I’m Hungry – The Best Seafood Pizza You’ll Ever Eat
This is my favourite marinara pizza recipe that I make. Please comment your findings when using different types of chilli sauces. If you have any questions or requests please ask! Please note that I have no affiliation with any of the companies who make the products I use. I use them simply because I like them.
Duration : 0:5:37
Categories: Seafood Products Tags: am, asian, Aussie, Australia, Australian, Awesome, Base, basic, best, Breakfast, Brunch, chili, Chilli, cook, cooking, delicious, dinner, Eating, Everio, fish, flavor, flavour, food, fun, GZ-MS120, GZMS120, Home, homemade, hot, Hungry, I'm, italian, JVC, Kitchen, lesson, Lunch, made, Marinara, Pie, Pizza, school, Seafood, simple, spicy, Starving, taste, Tasty, Tea, Tucker, Tutorial, Widescreen
Ching He Huang/Chinese Food Made Easy/Seafood/Black bean steamed scallops with noodles
Ching He Huang/Chinese Food Made Easy/Seafood/Black bean steamed scallops with noodles
http://www.chinghehuang.com/
http://www.mogu.com.tw/
Ching shows a fish buyer at the market how to make one of her favourite sauces of all time, black bean sauce, serving it with scallops and noodles.
Ingredients
For the scallops with noodles
75g/3oz dried vermicelli noodles
8 scallops, removed from the shells, de-bearded and coral removed, shells cleaned and reserved
For the black bean sauce
6 cloves garlic, finely chopped
2.5cm/1in piece fresh root ginger, peeled, finely chopped
1 red chilli, de-seeded, finely chopped
1 tbsp fermented salted black beans, washed and crushed into a paste (available from Asian grocers)
1 tbsp Shaoxing rice wine or dry sherry
2 tbsp light soy sauce
3 tbsp water
To serve
2 tbsp finely chopped fresh chives or spring onions
Method
1. For the scallops with noodles, soak the dried vermicelli in a bowl of just-boiled water for 5-6 minutes, or until tender. Drain well, then chop into 10cm/4in lengths and set aside.
2. Place the cleaned scallops back into their shells.
3. For the black bean sauce, mix all of the sauce ingredients together in a bowl. Spoon a teaspoon of the sauce on top of each scallop and gently rub into the scallop flesh.
4. Wrap some of the soft vermicelli noodles around each scallop, then spoon one teaspoon of water around the noodles. (This helps to keep the noodles moist and works to create a sauce when combined with the steamed juices of the scallops.)
5. Divide the scallop shells between two heatproof serving plates and place each plate into a bamboo steamer, placing one steamer on top of the other. Place the steamers over a pan or wok of boiling water (making sure the water does not touch the base of the steamer), cover, and steam over a high heat for 4-5 minutes, or until the scallops are cooked through. If you do not have a bamboo steamer, place the shells onto a large heatproof plate set on a rack in a roasting tray. Fill the roasting tray with boiling water from the kettle. Pre-heat the oven to 180C/350F/Gas 4, cover the whole roasting tray with foil and place into the oven to steam for 4-5 minutes.
5. To serve, serve the scallops in the bamboo steamers, or remove the plates from the steamer and serve on the plates. Sprinkle over the chopped chives or spring onions and serve immediately.
Duration : 0:4:36
Categories: Seafood Tags: (??)Chinese, ??, ???, ???, ???, ????, ????, ?????, ????????, ?m, be, bean, Beauty, Booday, chi?ska, Chinesische, Ching, chinoise, cinese, Cucina, cuisine, Drink, Easy/Seafood/Black, england, food, gordon, He, health, Home, Huang/Chinese, jamie, keuken, Kinesiska, Kitchen, Kuchnia, Küche, köket, Lab, lawson, london, made, neihu, nigella, noodles, oliver, Qu?c, ramsay, sauces, scallops, steamed, sweet, taipei, taiwan, Taiwanese, th?c, ting, tings, Trung, wokstar
Creole Seafood Stew Recipe : Make Roux for Seafood Stew
Learn how to make roux for a creole seafood stew recipe in this free cajun food cooking video.
