Light and Crispy Fish & Chips

Frying. It's not something that I do a lot at home. To be honest, because it's messy. And it smells. But it tastes so darn good!

Today I picked up some beautiful fresh fish (snapper) and couldn't resist turning it into fish and chips. And it was amazing! Our daughter of course, who has eaten very little deep fried food, if any, in her lifetime of less than 2 years absolutely adored it, even though fish has been an on and off food for her.

The batter was light and crispy, and the tartar sauce was the perfect tangy accompaniment. Definitely worth the mess and smell in my kitchen!

Ellie's Pineapple Salsa

I was introduced to this amazing salsa about a year ago. My friend Ellie brought it over as a part of a potluck playdate we were having and I haven't been able to get it out of my mind!

I have made it several times since then, usually opting to serve it as a variation of chips and salsa with corn tortilla chips, but have also served it alongside baked white fish fillets and have it on my list to try in fish tacos too.

Whether served to my family or to guests, this salsa has definitely been a crowd pleaser. It is a unique and flavourful alternative to regular chips and salsa or accompaniment to fish or grilled chicken. Regardless of the season, this salsa is guaranteed to please your palate! Thanks Ellie for introducing me to this one :)

Creamy Sockeye Salmon Orechiette

I realize that I have been missing in action for a while. It's not that I haven't been cooking. It's just that between looking after our active 11 month old, the never ending house projects, and of course, enjoying the summer, I haven't had time to sit down and share.  But don't worry. I'm here. And I've got a really good one for you.

This pasta is so quick and easy and uses ingredients that most of us have regularly in our pantries and fridges. As summer comes to an end (sigh....), the days get shorter, and we get back in the hustle and bustle of work, school, daycare etc, quick no-fuss meals are in high demand. And this is one of them. It is also sure to please as it doesn't skim on flavor, and it contains some kid favorites-- pasta, peas and a creamy sauce. Yum yum!

Salmon with Boursin Cheese & Tomatoes en Papiotte

We'd been driving for 3 plus hours south east from Dijon to Thonon-les-Bains to visit friends. Normally this trip would be filled with some good music, sleeping (for me) and talks of future travels and projects. This time, with our 9 month old daughter, it was filled with Nirvana's MTV unplugged album on repeat (it was a surefire way to get her to sleep), and talks of potentially stopping at the next rest stop, what she was going to eat, and diapers. Wow, how times have changed.

So after what seemed like endless driving on the French highways, mediocre rest stops and not much napping on my part, a late lunch and a little rosé in the garden of our friends' home was welcome. And for lunch? A wonderful fillet of salmon baked en papiotte (in a parchment paper pocket) with boursin cheese and tomatoes. It was so delicious and so flavorful. Even our 9 month old daughter loved it!

Stirfried Crab with Ginger and Green Onion

So here's the thing. I was craving stirfried crab. And the thing about me is that once I get something into my head, especially with regards to food, I just have to have it.

Now, it would have been easy if I was craving pizza or pasta or fruit. But crab? Asian style? Go figure.

For anyone that loves crab, you know that it is darn expensive to have in a restaurant. So, I decided to see if I could make it myself.  I went to my local grocery store where I remembered seeing fresh crab and lobster tanks, and sure enough, my memory did not fail me. However, when I asked if they could kill it for me, they said they couldn't and also reminded me that it would taste far better if I did it myself right before cooking. Yikes!

So, with plastic bag containing crawling giant crab in hand, I headed home. First thing I had to do was figure out how I was going to kill it. According to sources on google, putting the live crab in the freezer for about 20 minutes stuns the crab and it doesn't move as much, so I tried that. 20 minutes later, the crab was still moving, I almost think more than it was before!

Beer Battered Fish and Chips with Tartar Sauce

Okay, I will admit that I slightly misnamed this post.

It isn't actually beer battered fish and chips. It's beer battered fish with Roasted Baby Potatoes (which are just as yummy and provide a great alternative to chips). Or you could serve it with Baked Sweet Potato Fries. 

