seafood recipe – M&C Asia https://mnc-asia.com Seafood for Chefs Tue, 16 Feb 2021 10:06:55 +0000 en-US hourly 1 https://wordpress.org/?v=5.5.18 https://mnc-asia.com/wp-content/uploads/2018/03/logofor-signature-2-100x100.gif seafood recipe – M&C Asia https://mnc-asia.com 32 32 Recipe: Sea bass Traybake with Peppers, Cherry tomatoes and Pine nuts https://mnc-asia.com/recipe-seabasstraybake/ Tue, 16 Feb 2021 10:06:55 +0000 https://mnc-asia.com/?p=14587 When you don’t feel like doing the dishes after dinner the easiest option is to just bake everything on a tray. This sea bass tray bake blends the mild flavour of sea bass with the acidity of the capers and lemon and the sweet floral taste of saffron. Add all the ingredients together and bake for 35 min and voila, you have yourself the perfect hands-off dinner.

INGREDIENTS (4 servings)

  • 4 farmed sea bass fillets (about 150g each), skin-on
  • 3 red peppers, cut into chunks
  • 1 red onion, sliced
  • 185g of marinated olives
  • 400g of cherry tomatoes on the vine
  • 1 tbsp of capers, drained
  • 2 garlic cloves, sliced
  • 2 tbsps of toasted pine nuts
  • Grated zest and juice of 1 lemon
  • 2 large pinches of saffron strands
  • Olive oil
  • White wine or vermouth
  • Handful fresh basil leaves
  • 4 tbsps of mayonnaise
  • Cooked couscous or flatbreads to serve
PREPARATION
  1. Heat the oven to 200°C/180°C fan/gas 6. Toss the red peppers and onion in a roasting tin with a glug of oil and some salt and pepper, then bake for 30 minutes, tossing halfway through.
  2. Add the tomatoes, olives (and any marinade), capers and vermouth or white wine to the tray and bake for 10 minutes more. Put the saffron in a small bowl, cover with a splash of warm water, then set aside to steep.
  3. Arrange the sea bass, skin-side up, in the tray and top with the garlic. Mix half the saffron and its water into the 2 tsp olive oil and sprinkle over the fish along with salt and black pepper. Bake for 5-6 minutes until almost cooked through, then turn the grill to high and grill the fish for 2-3 minutes to crisp up the skin.
  4. Scatter the fish with the pine nuts, lemon zest, basil and some black pepper. Mix the mayonnaise with the rest of the saffron, the juice of ½ lemon and some more black pepper. Serve the fish with couscous or flatbreads and a squeeze of lemon juice.
]]> Recipe: Miso-Marinated Black Cod https://mnc-asia.com/recipe-miso-marinated-black-cod/ Fri, 30 Oct 2020 08:11:28 +0000 https://mnc-asia.com/?p=12310 This miso-marinated black cod recipe was inspired by famous restaurateur Nobu Matsuhisa, the man behind the international sensation—the Nobu restaurant. This specific recipe was included in his best-seller, Nobu: The Cookbook.

A miso marinade is always a crowd pleaser and the beauty of this recipe is that the black cod must be marinated in advance, which means all that is left to be done the day of is to cook it. Ideal for those who want to prep ahead for the week and just want to pop a meal into the oven when they get home.

INGREDIENTS (4 servings)

  • 1/4 cup sake
  • 1/4 cup mirin
  • 4 tablespoons of white miso paste
  • 3 tablespoons of sugar
  • 4 black cod fillets, about 1/2 pound each
  • Sushi ginger (optional)
  • Chopped herbs such as parsley or cilantro (optional)
PREPARATION
  1. One or two nights before serving time, combine the mirin, sake, miso and sugar in a small pan and heat until the sugar is dissolved. Cool to room temperature.
  2. Pat the black cod dry with paper towels and place the fish and marinade in a container, making sure the marinade is lathered on. Leave overnight.
  3. Heat the oven to 200°C. Remove excess marinade and add oil to a skillet on the stove-top. Cook the fish on high heat for 2 to 3 minutes until slightly charred before transferring it to the oven for another 5 to 10 minutes. Season with chopped herbs and sushi ginger.
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