Halibut with Fennel and Olives

2 halibut steaks, 16-20 ounces each

For the marinade:

3 tablespoons olive oil
Juice of 2 preserved lemons
6 cloves of garlic, chopped
Handful of basil leaves
A few pinches of salt
Freshly ground black pepper

For the vegetables:

3 leeks, chopped (white and pale green parts only)
2 bulbs fennel, sliced
2 shallots, sliced
1/2 cup unsalted butter

For the chutney:

3/4 cup finely chopped fennel
8 large green olives, chopped
4 preserved lemon segments, sliced thin
3 tablespoons finely chopped parsley
6 tablespoons olive oil
Juice of 2 lemons
Salt and pepper to taste

Pour the marinade ingredients over the fish, and let it sit in the fridge for 45 minutes.

Preheat the oven to 400 degrees. In a medium, oven-safe pot, melt the butter over medium heat and add the leeks and fennel, cooking them until translucent, about 10 minutes. Add the shallots and cook for a few more minutes, until they have softened. Place in the oven for 30 minutes.

Prepare the chutney by mixing together the olives, preserved lemon, parsley, olive oils, lemons, salt and pepper in a bowl.

Heat a pan over medium-high heat until it’s good and hot, but not smoking. Tip in the marinade from the plate of fish, then add the fish flesh-side down. Cook for 6-8 minutes on each side. Serve over the bed of cooked vegetables and top with chutney.

Pad Thai

For the Pad Thai sauce:
1.5 ounces tamarind pulp (plus 1/2 cup boiling water)
3 tablespoons sugar
3 tablespoons fish sauce
2 tablespoons Thai black soy sauce (look for the “Healthy Boy” brand)
1 teaspoon Thai sweet soy sauce (optional)
1/4 teaspoon white pepper (to taste)

For the rest of the dish:
8 ounces dried Pad Thai rice noodles
8 ounces chicken breast (thinly sliced)
1 teaspoon Thai thin soy sauce
1 teaspoon cornstarch
1 teaspoon water
1/3 cup small dried shrimp (minced or processed into a coarse powder)
3 cloves garlic (sliced)
2 large shallots (thinly sliced; can substitute red onion)
2 tablespoons preserved Thai salted radish (preferred) or Chinese mustard stem (rinsed in warm water and julienned; optional — preserved salted radish is a product of Thailand; if you can’t find it, zha cai, works well)
3 large eggs (beaten, preferably at room temperature)
2 cups mung bean sprouts (washed and drained)
1 cup Chinese garlic chives (cut into 1-inch pieces)
2 tablespoons roasted peanuts (finely chopped)
6 tablespoons vegetable oil (divided)

First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste). Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer. Discard the solids. To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper. Set aside.

Soak the pad thai noodles in hot water for about 20 minutes, and drain in a colander. If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier.

Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water. Set aside.

Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor). Prepare the garlic, shallots/red onion, preserved Chinese mustard stems (zha cai), eggs, mung bean sprouts, garlic chives, and peanuts. You want to have everything ready to go before you turn on the stove.

Now you’re ready to cook! Heat 2 tablespoons of oil in your wok over high heat until just smoking. Add the chicken, and sear until golden and just cooked through. Remove from the wok and set aside.
Add another 3 tablespoons of oil to the wok. Over medium heat, add the shrimp powder. Fry until fragrant and crisp, 2 minutes. Add the garlic, and cook for 30 seconds. Add the shallots and zha cai. Stir-fry for another 30 seconds.

Turn the heat up to high, and add the noodles and sauce. Stir-fry to combine, lifting the noodles with your wok spatula to spread them out and break them up.

Make a space on the side of the wok, pushing the noodles to one side. Drizzle 1 more tablespoon of oil in the open space, and pour in the beaten eggs. Use your spatula to fold them gently, scrambling them without breaking up the egg too much. When the eggs are about 70% done, stir-fry to distribute them into the noodles.

