Parents who have tough time trying to coax their kids to eat fish, should try this simple and nutritious smelt which I think most kids would happily eat it without being asked

Shishamo Capelin or Caplin is a small forage fish of the smelt family found in the Atlantic and Arctic oceans. It is a common fish in Japanese cuisine. It's usually grilled or fried whole and served with its roe intact. This Japanese popular delicacy and appetizer can be found on the menu of izakaya (tapas) style Japanese restaurants.

Do not be fooled and underestimate this tiny Shishamo Caplin fish. 

It is a good source of protein and calcium. It is consumed for its abundant roe and the entire fish can be eaten from head to tail! It has become one of the must-haves when dining in Japanese restaurants. 

Children who do not like fish can start them with Shishamo Capelin. It is a good source of protein and calcium, keeping meals well balanced. Besides, it's very delicious and addictive too!

Pan Fried Shishamo Caplin (Japanese smelt) served with Grated Daikon

Ingredients :
- 1 pack of Shishamo (8 Shishamo)- cleaned and lightly marinated with a dash of seasalt
- oil for pan fry
- 1 small daikon (peeled and grated)
(I actually grated 1 medium size as hubby likes raw grated daikon)

Seasoning : (to taste)
(mix all in a serving dish)
- 2 tbsp soy sauce
- 1tsp rice vinegar or Apple Cider vinegar (I used Japanese rice vinegar)
- 1tsp lemon juice

Method :

1) Heat oil in a non-stick pan and fry the small fish until both sides are golden brown.

2) Dish out and place the fish in a serving dish with the mixed seasoning.

3) Serve it while still hot and crispy with grated daikon.

Eat the whole fish including the head and tail

Enjoy this yummy fish when it's still hot and crispy especially the head!!!

Have a great weekend ahead and cheers!!

Recipe source : Japan Gourmet

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Pan-Seared Norwegian Blue Mackerel with Fresh Passion Fruit Sauce

To me, passion fruit is one of the most delicious fruits on earth  The round to oval, either yellow or dark purple at maturity, makes this exotic fruit even unique is that they come in their own little pods. The fruit is soft to firm, its juicy interior is loaded with seeds which are nutritious.  Passion fruit is known for its sweet aroma and flavor.  The seeds are crunchy and edible, besides being juiced and added to other fruit juices or desserts as flavor enhancer.

Health benefits of passion fruit :

1) The fruit is a very good source of dietary fiber.

2)   Passion fruit is good in vitamin C, providing about 30 mg per 100 g. Vitamin-C (ascorbic acid) is a powerful water soluble anti-oxidant. Consumption of fruits rich in vitamin C helps the body develop resistance against flu-like infectious agents and scavenge harmful, pro-inflammatory free radicals.

3)   The fruit contains very good levels of vitamin-A (provides about 1274 IU per 100 g), and flavonoid antioxidants such as β-carotene and cryptoxanthin-β. Current research studies suggest that these compounds have antioxidant properties, and along with vitamin A are essential for good eye-sight.

4)   Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in vitamin-A, and flavonoids may helps to protect from lung and oral cavity cancers.

5)   Fresh passion fruit is very rich in potassium. 100 g fruit pulp has about 348 mg of potassium. Potassium is an important component of cells and body fluids, and helps regulate heart rate and blood pressure.

6)   Furthermore, granadilla is a very good source of minerals. Iron, copper, magnesium and phosphorus are present in adequate amounts in the fruit.
Source : http://www.nutrition-and-you.com/passion-fruit.html

This time, instead of eating passion fruit fresh or juiced, I decided to use this homegrown passion fruit (which is 100% organic!!!) as sauce for  fish.  In fact, passion fruit juice is a perfect substitute for lemon juice when baking or cooking is concerned.  Both juices work well but passion fruit add an extra aroma and flavor to your dish.

Pan-Seared Norwegian Blue Mackerel with Sweet Sourish Passion Fruit
Ingredients :
- 3 Norwegian Blue Mackerel fillets (marinated for 30 minutes)
- 1 tbsp butter
- some Teriyaki Sauce (to taste)
Marinade : (to taste)
- salt (to taste)
- 1 tbsp fresh passion fruit juice (press the pulp against a fine sieve to get the juice)
- 1 tsp ginger wine
Sauce : (to taste) - mix all and set aside
- 2 fresh passion fruits (halved, pulp and seeds scooped into a bowl)
- 1 tsp honey or sugar
- 1 tbsp ginger wine (or more)

Method :
1)  Heat 1 tablespoon butter in a non-stick pan (I used Happy Call Pan).
2)  Add 3 pieces mackerel, skin side up, and closed.  Pan fry over medium heat. Turn when the fish is slightly brown.
3)  Spread some passion fruit sauce on top of the fish.  Close and cook through until golden brown.
4)  Turn off the heat and drizzle some Teriyaki sauce on both sides.
5)  Transfer to a plate and pour the balance of mixed fresh passion fruit sauce over the fish.
6)  Serve warm.

