the kitchen counter once or twice to pop any air bubbles.

Fold about a quarter of the mango mixture into the whipped cream using a spatula. Repeat with the rest of the cream, until no streaks remain.

Divide the filling between the cooled bases, using a rubber spatula to smooth out the filling. Refrigerate overnight, or for at least 5 hours, until firm and chilled.

Recipe Tips
This recipe makes two pies, so halve the ingredients if you’re not feeding a crowd.

Appetizers · Asian flavors · Fish · Gluten Free

Scallops with Thai-scented pea puree

Belinda

Recipe from Nigella Lawson

“I love the bouncy sweetness of scallops and, although you might think the equal sweetness of the peas would be too much alongside, the deep flavor of cilantro and chili and the sharpness of lemongrass miraculously provided by the Thai green curry paste, make it a zingy and yet still comforting accompaniment. This is a real treat of a supper, both for the eater and the cook.

Serves: 2

1 lb frozen petits pois
1 tbsp green Thai curry paste (or less if you don’t want too much heat)
⅓ cup creme fraiche
Kosher salt (to taste)
2 tsp peanut oil (or other flavorless oil)
2 tsp butter
6 large scallops (preferably diver caught) (or 10-12 small ones)
juice of 1 lime
2 tbsp chopped cilantro (or Thai basil)

Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the crème fraîche. Season to taste with salt and perhaps add more curry paste, depending how strong it is.

Heat the oil and butter in a frying pan until foamy, then fry the scallops for about 2 minutes a side. If you are using big scallops, then it is sometimes easier to cut them in half across. When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelized on the outside.

Lift the scallops onto 2 warmed plates and then de-glaze the hot pan by squeezing in the lime juice. stir to mix well and pick up every scrap of flavor, then pour this over the scallops on each plate.
Dish up the pea purée alongside the scallops, and sprinkle with the chopped cilantro or Thai basil.

Serve with another wedge of lime, if you feel like it.

Asian flavors · Curry · Dairy-free · Fish · Gluten Free

Easy salmon coconut curry

Belinda

Salmon coconut curry is an easy weeknight dinner bowl that’s on the table in less than 30 minutes. We’re talking big juicy chunks of salmon and fresh spinach in a light Thai inspired red curry sauce ~ popped with the holy trinity of lime, cilantro and fresh ginger.

Serves 4

3 Tbsp vegetable oil
1 medium onion, peeled, halved, and sliced
4 cloves garlic, minced
1 Tbsp minced fresh ginger (more to taste)
1 Tbsp Thai red curry paste
1/2 tsp powdered turmeric
1 Serrano pepper, thinly sliced into rounds
15 ounce can full fat coconut milk
fresh lime juice, to taste
sea salt to taste
1 lb salmon fillet, cut into large chunks (or you can do smaller chunks if you prefer)
3 handfuls of fresh clean spinach leaves

Garnish
lots of fresh cilantro
lime wedges

Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned.
Add the curry paste, turmeric, and hot peppers to the pan and stir to combine. Continue sauteing for a few more minutes, stirring almost constantly.
Add the coconut milk and a tablespoon of lime juice (you can add more to taste.) Bring the mixture up to a bubble. Add salt to taste.

Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn’t take long. Stir to cover the fish with the sauce. Add the spinach and cook just until it wilts.
Check the seasoning again, and serve the curry over hot rice

Make ahead instructions:
The sauce can be made a day in advance. Don’t add the fresh cilantro until ready to serve.

Asian flavors · Curry · Dairy-free · Gluten Free · lentils · Vegan

Sweet potato and lentil curry

Belinda

A vibrant, low-calorie and vegan dinner, made with sweet potatoes, red split lentils, coconut milk and plenty of spices.
Recipe from Olive Magazine

2 tsp vegetable oil
1 large red onion, finely chopped
4 cloves garlic, crushed
A thumb-sized piece of fresh ginger , finely grated
6 fresh or dried curry leaves (optional)
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 medium (about 500g) sweet potatoes, cut into chunks
3oz (75 g) red split lentils
14 oz (400 ml) low-fat coconut milk
14 oz (400 ml) vegetable stock
a handful of cilantro leaves
1 lime, wedged

Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes.

Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.

Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.