Next, add the bean sprouts and the chives. Stir-fry to combine, letting the chives wilt. Add the chicken back in, and stir-fry to combine until everything is incorporated. Plate, top with the

Tuna (or Tofu) Poke Bowl

BASE – 1-2 cups of your choice of:

cooked brown rice
soba noodles
kelp noodles or seaweed salad
cucumber or zucchini noodles
baby spinach or mixed greens
Shredded cabbage and carrots

Marinated Ahi Poke Recipe:

8 ounces ahi tuna ( or extra firm or baked tofu), cut into ¾ inch cubes
3 scallions, sliced thinly at a diagonal
1/2 cup chopped cilantro
1 garlic clove, finely minced ( use a garlic press)
1 teaspoon grated ginger, or use ginger paste
1 teaspoon toasted sesame seeds
2 tablespoon shoyu or soy sauce (or if GF Braggs Liquid amino, go lighter, it’s more salty)
1 tablespoon toasted sesame oil
2 teaspoons honey or agave
1–2 tablespoon hijiki seaweed (optional)
for spicy, add a teaspoon garlic chili paste, or chili flakes.

Optional BOWL TOPPINGS: avocado, sprouts, edamame, roe, grated carrots, grated beets, cucumber, fresh sliced, mango, radishes, crispy shallots, shredded cabbage, nori ( sliced thin), seaweed salad, pickled ginger, shiso leaves, furikake (Japanese sesame seaweed spice mix), kimchi, chili threads, Sriracha

QUICK PONZU SAUCE ( optional- make this if making the whole bowl)

1 1/2 teaspoons rice wine vinegar
1/8 cup mirin
1/8 cup soy sauce or GF Braggs Liquid Aminos
1/8 cup fresh squeezed orange juice (half an orange)
1 tablespoon fresh lime juice

If cooking rice or noodles,start and cook according to directions on the stove.

Cut fish (or tofu- blotting extra well first) into 1/2 inch cubes. Place in a bowl. Add scallions, garlic, ginger and sesame seeds.

Mix sesame oil, soy sauce and honey in a small bowl, then very gently mix with ahi to coat evenly. (If using tofu, you may need to add more soy and sesame oil -in equal portions- because tofu tends to soak the liquid up like a sponge.)

Make the quick ponzu sauce, combining ingredients in a small bowl.

Assemble bowls – Divide rice (or other base) among two bowls. Pile poke salad high in the center, and surround with your additional toppings (avocado, cucumber, radish, sprouts, etc).

Spoon the fresh ponzu sauce over the veggies and sprinkle with sesame seeds and chili threads (or flakes).

Serve with chop sticks and Sriracha.

notes

You can simply just make the poke itself ( with either ahi or tofu) or create the whole Bowl, loaded up with veggies, rice and the ponzu sauce

Poke Bowl

Pick a base for the bowl:

brown rice or try jade rice
kelp noodles or seaweed salad
zucchini noodles
kale, baby spinach or mixed greens
shredded cabbage, jicama or carrots
Pick a Protein:

ahi tuna
wild salmon
albacore tuna
scallops or cooked shrimp
tofu

Pick “mix-ins”:

scallions, red onions, pickled onions
cilantro, dill, basil, shiso
toasted sesame seeds
kimchi
nuts- almonds, macadamia, cashew, peanuts, pine nuts
seaweed- like hijiki
fresh chilies
fresh ginger

Pick Bowl Toppings:

avocado
sprouts
edamame
roe
grated carrots, beets
cucumber
fresh mango
radishes
crispy shallots
shredded cabbage
nori
pickled ginger
shiso leaves
pomegranate
furikake seasoning
kimchi
chili threads

Noodle Bowl with Seared Ahi and Ponzu (with Tofu Variation)

4 ounces dry soba noodles ( or rice, rice noodles, GF noodles, or cooked zucchini noodles)
6 ounces ahi tuna or tofu ( see notes)
1–2 tablespoons coconut or high temp cooking oil
2 radishes ( watermelon radishes are pretty)
1 Turkish cucumber, sliced ( or carrot, shredded)
1/2 avocado, sliced
garnish- scallions, chives, chive blossoms
handful sprouts- sunflower or daikon are nice
other options: grated veggies like carrots, cabbage, kohlrabi, beets, snow or snap peas, edamame, fresh peas, daikon, baby spinach or greens.
Sesame crust

2 teaspoons sesame seeds
1/2 teaspoon kosher salt
1/2 teaspoon granulated onion or garlic
1/4 teaspoon sugar ( optional, helps caramelize)
1/4 teaspoon chili flakes

Ponzu Dressing:

1/4 cup orange juice ( juice from 1/2 an orange)
1/8 cup soy sauce or GF Liquid Aminos or coconut aminos. ( Smoked shoyu is nice too)
1/4 cup mirin ( or sub a mix of 2 teaspoons honey and 3 tablespoons water)
1 tablespoon rice wine vinegar
1/8 cup toasted sesame oil
1/4 teaspoon hondashi granules ( optional- adds a nice smoky depth, but not vegan)
pinch salt and pepper

Cook noodles according to directions, drain and set aside.

