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Seafood Salad Recipe with 4 dressings

Fish and Seafood are healthy choices, and it is low-fat, high in protein and rich in omega-3 fatty acids. “The good omega-3 fatty acids have shown to reduce triglycerides, blood pressure and inflammation, read more in Seafood and fish healthy benefits.

Preparing a seafood salad, buy fresh from the market or use frozen seafood mix, I often stock a bag in the freezer. Add the quantity into a colander hold it under the water tap to remove the layer of ice.

Put a pan on the stove bring water to near boil and flash through the frozen seafood. Remove seafood quickly with a sieve and transfer to a bowl filled with ice cubes. If you bought fresh fillets and choice of seafood shells, poach the fish and shellfish for more flavour. Bonus, the remaining liquid has turned into rich aromatic fish taste broth.

 

 

Seafood Salad

How to poach fish and seafood in an aromatic broth called court-bouillon, a traditional way to enhance flavour. The Seafood Salad recipe and dressing variations are right here below.

  1. The poaching liquid is easy to make within 30 minutes. Using ingredients; sea salt, onion, carrot, bay leaf, parsley with lemon or vinegar. (The use of acidity is to help to retain the colour of salmon and turns shellfish in a bright red colour (lobster, crab). Milk helps with white fish fillets.
  2. Add some spices peppercorns, cloves or give it an Asian twist use ginger, galangal, Lemon Grass, etc.
  3. Bring liquid with aromatics to a boil let it steep after 30 minutes remove all the aromatics.
  4. Bring the liquid back to near boil, watch bubbles break through the surface. Add pieces of fish and shellfish carefully into the water.

Seafood Salad Recipe Asianfoodtrail

Cooking time

  1. Cook for the right moment;
    1. small shrimps only need 15 sec,
    2. squid just 1-minute
    3. for all shellfish approx. 3-5 minutes (or shell opens)
    4. Fish fillets between 3 – 10 minutes, this depends on thickness and type of fish. Watch the fish fillets change colour and start to get flaky.
  2. Note: for whiter and creamier flavour use milk to poach in the fish fillets with aromatics.
    1. Pour milk in a pan, just to cover the pieces of fish fillets barely.
  3. Remove quickly with a sieve, to cool transfer immediately in an ice-water bath to stop cooking process and cool down immediately.

For Instant Pot users: cooking time table for fish and seafood.

Poaching liquid

  1. If you are preparing a cold fish dish, remove the pan from the burner leave it to cool down in the poaching liquid for more flavour.
    1. This step slows the cooking pace down. Watch the time and the target temperature carefully.
  2. At the end of poaching all fish and seafood ingredients, you will have an excellent intensified liquid leftover. Keep the broth by straining through a sieve in containers or freeze in cubes.
  3.  Store the poaching liquid in the fridge use it within 24 hours for best flavour. Store in the freezer, it will keep for 2-3 months.
  4. Or use a high-pressure canner to store poaching liquid as broth in glass jars. I use a 24-quart Presto canner.


 Various dressing style

Seafood Salad fresh ingredients, I love various dressings to fit my mood and appetite or to go along with my menu theme.

Italian/Mediterranean Insalata Frutti di Mare simple dressing is one of my favourites. Add parsley with two tbs of lemon juice with 80 ml (1/3 cup) of light olive oil, 1-2 cloves of garlic finely minced, pepper and salt. Taste for acidity level and add if needed a little bit of vinegar. Garnish with parsley leaves or chopped onion on top. Optional: add 1 Tsp of dijon mustard for vinaigrette dressing

Thai-style dressing, in Thailand this dressing is often combined with grilled squid and fish. Start with 4 tbsp lime juice, 4 tbsp fish sauce. Add 4 tbs palm sugar or 1 tbsp liquid sweetener ( no stevia!). Followed by 2-4 cloves minced garlic, 2-3 tbsp finely chopped coriander. For moderate heat add 1 pod chilli deseeded, chopped or sliced finely. Like Thai-style hot add in finely 1-2 chopped bird’s eye chilli’s). Add 2 tbsp of filtered water and mix everything together. Taste and add a little more water if needed. Garnish with fresh mint and coriander leaves to finish. Optional: no fresh chilli at hand use 1 tsp sriracha sauce.

