parmesan crusted salmon

Ingredients

• Servings: 4
• 1/2 cup parmesan cheese
• 1 cup italian seasoned bread crumbs
• 1 teaspoon dried tarragon
• 1 teaspoon dill weed
• 1 cup white
• 1/4 cup teriyaki sauce
• 1 tablespoon melted butter
• 1/4 cup chopped red onion
• 1 tablespoon minced garlic
• 2 pounds salmon steaks

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a shallow, medium bowl mix parmesan cheese, italian seasoned bread crumbs, tarragon and dill.
• in a medium saucepan over medium heat, blend white , teriyaki sauce, butter, red onion and garlic. cook and stir until onions are tender.
• press one side of each salmon steak into the parmesan cheese mixture. place steaks crust side up in saucepan with white mixture. cook over medium high heat until most of the liquid is reduced, 10 to 15 minutes, then flip with a spatula. continue cooking until crust is golden brown and fish is easily flaked with a fork.

cambodian ginger catfish

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1/2 pound peeled, matchstick-cut fresh ginger
• 4 (4 ounce) catfish fillets
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 large yellow onion, sliced
• 1/4 red bell pepper, cut into thin matchsticks
• 1/2 bunch green onions, cut into 1/4-inch pieces

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat oil in a large skillet over medium heat. cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. add catfish fillets; cook until firm, about 3 minutes per side. remove fillets from the skillet to a plate and set aside.
• stir fish sauce, soy sauce, and oyster sauce together in the skillet. add onion and red bell pepper; cook and stir until softened, about 4 minutes. return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. garnish with green onions to serve.

tom ka gai (coconut chicken soup)

Ingredients

• Servings: 6
• 3/4 pound boneless, skinless chicken meat
• 3 tablespoons vegetable oil
• 2 (14 ounce) cans coconut milk
• 2 cups water
• 2 tablespoons minced fresh ginger root
• 4 tablespoons fish sauce
• 1/4 cup fresh lime juice
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 2 tablespoons thinly sliced green onion
• 1 tablespoon chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
• in a pot, bring coconut milk and water to a boil. reduce heat. add ginger, fish sauce, lime juice, cayenne powder and turmeric. simmer until the chicken is done, 10 to 15 minutes.
• sprinkle with scallions and fresh cilantro and serve steaming hot.

spicy-sweet glazed salmon

Ingredients

• Servings: 6
• 1 1/2 pounds fresh salmon fillet with skin removed
• 1/4 cup red vinegar
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon red pepper flakes, or to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons chopped fresh cilantro
• 1/3 cup brown sugar, packed
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 2 hrs 20 mins


• place salmon in a shallow, flat dish, and set aside. combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. blend until brown sugar dissolves. pour the marinade over the salmon to cover evenly. cover the dish, and refrigerate at least 2 hours.
• line a broiling pan with foil. remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. transfer remaining marinade to a saucepan.
• turn on broiler to low.
• broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. salmon is done when fish is no longer bright red and can be flaked with a fork.
• meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. use cooked marinade as a dipping sauce or drizzle over salmon just before serving.

deb's spicy beef curry

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 1/2 pounds beef skirt steak, cut into strips
• kosher salt and ground black pepper to taste
• 1/2 cup thinly sliced shallots
• 2 tablespoons minced fresh ginger root
• 1 teaspoon thai red curry paste, or to taste
• 1/2 cup low sodium chicken broth
• 1 (14 ounce) can coconut milk
• 1 tablespoon asian fish sauce
• 1 1/2 cups sliced zucchini
• 1 large lime, zested and fruit cut into quarters
• 1/3 cup chopped fresh cilantro

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat vegetable oil in a large skillet over medium-high heat. sprinkle beef strips lightly with salt and black pepper, and sear the meat in the hot oil until well browned on both sides, 2 to 4 minutes, working in batches. do not crowd beef. transfer beef to a plate.
• reduce heat to medium, and cook the shallots until they start to become tender, about 2 minutes; stir in ginger and cook 1 additional minute. stir in the curry paste, and fry 1 more minute. mix in the chicken broth, and bring to a boil, scraping up and dissolving any brown flavor bits from the skillet. stir in the coconut milk and fish sauce.
• increase heat to medium-high, and return beef and any juices to the skillet. stir to coat with sauce, and simmer until tender, 10 to 12 minutes; stir in the zucchini, cover the skillet, and simmer until zucchini are tender, about 8 minutes. mix in the lime zest; sprinkle with cilantro. serve with lime wedges.

thai green curry chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 tablespoon dark soy sauce
• 1 tablespoon all-purpose flour
• 2 tablespoons cooking oil
• 2 tablespoons green curry paste
• 2 green onions with tops, chopped
• 3 cloves garlic, peeled and chopped
• 1 teaspoon fresh ginger, peeled and finely chopped
• 2 cups coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons white sugar
• 1/2 cup cilantro leaves, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. heat the oil in a large skillet over medium high heat. place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. remove chicken.
• reduce heat to medium and stir in curry paste. cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. return chicken to the skillet, stirring to coat with the curry mixture. stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. allow to simmer over medium heat for 20 minutes until the chicken is tender. serve garnished with cilantro leaves.

Lemon Garlic Tilapia

Ingredients

• Servings: 4
• 4 tilapia fillets
• 3 tablespoons fresh lemon juice
• 1 tablespoon butter, melted
• 1 clove garlic, finely chopped
• 1 teaspoon dried parsley flakes
• pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). spray a baking dish with non-stick cooking spray.
• rinse tilapia fillets under cool water, and pat dry with paper towels.
• place fillets in baking dish. pour lemon juice over fillets, then drizzle butter on top. sprinkle with garlic, parsley, and pepper.
• bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.