Archive for ‘Fish’

October 12, 2012

Grilled Salmon

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.


I haven’t shared dinner photos for a while, not that I haven’t been cooking, it’s more that I’ve only been cooking everyday food, and felt that it wasn’t really worth sharing.

20121012-154909.jpg For example, this is a very typical dinner at our place.

Rice +Miso Soup (Broccoli and Tomato)

Main dish:Grilled salmon and veggies

Side dish 1: Carrots with sesame

Side dish 2: Eggplant in sweet soy sauce with daikon radish


The 2 side dish can be prepared anytime of the day, can be made double batch so you can eat it the day after. This day, the only different thing I did was to grill the vegetables separately with the fish. I seasoned the grilled vegetable with olive oil+balsamic vineger+french mustard+honey dressing, but didn’t put the dressing on the salmon. It was sprinkled with salt and cooked on all sides.


My secret in cooking the salmon to the right texture is to heat the frying pan nice and hot, and cook the skin first until it is very crispy (but not burnt). Then, using a spatula, cook on all sides until it is cooked but not tough. By cutting some slits on the skin before cooking, you can peek “inside” to make sure that it’s not raw. I don’t use oil when cooking salmon because it is usually very rich and fatty.


This salmon was rather thick, so it took about 12 min all together to cook, but turned out very nice 🙂

May 13, 2012

5 Day Dinner Challenge : Day 3

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

It’s the 3rd day of my cooking challenge, and I’ve added 1 item, tofu! Yes, that was necessary to cook tonight’s dinner. Can you tell where it is used?


The menu for tonight is:

-Home made fish cake with edamame

-Carrot and Celery “Kinpira”(Vegan)

-Chickpea in Miso and Mayo sauce(Vegetarian, not vegan because I used mayonnaise)

-Broccoli in sesame dressing(Vegan)

-Celery rice(Vegan)

-Tofu miso soup(Can be made vegan but I used bonito flakes today, so this is only vegetarian)

Very basic Japanese dinner, yet really easy to cook.  Full of proteins, vitamins and mineral!

Believe it or not, Yumi ate 2 bowl of rice today. It must have been yummy!

May 12, 2012

5 day Dinner Challenge : Day 2

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

I had a big fund raising even on Saturday, to support the children in Japan who have been affected by the earthquake and tsunami last March. With the support from my playgroup mother friends, and many other people, we held a garage sale / bake sale in Turramurra. I have been up since 4:00 AM, baking, so by the time I got home, I didn’t

20120512-212113.jpg have much strength to cook dinner. So, using some left overs from the bake sale and things in the fridge, this is what I made on Day 2 of my challenge.

I didn’t buy anything today (too tired to go shopping!) but there was some fish in the fridge so that became our main course.

MENU for Day 2

-2 types of Entree; Salmon and Avocado pie(Non-Veg), Eggplant pie(Vegetarian but not Vegan)

-Onion and Mushroom soup with egg whites(Vegetarian but not Vegan)

-Carrot Salad with Honey Lemon Dressing(Vegetarian but not Vegan)

-Sushi Salad with walnuts(Vegan)

-Steamed Fish with Thyme and Mushroom

-Cheese and Baguettes and Red Wine (^-^)

May 11, 2012

5 day Dinner Challenge: Day 1

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.
I often hear my friends saying “I don’t know what to cook for dinner”. I often tell them, “I don’t know when to stop cooking!”. Whenever I have a time to spare, I find myself in the kitchen, exploring new tastes and challenging how to make things easier and tastier.


From today, I’ve given myself a challenge to cook only with things that I have in the fridge and pantry. Although I will give myself an excuse at the beginning, “I will buy fresh fish/meat whenever I need it”.

So, for 5 days, I will share what I really cook at home, and the answer of what I used to cook these dishes will be revealed after day 5! Hopefully, if I succeed, I will share the recipes too!


In the meantime, please enjoy our daily dinner photos! (^-^)/




April 5, 2012


by KK

Hi this is KK, Sushi Artist, Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

Yes, I went and bought a whole salmon!

It was 3.6kg, can you imagine the size of it compared to my knife? Of course, it did not fit on my cutting board, so it was a struggle to cut it into fillets. But after a long battle, it turned into

 and  and a lot more fish still in the fridge 🙂 !!

From today’s lesson, I now know that 3.6kg of salmon is enough for more than 10 people, so if I think how much I paid for it, we can have a feast pretty easily! I guess I’ll call to friends who want to share this experience next time.

Hope you enjoy your Easter Holidays!

March 28, 2012

Basic Fish Dish:Bonito

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

One of the ingredients I miss most from Japan is “Fish”. Yes, there are salmons and sea breams at most supermarkets, and there are fish markets to visit, but I grew up with “Sashimi-Fresh” fish, I miss them a lot.

The fish I buy here looks fresh, but I haven’t had them raw unless it was named “Sashimi”. Even then, it is different to the fish at home, so I thought I should try something different with it, just as tasty, just as nice.

I came across some fresh Bonito at the fish store. It was 5.99/kg, not bad for a fish so bought it as a whole and sliced it up myself! Surprised? I can open up  and slice a fish,not a very pretty sight, but necessary to have a yummy food on the table.

In Japan, we usually eat bonito grilled on the outside but raw in the inside, with lots of garlic and ginger and shallots.


It is sold like this, ready to eat, but my grandfather used to buy a large bonito and grill it himself. You need a pretty big sized fish and a gas grill to make it, but this is a treat of early summer,  when bonito comes into season in Japan.

