Khmer CuisineChinese CuisineJapanese Cuisine
Fried Fish Fillet with Fine Shrimp Sauce
Mix fish fillet with marinade. Bring dipping sauce to the boil. Set aside. Dust fish fillet with corn starch. Pan-fry fish fillet in oil until golden yellow and done. Put on a serving plate.
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Fried Fish Fillets
Cut fish fillets into pieces 1 ˝ inches long and ˝ inch wide. Sprinkle pieces first with wine, next with salt and pepper, and last with cornstarch.
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Fry Gray Sole
This is a delicate and delicious way to cook fish. Ask your fishmonger to fillet the fish, leaving the skin on so that the pieces stay together while being stir fried.
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Grilled Fish with Ginger and Green Onions
Prepare a grill. Rub fish with 1 tbsp oil and season with salt and white pepper. Grill fish until cooked through. Put fish onto a serving platter; set aside.
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Halibut with Japanese Flavors
Preheat oven to 400 degrees. Prepare 4 parchment or aluminum foil papillotes (as described in previous “All Wrapped Up” recipes). In a small bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce until smooth.
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Marinated, Deep-Fried Mackerel
Ingredients: 12x mackerel(saba) about 1 1/4 oz each, all-purpose flour for dusting fish, salad oil as needed.
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Marlin Teriyaki
Marlin Teriyaki Recipe with easy to cook instructions. Get your Chinese, Japanese and Khmer recipe here at spkfoods.com
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Miso Glazed Salmon
Preheat the oven to 450. Rinse the salmon and place it skin-side down on an oiled baking sheet. With a sharp knife, make about 4 slashes across each fillet, taking care not to cut all the way through.
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Monkfish with Ginger Sauce
Saute the vegetables in a small amount of oil. Season with salt and pepper. Set aside. Cut the monkfish into 4 pieces, one for each person. Season fish with salt and pepper; dip into a little flour and shake lightly. Put the butter in a baking pan, add the fish, and bake in a 350F oven for about 10 minutes. Set aside and keep warm.
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Poached Fresh Fish
Fill a large oval saucepan or fish kettle to a depth of 2 inches with water. Add 2 of the ginger and 1 of the scallions and bring to the boil. Place the fish in the boiling water. Cover and cook for 1 minute, then turn off the heat. Leave, covered, on the top of the cooker for 8 to 10 minutes.
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