Steamed asian fish parcels

Ingredients

• 1 tablespoon Light Soy sauce to serve

Parcels

• 150g cod fillet, skinned and boned
• 1 small carrot, peeled and cut into fine batons
• 6 spring onions, trimmed and finely diced
• 1 teaspoon fresh ginger, peeled and grated
• 1 small red chilli, finely minced
• 3 cloves garlic, peeled and finely minced
• 1 teaspoon Chinese five spice
• 4 Chinese cabbage leaves

Stir-Fry

• 1 teaspoon sesame oil
• 1 large carrot, peeled and cut into thin batons
• 6 spring onions, trimmed and cut into equal size strips
• 50g Chinese leaves or white cabbage, finely shredded
• 1/2 teaspoon Chinese five spice

Instructions

1. Put the carrots into the centre of a Chinese leaf or cabbage leaf and then sit a piece of cod fillet on top.
2. Scatter the ginger, garlic, spring onions and chilli over the top of the fish fillets and then sprinkle over the Chinese five spice.
3. Gather the sides of the cabbage leaf up and around the fish, to cover it completely and secure the parcels with some tooth picks.
4. Place the parcels in a steamer and steam over boiling water for 10 to 15 minutes, checking to see if the cod is cooked after 10 minutes.
5. Just towards the end of the cooking time for the parcels, heat up a large wok and add the sesame oil, add the prepared stir fry vegetables and Chinese five spice and stir fry for 5 minutes, until they are cooked but still crunchy to the bite.
6. Serve the parcels immediately with stir-fry vegetables on the side with some soy sauce. Be careful as you open the parcels, as steam will escape.

Chicken Adobo

Ingredients

• 2 pounds chicken, preferably thighs
• 8 tablespoons soy sauce, preferably a Filipino brand
• 6 cloves garlic, mashed
• 1 to 2 cups water
• 2-3 tablespoons cooking oil
• 6 pieces fresh or dried bay leaves
• a handful of whole peppercorns
• 4 tablespoons vinegar, preferably Filipino kind, like cane or coconut vinegar

Instructions

1. In a large container, combine soy sauce and garlic, then marinade the chicken for at least 3 hours or up to 24 hours.
2. Heat the oil in a large sauté pan on medium heat.
3. When the oil is hot, place the chicken on the pan and brown all sides, about 2 minutes per side. You might have to work in batches for this, as you do not want to over crowd your pan. Set aside browned chicken.
4. Pour in the remaining marinade of soy sauce and garlic into the pan. Add the water one cup at a time and bring to a boil. Taste and adjust by adding the rest of the water.
5. Add the bay leaves and whole peppercorns. Add the chicken back and simmer on medium-low to low for 30 minutes, or until tender. Do not let it come to a hard boil.
6. Stir in vinegar and shake the pan around to disperse it. Simmer for another 10 minutes, or until tender.

Pan-seared salmon with orange-coconut sauce

Ingredients

Sweet and spicy orange-coconut sauce

• ½ cup fresh orange juice, from one large juicy orange
• ½ cup mirin
• 2 tsp soy sauce
• 2 cloves garlic, minced
• ¼ cup orange marmalade
• 1 tsp sriracha sauce
• 2 tsp lemongrass, finely chopped
• 2 Tbsp rice vinegar
• ½ cup shredded coconut
• 1 Tbsp red bell pepper
• 2 Tbsp fresh cilantro, finely chopped
• 1 Tbsp fresh chives

Pan-seared salmon

• 1 Tbsp canola oil
• 4 fillets salmon
• sea salt
• freshly ground black pepper

Instructions

Sauce

1. Combine first 9 ingredients in a small sauce pan. Bring to a boil, then reduce to a stead simmer and cook for 10 minutes or until sauce is reduced to a about ⅔ cup.
2. Pour mixture through a fine mesh sieve. Push on solids with the back of a spoon to extract all of the delicious sauce. Rinse out pan and add sauce. Cover and set aside.

Salmon

1. Sprinkle lightly with sea salt and generously with freshly ground black pepper.
2. Heat a large non-stick sauté pan over medium heat for 1-2 minutes or until hot. Add oil to pan and swirl to coat. When you see the oil shimmer just a bit, carefully add salmon and cook for 3 minutes or until golden brown. 
3. Gently flip with a flat bladed spatula and cook for another 3-4 minutes or until salmon feels fairly firm to the touch. If it's still a bit soft, remove from burner and cover for a few minutes to finish cooking. Don't overcook or it will be dry.
4. Transfer to serving plates. Heat sauce for a minute or until bubbly. Add red pepper, cilantro, and chives. Drizzle salmon with sauce and serve immediately.

