Fish Archive - kitchensplace

Fried rice with shrimp

Corinna — Sat, 23 Jan 2021 10:30:00 +0000

A simple recipe for fried rice with shrimp and vegetables. A quick and tasty recipe from Chinese cuisine that you can easily and quickly prepare at home. In the recipe at the end of the article you will find all the ingredients and work steps.

Whenever I have leftover rice in the fridge, I always have delicious Chinese fried rice. I use more vegetables, fish or meat and conjure up a completely new dish from all the leftovers. This time I actively decided to cook a little more rice so I could create this fried rice with shrimp recipe the next day. The secret behind these recipes is always the sauce that connects everything. However, it must not be too salty or too runny, which is why I worked on my perfect sauce for a long time. The result was this sauce, which I prepare with oyster sauce, soy sauce, a little water and a bit of sweetness so that it doesn’t get too salty. By the way, you can find all the ingredients in the supermarket or directly in the Asia store.

If you are in the mood for more recipes from Asian cuisine, take a look at my recipe category “ Asian dishes ” around.

Nutritional information per serving of fried rice with shrimp

Calories: 471 – Protein: 38g – Fat: 10g – Carbs: 52g

This recipe has no ratings just yet.

Fried Rice with Vegetables and Shrimp

23/01/2021

Servings: 2

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

200g cooked rice
250g black tiger prawns
2 cloves garlic
1 zucchini, 1 red onion
1 bell bell pepper
1 carrot
100g edamame beans
50g mung bean sprouts
2 tsp oyster sauce
3 tbsp soy sauce
3 tbsp water
a little sweet
oil for the pan (ideally sesame oil).

Directions

Step 1 Cut the zucchini, bell bell pepper, garlic and carrot into cubes and fry in a little oil in a deep pan. Peel and quarter the onion, pick off the individual layers and add to the vegetables. Add the shrimp as well. Fry the vegetables and shrimp for about 5-10 minutes
Step 2 In the meantime, mix the oyster sauce with soy sauce, water and some sweetener (e.g. 1-2 dashes of sweetener or 1/2 tsp sugar) and pour over the vegetables
Step 3 add rice to the vegetables and fry briefly. Then deglaze everything with the sauce and stir. Add edamame and sprouts, mix and let everything steep for another 2-3 minutes.

If you like you can find me here on Pinterest in pin the following picture.

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Salmon avocado tortilla with arugula and mayonnaise

Corinna — Mon, 11 Jan 2021 10:30:00 +0000

In this post I will show you a super easy and quick recipe for crispy salmon avocado tortilla with rocket and mayonnaise. A quick snack between meals. In my recipe video, you can also see very quickly which exciting technology I am talking about in this article. I tell you – this technique makes your tortilla dreams complete!

I currently see crispy baked tortilla wraps more often. It is probably because some super smart brain came up with the idea of dividing the actual round tortilla wraps into four “corners”, topping them individually and then folding them together super elegantly and baking them until crispy. What else could I do but try the whole thing for myself and simply fold a crispy, elegant salmon avocado tortilla and put it in the pan?

Usually I like to fill my wraps with cheese and ham and cut them into small rolls (see also Ham and Cheese Wraps), but with this technique there will definitely be a lot more to get lost in the tortilla corners in the near future. I already have quite a few ideas that start with melted cheddar and end with mozzarella! Until then, I’ll have fun with this ultra delicious salmon avocado tortilla. By the way, the salmon cooks slightly when you bake the tortilla in the pan – super tasty and juicy!

Nutritional information per serving of Salmon Avocado Tortilla

Calories: 485 – Protein: 22g – Fat: 25g – Carbs: 40g

This recipe has no ratings just yet.

Salmon Avocado Tortilla

11/01/2021

Servings: 2

Prep: 5 min

Cook: 10 min

Total: 15 min

Difficulty: easy

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By: Corinna

Ingredients

2 wheat tortillas
30g cream cheese
1 avocado
4 slices smoked salmon
50g arugula
2 tsp mayonnaise

Directions

Step 1 Brush the tortillas with cream cheese and cut from one side to the middle.
Step 2 Cover all 4 corners with one ingredient each (i.e. arugula salmon, avocado and mayonnaise) and then fold together one after the other starting from the incised edge.
Step 3 Heat a pan in half and fry the folded tortilla on both sides for 3 minutes each until crispy (without oil). Optionally serve with extra cream cheese.

If you like, you can also find me here on Pinterest and pin the following picture!