While noodles are cooking, pat dry tuna. Mix the Sesame Crust ingredients together on a small plate and coat all sides of tuna, pressing it firmly into the flesh. See notes for tofu.

Make the dressing, set aside.

Heat the oil in a cast iron skillet until smoking hot. You want the pan to be very hot- in order to create the golden crust, without cooking the ahi all the way through. Sear all sides of the tuna for 45-60 seconds on each side, or until the crust is golden. Remove from heat and place on paper towel. Let stand 5 minutes. With a sharp chefs knife, slice across grain into 6-8 thin pieces. The goal is to have the inside nice and rare and but the outside seared and crispy. The secret is the very hot pan.

Divide the noodles among two bowls. Divide the ahi, cucumber, radishes, avocado and sprouts among the two bowls. Sprinkle veggies and noodles with a little salt. Top with scallions or chives or chive blossoms.

Spoon a generous amount of Ponzu dressing over top and serve ( you most likely won’t need all the dressing)

notes

If keeping this vegan, serve it up with Sesame Ginger Baked Tofu or simple pan-seared tofu, seasoned with salt and pepper.

Seared Scallops with Horseradish Cream

5 large dry sea scallops (about 4 to 5 ounces)
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon finely minced shallot
1 pinch celery seed
3 tablespoons dry sherry, such as amontillado
1 teaspoon sherry vinegar (white or red wine vinegar is fine, too)
1 tablespoon prepared horseradish
2 tablespoons heavy cream
Chopped chives, for garnish (optional)
Lemon wedges, for serving (optional)

Pat scallops dry with a paper towel or clean kitchen towel and season with salt and pepper.

Heat a small skillet over medium-high heat and melt the butter in it. Add the scallops and cook about 2 to 3 minutes on the first side without touching, then flip and cook another 1 to 2 minutes on the second side, just until they’re opaque. Remove scallops from the pan and set aside somewhere warm.

Taking the pan off the heat, add the shallot and celery seed and sauté about 1 minute. Place pan back over medium heat this time; add the sherry, vinegar, and horseradish; and let bubble up and reduce by half, about 1 to 2 minutes. Add the cream and bring to a gentle simmer to warm through and reduce sauce slightly to your desired thickness, another minute or so.

Transfer the sauce to a plate, then top with the scallops. Garnish with chopped chives and serve with lemon wedges.

Spiced Ginger Shrimp with Burst Tomatoes

About 1 1/2 teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend (see Note), plus more to taste
1 1/2 teaspoons finely grated fresh ginger
2 garlic cloves, minced or finely grated
3 scallions, thinly sliced, greens and whites separated
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 pound extra-large shrimp, shelled and deveined
1 tablespoon extra-virgin olive oil
3/4 cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
2 tablespoons unsalted butter
Fresh lime juice
1/2 cup fresh mint leaves, torn or roughly chopped

In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.

Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.

Note: You can use any aromatic spice mix you have on hand here, or use 1/2 teaspoon each of ground cumin and coriander plus 1/4 teaspoon each of cayenne and cinnamon.

Vadouvan Shrimp and Snow Peas

INGREDIENTS

1/4 Tbsp. ground cumin
1/2 tsp. ground cardamom
1/2 tsp. ground mustard
1/3 tsp. turmeric
1/4 tsp. crushed red pepper flakes
1 1/2 tsp. thinly sliced fresh curry leaves (optional)
1/2 tsp. ground fenugreek (optional)
2 Tbsp. vegetable oil
4 large shallots (1/2 pound), thinly sliced lengthwise
6 large garlic cloves, thinly sliced lengthwise
3/4 tsp. kosher salt, divided
2 Tbsp. butter
24 large shrimp (about 1 1/4 pounds), shelled and deveined
2 Tbsp. fresh lime juice
2 scallions, thinly sliced
1 tsp. yellow mustard seeds, toasted, for garnish (optional)
Lime wedges, for serving

In a small bowl, combine cumin, cardamom, ground mustard, turmeric, and red pepper flakes. Add curry leaves and fenugreek, if using.