This fruity sweet and sourish passion fruit sauce is a perfect complement to the pan-seared blue mackerel

The added ginger wine gives the sauce a very refreshing and mild gingery flavor and aroma

~A delightful dish for my beloved friends~ 

You might also be interested in this :

Pan-Friend Norwegian Blue Mackerel with Apple Sauce

Simple Pan Fried Norwegian Blue Mackerel with Pandan Leaves (Screwpines)

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Basil Leaves(九層塔 jiǔ céng tǎ) in Caramelized Prawns - The Picnic Game 2014 (1)

Time really flies.  It has been a year since I first joined The Picnic Game 2013 hosted by a very sweet lady, Louise of Months of Edible Celebrations. Since then, I have been waiting for the next Picnic Game and am glad that this year is my 2nd time joining in the fun.  The rule of the game is each participant is to choose an alphabet and to prepare a dish starting with the chosen alphabet.  Well, this year I have chosen the letter B and T.   For a start, here I have prepared Basil Leaves in Caramelized Prawns.  Do stay tuned to know what is in stored for T.

To know more about the game, do please visit her Picnic Game 2014's rules.

I'm going on a picnic and I'm bringing ....

A - Angel Food Cake

B - Basil Leaves in Caramelized Prawns
C - Chicken Piccata
D - Darned Easy Potato Salad
E - Eccles Cakes filled with Leeks, Spinach and Blue Cheese
F - Fourth of July Picnic S'more Tartlets
G - Gluten-free & Eggless Chocolate Steamed Cake
H - Ham Cheesy Patties
I - Italian Frittata with Vegetables
J - Jelly Roll
K - Kahlua Zucchini Chocolate Chunk Bread
L - Lemon Lavender Cupcakes
M - Meringue Roulade with Raspberries
N - Nutella Rice Pudding
O - Old-Time Favorite Iced Red Bean Popsicles
P - Pickles
Q - Quinoa Blueberry Mango Salad
R - Raspberry and Fig Cobbler
S - Strawberry Cheesecake Ice Cream
T - Two-Ingredient Ice Cream Bread
U - Uninvited Smashed Potatoes
V - Vegan Mango Salsa
W - Watermelon Salad
X - X'mas Coconut Wreath Cake
Y - Yellow Squash Crustless Quiche
Z - Zucchini Cake-Double Chocolate

Why Basil Leaves?

I have abundance of basil plants in my garden and I used to have it in my cooking and even made dipping sauce out of it.  Thai basil is very easy to grow and if pruned regularly, it encourages speedy sprouting and you can even have some extras for your neighbors and friends!

Benefits of  Eating Thai Basil Leaves (九層塔 jiǔ céng tǎ)
Thai Basil Leaves are dark in colour.  The leaves are rich in Vitamins A, B6, B12, C, D, E, beta carotene, calcium, flavanoids, folate, zinc iron, magnesium, selenium, niacin, lycopene, thiamin, riboflavin and potassium  among others.

Thai Basil leaves are widely used in traditional medicine for its healing benefits. They are used for common cold, influenza, cough, fever, sore throat, mouth infections, teeth and skin problems, diabetes, asthma, bronchitis, earache, headache, stomach upset, heart disease, viral hepatitis, malaria, and tuberculosis. It is also used for mercury poisoning, to promote longevity, as a mosquito repellent, insect stings and to counteract snake and scorpion bites.

It is also used as a nerve tonic, memory empowerment, phlegm removal, respiratory problems, kidney stone, heart problems, blood cholesterol reduction, and reduces stress.

Ingredients :
- 500gm big prawns (cleaned and snipped off the sharp points. Marinate with pepper)
- 1 tsp pepper (for marinate)

- 2 big onions (sliced)
- 1 tbsp shredded ginger

- 2 cloves of garlic (minced)

- a handful of Basil leaves

- 2 tbsp cooking oil

Seasonings Sauce (to taste) :

- soy sauce 

- salt

- 1 tbsp thick caramel sauce

- 1.5 tbsp palm sugar/gula melaka (finely chopped)
- 1 tsp plum sauce

Method :

1)  Heat oil in wok and pan fry prawns.  Drain and set aside.

2)  Leave the remaining oil in the wok and saute onions, ginger and garlic till fragrant.

3)  Over low heat, stir in the seasonings until it is almost caramelized.

4)  Return the cooked prawns into the wok and stir fry until the sauce is well mixed and coated with the prawns.

5)  Lastly, add in basil leaves and give it a quick stir.

6)  Serve immediately with hot steamed rice.

This caramelized prawns with Basil leaves is so flavorful and full of sweet aroma

You can add some bird eyes' chilies for a little bit of 'oomph..' if you like.  However, I omitted this as my girls can't take spicy food.