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Tagliatelle with fried salmon in cream cheese and lime sauce

Corinna — Tue, 17 Nov 2020 15:32:10 +0000

In this post, I’ll show you a quick and easy recipe for creamy tagliatelle with fried salmon in a cream cheese and lime sauce.

Do you sometimes fancy a quick but tasty pasta that is a little more unusual than with tomato sauce? Then I have the perfect 30-minute recipe for balanced tagliatelle with fried salmon and spinach in a creamy cream cheese sauce with lime. A fancy combination prepared very easily with just a few ingredients.

Even if there is nothing wrong with pasta with tomato sauce, it can sometimes just be a little more varied. With these tagliatelle with salmon I honestly had to improvise a bit as I didn’t have any lemons or tomatoes in the house. So why not just work with lime instead of lemon and conjure up a quick and light sauce made from cream cheese and pasta water instead of tomato sauce? Said and done. The result was these creamy tagliatelle with fried salmon.

If you are also into the combination of pasta and salmon, then you might also like my spaghetti with salmon.

Nutritional information per serving of tagliatelle with salmon

Calories: 672 – Protein: 49g – Fat: 12g – Carbs: 90g

This recipe has no ratings just yet.

Tagliatelle with fried salmon

17/11/2020

Servings: 2

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

250g tagliatelle
2 salmon fillets
100g spinach
40g cream cheese
1 lime
20g parmesan
Salt pepper
Butter and oil for frying

Directions

Step 1 Cook the tagliatelle in salted water.
Step 2 meanwhile, heat a pan with a little oil and butter, cut the salmon into cubes and then sear it on all sides for 1-2 minutes. Then take the salmon out of the pan and set aside.
Step 3 Melt the cream cheese in a small saucepan with a ladle of pasta water. Rub the peel of the lime and mix with the sauce and stir in the juice of the lime. Season to taste with salt and pepper.
Step 4 Add the spinach and let it disintegrate. Then stir in the pasta and optionally add a little more pasta water. Carefully fold in the salmon and heat again. Then serve everything together with parmesan.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Fried fish in beer batter

Corinna — Sun, 15 Sep 2019 09:30:21 +0000

In this article, I’ll show you how to prepare crispy fried fish in beer batter in a delicious breading yourself.

In my last post I wrote about my visit to Hamburg at the beginning of this year and reported that the potato and cucumber salad was my real highlight in this fish restaurant. That’s true – but the fried fish really went well with it. So I tried this combination myself and prepared my own fried fish in beer batter.

The preparation time of this recipe is relatively long, as the breading for the fried fish is prepared with light beer and the yeast therefore needs time. But I can only say that it is really worth giving the breading enough time to develop its aromas. The fried fish will thank you in the end!

By the way, I really recommend mine with this fried fish in beer batter Potato cucumber salad – How it should be-

Nutritional information per serving:

Calories: 508 – Protein: 44g – Fat: 18g – Carbs: 42g

This recipe has no ratings just yet.

Fried Fish in Beer Batter

15/09/2019

Servings: 2

Prep: 2 hr

Cook: 10 min

Total: 2 hr 10 min

Difficulty: easy

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By: Corinna

Ingredients

400g cod
100g flour
1 egg
20ml milk
100ml light beer
salt, pepper, some dill
neutral vegetable oil for frying

Directions

Step 1 For the marinade, mix the egg, milk, flour, beer, salt, pepper and some dill and let it marinate for about 2 h.
Step 2 Remove the bones from the fish fillet, divide it into 4 equal pieces and season with salt. Heat a deep pan with enough oil to about 180 degrees. Then fry the fish in the hot oil for 4 minutes on each side until crispy. Alternatively, deep fry the fish in a deep fryer at 180 degrees.
Step 3 Drain the fish on kitchen paper and serve crispy with remoulade and lemon.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Poké Bowl with wild rice salad mix and salmon

Corinna — Mon, 22 Jul 2019 09:30:56 +0000

I fell in love with a Poké Bowl! No matter in which combination, these bowls are just incredibly tasty and super balanced. In this post, I’ll show you how you can prepare a super delicious and balanced Poké Bowl in just a few minutes.

I chose a balanced mix of nutrients for my Poké Bowl. Salmon for the proteins, wild rice for the carbs and avocado for the fats. There are also low-calorie cucumbers, carrots and edamame as well as a refreshing peanut-lime dressing with a dash of soy sauce. The composition of nutrient-rich ingredients is very typical for this bowl. This creates a true superfood bowl that everyone likes.