In a large skillet, heat oil over medium heat. Add shallots and garlic and cook, stirring occasionally, until they start to soften, about 2 minutes. Add 2 Tbsp. water, cover, and reduce heat to low, stirring a few times, until golden brown and very soft, about 10 minutes more. Add 1/4 teaspoon salt and 1 tsp. spice mixture and cook over medium heat, stirring, until fragrant, about 2 minutes. Scrape mixture into a medium bowl. Return skillet to stove.

Add butter to skillet and cook over medium heat until starting to brown, 1 to 2 minutes. Add shrimp in an even layer and season with 1/4 tsp. salt. Cook over medium heat until shrimp start to curl, about 1 minute per side. Sprinkle with 2 tsp. spice mixture and continue to cook, stirring, until fragrant and shrimp are almost cooked through, about 2 minutes more. Stir in shallot-garlic mixture and lime juice and simmer until heated through, about 1 minute more. Season with remaining 1/4 teaspoon salt.

Spoon shallot-garlic mixture onto 6 small plates. Add 4 shrimp to each plate and scatter on top scallions and mustard seeds, if using. Serve with lime wedges.

Vadouvan Shrimp

4 tablespoons butter, unsalted
3-4 tablespoons vadouvan
2/3 cup orange or mango juice
1 1/2 pounds large shrimp, peeled and deveined

1Melt the butter in a saute pan until golden.

Add the vadouvan and saute until fragrant, about 1 minute.

Add the juice, and increase the heat to a boil. Reduce the liquid by about half, until syrupy, about 3-4 minutes.

Add the shrimp, and saute until cooked, about 5 minutes. Serve over rice.

Vadouvan Scallops with Apple Broth

2 x celery stalks with leaves, coarsely chopped
1 x tart apple, coarsely chopped with skin, cored
5 cups unsweetened apple juice
2 x shallots, sliced
1/2 tsp. brown mustard seeds
1 x whole star anise

Scallops Ingredients:

1 1/2 lbs. scallops, rinsed and patted dry
Kosher Salt
freshly ground pepper
2 1/2 tsp. Vadouvan
1 x tart apple, peeled, cored and chopped into ¼” cubes
2 Tbsp. olive oil, divided
1 x celery stalk, trimmed and thinly sliced
1 Tbsp. chives, chopped
1/2 tsp. apple cider vinegar

Broth Directions:
Place celery, apple, apple juice, shallots, mustard seeds and star anise in a large heavy saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, for about 45 minutes or until liquid has reduced and is syrupy. Strain and set aside. Discard solids.

Scallops Directions:
Preheat oven to 250°F. Season scallops with salt and pepper. Place 2 teaspoons of Vadouvan curry blend on a small plate. Dip both flat sides of scallops in curry; place on large plate.

Heat 1 tablespoon of oil in heavy large skillet (preferably cast iron) over medium-high heat. Add scallops and cook until seared on first side, about 2 minutes. (Do not crowd the scallops in the pan or you won’t get a nice sear. You may need to do more than one batch, depending on the size of your pan.)

Flip scallops and cook another 2 minutes or so, until seared on second side and barely opaque in the center. Transfer to a small baking sheet and place in oven to keep warm.

Heat remaining 1 tablespoon of oil in the same skillet. Add apple and celery. Sauté until apple begins to soften, about 3 minutes.

Add apple broth and remaining ½ teaspoon Vadouvan curry blend. Increase heat to high and boil until mixture thickens, about 10 minutes. Stir in vinegar. Season with salt, pepper and more vinegar, if desired.

Divide broth mixture among 4 shallow pasta bowls. Add scallops and garnish with chives.

Tamarind-Glazed Shrimp

1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon coriander seeds, crushed
2 tablespoons store-bought tamarind-date chutney
1 1/2 tablespoons honey
1/2-inch peeled ginger root, grated
1 pound uncooked medium (41 to 50 count) shrimp, peeled and deveined
2 tablespoons vegetable oil

Combine the lemon juice, salt, crushed red pepper flakes (if using), coriander seeds, chutney, honey and ginger in a resealable plastic food storage bag.

