Khmer CuisineChinese CuisineJapanese Cuisine
Raw Fish Salad
Set out the slivered fish, 3 dishes of seasonings and salad greens and let everyone mix his own sauce, tasting and testing as he does, and help himself to greens.
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Red Mullet Sashimi
Slice the fish thinly, but not wafer thin, and put into a bowl. Add a pinch of salt and squeeze in the lime juice (tip: if you roll and press the lime, you get more juice). The acid of the lime cooks the fish, so you will see it change color.
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Sole Fillet Baked in Lemon Butter
Grate the lemon zest. Add butter. Add the chopped shallots. Add the Dijon mustard. Add the lemon juice. Mix all the ingredients together.
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Steamed Black Bass Fish
Preheat oven to 350 degrees. Pour olive oil into a large ovenproof skillet or baking dish. Season bass with scallions, salt, pepper, oregano, and lemon and orange zests; place in skillet skin-side up. Pour vermouth over fish.
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Steamed Fish Chinese Style
Slash fish crosswise 3 times on each side. Mix remaining ingredients and rub fish with mixture. Cover and refrigerate from 40 minutes to 24 hours.
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Steamed Fish with Black Beans
Rub the fish, inside and out, with salt and pepper, then coat with the cornstarch. Place the fish on a heatproof plate. Mix the black beans with the garlic, ginger, and scallion. Spoon over the fish and sprinkle with oil, soy sauce and sherry. Place in a steamer and steam for 20 to 25 minutes.
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Steamed White Pomfret
Scale, clean gills and intestines. Make diagonal slits on fish. Transfer to steamer, steam for 8 minutes and remove. Heat up wok with 1 tbsp oil, stir fry ginger shreds, add in wolfberry seeds and seasoning, bring to the boil and pour over fish.
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Sweet and Sour Fish
Coat fish with katakuriko. Heat oil to 360 degrees F in a skillet. Deep-fry fish until crispy. Drain the fish. Mix water, ketchup, sugar, rice vinegar, soy sauce, sake, and katakuriko in a small bowl and set aside.
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Teochew-style Steamed Fish
Scale, remove gills and intestines, and dimidiate. Clean and drain. Arrange on a plate. Cut beancurd into 4 pieces.
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Teriyaki Fish Fillets
Measure 2 tablespoons juice from pineapple can; mix with garlic, slivered ginger, onion, 3 teaspoons teriyaki sauce and vinegar. Arrange fish in shallow dish.
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