When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Fish’




Oven Broiled Tilapia

We are making an effort to incorporate more fish into our diet as a family. So we are delighted to share with you another very easy and delicious dish with Tilapia as the star ingredient. The end result? A mild and soft fish plus a much healthier alternative to pan frying.


1 pound fresh farmed Tilapia (4 pieces of fillet)
Pam or Canola oil cooking spray
½ teaspoon salt

1 scallion, including green top
2 teaspoons finely grated fresh ginger root
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice or cooking sherry wine
1 tablespoon white vinegar
1 teaspoon sugar
1 teaspoon red hot chili oil

Rinse the fish with cold water and pat dry with paper towels. Spray Pam or Canola oil on both sides of the fish. Line a large flat pan with tinfoil (for easy cleanup). Arrange the fish in the pan, sprinkle the top of the fish with ½ teaspoon of salt and set aside. Wash and trim the green onion, finely chop. Peel and finely grate the ginger root. In a small bowl, mix the sauce ingredients together thoroughly and set aside.


To Cook:
Preheat oven to broil. Place the fish on the top rack of the oven. There should be approximately 4 inches of space between the heat and the rack. Leave the oven door ajar, about 3 inches. Broil the fish for 5 minutes then using a spatula, turn the fish over to the other side and broil for 3 minutes. Pour the sauce evenly on top of the fish. Broil for just 1 minute more and remove from the heat. The fish should be tender and juicy. Be sure to pour the sauce from the pan over the fish to serve.

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 9 minutes




Salt and Pepper Fillet of Cod

In most Cantonese style Chinese restaurants you will see salt and pepper fish, shrimp or calamari offered on the menu. These dishes are all deep-fried. We use less oil at home to pan fry the seafood. It is just as tasty with half the calories!

Salt and Pepper Cod

1 pound boneless and skinless fillet of Cod white fish
1 teaspoon salt
½ teaspoon sugar
½ teaspoon black pepper
½ teaspoon white pepper
2 tablespoons all-propose flour
1 scallion, including the green top
1 fresh green jalapeno pepper
2 tablespoons canola or vegetable oil (for cooking in a non-stick frying pan)

Rinse the fish fillet with cold water and pat-dry with paper towels. Cut the fish into 2-inch size pieces (each fish fillet piece is approx. ½ to 1 inch thick). Mix salt, sugar, black and white peppers together thoroughly in a small dish. Sprinkle half of the salt, sugar and pepper mixture onto the fish pieces evenly. In a large bowl, toss the partially seasoned fish pieces with 2 tablespoons of flour. Coat the fish well and set aside. Finely chop the green onion. Wash, remove the stem of the jalapeno pepper and thinly slice crosswise.

To Cook:
Heat oil in a non-stick large frying pan over medium-high heat. When the oil is hot, add the flour coated fish pieces into the pan. Pan fry the fish for about 3 minutes until lightly golden brown. Carefully turn each piece of fish over and cover the pan with a lid to cook the other side for another 3 minutes. Add the chopped green onions and the thinly sliced jalapeno peppers to the pan. Sprinkle the remaining salt, sugar and pepper mixture evenly over the cooked fish. Gently stir and mix everything together. Try your best not to break the fish pieces. Cook for 30 seconds longer. Serve hot or warm.

Makes 2 to 4 servings
Preparation time: 10 minutes
Cooking time: 7 minutes




Chinese Steamed Rainbow Trout

Whole steamed fish is a popular dish in Cantonese style restaurants. This at home version of steamed trout is both tender and sweet. Oh, and so very healthy!

2 fresh cleaned rainbow trout (approximately 1 pound each)
1 scallion, including the green top
2 teaspoons grated fresh ginger root
1 fresh green jalapeno chili pepper
3 tablespoons soy sauce (kikkoman brand)
2 tablespoons rice or cooking sherry wine
2 teaspoons pure sesame oil
1 oz. fresh cilantro for garnish

Rinse the whole Trout with cold water. Place both fish in a 9×12 baking dish. Wash and trim the green onion, finely chop. Sprinkle chopped onions on top of the fish. Peel and finely grate the ginger root. Sprinkle on top of the fish. Thinly slice the jalapeno pepper crosswise and also place on top of the fish. Drizzle soy sauce, wine and sesame oil over the fish. Wash and trim the cilantro. Cut into 1 inch pieces.

To Cook:
If you do not have access to a large steamer, a 11×15 or 12×18 roasting pan is a fine substituted. Fill the roasting pan 1/3 full of water. Place the 9×12 baking dish inside the roasting pan. Place on top of stove top range, cover the entire roasting pan with a lid or foil and cook over high heat. Bring the water to a boil and then steam the fish for approximately 12 minutes. Spoon sauce over fish, garnish with fresh cilantro and serve.

When serving, make sure to pour the sauce over the fish meat. It adds wonderful flavor and really makes the dish!

Makes 2 servings
Preparation time: 10 minutes
Cooking time: 12 minutes

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