Why not regular french fries you ask? Well first of all, with the fish already fried, a healthier side dish might be preferable. But the real reason? It's just plain difficult to perfectly fry fish and potatoes at the same time. And let's face it, if you fry one first, then the other, the first item is surely going to be cold. And who wants to eat cold fried fish or chips?

Baked Salmon with Oregano Lemon Crust

People say that tuna is the chicken of the sea. I understand why... because it is readily available and extremely versatile. But to me, salmon is my chicken of the sea. I guess that's because in British Columbia, it is always available fresh and I find that you can flavor it and cook it so many ways. It is meaty, has just enough fat ( just like chicken) and is just so delicious. 

By far, my favorite way to cook salmon is steamed whole, Chinese style with ginger, green onions and soy. That definitely has something to do with my mom, who always cooks fresh salmon that way. It's healthy, flavorful and comforting.

I also enjoy salmon simply baked with dill sauce or grilled with lemon and thyme. There are just so many ways to enjoy salmon!

Summer Snapper (with Tomatoes, Onions, and Oregano)

When you are in the middle of a move or renovation, simple is best. But the simplest form of food (albeit not the healthiest) seems to be eating out or takeaway. Seems okay right? Well, after a week or more, home cooking and fresh tastes are what the palate craves. So, I went to the market, picked up a couple of ingredients, and made an amazing, easy snapper. Summery and fresh, it hit all the right notes.

Oh, and dinner on the deck? Priceless.

Salmon with Easy Dill Sauce

My extended family is visiting from France at the moment. That combined with the moving and our house renovations has contributed to my sparse postings recently.

But I wanted to share this one because it is quick, easy and delicious.

First of all, what could be a better marriage than salmon and dill? Especially to showcase the beautiful wild sockeye salmon available in beautiful British Columbia.

Secondly, what could possibly be easier that this recipe? The ingredients are straight forward and the salmon is baked in the oven. You need a baking dish or sheet for the salmon and a bowl to mix the sauce. The result? Easy clean up and a fantastic meal!

Quick and Crunchy Fried Fish

Hi everyone. So sorry I have been absent for a while, but we've been moving into our new house! Actually, we haven't exactly done the moving part. It's been more like sanding, priming, painting, ripping out carpets, cleaning and everything we can possibly do to prepare for the move.

So, for anyone that's ever been through this, you know that cooking takes the back burner. Your kitchen is half packed, you start to live off restaurants and pantry items, and a hot, home cooked meal seems a distant memory. 

As the stress starts to build, the cravings begin. For me, it was fried chicken. The problem is, fried chicken is not close by for us, and it's not as quick to make as I would like.  However, fried fish is super easy and fast. So, that's what I made. Fried fish.

Asian Fish Fillets

Nothing goes better with fresh fish than simple and clean flavors. This fish is seasoned with just a little garlic, spring onion, and soy, letting the fish really shine. This recipe would work well with any fish, but which fishes or salmon are best.

Just make sure that the fish is nice and fresh and that you don't overcook it. The fish should be nice and moist and glossy in the middle.... If it is completely opaque in the middle, it is overcooked.  Really, about 3 minutes on each side should be enough for any fillet.

Serve with some plain steamed white or jasmine rice.

Asian Fish Fillets

Serves 2

2 Fillets of Fish, skin on

2 cloves Garlic, whole but crushed

1/4 cup Spring Onion, chopped

3 tbsp Soy Sauce

Vegetable Oil

Serve over rice

Heat the vegetable oil over medium heat. Add garlic and let cook slowly for about 1 minute. Place the fish in the pan, skin side down. Cook for about 3 minutes, until skin is crisp. Turn the fillets. Add the spring onion and soy and cook for another 2 minutes. Serve over rice.

Chinese Steamed Whole Fish

My mom used to steam fish all the time. Especially salmon, since in British Colombia, fresh salmon was always in abundance. I remember the subtle aromas of the fish steaming, and the sizzle of hot oil which my mom poured over the fish with ease.

This classical Chinese fish preparation results in a delicately flavored, moist fish. It is extremely healthy and tasty.