Japanese Wafu-style dressing, 2 tbsp light soy sauce, 4 tbsp Japanese rice vinegar, 6 tbsp oil (do not use olive oil), 1 tsp fine caster sugar (1-2 drops liquid sweetener). Optional: add finely grated onion with daikon. Garnish with roasted sesame seeds on top.

For other reads and recipes: Thai noodle soup | Red Curry Mussels | Chinese stock methods and variations

Seafood and fish benefits a healthy diet

Welcomed by a blazing sun on Sunday it ignited planning a trip to the beach. We never passed beyond that first thought. Absentmindedly sweeping up our backyard and trimming by pulling and snipping into the wiry Ivy. We ended up stripping down almost twenty years of Ivy growth against the garden wall.

After hours of manual labour, pulling and cutting the Ivy stalks we managed to get rid the Bush. Simple trimming turned out to be a heck of a job.

 

 

Going to the seaside was not an option anymore nearing the end of the day. Instead, we had a seafood salad mix as part of a healthy Keto (Paleo or LCHF) diet. Eating fish and seafood happens to be perfect with weight loss plan too.

Seafood and Fish

We like to eat and prepare the fish whole from head to tail, fish types e.g. red snapper, mackerel, sardine, red mullet, sea bream, and more. Or sample fresh seafood like cuttlefish, clams, mussels, prawns, scallops and oysters.

You might have guessed, Fruits du Mer or Seafood platter is one of my favourite dishes. The presentation combined with flavour, texture it will take more time in advance for preparation.

Instead, it is easier to have a salad with fresh, canned and frozen items for a quick formed meal. Eating more seafood and fish in our weekly meal plan are healthy choices, in fact, it is low-fat, high in protein and rich in omega-3 fatty acids.


The good omega-3 fatty acids have shown to reduce triglycerides, blood pressure and inflammation. I have been reading on the benefits for a healthy diet due to reversing diabetes Type 2 while following Keto diet with very good results.

Here a short overview why having more fish and seafood benefits a healthy diet in our body and brain. The recipe description for Seafood Salad Mix with extra dressings and cooking notes are here with other recipe suggestions right after the resource listings here down below.

Seafood and fish benefits a healthy diet

  • Lower blood triglycerides (cholesterol)
  • Reduces the risk of heart disease
  • Can lower blood pressure
  • May improve symptoms of inflammation, arthritis and psoriasis

Seafood nutritional value

Seafood and fish nutritional value

  • Many varieties of seafood are low cholesterol and sodium
  • Rich source of protein, minerals and vitamins
  • Low-calorie source of essential nutrients
  • Polyunsaturated fats lower LDL, triglycerides, boost cholesterol profile
Resources and facts

Seafood nutritional value

What’s not to love with healthy and tasty seafood dishes. Any style goes throughout the year. For dinner tonight a seafood salad mix is just perfect.

For other Salads, click on Thai beef salad | Quinoa Tabbouleh Salad  | Seafood Salad Mix Recipe

Calendar events:

Seafood and fish benefits a healthy diet. Mention and share a fish event near you with us. We will add it to the list or perhaps even drop by :-).

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Hainan Chicken Rice recipe dinner tonight

My adaptation of Hainan Chicken Rice recipe is here below with related links:

Aromatic poached chicken, tender and succulent very healthy and easy way of preparing. The poaching broth doubles as clear soup and flavours the cooked rice. Final result of three dishes; tender succulent poached chicken, flavored rice and aromatic soup.

