hungry celebrity

Author: Hungry Celebrity

  • Mediterranean Baked Cod

    This fish came out so good, it went really well with lemon potatoes and my beet, pomegranate, orange salad.

    Ingredients: 

    • 1 lb cod 
    • Kalamata olives 
    • Parsley 
    • Butter 
    • Tomatoes 
    • White onion

    Marinade: 

    • 3-5 cloves of minced garlic 
    • Lemon zest 
    • Lemon Juice
    • Olive Oil 
    • Turmeric
    • Coriander 
    • Cumin 
    • Oregano 
    • Paprika 
    • Chili Powder 
    • Salt + Pepper 
    • Adobo flakes 
    1. Preheat oven to 400F 
    2. Cover fish in marinade in a baking dish 
    3. Coat quartered or halved tomatoes, thinly sliced onions, sliced olives in the remaining marinade 
    4. Put a little knob of butter in between fish and vegetables 
    5. Bake for 15-20 min 
    6. Garnish with Parsley

  • Lemon Garlic Salmon

    This salmon seriously never gets old. I legit make this at least once a week. It’s so easy and always a hit. I love to serve it with a side of pesto pasta or as you can see in the photo – a side of pesto pasta salad… something about salmon and pesto just goes so well together 🙂

    Marinade: 

    • Grated garlic (2-4 cloves)
    • Lemon zest
    • Juice of 1 lemon (if it’s a big lemon do half)
    • Paprika 
    • Hot chilli powder 
    • Adobo pepper flakes
    • Cayenne 
    • Oregano (mexican oregano & fennel seed combo good too)
    • Salt + pepper
    • Dash of Balsamic vin
    • Dash of honey 
    • Olive oil
    1. Place marinade over salmon (lightly stab salmon w fork) and let it sit for about 15-20 min 
    2. Place salmon on a baking tray and wrap with foil then bake at 375F or 190C for 15 min (if you don’t want to bake the fish, you can also air fry at 400F for 9-11min depending on thickness)
    3. Unwrap and Broil at 450F for 5-8 min 
    4. Also can add onions and cherry tomatoes around the fish when baking, the tomatoes came out extra good put some marinade on them too 
    5. Add parsley for garnish 

  • Red Coconut Curry Poached Cod

    This dish is an elevated take on my easy laksa. Poached fish sounds intimidating but it’s actually one of the easiest things you can make.

    Ingredients: 

    • Lemongrass (1 stalk use only the white part – smash then finely chopped) 
    • Garlic (2-3 cloves finely chopped) 
    • Ginger (about 1in worth – finely chopped)
    • 1-2 shallots (thinly sliced)
    • 2 tbsp red curry paste (I like the Maesri brand)
    • 1 tbsp curry powder 
    • 1 lb cod
    • ½ cup coconut Milk
    • 1 cup chicken Stock 
    • Pinch of MSG
    • Fish Sauce
    • Sugar
    • Salt 
    • Cilantro 
    • Fried shallots/onions
    • Green onion
    1. Lightly salt the cod and let it sit for 30 min to firm up, then pat dry
    2. Add vegetable oil to pan on medium heart and cook the curry paste until fragrant 
    3. Combine curry powder into the paste and then add aromatics (lemon grass, garlic, ginger and shallots) – cook for about 2-3 min 
    4. Add coconut milk and stir then add chicken stock
    5. Bring to a light boil then lower the heat to medium low and add MSG, fish sauce, salt and sugar to taste
    6. Poach fish in broth for about 8 minutes
    7. Serve with rice and garnish with cilantro, fried shallots/onions, and green onion

  • Misozuke Salmon

    A classic, staple Japanese dish. My marinade is not traditional but I promise it’s better 😉

    Ingredients: 

    • Salmon (skin on) 

    Marinade: 

    • 4 tbsp miso 
    • 3 tbsp cooking sake
    • 1 tbsp sugar 
    • 1 tbsp mirin 
    • 1 tsp dashi 
    • 1 tsp soy sauce 
    • 1 tsp vinegar 
    • Grated ginger (about 1 inch worth) 
    • Grated garlic (1 clove) 
    • Pinch of MSG 
    1. Marinate the fish for up to 2 days (minimum 24 hours). I like to place the fish in a ziplock and leave it in the fridge.
    2. Air fry for 9-11 min depending on thickness at 400F – If you don’t have an air fryer, you could also pan fry the salmon on medium heat in a non-stick pan. 
    3. Serve with rice and a side of grated daikon (optional)

  • Tomato Soba

    I love to make this on a hot summer day 🙂

    PS:I like to add natto to this sometimes.

