I can’t wait to share this recipe that can be prepared within 5 minutes. I found it from an old recipe book by Carla Capalbo which was sitting on the shelf for some time. I got to admit that initially I was skeptical about the combination but surprisingly it turns out really good!
Canned tuna chunks
Canned cannellini beans
Good extra virgin olive oil
Fresh lemon juice
Crushed black pepper
Fresh basil (the original recipe uses parsley)
Emulsify the oil with salt, pepper and lemon juice. Mix in all other ingredients. That’s it!
I doubt you need 5 minutes.
Toman fish is also called the giant snakehead or giant mudfish which is capable of growing to over 1 meter in length (3.3 feet) and a weight of over 20 kilograms (44 pounds). It is widely distributed in the freshwater of South East Asia.
In Singapore, this fish is less costly as compared to others like snapper or grouper. It is widely used to make into fish porridge or fish soup to go with rice or vermicelli.
I am always curious how it will taste like if I make it into a steak. This fish taste rather plain on its own so I made a rich sauce to go with it.
Chopped fresh basil
Shred carrots into long thin stripes and steam with some fresh rosemary.
Heat up olive oil in a pan over medium high heat. Marinate fillet with salt and pepper then coat with dry flour and fry for 3 minutes on each side. Put fillet aside.
Reduce to low heat and use the remaining oil to fry shallots with butter until shallots turn translucent. Add salt and pepper follow by a gulp of white wine to deglaze the pan. Add a teaspoon of lemon juice and zest follow by cooking cream. Add chopped basil and bring to the boil then turn off heat.
Carrots should be done by now. Remove rosemary, add butter and mix well.
Spoon lemon cream sauce over fillet, carrot and serve immediately.
Preheat oven to 90 degree Celsius or 200 degree Fahrenheit. I didn’t type wrongly. Low heat is the magic to bake salmon into moist and firm. In a baking dish, season salmon on both sides with sea salt, black pepper, dry herbs and olive oil. Bake for 45 minutes.
1 tablespoon of melted butter
1 teaspoon of fresh lemon juice
half cup of fresh cream
juice from bake salmon
Put a pan over low heat. Combine all ingredients and stir continuously. Turn off heat once it starts to boil.
big handful of baby spinach
2 cloves of garlic
pinch of sea salt
Pour olive oil in a pan over medium heat. Once oil is heat up, put in garlic and fry for 1 minute follow by sea salt and black pepper. Turn off heat and put in spinach immediately. Stir till they reduce in volume. This is a great technique I’ve learn to cook spinach and maintain its crunchiness. Stir in crushed feta cheese. The heat will melt the cheese a little.
Serve the sauce over salmon with spinach by the side.
I have been trying to avoid posting my own food photos because they are not well taken. After some tips from my friends, I took the courage to post this first one.
This is a brilliant recipe I found from the internet. There is no mistake; 200 degrees Fahrenheit or 93 degrees Celsius is the temperature to bake the fish. Like other reviews, I also had a lot of doubt about the low heat at first. I tried it twice and it turns out perfect both times. Low heat is the magic to bake salmon into this moist and firm texture.
One thing to take note is to find out the actual temperature of your oven. The scale of the temperature knob may not be the actual heat if it’s not calibrated. I am using an oven that is almost ten years old. I got to turn the knob till it reaches the 125 degrees point to get it right.
Salmon fillets or steaks
Freshly ground black pepper
Dill, marjoram or parsley (dried herbs works fine for me too)
– Preheat your oven.
– In an oven proof dish, pour some olive oil, add sea salt, pepper and herbs.
– If you are using salmon fillets, place the skin side down.
– Do the same seasoning for the top side.
– Put it in the oven and bake for 45 minutes.
I like to squeeze a quarter lemon to go with it. It’s that easy! Try and let me know how it goes!