Posts tagged ‘Fish’

May 12, 2012

5 day Dinner Challenge : Day 2

by 田草川(たくさがわ)かおる

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 (^-^)

April 5, 2012


by 田草川(たくさがわ)かおる

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 田草川(たくさがわ)かおる

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!

February 5, 2012

Handy Salmon Flakes

by 田草川(たくさがわ)かおる

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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