Make sure to suck out all the caramel juices from the shells..... slurrppp.....

This is finger licking good!!

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Chap Goh Mei (Chinese Valentine's Day) and Baked Cheesy Prawns with Garlic for Valentine's Day

This year Chap Goh Mei falls on the 14th February 2014 and coincides with Valentine’s Day.

Chap Goh Mei, in Hokkien dialect means “the 15th night of the Chinese New Year”. It also symbolises the ending of the Chinese New Year. Chap Goh Mei is also known as the Chinese Valentine’s Day, Lantern Festival or Yuan Xiao. On Chap Goh Mei night family members gather for another reunion dinner.

On this day, the unmarried women or those missed the ferry would write their names and contact numbers on the oranges. Then they throw them into sea, lake or rivers with the hope of finding a good husband. However, as time goes by, people are more creative. Nowadays, we can also see available bachelor men throw bananas too into the river or lake with the same intention.

Hopefully my Baked Cheesy Prawns with Garlic spice up and add some fire to your relationship, hehehe...

Curious?  Well, aphrodisiac foods have long been known as a sure-fire way to revive any relationship.  To the Romans, prawns with garlic is capable of stimulating and set your desire alight.  So, if you think your relationship needs a boost, get cooking and bring the flames of passion to life!  Or isn’t it a double happiness and joy for all to celebrate this wonderful day filled with love and gratitude with your loved ones, family and close friends?

Ingredients :

6 big or medium-sized prawns (cleaned and marinated)
3 tbsp minced Garlic

1 tbsp finely chopped basil leaves
Mozzarella Cheese 

Olive oil

2 limes or lemon 

Marinates : (to taste)

1 tsp salt

1 tsp sugar
1/2 tsp pepper

A dash Chinese cooking wine or rum

Direction :

1)  Trim and clean the prawns.  Then, slit open and devein the prawns. 

2)  Marinate for 20 minutes.

3) Poke with satay stick or toothpicks from one end to the other, pull until straight.
4) Add chopped basil leaves and garlic to the slit parts.

5)  Pre-heat the oven at 180 degree.

6)  Line the tray with aluminium foil and arrange the marinated prawns.

 

7)  Then top with Mozzarella or any grated cheese and drizzle with olive oil or cooking oil.

8)  Bake for 10 to 12 mins depending on the size of the prawns.

9)  Serve with lime or lemon juice.

My special credits to Shane for his idea of serving baked prawns on Valentine's Day and Amelia of Amelia's Dessert for her recipe.

Happy Valentine's Day to all my friends here

who have been understanding, loyal and supportive. 

HAPPY VALENTINE'S DAY !!!

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Simple Pan-Fried Norwegian Blue Mackerel with Apple Sauce

First of all, my sincere apologies to all my readers and followers for my irregular posting as I have been quite busy lately.  Will try my best to post from time to time as and when I can steal some time.  Don't worry, I am still around and it's just that I do get rather busy every now and then.  So, do bear with me, ok? 

Hugs and muaks to you all :)  

This is my 1st posting to start off the year 2014. For your info, this is not a new dish but has been sitting in my album for quite sometime.  

Besides Salmon, Norwegian Blue Mackerel is also our most favorite fish.  It's yummy even  just with a simple pan fried and seasoned with some soy sauce.  A simple dish like this can see my children grinning like a Cheshire cat!!  However, once in a while if I am not in a hurry or if an inspiration struck me on the spur of the moment, I would try something different, ie pan fried it with pandan leaves.  This time, while I was about to start frying the blue mackerel, I realized that I still have a bottle of apple sauce sitting in the pantry.  Oh yeah.... why not try something different?  So, the end result? All thumbs up from my family members!!!  Do give this a try and you will thank me for it too! 

Ingredients :

- 3 Norwegian Blue Mackerel Fillets (cleaned, slit and marinated with some salt)

- 1 tsp butter

Seasonings : (to taste)

- salt

- Traditional Worcester Sauce

- Apple sauce

Method :

1)  Heat a tsp of butter in a pan and arrange the fillets on it.  I used Happy Call Pan.

2)  Pan fry over medium low heat until both sides are slightly brown.

3)  Turn off the heat.

4)  Drizzle some Worcester sauce on both sides of the fillet.  

5)  Then, spread some apple sauce on top of the fillets.  Remember to pan fry the fish with the heat off to prevent the sauce from burning.

6)  Dish up and serve.

Notice that there are some burnt on the skin?  So, it's very important to remember to turn off the heat before you drizzle the Worcester sauce and the apple sauce.  Mine is still slightly burnt even though I had turn off the heat!!

Some slight burnt is perfectly okay as it has that smoky fragrant flavor.  The skin is crispy too :)

Besides, the slightly smoky with a tangy sweet apple sauce flavor is simply yummy!

Have a wonderful day ahead and thanks for dropping by :)

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