Cooking dinner tonight

Prepare dinner for 4-6 adults, with kids, it can serve easily up to 8 persons.

  1. Hainan Chicken Rice foodie chat
  2. Hainan Chicken Rice tutorial step-by-step
  3. Chinese stock methods and variations
Recipe Hainan Chicken Rice; Preparing chickens; stuffing set

Preparing chickens; ingredients to marinate and for flavour

 

Hainan Chicken rice - lunch & diner

Hainan Chicken rice – lunch & diner


After reading and enjoying a good meal, why not travel to Hainan? The tropical island of China with white sandy beaches, turquoise sea and waving palms beckoning you to come and visit. “China’s southernmost province, an allure that is increasingly known worldwide as it is set to become an international tourist destination.” Source: China Daily

The island is located in the South China Sea near Vietnam. It has not always been such a commercial and busy island. Tucked away behind the vast country mountains, this island has long been hidden for tourism. Han Chinese already built villages around 200 BC. But the Li population was only discovered in the 1930s.

Hainan is also called ‘Tail of the Dragon.’ Money is not the problem, like many popular areas in China. The developments go here with the speed of light. The island has a speed rail that allows you to move, although we find that bikes are still the best option.

Hainan, China





Butter Beans simple Italian style recipe

Pulses have found their way regularly in our weekly dinners and compared to our childhood boring brown and white beans, cooking with spices and herbs sure brightens our palate and lifts up the taste for more. Recycling in the house by reusing various glass jars filled with all kinds of dried beans in plain sight, in stead of storing in the cupboard makes it invisible and forgotten easily. Now I am in the habit of quickly grabbing a bean variety and letting it soak overnight to a maximum of two days if cooking plans changes or I prepare them and store them in the fridge or freezer. For example making re-fried beans recipe for breakfast burrito’s, dip, salads or as a side dish.

I’ve just re-stocked buying soybeans, chickpeas, kidney beans, black-eyed beans and while at it, brought home a bag of butter beans as new addition. Haven’t prepared these creamy whites in a long time, the butter bean is a well-rounded source of nutrition, rich in protein, fiber, iron and B vitamins. Hardly any fat and all these nutrients combined will provide you with everything you need to lose weight, build muscle and feel energetic.

“Lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, lima beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein. You may already be familiar with beans’ fiber and protein, but this is far from all lima beans have to offer.” (source:whfoods.org)

Butter Beans aka Lima beans

Dried butter beans or Lima beans

For dried beans how-to cooking instructions click on the link for instructions.

Style variations:

With the Italian style recipe here you can easily vary by using Chinese cooking wine, Chinese (or Thai) soybean sauce, Chinese mushroom soy sauce, fresh or dried peppers or other oriental spices as garam masala the variations are endless. Garnish with coriander, spring onion instead for an Asian finish.

Butter Beans Italian style

Butter bean simple Italian style recipe

More Butter Beans nutritional information and links:

YumNua Yang, ยำเนื้อย่าง Thai beef salad

Thai beef salad recipe with authentic aromatic flavours and an enticing complexity of sweet, sour, spice and heat combined with grilled marinated meat. This dish is one of our family & friends favourites.

Quick and easy to prepare, serve the salad as a starter for lunch or as a side with other complimentary dishes together as Thai dinner theme. The recipe as always retrieved from my memory vault with all the ingredients and steps but no good food photographs.

I couldn’t have a better excuse to make this dish today. Usually, as soon as the dish arrives at the table it disappears to late to make any snapshots. Prepping the dish received much enthusiasm of my better half he replied: “Somebody got to eat happily to help :-)”.

The family loves salad and Thai beef salad ranks on top of all time favourites in our house. We actually moved and lived in Asia for more than a decade. Taiwan became our second home but Thailand was very close sharing the same position, both destinations were foodies paradise.

Thailand

I visited Thailand for the very first time by invitation to come along with friends. My husband couldn’t accompany me so my sister joined as a travel companion. We both thoroughly enjoyed our sister’s holiday and Thai cuisine.