Chinese Steamed Whole Fish

Serves 2

Approx 750 grams Whole Fish, scaled and cleaned

2 tbsp Ginger, minced

Salt

1/4 cup Green Onion, thinly sliced

1 tbsp Soy Sauce

1 tbsp Canola Oil

Rinse the fish under cold water, then pat dry. Cut off the head and tail if desired. Make three score marks on each side of the fish (about 1/2 inch deep). Rub the minced ginger inside and outside the fish, being sure to rub it into the score marks. Season the fish with salt.

Place the fish in a steamer basket (either a bamboo basket lined with parchment paper or a metal steamer over simmering water). Steam for 15 minutes. The fish should be moist and just cooked… the flesh should easily come off the bone and should be just barely opaque. It is really important not to overcook the fish.

Place the fish onto the serving plate. Sprinkle with the green onion and drizzle with soy sauce. Then heat the canola oil in a small sauce pan. When hot, pour it over top of the fish. You should hear the fish sizzle. Serve with steamed rice.

Pantry Fish Cakes

When I was a kid, I remember eating frozen fish cakes, which I baked in the toaster oven for about 20 minutes and dipped in ketchup. Since that time, I have eaten many fish cakes and crab cakes, but never really thought of making them at home. Especially since where I am living, good fish and seafood are very hard to come by.

Then I stumbled across this recipe that uses canned sardines! Now that is certainly something that I could try because all the ingredients were in my pantry! So I did. And they were great.

Pantry Fish Cakes

Recipe adapted from http://www.bbcgoodfood.com/recipes/230609/feelgood-fish-cakes

Makes 8-10 Large Fish Cakes

For the Fish Cakes

3 cups Potatoes, cut into chunks (about 1/2 kg)

2 x 120g cans Sardines in water, drained

1/4 cup Parsley, chopped

Zest and Juice 1 small lemon

3 tbsp Dijon Mustard

2 tbsp Green Onions

Salt and Pepper

For the Sauce

1 tbsp Green Onions

2 tbsp Parsley, chopped

1 tbsp Light Mayonnaise

1/4 cup Light Yogurt

Zest and Juice 1 small lemon

Salt and Pepper

Canola Oil for cooking

Cook the potatoes in boiling salted water until tender, about 15-20 mins. Meanwhile, coarsely mash the sardines in a bowl (there's no need to remove the calcium-rich bones as they are soft enough to eat). Mix in the parsley, lemon juice, zest, green onions, and dijon. Drain the potatoes, then mash until smooth. Gently mix into the sardine mixture and season. Moisten your hands and shape into 8-10 large cakes.

In a seperate bowl, mix the sauce ingredients together.

Drizzle some canola oil into a non-stick frying pan and fry the fish cakes in batches for about 3-4 mins on each side until golden and crisp. Serve with the yogurt sauce.

Chinese Noodle Soup with Sesame

I love noodles. Especially when they are drowning in a flavorful, Asian inspired broth.

They remind me of sitting in a busy noodle house in Chinatown somewhere with my family amongst tables and tables of other families rhythmically slurping noodles and taking quick spoonfuls of piping hot broth to wash them down.

Yup, you know what I am talking about. Plastic tables covered in droplets of broth, a plethora of white napkins littered on the table, and jars of hot chilis nestled between bottles of sauces, a pile of plastic chinese soup spoons and a cupful of ivory chopsticks. It's all so comforting.

That's why when it's chilly outside or I have a cold, I yearn for a steaming hot bowl of noodle soup. It transports me back to that place, where I was elbow to elbow with members of my family, staring into a big bowl of soup and slurping away!

When I made this soup, I didn't have any chicken around, so I used 2 cans of drained tuna instead. This is not at all traditional, but it tasted good, so I added it to the recipe as an alternative to the chicken. Perhaps you could try using both also!

