Services
ROYAL HUNAN SEAFOOD
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Ingredients
2 1/2 tablespoons olive oil
6 oz fillets salmon
garlic salt and pepper to taste
1/2 teaspoon dried dill weed
1/4 teaspoon paprika to taste
2 fresh tomatoes, diced
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
2 tablespoons butter
4 dashes hot pepper sauce
2 1/2 tablespoons olive oil
6 oz fillets salmon
garlic salt and pepper to taste
1/2 teaspoon dried dill weed
1/4 teaspoon paprika to taste
2 fresh tomatoes, diced
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
2 tablespoons butter
4 dashes hot pepper sauce
Salmon with tomatoes
Directions
Heat the olive oil in a skillet over medium heat.
Season the salmon with garlic salt, pepper, dill, and
paprika, and cook in the hot oil 1 to 2 minutes on
each side, until tender enough to break apart. Break
salmon into cubes and mix in the tomatoes, garlic,
and lemon juice. Continue cooking until salmon is
easily flaked with a fork.
Mix the parsley, Parmesan cheese, butter, and hot
pepper sauce into the skillet, and continue cooking 1
to 2 minutes, until well mixed. Serve over rice or
pasta.
Heat the olive oil in a skillet over medium heat.
Season the salmon with garlic salt, pepper, dill, and
paprika, and cook in the hot oil 1 to 2 minutes on
each side, until tender enough to break apart. Break
salmon into cubes and mix in the tomatoes, garlic,
and lemon juice. Continue cooking until salmon is
easily flaked with a fork.
Mix the parsley, Parmesan cheese, butter, and hot
pepper sauce into the skillet, and continue cooking 1
to 2 minutes, until well mixed. Serve over rice or
pasta.
4 serving
cook time 30 min
calories 487
total fat 24.9g
cook time 30 min
calories 487
total fat 24.9g
Basa fillet Tuscany
Ingredients
4 oz fillets
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese
2 tablespoon butter
1 1/2 tablespoons mayonnaise
4 tomatoes, sliced thin
4 oz fillets
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese
2 tablespoon butter
1 1/2 tablespoons mayonnaise
4 tomatoes, sliced thin
Directions
Preheat broiler to 500 degrees. Coat a broiling pan
with nontick cooking spray. Brush both sides of
fillets with lemon juice, and then sprinkle with salt
and pepper. Place fillets flat side up on prepared pan.
In a small bowl, mix Parmesan cheese, butter, and
mayonnaise.
Broil fish about 4 inches from heat for 6 minutes.
Remove pan from oven, and turn fillets over.
Spread the cheese mixture evenly over each fillet.
Top with tomato slices. Broil an additional 4 to 6
minutes, or until fish flakes easily with a fork.
Preheat broiler to 500 degrees. Coat a broiling pan
with nontick cooking spray. Brush both sides of
fillets with lemon juice, and then sprinkle with salt
and pepper. Place fillets flat side up on prepared pan.
In a small bowl, mix Parmesan cheese, butter, and
mayonnaise.
Broil fish about 4 inches from heat for 6 minutes.
Remove pan from oven, and turn fillets over.
Spread the cheese mixture evenly over each fillet.
Top with tomato slices. Broil an additional 4 to 6
minutes, or until fish flakes easily with a fork.
Shrimp Tempura
Ingredients
1/2 cup rice wine
1/4 teaspoon salt
1/2 pound fresh shrimp peeled and deveined
2 quarts oil for deep frying
1/4 cup all-purpose flour
1/3 cup ice water
1/4 cup cornstarch
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon shortening
1/2 teaspoon baking powder
1/2 cup rice wine
1/4 teaspoon salt
1/2 pound fresh shrimp peeled and deveined
2 quarts oil for deep frying
1/4 cup all-purpose flour
1/3 cup ice water
1/4 cup cornstarch
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon shortening
1/2 teaspoon baking powder
Directions
In a medium bowl, mix rice wine and salt. Place
shrimp into the mixture. Cover and marinate in the
refrigerator at least 20 minutes.
Heat oil in deep-fryer or large wok to 375 degrees F
In a medium bowl, mix together all-purpose flour,
ice water, cornstarch, egg yolk, salt, white sugar,
shortening and baking powder.
In a medium bowl, mix rice wine and salt. Place
shrimp into the mixture. Cover and marinate in the
refrigerator at least 20 minutes.
Heat oil in deep-fryer or large wok to 375 degrees F
In a medium bowl, mix together all-purpose flour,
ice water, cornstarch, egg yolk, salt, white sugar,
shortening and baking powder.
4 serving
4 serving
Seared Curried Sea scallops
2 serving
Ingredients
1lb sea scallops
1teaspoon curry powder
11/2 tablespoons vegetable oil
1 tablespoon finely grated peeled fresh ginger
1clove garlic, minced
5 asparagus
fresh cilantro sprigs
lime wedges
1lb sea scallops
1teaspoon curry powder
11/2 tablespoons vegetable oil
1 tablespoon finely grated peeled fresh ginger
1clove garlic, minced
5 asparagus
fresh cilantro sprigs
lime wedges
Directions
Pat scallops dry and sprinkle with curry powder and
salt and pepper to taste.
Heat 1/2 tablespoon oil in a large nonstick skillet
over moderately hight heat until hot but not
smoking, then sear scallops in 2 batches, adding
another 1/2 tablespoon oil if necessary, until golden,
1 to 2 minutes on each side.
Transfer scallops to a plate. Add remaining
tablespoon oil to skillet, then cook ginger and garlic
over moderate heat, stirring, until fragrant, about 30
seconds. Add asparagus and salt and pepper to taste.
Place asparagus on scallops.
Pat scallops dry and sprinkle with curry powder and
salt and pepper to taste.
Heat 1/2 tablespoon oil in a large nonstick skillet
over moderately hight heat until hot but not
smoking, then sear scallops in 2 batches, adding
another 1/2 tablespoon oil if necessary, until golden,
1 to 2 minutes on each side.
Transfer scallops to a plate. Add remaining
tablespoon oil to skillet, then cook ginger and garlic
over moderate heat, stirring, until fragrant, about 30
seconds. Add asparagus and salt and pepper to taste.
Place asparagus on scallops.