fish

Temaki Sushi (Hand Roll)

May 16, 2013

Crispy nori sheet wrapped around sashimi grade fish and sushi rice. Optional toppings include cucumber, takuan, and radish sprouts.

117 comments

Grilled Mackerel (Saba Shioyaki) 鯖の塩焼き

April 4, 2013

Quick and delicious grilled mackerel (saba shioyaki) recipe served with grated daikon.

124 comments

Cantonese Steamed Fish | Lemongrass & Ginger Cookbook Giveaways (Closed)

May 7, 2012

Juicy succulent white fish steamed with soy sauce and covered in shiitake mushroom and green onion. Classic Cantonese way to prepare fresh whole fish.

252 comments

Spanish Mackerel with Yuzu

March 15, 2012

Baked spanish mackerel with yuzu zest, just the perfect balance for a spring seafood affair.

120 comments

Miso Cod | Black Cod with Miso

September 21, 2011

My children loves fish. Lately our family tradition is going to the Japanese market together on a Saturday afternoon and picking out the sashimi we’ll enjoy together for dinner that night. They love everything, and I do mean everything, tuna, yellowtail, sea bream, halibut, scallop, and amberjack. Among the cooked fish recipes, saikyo yaki style is their favorite. The sweet miso flavor combined with buttery flesh, it’s almost like miso butter that melts in your mouth.

244 comments

Shishamo Wrap

August 29, 2011

Shishamo is a popular Japanese delicacy but it’s definitely not for everyone. Served usually as an appetizer (fried or grilled), this unique fish is filled with roe (komochi shishamo). Honestly, I am not a big fan but my husband and my children love Shishamo. They usually fight over how many each one of them can have. If you are searching for an unique Japanese appetizer to surprise your family or guests, here’s a great recipe for deep fried Shishamo.

88 comments

Saba Misoni (Simmered Mackerel in Miso Sauce)

June 8, 2011

It’s very likely you’ve seen Saba being offered at your local Japanese restaurant as Saba Shioyaki. Besides lightly salted and broiled, here’s another popular Japanese home recipe for preparing Saba. The miso flavor penetrates Saba really well and eliminates the strong fish flavor that’s typical with mackerel.

73 comments

Bouillabaisse (French Seafood Stew)

June 6, 2011

I am definitely addicted to good bread and whenever I have great soup or broth, I love dipping pieces of bread and savoring every last drop of the soup. It’s still cold in San Francisco in June this year so I want to share a warm comfort recipe before summer comes along. This bouillabaisse is not difficult to prepare but absolutely delish!

92 comments

Hamachi (Yellowtail) Teriyaki with Yuzu Kosho

February 2, 2011

Hamachi is a fish commonly found in Japanese markets. It is also served as sushi in almost every Japanese restaurant. I’ve discovered yuzu pepper complement Hamachi very well and this is one of my favorite way to serve Hamachi.

2 comments