Chinese Noodle Soup with Sesame
Serves 4-6

2 cans Tuna, drained or 500 grams of Chicken Breast, thinly sliced
3 Cloves Garlic, Minced
3 tbsp Tahina (sesame paste)
2 tbsp Fresh Ginger, peeled and minced
2 tbsp Dark Soy Sauce
2 tbsp Sesame Oil
1 tbsp Brown Sugar
1 tbsp Rice Vinegar
1 tbsp Vegetable Oil
2 1/2 cups Red Cabbage, chopped
1/2 cup Green Onions, sliced
1 Whole Green Chili, seeded and cut into 4 parts
2 liters Chicken Stock
500 grams Thai Noodles or Egg Noodles
1/2 + 1/4 cup Fresh Cilantro, chopped

In a bowl, mix together garlic, tahina, ginger, soy, sesame oil, sugar and vinegar. Add the tuna or chicken. Set aside.

In a large pot, heat the vegetable oil over medium high heat. Add the cabbage, green onions, and chili and sautee until the cabbage starts to soften (about 5 minutes). Add the tuna/chicken mixture, and let cook for about 2 minutes. Then add the chicken stock and 1/2 cup of cilantro, bring to a boil, and reduce to simmer for about 15 minutes. Remove the chilis once the soup has finished cooking.

Meanwhile, cook the noodles in boiling water as per the package instructions. Drain and set aside.

To serve, place some noodles in a bowl. Ladle over the hot soup and garnish with remaining cilantro leaves.

BC Wild Spring Salmon with Lemon, Thyme and Garlic

My apologies for writing so sporadically over the last few months. I have been on an extended vacation, and as you can see from the posts I have made, eating has been the main priority.

Central to this part of my vacation has been family gatherings and family style meals at my parents' house in beautiful British Columbia, Canada. And one of my favorite things from this part of the world is the fresh, wild, BC Salmon.

Salmon is such a versatile fish. It is hearty and meaty and can be cut into steaks, fillets, or cooked whole by steaming, grilling, roasting or BBQing.



For this family dinner, I decided to keep it simple and low maintenance by prepping the salmon, wrapping it in tinfoil, and throwing it onto the barbeque (hmmm...sounds very similar to my campfire cooking methods...).

The reason it's so great for entertaining? Because you can prep the fish anytime during the day and then just throw it on the grill 15 minutes before you are ready to eat. Plus, you can serve it straight onto the table in the tin foil package. All of your guests will be wondering what's inside, and clean up will be a breeze!

BC Wild Spring Salmon with Lemon, Thyme and Garlic

Makes 1 Whole Fish Serving 4-6 people

1 Whole Fresh Salmon (about 1 kg), cleaned (head on or off doesn't matter)
1 Lemon
6 Cloves Garlic, minced
Handful of Fresh Thyme
1/4 cup White Wine
1/2 tsp Salt
1/2 tsp Freshly Ground Black Pepper
Olive Oil for drizzling

First, rinse the salmon, inside and out, under cold water. Pat dry. Place salmon on a large piece of tin foil.

Put aside a few stems of thyme. Then, destem the rest of the thyme and chop finely.

Zest the whole lemon and chop the zest. Mix the zest with the minced garlic, thyme, salt and pepper. Rub this mixture generously on the inside and outside of the fish. Place the whole thyme sprigs inside the fish. Cut the lemon in half and squeeze the juice of the whole lemon on the inside and outside of the fish. Drizzle with olive oil.

Fold up the sides of the tin foil around the fish, and pour the white wine over the fish. Continue to close up the pocket around the fish until all sides are sealed. If necessary, wrap the fish with another layer of tin foil to ensure that it will not leak. Transfer the foil package to a baking tray. (At this point, you could put this into the fridge until you are ready to cook it).

Heat a barbeque on medium high. When hot, place the fish package onto the grill, cover and let cook for 15 minuutes. After 15 minutes, remove the package from the barbeque and place on a serving tray. Do not overcook the fish! You want the meat to be moist and soft.

Place on the table and carefully slice open the top of the package (be very careful as hot steam will escape from the package). Drizzle with a little extra virgin olive oil. Serve and enjoy!

“Whatever-Is-In-My-Pantry” Pasta

There are days when you have all the time in the world to come up with some masterful culinary creation. And there are days when you just couldn’t be bothered. Today is one of those days.

Whether you have just arrived home from work, dead tired, or you are famished and didn’t have the chance to buy groceries yet, there is always a day when you need sustenance and pleasure as simply as it will come.