Expert: Karl James
Bio: Karl James is the owner of a small private catering company named CREOLESOUL which specializes in Creole cuisine, but offers any type of cuisine desired.
Filmmaker: Dana Glover
Duration : 0:2:27
Categories: Seafood Recipes Tags: Cajun, cook, cooking, creole, dinner, food, hearty, how, ingredients, Kitchen, LA, Louisiana, make, new, Orleans, recipes, Seafood, soup, stew, to, videos
Nigella Lawson Roast Seafood
From the depths of Nigella’s Kitchen comes the food of love…
Duration : 0:5:41
Creole Seafood Stew Recipe : Add Fish & Sausage to Seafood Stew
Learn how to add catfish & sausage to a Creole seafood stew recipe in this free Cajun food cooking video.
Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover
Duration : 0:1:41
Categories: Seafood Recipes Tags: Cajun, cook, cooking, creole, dinner, food, hearty, ingredients, Kitchen, LA, Louisiana, make, new, Orleans, recipes, Seafood, soup, stew
Seafood Fritti-Cooking with Cathy Recipe Video
Cathy breaks out the deep fryer to show how to make an easy seafood appetizer. Taped on location at Sterling Woods in Sterling Heights, MI. You can watch the whole show at www.cookwithcathy.com
Twitter: @cookwithcathy
FB: facebook.com/cookingwithcathy
Duration : 0:6:11
Categories: Seafood Recipes Tags: Appetizer, calamari, cathy lentine, cooking, cooking with cathy, DIY, easy, family, fritti, how-to, italian, Kitchen, Mediterranean, recipes, Seafood, sides, Television, Tradition
Creole Seafood Stew Recipe : Dice Sausage for Seafood Stew
Learn how to dice sausage for a Creole seafood stew recipe in this free Cajun food cooking video.
Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover
Duration : 0:2:7
Categories: Seafood Recipes Tags: Cajun, cook, cooking, creole, dinner, food, hearty, ingredients, Kitchen, LA, Louisiana, make, new, Orleans, recipes, Seafood, soup, stew
Creole Seafood Stew Recipe : Prep Seafood for Seafood Stew
Learn how to prepare the seafood for a Creole seafood stew recipe in this free Cajun food cooking video.
Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover
Duration : 0:1:38
Categories: Seafood Recipes Tags: Cajun, cook, cooking, creole, dinner, food, hearty, ingredients, Kitchen, LA, Louisiana, make, new, Orleans, recipes, Seafood, soup, stew
Ching He Huang/Chinese Food Made Easy/Seafood/Chinese-style fish and chips
Ching He Huang/Chinese Food Made Easy/Seafood/Chinese style fish & chips
http://www.chinghehuang.com/
http://www.mogu.com.tw/
Ching makes Chinese-style fish and chips with roast sweet potato chilli chips and Gong bao haddock goujons
Ingredients
For the haddock goujons
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp peeled and grated fresh root ginger
1 small spring onion, finely chopped
340g/12oz haddock fillets, cut into strips
1 tbsp crushed dried chillies
1 tsp sea salt
1 tsp white pepper
100g/3½oz dry breadcrumbs
100g/3½oz plain flour
2 free-range eggs, beaten
groundnut oil, for deep-frying
For the gong bao sauce
2 tbsp lemon juice
2 tbsp hoisin sauce
1 tbsp dark soy sauce
1 tsp crushed dried chilli flakes
1 tbsp cornflour, mixed with 2 tbsp cold water, to thicken
To serve
roasted sweet potato chips
Method
1. For the haddock goujons, mix the Shaoxing rice wine, grated ginger and chopped spring onion together in a shallow bowl and add the fish strips. Cover with cling film and leave to marinate in the fridge for 20 minutes.