SESAME CHICKEN POTSTICKERS

INGREDIENTS

• 1 pound ground chicken
• 3 ounces shiitake mushrooms, diced
• 2 cloves garlic, pressed
• 2 green onions, thinly sliced
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon freshly grated ginger
• 1 teaspoon rice vinegar
• 1/4 teaspoon white pepper
• 36 won ton wrappers
• 2 tablespoons vegetable oil
• Soy sauce

INSTRUCTIONS

1. In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*
2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
3. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
4. Serve immediately with soy sauce, if desired.

Ginger Pork Dumplings

Ingredients

• 1 pound ground pork
• 2 packages wonton wrappers
• 1″ section of fresh ginger – peeled, minced
• 4 cloves fresh garlic – minced
• 4 scallions – chopped thinly
• 4 tablespoons soy sauce
• cabbage – to line steamer
• 1.5 tablespoons Hoisin sauce
• 2 tablespoons honey
• 1.5 tablespoons orange marmalade

Instructions

1. In a large bowl add: pork, ginger, garlic, scallions, soy sauce. Mix to combine.
2. To assemble dumplings: Place 1 teaspoon of meat mixture into center of wonton wrapper. Lightly dampen the sides of the wrapper with water. Fold wrapper into a triangle. Gently press the wrapper together to seal and remove any air.
3. Take the two ends and fold them over, seal with a dab of water. Continue with remaining mixture.
4. Line the trays of your steamer with cabbage. Use steamer according to manufacturers directions. Place dumplings on top of cabbage, do not crowd steamer.
5. Cook dumplings until translucent. About 10-15 minutes. Flipping half way through.
6. Into a small bowl mix: Hoisin, honey, orange marmalade. Mix to combine. Serve alongside dumplings for dipping.

No Noodle Pad Thai

INGREDIENTS

• ¾ pound daikon radish, peeled
• 4 medium carrots, peeled
• ½ pound zucchini
• ½ pound bean sprouts
• 4 green onions, finely sliced
• 12 to 14 ounces organic extra-firm tofu, drained and very gently squeezed of excess moisture
• 1 small handful cilantro leaves, chopped, plus extra for serving
• 2 tablespoons sesame seeds, preferably black, plus extra for serving
• 4 small wedges of lime, for serving

Peanut sauce

• ½ cup peanut butter or almond butter
• ¼ cup lime juice
• 2 tablespoons tamari or other soy sauce
• 2 tablespoons honey
• 2 teaspoons grated fresh ginger
• 1 pinch red pepper flakes
• About 3 tablespoons water, to thin

INSTRUCTIONS

1. Prepare the vegetable noodles: Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the radish, carrots and zucchini, if using. Transfer the noodles to a large serving bowl. Add the bean sprouts, onions, chopped cilantro and sesame seeds to the bowl.
2. Slice the tofu: Halve your slab of tofu lengthwise through the middle so you have two large, 1-inch thick slabs. Stack the slabs on top of each other and slice them into 4 columns lengthwise, then turn the tofu and slice across the columns to make ¼-inch wide squares of tofu. Gently transfer the tofu to the serving bowl.
3. Make the sauce: In a small bowl, whisk together all of the sauce ingredients until the sauce is smooth and creamy. Taste and adjust seasoning if necessary—the sauce should taste very bold at this point.
4. If you will not be serving all 4 portions immediately, portion off the amounts of vegetable/tofu mixture you need for now. Drizzle in enough dressing to coat the portioned amount. Use your hands to gently toss the mixture until every single strand is coating in dressing. Serve pad Thai with a wedge of lime and a sprinkle of extra chopped cilantro and sesame seeds. Store leftover vegetable/tofu mixture separately from the dressing and dress just before serving.

Steam Fish Like a Pro

Ingredients

• 8 oz whitefish filets
• ½ cup water
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons thinly sliced ginger
• 4 oz bok choy, chopped
• 1 teaspoon chopped cilantro leaves
• 3 minced garlic cloves
• ½ teaspoon chili powder
• 1 teaspoon red pepper flakes
• 1 tablespoons white sugar
• Salt and black pepper

Instructions

1. Cut the fish filets into serving portions and season them with salt and black pepper.
2. Line a steamer with parchment paper and put the filets in there.
3. Put the bok choy on top of the fish.
4. Cover and steam for 12 minutes or until the fish is done.
5. Bring the water, chili powder, cilantro, soy sauce, sesame oil, ginger, garlic, red pepper flakes, and sugar to a boil in a small pan.
6. Check the seasoning and adjust if necessary.
7. Arrange the fish and bok choy on serving plates and pour the chili sauce over the top.

