Category: Fish

Thai Fish Curry

It was Meatless Monday and I was not in the mood of making dinner (true story – yes it happens to me!), so I topped by the fish store to pick up some branzino – the easiest 5-minute fish dinner (I cook it whole!). They had some really fresh Turbot on hand so I switched gears and decided to whip up a quick coconut curry, a recipe that packs a punch of flavor but comes together is 10 minutes. Just the way I like it.

Thai Fish Curry

1 1/2 tbsp coconut oil
1 small onion, thinly sliced
1 red pepper, thinly sliced
2 cloves garlic, minced
2″ chunk ginger, finely julienned
3 tablespoons Thai red curry paste
1/2 tsp ground turmeric
1 (15-ounce) can full-fat coconut milk
kosher salt and freshly-ground black pepper, to taste
6 white fish filets (I used Turbot)
zest and juice of 1/2 lime
toppings: chopped cilantro, chopped scallions and extra lime wedges
4 cups cooked rice, for serving

Method:

Heat the coconut oil in a wide skillet and add the onion, saute for 2 minutes, add the peppers and continue to saute another 2 minutes. Add the garlic and ginger and saute until softened. Add the coconut milk, curry paste, turmeric, salt and peppers and bring the mixture to a simmer. Season the fish with salt and pepper and gently place in the sauce, spooning some of it over the fish. Grate the lime zets over the fish and add the lime juice. Cover the pot and simmer 12-15 minutes, until the fish flakes easily with a fork. Top with scallions and cilantro and serve over rice.

Related Recipes:

Thai chicken curry
curry chicken salad
peanut chicken curry

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Smoked Salmon Carpaccio

Smoked salmon

Why put out a sad cardboard tray of smoked salmon when you can make smoked salmon carpaccio so easily! Plus, it sounds fancy! I love how adaptable this is. You can top it with any of your favorite vegetables like thinly sliced tomatoes, cucumbers, herbs of your choice. Make your own and have fun with it!

Smoked salmon

Wishing you a Gmar Chasima Tova and an easy and meaningful fast!

Smoked Salmon Carpaccio

1 package smoked salmon
jalapeno, thinly sliced
radishes, thinly sliced
red onion, thinly sliced
capers
lemon zest
fresh dill
good quality olive oil
flaky salt

Method:

spread your lox out on a large platter covering the surface. Top with the toppings of your choice and Finish with olive oil oil and flaky salt!

Smoked salmon

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Crispy Rice Sushi Salad

Let’s be honest: leftover rice is rarely exciting. It’s dry, a little clumpy, and often destined for the microwave. But with one simple trick — a sheet pan and a little oil (and spice!) — you’re not reheating rice. You’re upgrading it.

If you’ve ever scraped the bottom of a rice pot and secretly loved those toasty, crunchy bits (or peeled the entire crust off a pot of tahdig!) – THAT’S crispy rice. It’s all about the crrrrunch — nutty, golden nuggets of caramelized crispiness. That texture alone could carry a dish, but when tossed with fresh toppings and punchy sauces, it becomes the foundation of something truly next level.

So move over boring ‘ole sushi salad, and let your CRISPY RICE sushi salad begin!

CRISPY RICE SUSHI SALAD

Crispy Rice
4 cups leftover jasmine rice
2 tsp soy sauce
1-2 tbsp chili garlic paste, sambal oelek or chili crisp
2 tsp sesame oil
2 tsp grapeseed or avocado oil

Salad
1-2 cups leftover salmon, tuna or kani
2 Persian cucumbers, thinly sliced
1/2 cup edamame, thawed
2 scallions, thinly sliced
1 avocado, diced
1 tbsp toasted sesame seeds
1/3 cup spicy mayo
1/4 cup sweet sauce

Method:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spread the rice out. Add the soy sauce, chili paste, sesame oil and grapeseed oil and stir until incorporated. Bake for 35-45 minutes, stirring every 15 minutes until the rice is crispy but not burned.

