A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Tag: Fish

A Sardine Sandwich – Who Knew?

A Sardine Sandwich – Who Knew?

I’m supposed to eat more oily little fishes.  Besides just eating sardines straight out of the tin, I have been looking into other ways to use the little fishies. Then yesterday Sam the Cooking Guy posted a video of him recreating an after-school snack his […]

Marinated Tuna Steak

Marinated Tuna Steak

Tuna looked good at the fish counter the other night, and I hadn’t made this for awhile, so I picked up two.  The recipe calls for fresh parsley, and fresh oregano, but I had none and dried worked fine.  I was also putting together the […]

Sweet potatoes mashed with orange juice and spices

Sweet potatoes mashed with orange juice and spices

I haven’t made these in a long time, and I don’t know why, I love them!  Well, maybe because Steve doesn’t love them, so I usually just make for myself.

Tonight was the night.  I had two sweet potatoes left from a big farmer’s market bag of sweet potatoes, and Steve is out for the evening.

I also got out a big naval orange, and a few spices.  I may have once had a recipe, but I have no idea where it is.  So I just grabbed some things from the spice cupboard.

I peeled and cubed the sweet potatoes, and cut the orange for juicing.  I mixed up a tablespoon of cinnamon, and a teaspoon each of ginger and cloves from a little tin of organic spices my nieces had given to me.

Into a sauce pan with water to cover went the sweet potato, and onto the stove top to boil.

I juiced the orange, and fiddled with the spice blend.  I ended up adding 1/4 tsp of nutmeg, another tsp of cloves, and a tsp of green cardamom just because I had some in that tin.  I just kept adjusting until the blend tasted right.

I checked the potatoes at 15 minutes, and they needed just about 5 minutes longer before I took them off the heat and drained them.

And mashed them

And blended in the orange juice until smooth.  I then added probably 1 tsp of the spice blend and mixed it all up.  Again, I just did this to taste.

I decided it needed just a little butter, so added 1/2 tablespoon, plus a couple of grinds of coarse salt.

Final product.  So Good!

Served with fish and cucumber slices.  Pretty healthy dinner really.


Orange Mashed Sweet Potatoes

This is mostly to taste.

The sweet potatoes and orange should be one-to-one.  That is, if you are only doing 1 sweet potato, you need just 1 orange.  If you have more people to feed, use 4 sweet potatoes, and you will need 4 oranges.

2 large sweet potatoes

2 large naval oranges

Spice blend of cinnamon, ginger, cloves, nutmeg to your taste. A pumpkin pie spice blend might fit the bill for you if you don’t want to mix your own.

1 Tablespoon butter

Salt to taste

Peel and cube sweet potatoes into 1 inch cubes.  Place in a sauce pan and add water to cover.  Bring to boil and boil for approximately 20 minutes.  Check with a fork at 15 minutes for tenderness.

Meanwhile, juice the oranges and set aside.

When the sweet potatoes are tender, drain and return to the pan for mashing.  Once the potatoes are mashed, begin adding orange juice and stirring to blend.  The 1:1 ratio should work, but you can taste as you go to see if you want to add more orange juice.

Stir in 1 tsp of the spice blend, and again taste and add more to your own taste.  Stir in 1 Tablespoon of butter, and add a few grinds of coarse sea salt.  Blend thoroughly until smooth.

In the original recipe I had (wherever it is) they got all fancy and you cleaned out the orange shells and piled the mix back in the shells, and then baked them before serving.  I did it once, and it was pretty 🙂


Baked White Fish in a Sour Cream/Parmesan Sauce

Baked White Fish in a Sour Cream/Parmesan Sauce

The original recipe for this used halibut, but I had cod.  And the recipe calls for Parmesan cheese but I had a wedge of another hard cheese that is similar that I needed to use up.  In other words, the recipe really became more of […]

Pan Fried Fish with Avocado and Jalapeño Escabache

Pan Fried Fish with Avocado and Jalapeño Escabache

I still haven’t gone to the grocery store since returning from vacation, so dinner with what’s on hand is still a fun game to play. I had some fish in the freezer, and had some fermented jalapeño escabeche and Wholly Guacamole in the fridge.  Some […]

Cantonese Steamed Fish

Cantonese Steamed Fish

This recipe is getting moved to my Pinterest “Recipes Tried and Worth Keeping” board.  I’ll make a few small changes, but overall this was so simple and fast–and delicious–I will definitely be making it again.

Notice that there aren’t a lot of ingredients!
The recipe calls for tilapia or sea bass.  The closest thing I could get at my local fish counter was Red Snapper.  What’s funny about that is that another recipe I found today suggested a whole Red Snapper.  Obviously it worked out fine (and I think I will try it with Swai next time).
I didn’t use either recipe’s method for steaming fish.  I’m lucky enough to own a Rival Steamer and all I need to do for perfectly steamed fish is put some water in the reservoir, put the fish in the steamer basket, cover it and plug it in.
I got this as a wedding gift years ago, and it is so perfect for certain things (like corn on the cob and asparagus — and fish) that when my first one died I bought another.
So in went the fish.
Next it was all about the prep.  I julienned 3 scallions (or green onions if that is all you have like me).  Chop up a small bunch of cilantro.  I got out a plate for the fish to go on to, and the green parts of the green onions as well as the cilantro are ready to go.
I julienned about 2 tablespoons of fresh ginger, and prepared the soy sauce mixture.  Two tablespoons of toasted sesame oil went into a small sauce pan.  Everything, including the julienned whites of the green onions, was ready to go.  The white bowl is for the ginger after it was fried.
Once the fish was done it went straight on the rimmed plate and topped with the cilantro and green onions.
While the fish became infused with flavor it was time to make the finishing sauce.  The sesame oil was heated up over medium high heat.  I was looking for a sizzle when the ginger hit it.
After a couple of minutes, just until crispy, I actually removed the fried ginger.  I wasn’t sure I would like it and wanted to make it optional for the topping.  After removing the ginger, I added in the whites of the green onions.
Maybe a minute, until they looked crispy, and in went the soy sauce mixture.
That was brought to a boil and boiled for about 30 seconds before being poured over the top of the fish.
Oh and that fried ginger?  Turns out I hated it so I am glad I removed it.  But there was enough ginger flavor in the oil to give just a gentle hint of ginger to the dish.
The aroma was wonderful and the fish delicately flavored.
I loved this fish, and will try again with a few tweaks.  I already exchanged canola oil for toasted sesame oil, snapper for tilapia, and left off the fried ginger.
Next time I make it I think I will try a mix of peanut and sesame oil, swai, and just heat a little ginger paste or a slice or two of ginger for the ginger flavor.  I am also thinking of frying up sliced garlic but I’m on the fence about tht.
Here is the recipe I mostly followed:
This is a recipe I found today.  I’m thinking of incorporating a few things from this recipe, especially the sauce and maybe marinating.
Grilled Sockeye Salmon tonight-still grilling!

Grilled Sockeye Salmon tonight-still grilling!

After a busy day I was looking for something quick and easy to cook for dinner.  Add in that we had another spectacular fall day here and I figured griling something would be the quickest, easiest way to get something on the table. I stopped […]

Here fishy fishy

Here fishy fishy

Merri’s kitchen is a little light on the ground this weekend.  Everything was all about getting the garage cleaned up and organized so we can put the cars back in the garage this winter. So dinner was light, fast, and used what was in the […]