Seafood Recipes and Preparation Tips
Fish has been known as the one of best sources of protein. Add some fish to your diet and enjoy a healthy life.
How to prepare Sushi/Sashimi fish
Unwrap the frozen fish and soak it in cold water. Add one tea-spoon salt to each quart of water.
Fish will be ready in about 1 hour, then dry the surface with a paper towel and slice as you like.
*Note: Yellowtail (Hamachi), Fatty Tuna (Toro) and Salmon defrost sooner.
How to prepare Sushi rice
There are lots of different ways to prepare Sushi Rice in different regions or even each family. In general, the west side of Japan prefers sweeter and the east side prefers saltier (less sweet) rice. It's all different and there is no certain way. Try to experiment and find your favorite measurement to make your own Sushi Rice.

Sushi Vineger :
Put Rice Vineger (100 cc), Sugar (50 g), Salt (15 g) and Konbu - sea weed (5" square) in a small pan and heat up to become clear. (Do not boil!)
Cool down and then take the sea weed out. - ((A))
Sushi Rice :
Wash 3 cups of rice quickly and drain on a strainer. Put rice and 3.5 cups of cold water in a thick pan.
Cook the rice with medium heat with lid on for about 20 minutes. (You may see boiled water spills out from the top, but do not open the lid!) Then turn the heat off and leave it for 10 minutes.
Put rice in a big bowl and sprinkle a half of ((A)) on top. Mix the rice to let the air in and sprinkle the rest of ((A)) while mixing. (Do not mash rice!)
When evenly mixed, continue mixing and fan it with a piece of paper or something to cool down and make the rice shiny.
Put a moist cloth over the bowl and sit it until serving.
*Note: Do not refrigerate Sushi Rice. It would be good through the next day.
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Steamed Black Cod - applox. 20 min.
  1. Dry surface of fish with paper towel and put white wine, salt & pepper before cooking.
  2. Slice onion for about 1/8" thin.
  3. Peel mushrooms and slice.
  4. Preheat the oven to 400KF.
  5. Spread vegetable oil on the center of some aluminum foil and place a piece of fish on top. Then put sliced onion, mushrooms, 1/2 bay leaf and sliced lemon on top of fish.
  6. Add butter on few different spots and fold the foil to close. Make 4 of them.
  7. Bake them in the oven for 15 ~ 20 minutes.
  8. Serve with the aluminum foil.
    * You can also use other white meat fish
       in place of Black Cod.
    * Serve with soy sauce if you like.
Ingredients: (4 Servings)
Black Cod (3oz.) --- 4 pcs.
Whitte Wine --- 1 tbsp.
Salt --- 1/2 teasp.
Pepper --- little
Onion --- 1/2
Mushroom --- 4 large
Vegitable Oil --- little
Sliced Lemon --- 4
Bay Leaves --- 2
Butter --- 2 tbsp.
Aluminum Foil --- 4 sheets
Spicy Miso Mackerel (saba-miso)
                - applox. 30 min.     274 kcal.
  1. Cut a fillet of Mackerel into half and defrost. Cut the surface of the skin crosswise for decoration and also for the sauce to soak better.
  2. Bring ((A)) to boil In a pan. Then place the fish and cook for 2 ~ 3 minutes.
  3. Chop the red chili pepper into pieces.
  4. Add ((B)) into the pan. Sprinkle the juice over the fish often while cooking. Wet a smaller lid (if you don't have one, a small plate works as well.) and cover the fish directly. Cook for 10 minutes on medium heat.
  5. Remove the lid and cook until the juice becomes thick, then turn the heat off.
  6. Bring ((C)) to boil in a small pan and add Frozen Garlic Sprouts. (If using fresh garlic sprouts, cut them for 2" long.) Boil for 1 ~ 2 minutes and then strain.
  7. Spread the boiled garlic sprouts on plates and place fish on top. Put the fish juice sauce over the fish.
    * You can also use sardine or saury.
    * Put sliced chili on top for decoration.
Ingredients: (2 Servings)
Mackerel (1/2 fillet) --- 2 pcs.
((A)) Sake --- 1/3 cup
       Water --- 2/3 cup
       Mirin --- 1 tbsp.
       Soy Sauce --- 1 tbsp.
((B)) Sugar --- 1 tbsp.
       Miso (soy paste) - 1 tbsp.
       Minced Garlic --- 1 teasp.
       Minced Ginger --- 1 teasp.
       Red Chilli Pepper --- 1 pc.
Garlic Sprouts --- 1/2 cup
((C)) Water --- 2 cup
       Salt --- 1/2 teasp.
       Sesame Oil --- 1/2 teasp.
Black Tiger Shrimp Dumplings
                - applox. 30 min.     318 kcal.
  1. Peel and devein the shrimps, then chop.
  2. Soak dried Shiitake mushroom in water and mince. (If using fresh, you don't need to soak in water.)
  3. Mince Leek and Green Onion.
  4. Peel Ginger and mince.
  5. Put Soy Sauce and Sesame Oil in Ground Polk and mix until it becomes sticky.
  6. Mix No. 2. through 5. and devide into 20.
  7. Put No. 6. in the middle of a wrapper and add 2 ~ 3 pieces of chopped Shrimp. Then gather edges of wrapper around side of filling and put water to close. Work with one at a time and place wrapped dumplings on flat surface.
  8. Heat 1 tbsp. of Vegetable Oil in a frying pan and cook a HALF of No. 7. on high heat.
  9. After browning, add 2 tbsp. of Water and put the lid on the pan. Turn the heat down to medium and steam for 2 ~ 3 minutes.
  10. Take the lid off and keep cooking until dry. Cook the rest of half same way.

Ingredients: (4 Servings)
Black Tiger Shrimp --- 12 pcs.
Ground Polk --- 1/3 Lbs.
Shiitake Mushroom --- 3 pcs.
Leek (or Napa) - about 1/3 Lbs.
Green Onion --- 2~3 stems
Ginger --- 1 small pc.
Soy Sauce --- 1/2 tbsp.
Sesame Oil --- 1/2 tbsp.
Dumpling Wrappers --- 20 pcs.
Water --- 4 tbsp.
Vegetable Oil --- 2 tbsp.