Category Archives: Seafood

Shake Chahan (Japanese Fried Rice with Salmon)

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Midye Dolma (Turkish Stuffed Mussels)

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  • 24 large mussels (cleaned)
  • 1/2 cup rice
  • 2 cups water
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 onion (chopped)

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Posted in All, Courses, Ingredients, Middle East, Mussel/Clam, Rice, Seafood, Turkey, Worldwide | Tagged , | Leave a comment

Marlin Steak

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  • 300 g (1 oz) fillet of marlin
  • Salt & pepper
  • 1 tsp olive oil
  • 1 clove glove (pressed)

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Fish Meunire

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  • 4 fillets white fish (panga, sole, sea bass)
  • Salt and pepper
  • 100 ml (3.3 fl oz)
  • 3 tbsp oil

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Vietnamese Fresh Spring Rolls

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  • 10-15 rice paper wrappers
  • 1 cup fresh mint leaves, Shiso leaves, coriander or rucola
  • 10-15 boiled prawn (slice in 2 pieces) or boiled chicken breast, or/and boiled eggs (sliced, optional)
  • 1 cup lettuce leaves
  • 2 cups boiled rice vermicelli (cooled down)

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Crab Pie

crabpie

  • 200 g (7 oz) crab meat
  • 1 tbsp olive oil
  • 1 small onion (finely chopped)
  • 1 garlic clove (minced)

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Grilled Fish in Aluminum Foil

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  • 400 g (14 oz) fillet of white fish (Pollok, cod, snapper, bas)
  • 1 paprika (diced)
  • ½ leek (chopped)
  • 1 tsp lemon juice
  • Salt & pepper
  • Herbs (basil, dill which you want)

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Moules au Vin Blanc (Mussels in White Wine)

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  • 1 kg (2 lb) mussels
  • 1 onion or leek (chopped)
  • 1 tbsp butter or olive oil
  • 1/2 cup white wine
  • 1 garlic (fine chopped)

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Salmon Carpaccio

salmoncarpaccio

  • 500 g (1 lb) salmon (sliced)
  • 1/2 onion (finely chopped)
  • 2 dl (6.6 fl oz) white wine
  • 1/2 (1.6 fl oz) dl whipping cream
  • 25 g (0.9 oz) butter
  • Salt and papper

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Chirashi Zushi (ちらし寿司 Scattered sushi)

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