Add the shrimp and seal the bag, pressing out as much air as possible. Massage to coat the shrimp evenly. Refrigerate for 10 minutes or up to 1 hour.

About 10 minutes before you are ready to serve, heat the oil in a large skillet over medium-high heat until the oil shimmers.

Add the shrimp and all of the marinade, being mindful of the splatters.

Cook, stirring, for about 2 minutes, or until the shrimp are no longer translucent.

Transfer to a bowl and pour any pan juices over the shrimp. If serving as hors d’oeuvres, place 2 or 3 shrimp on long skewers.

Cantonese Supreme Soy Sauce Pan-Fried Noodles

300 grams fresh thin egg noodles (Twin Marquis Hong Kong Fried Noodles)
4 Tbsp cooking oil – divided, plus more as needed
1 large onion – peeled and thinly sliced
3 cups beansprouts

Seasonings:
2 Tbsp soy sauce – or more to taste
1 Tbsp oyster sauce
1 Tbsp dark soy sauce
1 Tbsp sesame oil
1 tsp sugar
1/4 tsp ground white pepper

Mix all the ingredients for the seasonings and set aside.

Bring a large pot of water to a boil. Blanch the fresh egg noodles in the boiling water for 1 minute or less. Don’t overcook the noodles. If you use dried noodles, cook them according to instruction. I suggest to cook it to al dente and then refresh with cold water.

Preheat a wok or large skillet until really hot. Add 3 Tbsp of oil. Add the blanched noodles to the wok. Spread it on the wok as thinly as possible and let them fry until certain spots get slightly charred and crispy. Flip over and let it crisp up on certain spots. Drizzle with a bit of oil on the side if necessary. Dish out the noodles.

Preheat the wok again. Add 1 Tbsp of oil and add onion slices. Stir fry until they are slightly softened but still has a bit of crunch.

Add the noodles followed by the seasonings. Toss to mix everything and to make sure the seasonings coat the noodles. Add beansprouts and stir fry for about 30 seconds or so or until it just a bit soft but still have that crunch. Have a taste and adjust by adding more soy sauce if needed. Turn off the heat and serve immediately.

Variations:

Supreme soy sauce noodles is a very basic Cantonese chow-mein and usually with no protein or leafy vegetables added. However, if you want to make it into a “complete” meal with some protein and veggies, you certainly can.

PROTEIN: chicken, beef slices, pork slices, tofu, shrimp, etc. Stir fry this with a bit of oil after you pan-fry the noodles and then dish out and add them back in together with the noodles and seasonings later.

VEGETABLES: Bok choy, yu choy, Chinese broccoli (gai lan), mushrooms, etc. After stir frying the onion, add the veggies and continue to stir fry until the veggies are soft and continue with the rest of the recipe.

Coconut Rice with Cilantro Sauce (with any protein)

For the rice:

1 tablespoon olive oil
1 medium onion (about 4 ounces), finely diced
1 clove garlic, finely minced
1 1/2 cups white basmati rice, rinsed until the water runs clear
1 (14-ounce) can full-fat coconut milk
1/4 teaspoon kosher salt
1/2 teaspoon granulated sugar

Cooked fish, shrimp, chicken, pork, or steak

For the sauce:

Scant 1/2 cup water
1 1/2 tablespoons granulated sugar
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon crushed red pepper, plus more as needed for serving
1 large bunch fresh cilantro, leaves and tender stems, coarsely chopped
4 lime wedges, for serving (optional)

In a large, lidded skillet or pan, heat the oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until it softens and just starts to brown, 8 to 10 minutes.

Add the garlic and cook until fragrant, 1 to 2 minutes. Add the rice and stir to coat it in the oil.

Add the coconut milk, then half-fill the empty can with water and add it to the pan. Add the salt and sugar, bring to a boil, then reduce the heat to low so the mixture is at a simmer and cover the pan. Cook for 10 or until rice is tender.

While the rice is cooking, in a small pan over high heat, combine the water, sugar, salt and crushed red pepper and bring to a boil. Lower the heat to medium and simmer the sauce until slightly reduced and syrupy, about 5 minutes, then remove from the heat.