2. Mix the dried chillies, sea salt and white pepper together with the breadcrumbs in a bowl, then tip onto a plate or tray. Dip the marinated strips of fish into the flour, then into the beaten egg, then roll in the seasoned breadcrumb mixture. Pat lightly to secure the breadcrumbs to the fish, then shake off any excess. Repeat with all of the fish strips.
3. Quarter-fill a wok with groundnut oil and heat until a small cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the fish goujons in small batches and deep-fry for 2-3 minutes, or until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining fish goujons.
4. For the gong bao sauce, heat all of the sauce ingredients together in a small saucepan, and, if necessary, thicken with the cornflour and water mixture. Remove from the heat and transfer to a small bowl or ramekin for dipping.
5. To serve, pile the fish goujons onto a serving plate and place the bowl of gong bao sauce on the side. Serve immediately with roast sweet potato wedges
Duration : 0:6:56
Categories: Seafood Tags: ??, ???, ???, ???, ????, ????, ?????, ????????, ?m, bao, be, Beauty, chi?ska, Chilli, chinese, Chinese-style, Chinesische, Ching, chinoise, chips, cinese, Cucina, cuisine, dish, Drink, Easy/Seafood, england, fish, Fitness, food, Gong, gordon, goujons, haddock, He, health, Huang/Chinese, jamie, keuken, Kinesiska, Kitchen, Kuchnia, Küche, köket, lawson, london, made, neihu, nigella, oliver, potato, Qu?c, ramsay, roast, sweet, taipei, taiwan, Taiwanese, th?c, ting, tings, Trung, wokstar
Ching He Huang/Chinese Food Made Easy/Seafood/Steamed sea bass in hot beer and ginger lime sauce
Ching He Huang/Chinese Food Made Easy/Seafood
http://www.chinghehuang.com/
http://www.mogu.com.tw/
She creates an array of Chinese seafood dishes Steamed sea bass in hot beer and ginger lime sauce
Ingredients
For the sea bass
2.5cm/1in piece fresh root ginger, peeled and cut into long thin strips (juilienne)
1 spring onion, sliced into long strips
1 whole wild sea bass (about 550g/1¼lb), de-scaled, gutted, cleaned and skin scored several times with a sharp knife
1 tbsp Shaoxing rice wine or dry sherry
For the hot ginger lime and beer sauce
2 tbsp groundnut oil
1 tbsp freshly grated root ginger
1 lime, zest only
1 tbsp Shaoxing rice wine or dry sherry
330ml/11½fl oz Chinese beer or other light beer
2 tbsp light soy sauce
1 spring onion, sliced into long strips (juilienne)
1 large handful fresh coriander, roughly chopped
steamed wild basmati rice, to serve
Method
1. For the sea bass, sprinkle half of the ginger and spring onion strips across the fish, or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity.
2. Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plate into a large bamboo steamer and cover. Place the bamboo steamer on top of a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish), or until the fish is cooked through (the flesh should flake easily when poked with chopsticks). Turn off the heat and leave the fish in the steamer to rest.
3. For the sauce, heat a wok until smoking and add the oil. Add the grated ginger, stir-frying for a few seconds. Stir in the lime zest, followed by the beer and soy sauce. As soon as the liquid comes to the boil, add the spring onions and coriander, then remove from the heat.
4. To serve, carefully remove the plate of fish from the bamboo steamer, pour the sauce over the fish and serve immediately with steamed wild basmati rice.
Duration : 0:6:32
Categories: Seafood Tags: ??, ??, ??, ???, ???, ???, ????, ????, ????, ????, ?????, ????????, ?m, bass, be, Beauty, beer, chi?ska, chinese, Chinesische, Ching, chinoise, cinese, Cucina, cuisine, dish, Drink, Easy/Seafood, england, Fitness, food, ginger, gordon, He, hot, Huang/Chinese, jamie, keuken, Kinesiska, Kitchen, Kuchnia, Küche, köket, Lab, lawson, lime, london, made, neihu, nigella, oliver, Qu?c, ramsay, Sauce, sea, steamed, sweet, taipei, taiwan, Taiwanese, th?c, ting, tings, Trung, wokstar