Of the many dishes we devoured, YumNua Yang a.k.a. Yum Neua was among the first plates of much more to come. We re-visited Thailand on many more occasions travelling through all the regions. The roadside street food stalls, night food markets or restaurants beautiful plated and served local style.

The heart of this dish must be a good piece of beef, sirloin or steak cut. Cheaper cuts like a skirt or flank steak after grilling let it rest (10min.) before cutting. Next is the authentic fresh made dressing of fish sauce, garlic, bird’s eye chilli, palm sugar, lime juice, coriander, Thai/Chinese celery. Mint and lemongrass (optional).

marinated pan-fried rib eye steak

marinated pan-fried rib-eye steak

Thai flavours

To create Thai flavours, you have to look at the ingredients and some of them just can’t be ignored or simply substituted, the basis is fish sauce, just buy a small bottle don’t think for a minute to easily replace this with vinegar or soy sauce.

Vinegar only has acidity no umami (savoury taste/flavour), I love soy sauce but it will not do justice to this dish, same counts for palm sugar if you don’t have then rather use brown or cane sugar it adds more depth than white sugar.

Lime or lemon juice it is just a subtle contrast but when you grate the rind it will release essential oils, the scent enables you to tell and smell the difference. Coriander is an essential herb as is celery and lemongrass add fragrance to the whole dish bringing it all together to the next level.

They are actually irreplaceable if left out everyone will notice something is missing even while you have a good steak on your plate. The dressing needs to have the complexity of sweet, sour, spice, heat and fragrance to make YumNua or leave it bland and that would put the dish to shame.

In this recipe, I have marinated the meat beforehand it is worth the wait and effort to add this step, use a bit of fish sauce with black and white pepper and a dash of Chinese cooking wine (optional).

YumNua Yang ยำเนื้อย่าง Thai Beef Salad

You will find the recipe in the recipe box here below, enjoy this wonderful dish. Try and enjoy your own home-made YumNua Yang, Thai beef salad!

YumNua Thai Beef Salad ingredients

YumNua Thai Beef Salad ingredients

Update 20th June 2017

With every summer this recipe is trending on our Instagram and FB Page as a popular recipe easy to make and enjoy. For dieters following Keto, Paleo diet based on LCHF or Type 2 diabetes  this dish is perfect with the following dietary adjustments.

In Thai cooking Palm sugar is often used and advertised with health claims having low glycemic index, however, this does not directly apply for sweeteners. For Bulletproof fans “Coconut palm sugar is not Bulletproof period“, click the link for a post by guru David Asprey.

I recommend Lakanto all natural sweetener, a product of Chinese Luo Han Guo aka monk fruit sugar to replace standard sugar.

Monk Fruit or Luo Han Guo (Siraitia Grosvenorii) is a rare perennial plant cultivated mainly in the mountains of Guangxi Zhuang Autonomous Region in China. Unlike most fruits, whose sweetness comes from fructose, Monks Fruit’s sweetness comes from natural mogrosides that are 300 times sweeter than sugar. Modern research shows that Monk Fruit extract does not elevate blood sugar or insulin. These fruits are powerful antioxidants and contain no calories

In Traditional Chinese Medicine (TCM) the healing properties have been known for centuries. Luo Han Guo is native to southern China and northern Thailand.

You can easily buy this fruit in dried powdered form at larger Asian supermarkets and fresh when the season arrives, they are exported and available for a short period to eat or use the fruit in cooking.


Quinoa Tabbouleh Salad Gluten-free

Many summers back we had an impromptu BBQ dinner with friends at our Taiwanese home. Our guests brought Pot Luck to our home, one of the dishes a fantastic Tabbouleh salad made with bulgur. My first attempts to remake Tabbouleh was disappointing since then I learned of my mistakes such as not squeezing hard enough to remove all liquid.