Asian flavors · Dessert · Do-ahead · Gluten Free · Holiday Food · Rice

Coconut, rum and raisin rice pudding

Belinda

This is a fabulous dessert from Barney Desmazery in the BBC Good Food Magazine.
When posting non-American recipes I am now keeping the metric system as it’s far more accurate.
It’s worth investing in kitchen scales that have metric as well.Most of the measuring cups are both these days, so they are easy to find

50g butter
150g short-grain (pudding) rice
150g golden caster sugar (Bakers or superfine sugar for the USA)
2 x 400ml cans coconut milk
300ml double cream , plus a little extra
1 tsp vanilla extract

For the rum & raisin syrup
150ml spiced rum
100g muscovado sugar (It’s a dark molasses-y sugar available on Amazon)
100g raisins

For the rum & raisin syrup, tip all the ingredients into a large saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrup and the raisins have plumped up. Tip into a bowl, cover and set aside.

In the same saucepan (there’s no need to clean it) melt the butter over a medium heat until sizzling, then scatter over the rice and toast in the hot butter until the butter is just starting to brown. Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins until the rice is tender, adding a splash more cream if it becomes too thick.

To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top. To serve cold, leave the pudding to cool, then chill in the fridge to firm up so that you can serve it in scoops with the rum & raisin syrup spooned over.

Asian flavors · Dairy-free · Gluten Free · Vegan · Vegetable sides

Miso butter onions

Belinda

These onions are a revelation, and the very definition of low effort/high impact.

Two things are vital, though: the roasting tray must be big enough to fit 16 onion halves (if not, roast fewer, decreasing other ingredients proportionally) and these must be basted well, so they remain moist. Serve spooned over toast, mashed potatoes or rice, or with roast chicken.

Serves 6 as a side

8 medium onions, skinned (1.2kg)
4oz (100g) unsalted butter, melted
4oz (100g) white miso paste

Heat the oven to 500F/gas 10. Halve the onions lengthways, trim tops and a little off the bottom (you want the halves held together at the base).

Whisk the butter, miso and 2.1 pints (one litre) of warm water until fully combined.

Space apart the onion halves, cut side down, in a 16″ (40cm) x 11″ (28cm) high-sided baking tray or dish.
Pour over the miso water, cover tightly with foil, bake for 35 minutes, then remove foil and turn onions cut side up.
Baste well and cook, uncovered, for 45 minutes, basting every 10 minutes, until very soft and deep brown.

Carefully transfer to a platter, pouring the sauce over. Serve at once.

Asian flavors · Dairy-free · Do-ahead · Fish · Gluten Free

Chilean Sea Bass Recipe with Asian Glaze and Sesame Spinach

Belinda

This is quite simply the most sophisticated fish dinner you could make, that happens to also be ready in 30 minutes. Although a pricey piece of fish, it’s one of our favorites, as the flesh is so buttery and meaty.
The recipe is made with a filet served atop wilted sesame spinach and drizzled with a spicy, sour sweet Vietnamese inspired sauce. Gluten-Free and Dairy-Free.
Recipe from food blog, “Avocado Pesto”

Servings: 4

1 pound Chilean sea bass fillet cut into four 3/4 inch thick pieces
1/2 – 1 tsp fish sauce
splash of lemon juice
salt/pepper to taste
1 tsp avocado oil

For the sauce:
2 tbsp lime juice
1 tbsp minced ginger
2 tbsp fish sauce
2 tbsp rice vinegar
1/2 tbsp maple syrup
1 tsp sesame oil
1 tbsp olive oil
1-2 tbsp thai chili garlic sauce sambal olek (or Paleo Chef Sriracha)

For the spinach:
10 oz spinach
1 tsp sesame oil
1-2 tsp sesame seeds

Wash and pat dry sea bass fillets. Drizzle with fish sauce, lemon juice and add salt and pepper to taste on both sides (optional)

Heat a cast iron or heavy non-stick skillet over high heat until almost smoking. Reduce the heat to medium high and add 1 teaspoon avocado oil. When hot add sea bass fillets, in a single layer. Cook for 4-6 minutes per side (without touching them) until browned and cooked through.

In a small bowl whisk together the sauce ingredients – lime juice, minced ginger, fish sauce, rice vinegar, agave, 1 teaspoon sesame oil, olive oil and sambal olek. Whisk until smooth.
Remove the cooked fish and set aside. In the same pan cook the spinach in 1 teaspoon sesame oil until just wilted — about 1 minute.

To plate, first divide spinach onto four plates, sprinkle with sesame seeds, top with sea bass, and drizzle with sauce.