Transfer the crispy rice to a large bowl. Top with flaked salmon, cucumber, edamame, scallions, avocado and sesame seeds. Drizzle with spicy mayo and sweet sauce and serve.

Related Recipes:

sushi salad
crispy rice carrot salad with harissa 
crispy rice latkes
chili lime crispy salmon

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Chili Lime Tuna Crudo with Mango Juice


A few weeks ago, I was lucky enough to be invited to a bluefin tuna carving event with Fleishigs magazine and Akimori restaurant at the kosher.com test kitchen, sponsored by Tuscanini. They brought in a 158lb. bluefin tuna that had been caught that very day in Mexico, and they carved it right in front of us! It was fascinating.

The tuna was broken down into akame (lean), chutoro (medium-fatty) and otoro (fattiest) and prepared in different styles – shashimi, nigiri, torched and lightly seasoned. They also set up a poke bar for us to make our own bowls! It was such a fun way to learn about the different styles of fish and their preparation and we had a blast! The best part was getting to take home a goodie bag of otoro, the most prized part of the fish, and I knew I had to make something extra special. With Passover in mind, I decided to create a bright and fresh mango juice to cut the richness of the fish, and it was epic!! I hope you give it a try!

 

Chili Lime Tuna Crudo with Mango Juice

1 ripe mango
2″ chunk of ginger
juice of 1 lime
3 tbsp water
kosher salt, to taste
1 lb. sushi grade tuna
1 Thai chili, thinly sliced
2 radishes, thinly sliced
handful of microgreens
zest of 1/2 lime
2 tbsp good quality extra virgin olive oil
flaky salt

Method:

Using a blender or food processor, blend the mango, ginger, lime juice and water until pureed. Strain the juice through a fine mesh sieve, pressing down on the solids to extract as much juice as possible. Season with salt, to taste.

Using a very sharp knife, thinly slice the fish in a single stroke.

Transfer the fish to a large platter, dispersing it in an even pattern. Using a small pitcher, pour the mango juice around the fish, taking care to fill the empty spaces and not pour it over the fish.

Garnish with radishes, chilies, microgreens and lime zest. Drizzle with olive oil and finish with flaky salt.

Serve cold.


Related Recipes:

sushi burrito

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Yangnyeom Salmon

To know me is to love Trader Joes. No really! I always say, it’s cheaper than therapy (well maybe not anymore!), but whenever I’m having a bad day, or I just need to get out, I head to TJ’s. I love how their products are seasonal and constantly changing, and while not everything is kosher, their products inspire me a lot in the kitchen.

So when I saw their new kosher yangnyeom sauce on the market, I just HAD to have it. Firstly, because it’s Korean, and Korean food is my jam. Secondly because it’s spiced with gochujang, my absolute favorite umami-rich chili paste. And obviously because it’s kosher and pareve – I had to check it out.

Yangnyeom in Korean means “seasoned” or “marinated,” and it’s most famously associated with Yangnyeom chicken, a popular Korean fried chicken dish coated in the sweet and spicy sauce.

Traditional yangnyeom sauce is made with a combination of ketchup, gochujang, soy sauce, sugar, rice syrup or honey, garlic, and sometimes other seasonings like ginger, vinegar, and sesame oil. To me it tastes like teriyaki sauce, only spicier and more umami.

I think it would be great on fried or grilled chicken, meat, or fish!


Yangnyeom Salmon

6 slices salmon fillet
1/2 cup Trader Joes yangnyeom sauce (may sub teriyaki mixed with gochujang, to taste)-
1 pint button mushrooms, sliced
2 scallions, chopped
2 tsp black and white sesame seeds
2 tbsp extra virgin olive oil

Method:

Place salmon in a parchment lined baking dish. Top with mushrooms, scallions and sesame seeds. Pour the yangnyeom sauce over it and drizzle with oil. Bake at 400 degrees for 15-18 minutes, until fish is flaky.

Variation: use thawed edamame in place of mushrooms.

Related Recipes:

panko salmon with almond butter sauce
chili lime crispy salmon
sweet chili broccoli salmon

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