Using the concept of garlic and ginger, I marinated the fish and grilled it on a frying pan.


This is a basic way to cook fish, so choose your favorite fillet and try it!

Ingredients (for 2 fish lovers)

-1 bonito skinned, boned and cut into fillets (or 300-400g fish fillet)

-2 Tablespoon Soy Sauce

-2 Tablespoon Sake (cooking rice wine)

-1 clove Garlic, grated

-1 thumb sized Ginger, grated


-Cooking oil (I used sesame oil but vegetable oil is good too)

-2 Tomatoes

-Coriander to garnish

Step 1:Mix soy sauce, sake, garlic and ginger and marinate fish fillets for 10-15min

Step 2: Remove fish onto a paper towel, dry slightly, cover with cornflour and cook on a frying pan with a little bit of oil, cook on both sides; remove fish and add sliced tomato and left over marinating sauce and cook until the sauce thickens

Done! Easy 🙂 ?

Serve on a plate with coriander or shallots to garnish. This technique can be used in other fish as well. The thinner the fish slice, less time you need to marinate, and if you have more fish than the marinating sauce, just “flip” the fillets so everything will be coated with the sauce.

I hope you enjoy it!

March 4, 2012

Omusubi Rice Balls

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.


When you have small children (well, mine is only a baby) and is going out, you need to carry food so that they don’t get unhappy from hunger. I usually take a piece of fruit and muffins to keep my baby happy, but here is another option: Rice balls!


Rice balls are called “Onigiri” or “Omusubi” in Japan, and it means “Tying together”. The name comes from the way you prepare it, by cooking rice, seasoning it, and shaping it into a ball by holding your hands together.

It is easier done then explaining it, and very handy once you know the trick!


I made three different flavors today!

To the left is using my Handy Salmon Flakes,  the back is using miso from Dengaku, and the right one is using Takuan (pickled daikon) and sesame.


In Japan, people usually put things like Umeboshi (pickled plum) or Konbu (seasoned kelp) in their rice balls. When you go to a 24hour store in Japan, you will see so many varieties of  rice balls being sold, some with things like tuna and Kara-age Chicken inside!


The shape varies from family to family. My mum’s side makes it triangle, but my dad’s side makes it round. You can change the size to match the people who’s going to eat it. Yumi (my daughter) can eat one full rice ball, but I do tend to make small ones for her so she can hold it and feed herself.


The key is making the rice to the right stickiness. Japanese rice are the middle grain rice (the sticky type) and be sure to match the amount of water with the amount of rice.

1 cup of rice should be cooked in 1 cup of water.

Many people nowadays have electric rice cookers, but I don’t! I cook my rice in a thick pan over stove. It’s very quick and I find it very tasty.


Hope you can find your favorite combination of seasonings!




February 20, 2012

Handy Salmon Flakes (Red Salmon)

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂
Thank you for visiting my blog.

I introduced how to make Handy Salmon Flakes using Pink Salmon before.


Last week, a can of red salmon was on sale for $4.99 a can, still expensive than pink salmon, but I decided to enjoy the luxury of buying it and making salmon flakes again!

This is how it looks. You can tell how different it is, compared to the pink salmon. The color is more vivid (No colorings added) and the flavor is stronger too! I changed the ingredients a little bit, less sugar and more Japanese by adding some soy sauce.


The seasoning was

-1/2 Tablespoon Organic raw sugar

-1 Tablespoon Sake (cooking rice wine)

-1/2 Tablespoon soy sauce


The way to cook it is the same:

Step 1: Drain excess water from the can, remove skin and bones.

Step 2:  Cook salmon on low heat and break the fish into small flakes, using a spatula. When the fish looks dry (about 8min), add the seasoning and stir.


Done! I gave some with rice to my daughter for tasting, and she loved it! Then,I used it to make some dinner, which I will introduce how to make too!  Enjoy 🙂 !

February 5, 2012

Handy Salmon Flakes

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum:-)
Thank you for visiting my blog.


Today, I would like to introduce how to make Salmon Flakes.

It is so easy to make, and handy to use, I have it in the fridge (and freezer) all the time.




-1 can of salmon (415g), Red salmon does look better, but I use Pink salmon can, which is half the price 🙂 Just make sure you buy MSC (Certified Sustainable Seafood) cans to be friendly to the environment! Select Wild Caught Pink Salmon at Woolworth is what I use, it is only 2.99 a can when it’s on sale, so I try to keep stock of it!

-1 Tablespoon Organic raw sugar

-1 teaspoon Soy sauce

-1 teaspoon Mirin


How to make it is sooooo easy.

Step 1: Drain the water from can, remove skin and bones. In Japan, salmon bones are sold as “Salmon Bones” in a can, and it is a delicacy! You can leave them in, but because I feed this to my 16 months old baby, I try to remove the bones, especially the big ones. They don’t get thrown out, I just nibble them as I cook 🙂

Step 2: Cook salmon on low heat and break the fish into small flakes, using a spatula. When the fish looks dry (about 8min), add the seasoning and stir.

Done! Sooooo easy! It has quite a strong flavor to it, so I just mix it with rice and make a simple roll sushi, this is a lunch for my daughter! She can eat this on her own!


You can mix this with veggie or with pasta, use it as if you are using a canned tuna.

I usually freeze half of it, if keeping it in the fridge, make sure to use it in about a week! Enjoy!!

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