So, what do you do? Some people reach for potato chips, chocolate bars, and other convenience foods. Some people pick up the phone and speed dial their favorite delivery. Me? I reach into my pantry and fish out whatever food is in there that is still edible. Once I’ve inventoried the goods, I need to decide… either take it or leave it. Well, I think I’ll take it.

Today, in my pantry, fridge, and freezer combined, I unearthed the following: Pasta (well, of course everyone has a box or bag of pasta kicking around), a few random vegetables, and about a handful of frozen, precooked medium sized shrimp. Hmmm… it definitely could be worse.

So, here we go… Simple Shrimp and Veggie Cappellini. Sounds exotic right? That’s what's so great about pasta! With a few simple ingredients, in no time at all, you can transform this pantry staple into a feel good, no fuss meal. Much better than delivery, anytime!

Simple Shrimp and Veggie CappelliniServes 2

2 cups Vegetables, cut into chunks (I used yellow pepper and courgette)
1 medium tomato, diced
1 clove garlic, minced
1 small onion, sliced
¼ tsp Salt
Freshly ground pepper
1 cup frozen shrimp
170 grams of dried pasta (about 85 grams per person)
Olive oil
Parmesan Cheese (for garnish)

Heat about 2 tbsp of olive oil in a pan and sautee the vegetables, garlic, and onion together until just softened. Add tomato and salt and pepper and heat through.

Cook pasta in boiling salted water. When almost cooked, add frozen shrimp to the pan with the pasta, and let it come back up to a boil. Strain, reserving a little pasta liquid.

Add the pasta into the pan with the vegetables and toss all together. Add some of the pasta liquid and salt and pepper to taste.

Divide the pasta into 2 servings. Drizzle with some extra virgin olive oil and garnish with some freshly grated parmesan cheese. Enjoy!

Does it have to be HOT??? ..... Take Two: Indian Style Fish Curry with Yogurt

This is a really comforting, mildly spiced Indian style curry. You can adjust the hotness factor by reducing the chili powder to only 1/2 tsp. If you are really a softie, make it 1/4 tsp but just don't remove it. It adds flavor also!

For the fish, you need to use a firm white fish, like hammour, halibut, cod, or grouper. You could also use prawns for this recipe.

If you don't like fish, and you want to use chicken or beef or lamb, that's cool too.

• Chicken (thighs or cubes): you will need to cover and simmer for about 15 minutes.

• Beef or lamb (cubes), you will need to cover and simmer for at least 2 hours, until the meat is tender.

Indian Style Fish Curry with Yogurt

Makes 4 Servings

Drizzle of Vegetable Oil
2 Large Onions, chopped
2 tbsp Ginger- Garlic Paste (or 1 tbsp each minced garlic and ginger)
1 tsp Red Chili Powder (for iron mouth- up to 3 tsp; for softie- 1/4tsp)
4 tsp Coriander, ground
2 tsp Cumin, ground
1 tsp Cardamom, ground
1 tsp Tumeric, ground
¼ tsp Cloves, ground
1 tsp Garam Masala
½ cup Plain Yogurt
1 can (14 ounces) of Tomatoes, Diced
800 grams Fish, cut into cubes (or chicken, or meat...see above)
Salt and Pepper
Toasted Sliced Almonds
Chopped Cilantro Leaves

In a large pan, sautee the onion and ginger-garlic paste with the oil until the onions are soft (5-6 minutes).

Add all the spices (could it be easier?), yogurt, and tomatoes. Stir to combine, and let the mixture come up to a simmer. Cover and let cook for about 15 minutes to get the flavours to come together. At this point, if the sauce is too thick, add a little water. The sauce should coat the back of a spoon without being too thick.

Season the fish cubes with salt and pepper and add them into the simmering sauce. Cover and simmer for 4-5 minutes, until the fish is cooked.

Serve with rice, and garnish with toasted almonds and chopped cilantro. You could omit the nuts, but you would miss the nice "crunch" factor. If you are allergic to nuts, but still want the crunch, try slicing some onions really thin, then deep frying them until crispy. Yum Yum!!!