Seafood with choi sum and noodles

It’s been a while since I posted anything, must try harder!

This dish is based on something I saw on the telly, on a Hairy Bikers in Hong Kong programme.

Theirs was a bit different, so I am happy to claim this as my own. Continue reading


Monkfish and scallops in a mild curry sauce

Monkfish and scallops in a mild curry sauce

I like curry spices with fish so I tend to cook things that allow me to blend the flavours quite often. However, I don’t like the curry to overpower the fish, so I tend to use the spices sparingly.

This dish is a pretty simple one, fish cooked in olive oil, some thread noodles, seared courgette ribbons and a mild coconutty, curry sauce.

The sauce was made by softening a chopped shallot, a mild red chilli and some tomato flesh in groundnut oil and then adding some threads of saffron, salt, pepper and a half-teaspoonful of a mild curry spice blend (cumin, coriander, turmeric, ground cloves, ground cinnamon) and stirring it around until everything was coated. Then I added a small carton of creamed coconut and a small amount of milk and brought it to a simmer. When everything was nicely cooked, I liquidised it and returned it to the pan.

Overall, this worked quite well, but I think that the next time I cook something like this I will use rice rather than noodles.

Sweet and sour seafood with soba noodles

This was based on the Sweet and Sour Fish Tiles recipe that I blogged recently.

I used small queen scallops and raw king prawns which I marinated in a batter made from cornflour, Shaoxing rice wine, salt, egg and oil.

This was then put to one side while I mixed up the ingredients for the sauce, exactly the same as for the previous sweet and sour recipe – caster sugar, light soy sauce, Chinkiang vinegar, salt,cornflour, and water.

The seafood was fried in hot oil in the wok but instead of setting it aside I added chopped ginger, spring onion greens and garlic before adding the sauce mixture and cooking it until thickened. The sauce was lighter in colour that last time, but i think that this worked OK, and I added the shredded red chilli and white parts of the spring onion to the sauce while it was cooking.

The only accompaniment was some plain soba noodles, dressed with a little sesame oil.

Prawns and scallops in a cream sauce wiith pasta

I was alone tonight so I had an opportunity for seafood.

I sautéed a chopped shallot in some olive oil and added some roughly chopped baby plum tomatoes, some Aleppo pepper flakes, salt and pepper and chopped parsley, stirring and cooking for a couple of minutes. Then I added in my scallops and prawns and sautéed them, keeping them moving. I added in a splash of white wine (the Gavi I was drinking) and a tablespoonful of crème fraiche.

I’d already cooked some angel hair egg pasta and added the seafood to the pasta, ensuring the sauce coated it.

Really simple and incredibly tasty.