    Ingredients: 

    • 1 Tomato (I like really beef steak tomatoes for this) 
    • Dashi Tsuyu 
    • Soba
    • Scallions
    1. Grate a cold tomato and leave it in the fridge while you cook the soba
    2. Rinse soba in cold ice water 
    3. Top soba with grated tomato, dashi, + scallions

  • Beet, Pomegranate, Orange Salad

    Refreshing and interesting…

    Ingredients: 

    • Cut up beets
    • Pomegranates
    • Mint 
    • Diced carrots 
    • Gorgonzola or feta or goat
    • Cut up oranges 

    Dressing: 

    • 2 tbsp olive oil
    • 1/2 tbsp Dijon mustard
    • 1 tbsp Orange juice
    • Orange zest
    • Cayenne pepper 
    • 1/2 tbsp Honey
    • 1 tbsp Balsamic vinegar 
    • Salt + pepper
    • Onion Salt (Trader Joes Brand)
    • Oregano

  • Gochujang Tomato Cabbage Soup

    This is a recipe I came up with when I had a ton of leftover cabbage and the gochujang was a random additional that really changed the soup for the better.

    Ingredients: 

    • Quarter purple cabbage
    • Quarter green cabbage 
    • 2-3 big tomatoes (cut into pieces of 8)
    • Half a white onion   
    • 3-4 cloves finely chopped garlic 
    • 4-5 cups chicken broth 
    • 2 tbsp chicken bouillon 
    • 1 tsp MSG 
    • 1 tbsp gochujang 
    1. Chop up cabbage into fairly big chunks, cut tomatoes and slice white onion 
    2. In a big pot, cook onions on medium heat with a little olive oil for 2-3 minutes
    3. Add tomatoes into pot, cook for 1-2 minutes
    4. Add garlic and cook for 1-2 min 
    5. Add cabbage and stir everything around, let it cook for about 5 minutes
    6. Add 1 tbsp gochujang and mix 
    7. Add chicken broth, bouillon and MSG and cook on low heat for 1 hour

  • Daikon Soup

    This is something my grandma used to make all the time and it’s a really comforting, light, and easy soup to make during the winter time to keep you warm.

    Ingredients: 

    • 1 Daikon
    • ¼ cup Dashi soup base or 1 dashi pack (I love Kayanoya’s dashi packets) 
    • 1 tbsp mirin 
    • 1 tbsp cooking sake
    • Pinch of MSG 
    1. Cut daikon into 1 inch slices 
    2. Place daikon into a pot with dashi, mirin and cooking sake then add water until daikon is submerged
    3. Turn heat on low and simmer for 1-2 hours.

  • The Perfect Tamagoyaki

    You’re going to need a tamagoyaki pan for this. You could do without but it’s not going to be a perfect rectangle. I got one off of amazon for under $20 and I think it’s really worth getting one because this is such a staple side dish to serve with any sort of Japanese home cooking. I use white soy sauce and dashi for color purposes but if you only have dark soy and dashi that’s okay.

    Ingredients:

    • 3 eggs
    • 1 tbsp white dashi stock
    • 2 tsp sugar
    • 1 tsp mirin
    • Pinch of MSG
    1. Whisk all ingredients together well and strain.
    2. On very low heat, apply cooking oil in an omelette pan or nonstick pan and wipe off excess oil. Add in 1/3 of egg mixture and when halfway cooked, roll forwards.
    3. Reapply oil, add egg mixture, roll, repeat.
    4. Let the omelette rest for a minute so the insides cook.

    TIP: You can add anything in the middle, sometimes I like to do layers of nori, vegetables or meat.

  • Spinach Ohitashi

    Ingredients: 

    • 1 box or bag of spinach 

    Dressing: 

    • 1 tbsp Soy sauce
    • 1 tsp Sesame oil 
    • 1 tsp Rice vinegar 
    • 1 tsp Sugar 
    • Pinch of MSG 
    • Sesame seeds 
    • Gochugaru if you want it to be a little spicy 
    1. Blanch spinach for 30 seconds 
    2. Dump into ice bath and squeeze out remaining water (try to be fast while doing this, the spinach can lose its nutrients if it sits in the ice bath for too long) 
    3. Cut into chunks if needed 
    4. Mix dressing with spinach and store in the fridge for up to 5 days