Spicy Crispy Chicken

Ingredients

• 2 teaspoons soju
• 2 teaspoons sugar
• 1 teaspoon soy sauce
• 1 teaspoon gochujang
• 1 teaspoon sesame oil
• 1/2 teaspoon grated garlic
• 260 grams skin-on boneless chicken thighs

Directions

1. In a small bowl, combine the soju, sugar, soy sauce, gochujang, sesame oil and grated garlic, stirring to combine. Lightly salt both sides of the chicken.
2. Place the chicken skin side down on a cold skillet. Place a cast iron skillet or pot filled with water on top of the chicken to weigh it down. Put the skillet on the stove and cook over medium low heat until the skin side is uniformly golden brown and crisp.
3. Remove the weight and flip the chicken over.
4. Drain as much oil from the pan as you can, then turn up the heat to high and pour the sauce mixture in around the chicken, being careful not to get any on the crisp skin.
5. Let the sauce boil down until it's thick and bubbly, and then flip the chicken over a few times to coat both sides of the chicken with the thick glaze.
6. Slice and serve the chicken immediately with steamed rice.

Baked Sweet Hawaiian Chicken

INGREDIENTS

• 3-4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1½ cup cornstarch
• 3 eggs, beaten
• ¼ cup canola oil

Sweet Hawaiian Ingredients

• 1 cup pineapple juice
• ½ cup brown sugar
• ⅓ cup soy sauce
• 1 teaspoon minced garlic
• ½ tablespoon cornstarch
• 1 red pepper chopped
• 1 can pineapple tidbits, drained

INSTRUCTIONS

1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
4. In a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch. Add the red pepper and pineapple tidbits. Pour over chicken and bake for 1 hour.
5. I stir the chicken every 15 minutes so that it coated them in the sauce.

Grilled Triple Citrus Salmon

INGREDIENTS

• 4 pieces of salmon
• ½ cup orange juice
• ¼ cup lemon juice
• ¼ cup lime juice
• ¼ cup orange marmalade
• 2 garlic cloves, minced
• 3 Tablespoons Soy Sauce
• ¼ cup brown sugar
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water

INSTRUCTIONS

1. In a medium saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, and soy sauce.
2. In a small bowl, whisk together cornstarch and water. Slowly stir into the marinade and bring to a boil over medium high heat until the mixture starts to thicken. Remove from heat.
3. Lay salmon skin side down on cedar planks and season with salt and pepper. 
4. Brush half of the marinade onto the tops of the salmon and grill over medium high heat for 12-15 minutes.
5. Transfer the salmon to plates and brush with reserved salmon on top.

Barefoot Contessa's Asian Grilled Salmon

INGREDIENTS

• 2-3 lbs. salmon
• salt & pepper

Marinade

• 2 T Dijon mustard
• 3 T soy sauce
• 6 T olive oil
• 1 t. minced garlic

INSTRUCTIONS

1. Salt and pepper your salmon fillet.  Mix up marinade with a whisk.  Pour half of the marinade over your salmon; reserve the other half for topping cooked salmon.  Allow salmon to sit in marinade while grill is preheating.
2. Grill salmon over medium-high heat.  Grease the grill grates with oil to prevent sticking as much as possible.  First cook skin-side down for 5 minutes.  Flip and cook another 5 minutes.  
3. Do NOT overcook the salmon.  If it is still a little undercooked in the center, don't worry--it will continue to cook after being taken off the grill.  Remove salmon from heat.  Pour reserved marinade over it, and allow it to rest for 10 minutes.

Coconut Honey Lime Filipino Chicken Adobo Skewers

Ingredients

• 2 pound skinless chicken thighs or breasts, cut into bite size cubes
• 3/4 cup soy sauce
• 1/3 cup canned coconut milk
• juice of 2 limes
• 1/4 cup rice vinegar
• 1/4 cup honey
• 4 cloves garlic, minced or grated
• 3 bay leaves
• 2 teaspoons fresh ginger, grated
• 1/2 teaspoon black peppercorns
• coconut rice, for serving
• mango, pineapple, or mango strawberry salsa

Instructions

1. Add the chicken to a large bowl or gallon size ziploc bag. In a blender, combine the soy sauce, coconut milk, juice of 2 limes, rice vinegar, honey, garlic, ginger and black peppercorns. Blend until smooth. 
2. Pour the marinade over the chicken and the bay leaves. 
3. Cover the bowl or seal the bag and place in the fridge for at least one hour or overnight.Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. 
4. Thread the chicken onto metal skewers. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5-10 minutes each side.
5.  You may also cook the chicken in a skillet if needed. While the chicken is cooking, I like to add the reserved marinade to a small sauce pan, bring it to a bowl and cook about 5 minutes or until reduced to a sauce. Serve the chicken with the sauce and the coconut rice.

Fried Rice Restaurant Style

Ingredients

• 2 cup enriched white rice
• 4 cup water
• 2⁄3 cup baby carrot, chopped
• 1⁄2 cup frozen green peas
• 2 tbsp vegetable oil
• 2 egg
• 1 soy sauce
• 1 sesame oil

Directions

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.