Miso Glazed Chilean Sea Bass

From Tao Restaurant

4 (8oz) pieces of Chilean Sea Bass
8 oz of miso paste
3 oz of teriyaki sauce
2 oz of sugar
4 oz sake
salt and pepper

Directions:
Heat miso in a double boiler at 180 degrees until sugar dissolves add teriyaki then cool and reserve.  Marinate Sea Bass in miso mixture.  Remove bass from marinade, season with salt and pepper.  Bake in a 350 degree oven until golden brown and cooked thru approx (12 minutes).

New England Fried Shrimp

• 1 cup pale ale, or other light-colored beer
• 1 cup whole-wheat pastry flour, (see Ingredient Note) or all-purpose flour
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt, divided
• 2 tablespoons canola oil, divided
• 1 pound raw shrimp, (13-15 per pound; see Ingredient Note), peeled and deveined, tails left on
• Freshly ground pepper, to taste
• 
  
• 1.  Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl until smooth.
• 2.  You’ll need to cook the shrimp in two batches. Wait to batter the second batch until the first is cooked. For the first batch, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Hold shrimp by the tail and dip in the batter one at a time. Let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren’t touching. Cook, turning once and adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a platter.
• 3.  Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and heat over medium-high. Batter and fry the remaining shrimp. Season all the shrimp with the remaining 1/4 teaspoon salt and pepper and serve immediately.

Sushi

Nigiri, Sashimi, Maki

Yum yum!

I prefer the raw stuff :)

Bún riêu

50 oz of low sodium chicken or vegetable broth
3 cups water
7 oz of crab paste in soya bean oil (1 jar)
7 oz of shrimp paste in soya bean oil (1 jar)
4 large tomatoes cut into quarters
12 oz of tofu cubed (deep fry if you wish)
4 eggs
1 pkg of Bún (thicker is better)
2 garlic cloves minced
1 medium onion diced
1 bunch green onion chopped
1 tbsp tomato paste
1 tbsp shrimp sauce
2 tsp fish sauce
2 limes
(Fresh crab meat is also delicious)

Combine broth, water, onion, garlic, tomatoes, tomato paste and shrimp sauce in a large pot. Bring to a boil. In a separate bowl, mix the jars of crab and shrimp paste with fish sauce and eggs. Set aside. Once broth is boiling, turn down heat to medium and simmer uncovered until onions are translucent.

Follow instructions on package to cook rice stick noodles. Strain and drizzle 1/2 tsp of oil to keep from sticking. Set aside.

Back to the broth. Once onions are translucent, carefully pour the crab/shrimp paste mixture in and simmer for 30 minutes. In that last 10 minutes, add tofu.

In a big noodle bowl, place about 1/2 cup of rice stick noodle. Ladle as much broth as you want. Sprinkle with chopped green onion and serve with lime wedges and fresh mint. Should be enough for 4-5 servings.

Yaki Udon

udon noodles (prepared)
oil
2 garlic cloves, minced
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce (the thick and sweet kind)
1/2 teaspoon pepper
2 tablespoons mirin or rice wine
crushed chili pepper flakes, to taste
1/2 teaspoon sesame oil
1 lime, juice of

Stir fry it all together. Add in extra ingredients.

Some of my favorite extra ingredients:
Mushrooms
Tomatoes
Spinach
Baby Corn

Scrambled Eggs or Omelette

2 or 3 eggs
2 or 3 tablespoons milk (respectively)

Break eggs into a frying pan. Add milk. Scramble while cooking. Add in any of the extra ingredients.

Some of my favorite extra ingredients:
Potatoes (cook beforehand)
Tomatoes
Mushrooms
Cheese

For omelettes: use the same ingredients.

Recipes

These recipes are for some of my favorite foods. Enjoy!