While parsley is the main herb ingredient, you can easily make adaptations with other herb options. Based on this salad but creating a different taste is by adding 1 tablespoon of sun-dried tomato tapenade instead of tomato puree for a pronounced flavour.

A healthy dish with memories, running out of bulgur gave room for another twist by preparing this salad with Quinoa seed. With every bite, the seeds will pop a little giving it an extra dimension.

 

With no fresh lemons available nor bottles of lemon juice, I substituted with Chinese rice vinegar and adjust seasonings for the olive oil based dressing. The same reason I tried Apple vinegar which would be my last resort since it has a higher acidity you need less. So start with just one tablespoon and increase with half if needed.

Last summer our youngest came back from her holiday in Morocco with student peers. She brought Aragan oil purchased from a local vendor in a small village. There’s a reason why it is called Moroccan liquid gold as one of the rarest oils in the world.

The nutty taste and fragrance is absolute heaven! I am not an exaggerating type but Aragan oil really does give an extra dimension to salad dishes. If not available you can replace with walnut oil, olive oil will work but has a different end taste.

Liquid gold, it is an unequalled and understandably rare commodity outside of Morocco. A food gem in my kitchen cabinet for as long as the treasured food gift last.

Quinoa Tabbouleh Salad, Power food

Quinoa Tabbouleh Salad


Quinoa Tabbouleh Salad

Quinoa is a basically a powerhouse full of nutritional value and a good choice on the menu. A super grain high in protein and fibre, an ancient seed re-ignited as a super food. If Aragan oil is gold liquid than the mother grain of the Inca’s are gold nuggets. Apparently, NASA sent astronauts into space with Quinoa on the menu as the power food.

Today’s Tabbouleh version has no parsley, instead, it is prepared with fresh mint and coriander. You can serve the dish for lunch with bread, dinner or barbeque as a side dish.

For other salad inspiration, try our Red Beet Salad with Orange, Feta Cheese, Mint recipe or Yum Nua Thai Beef Salad recipe.

Family favourite Thai fusion Spaghetti

Whats-for-dinner! The standard phrase coming home with the school bus in Taipei, our kids during their childhood years (14-12-8 and 6 yrs old). In random order but always the greeting came before they entered through the door, whether it was from school, sports or even now grown up and arriving from workplace or study.

Pack of hungry wolves if they brought friends along to play or finish homework, most of the time I had (healthy) snacks at hand but if I was late or not yet home they ransacked the fridge. During our years living in Taipei, I prepared this fusion dish with what I had on hand in the fridge and cupboard for a quick meal.

Which were chillies, cucumber, tomato, bell pepper, black olives, spring onion, coriander, lemon grass, galangal, lemon juice and chicken thighs (for e.g. try Chinese Chicken Wings in a soy-chili marinade). Noodles and Pasta, onion, garlic, staple items with various Asian seasoning’s which included fish sauce among many other flavourings. I just started whipping up this dish, it became an instant hit becoming a regular summer or barbeque meal side dish over the years.

After our kids moved out for studies/work they called home for recipes; advice how-to instructions to prepare comfort food in their kitchens. Our kid’s cravings and questions are what initiated to write down recipes to share and celebrate good food with family, friends around the table. Writing down one recipe snowballed into more request even outside our inner-circle. From phone calls, e-mails, newsletters, social media came around combined with my geeky interest I landed here with a website blog, sharing my in- and outside kitchen adventures.

This is one of our family favourite Thai Fusion Spaghetti, a Ching recipe fusing our European background with Asian flavours. These home-cooked dishes have a blend of ordinary and exotic ingredients, colourful with a mix of spices, fresh herbs prepared and enjoyed together.

Start cooking put your teeth in it and share your comments. I have a food picture logged somewhere will add to the post, but please feel free to upload your result. Ching Thai Spaghetti recipe follows here below, enjoy!