Place the cilantro in a food processor and pulse to chop. Gradually pour in the syrup and pulse the cilantro until very finely chopped, and the sauce is combined. Taste and adjust the seasonings; the sauce should be slightly sweet, with a hint of heat. Add more crushed red pepper, sugar or salt, as needed.

Gently stir the rice and divide across 4 plates. Top with fish or other protein and drizzle the sauce over. Sprinkle with additional crushed red pepper flakes, if desired, and serve with a wedge of lime, if using.

Goan Shrimp and Tamarind Soup

1 pound large raw shrimp, fresh or frozen, shelled and deveined
4 cups warm water
2 tablespoons extra-virgin olive oil
1 small yellow or white onion, peeled and finely minced
4 garlic cloves, peeled and grated
1/4 cup tomato paste
1/2 teaspoon black pepper
1 tablespoon tamarind paste (not concentrate)
Kosher salt
1 bunch cilantro, leaves and stems minced
1 green chile, such as serrano or Thai chile, thinly sliced

Place the shrimp and the water in a medium saucepan. Cook over low heat until the shrimp turns pink, about 10 minutes for fresh shrimp and 15 minutes for frozen. Increase the heat to high, bring the liquid to a boil and immediately remove from heat. Separate the shrimp and the liquid, and reserve both.

Wipe the saucepan dry with a clean paper towel. Heat the oil in the saucepan over medium. Add the onion and sauté for 3 to 4 minutes until it turns translucent. Add the garlic and sauté for 1 minute. Stir in the tomato paste and cook for another 3 to 4 minutes, until the tomato paste begins to deepen in color. Add the black pepper and tamarind paste, then stir in the reserved cooking liquid and mix until fully combined. Taste and season with salt.

Increase the heat to high and bring the liquid to a boil. Remove from heat and fold in the reserved shrimp, cilantro and green chile. Serve hot.

Asian Cabbage Salad with Shrimp

1 pound medium shrimp, shelled and deveined
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons Asian fish sauce
Finely grated zest and juice of 1 lime, plus lime wedges for serving
1 tablespoon light brown sugar
1 teaspoon Thai red curry paste
1 small shallot, very finely chopped
1/2 small green cabbage, cored and finely shredded (6 packed cups)
2 carrots, julienned
2 Kirby cucumbers, very thinly sliced
1 cup unsalted roasted peanuts, coarsely chopped
1 cup cilantro leaves

Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.

In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.

The dressing can be refrigerated overnight.

Basic Grilled Shrimp

1 large clove garlic
1 tablespoon coarse salt
1/2 teaspoon cayenne
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons fresh-squeezed lemon juice
1 ½ to 2 pounds shrimp, in the 15-to-18-a-pound range (or smaller, if skewered), peeled, rinsed and dried
Lemon wedges to serve

Start a charcoal or gas grill, or heat the broiler. Make the fire as hot as it will get, and put the rack close to the heat source.

Mince garlic with salt; mix with cayenne and paprika, then make into a paste with olive oil and lemon juice. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a side, turning once. Serve immediately or at room temperature, with lemon wedges.

Crispy Rice with Shrimp, Bacon, and Corn

1 tablespoon vegetable oil
1 pound peeled and deveined shrimp, patted very dry
Kosher salt and ground black pepper
4 strips bacon
3 ears corn
6 scallions
1 cup grape tomatoes, or 1 large chopped juicy tomato
4 cups cooked rice

Heat oil in large cast-iron skillet or other heavy skillet over high heat. Season shrimp with salt and pepper. Add to the hot oil in a single layer and sear until browned, 1 to 2 minutes per side. Transfer to a plate.

Turn heat down to medium-low and add the bacon in a single layer. Cook, turning to evenly brown, until crisp, about 10 minutes.

While the bacon browns, shuck the corn and cut off the kernels. You should end up with about 3 1/2 cups. Thinly slice the scallions and set aside some greens for garnish. Cut the tomatoes in half. (If the bacon is done cooking before you’re finished slicing, remove the pan from the heat for a moment.)
Drain the bacon on paper towels, leaving as much liquid as possible in the skillet. Turn the heat up to medium-high and add the corn, scallions, and a pinch of salt to the skillet. Cook, stirring, until the scallions just wilt, about 1 minute.

Add the rice and stir until well-mixed and heated through, about 3 minutes. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, as the rice and corn begin to crackle, until you smell a toasty scent and the rice browns, about 5 minutes. You can lift up a section of rice to peek and see if a golden brown crust has developed.
Remove from the heat and divide the rice mixture among four bowls, scattering the tomatoes, shrimp and accumulated juices on top of each. (Alternatively, serve rice directly from the pan, with tomatoes and shrimp on top.) Season to taste with salt and pepper. Crumble the bacon all over and garnish with the reserved scallions.

Basic Pad Thai

For sauce, combine roughly equal parts fish sauce, palm or brown sugar, and tamarind liquid. Add Some chicken broth And bring to boil. Simmer until sauce thickens. Set aside.

In a wok, saute minced red onion and garlic until golden brown.

Add any combination of cooked and diced chicken, cooked and diced firm tofu, and raw shrimp.

Add fresh noodles and fry for 30 seconds.

Push noodles aside and use the space to fry two lightly beaten eggs.

Pour in 3-5 tablespoons of sauce. Fry for another 30 seconds. Thin with more chicken broth if desired.

Add about a cup of bean sprout and some chives or scallions and fry for 30 more seconds.

Serve topped with fresh cilantro, basil leaves, crushed peanuts, crushed dried chilies, and lime wedges.

Sri Lankan Shrimp Curry

Prawns /Shrimp
1 lb large shrimp, peeled and cleaned
1/4 tsp salt
1/4 tsp Sri Lankan Curry Powder

Prawn/ shrimp Curry
3 tbsp coconut oil
4 garlic cloves minced
1 inch piece ginger, minced
1 medium sweet onion chopped finely
1 Tbsp Sri Lankan Curry Powder
1/2 tsp ground fennel
1 tsp cayenne pepper
1 tsp paprika
1/2 tsp ground black pepper
12 curry leaves
3 pandan leaves
1/3 cup coconut milk
2/3 cup water
2 fresh red chili peppers more or less to your heat tolerance
2 Tbsp lime juice
1 Tbsp Cilantro chopped, finely

Sprinkle the salt and curry powder over the shrimp and mix well and set aside to marinate while you cook the curry.

Heat a frying pan over medium high heat, and add the coconut oil. Add the onion, ginger, garlic, a generous pinch of salt and reduce the heat to medium and cook the shrimp heads until they soften – a few minutes.

Add the curry powder, fennel powder, paprika, cayenne pepper, black pepper, curry leaves and stir frequently for about 5 minutes, until the spices are fragrant and have formed a paste with the onion, garlic and ginger.

Add the coconut milk, 2/3 cup water, fresh red chili pepper, lime juice and stir to combine. Bring to a boil.

Cover and simmer for about 10 – 15 minutes until the mixture is thick.

Add the peeled prawns/shrimp into the curry base and gently mix to combine and completely coat the prawn/shrimp with the sauce. Add a bit of water if the sauce is too thick, or you would like more sauce.

While stirring, bring the mix to a boil. Cook for an additional 10 minutes, or just until the prawns/shrimp is cooked through and is pink. Season with salt to taste.

Turn off the heat and cover the pan with a lid and let the prawns/shrimp sit in the sauce for a few minutes.

Sprinkle cilantro to garnish if using, and serve with steamed Basamati rice.

Roasted Fish (or Scallops, Chicken, or Tofu) with Miso Rice and Ginger Scallion Sauce

1/4 cup white or sweet miso
1 1/2 cups basmati or other long-grain rice
4 (6-ounce) skin-on fish fillets (or other protein; see note)
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1/4 cup low-sodium soy sauce
1/4 cup chopped scallions, plus more for garnish
1 tablespoon distilled white vinegar or unseasoned rice vinegar
1 tablespoon minced fresh ginger
4 cups finely shredded cabbage, such as green, Napa or savoy (about 8 ounces)
Roasted sesame oil, for serving

Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).

On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.

In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.

Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
Notes:
The rice complements other seafood, too, like cod, shrimp and scallops. It’s also a great accompaniment to grilled steak and roasted chicken. And if it’s a satisfying plant-based meal you’re after, miso rice is a natural match for delicious tofu-vegetable bowls. Use the versatile ginger-scallion vinaigrette as the sauce.

Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options.

Some readers suggest waiting until almost the end of the cooking time for the rice to add a watered down miso mixture. Miso is full of great enzymes that are good for digestion that can be destroyed when boiled.