By the way, you can also use my Poké Bowl as a meal prep. Simply mix all the ingredients in a bowl and eat them cold at work the next day. If you feel like it, you can even vary the ingredients and thus ensure variety and a balanced diet every day. If you’ve got a taste for it, I can give you mine too Sushi bowl recommend.

Nutritional information per serving:

Calories: 527 – Protein: 22g – Fat: 21g – Carbs: 61g

This recipe has no ratings just yet.

Poké Bowl with wild rice salad mix and salmon

22/07/2019

Servings: 1

Prep: 10 min

Cook: 15 min

Total: 20 min

Difficulty: easy

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By: Corinna

Ingredients

150g wild rice, cooked
15g salad mix
25g grated carrots
50g cucumber
35g edamame
35g avocado hummus
5g fried onions
5g chia seeds
50g salmon
For the sauce:
juice 1 lime
10g linseed oil
20g peanut butter
10g agave syrup
1 tsp. soy sauce

Directions

Step 1 Cook the wild rice according to package instructions until al dente. Then drain and rinse with cold water. For the sauce, stir all ingredients together.
Step 2 Meanwhile, finely dice the salmon, peel and grate the carrots, dice the cucumber and prepare edamame, avocado hummus, fried onions and charisms.
Step 3 For the base, mix rice and lettuce and pour into a bowl. Then top with all the ingredients and drizzle with the sauce.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Summer rolls with shrimp and peanut dip

Corinna — Sat, 13 Jul 2019 09:30:07 +0000

My recipe for crunchy summer rolls with shrimp and peanut dip is an absolute must-have in summer. In this article, I’ll show you how you can easily prepare these deliciously light rolls made of rice paper.

I can still remember the first time I ate these delicious Summer Rolls at the Vietnamese restaurant last summer. With no expectation and no introduction, I was served two of these crunchy rolls for starters, which were filled with fresh prawns and salad. There was also a peanut dip and extra coriander. All in all, the Summer Rolls were just perfect and since then I haven’t been able to eat enough of these small rice paper rolls.

After the temperatures reached a record high again this summer, I decided to simply prepare the Summer Rolls myself. The first attempt actually turned out to be a bit tricky, because you have to get the hang of rolling up first. I’ll explain my tricks to you now.

First of all, of course, you need rice paper as a basis. I continued to choose cucumber, carrots, lettuce, sprouts, shrimp and glass noodles for the filling. Of course, you can also fill your summer rolls differently, because creativity is limitless here.

How are the summer rolls rolled perfectly?

But now to the roll: I simply held the rice paper for a few seconds (5-6) from both sides under a jet of water and then laid it out on a damp plate. The rice paper will become more elastic in the next few moments, but will retain its basic structure. If you soak it in water for too long, it will become too soft and no longer roll up well. Then I laid out my filling except for the prawns in the upper half and rolled up half of it tightly for the first time. Then I put 3-4 shrimp on the leftover piece and folded the sides of the rice paper towards the middle so that nothing falls out at the ends. Finally the Summer Rolls are rolled up. Make sure that they are really rolled up tightly and that the sides are tightly closed. Otherwise your summer rolls will fall apart again.

If you then leave the Summer Rolls on the plate for a moment, the rice paper will solidify again by itself. Your Summer Rolls are ready!

Nutritional information per serving:

Calories: 70 – Protein: 4g – Fat: 0g – Carbs: 13g

This recipe has no ratings just yet.

Summer Rolls with Shrimp and Peanut Dip

13/07/2019

Servings: 4

Prep: 30 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

4x rice paper
125g shrimp
60g glass noodles
40g cucumber
40g carrot
40g iceberg lettuce
20g sprouts
some cilantro
For the dip:
40g peanut butter
2 tbsp water
juice 1/2 lime
1 tsp soy sauce

Directions

Step 1 Boil the shrimp briefly in salted water. Then rinse in cold water and set aside. Cook the glass noodles in hot water and drain.
Step 2 Dip the rice paper in water for 5 seconds. Then lay it out on a plate and top with cucumber and carrot sticks, lettuce, sprouts, glass noodles, and cilantro in the center of the top half.
Step 3 Roll up the rice paper tightly with the filling until halfway. Place the shrimp in the center, close to the filling. Then fold the sides over to cover the contents. Then roll up completely under tension
Step 4 Tip: Make sure the sides are closed so nothing falls out.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Sushi bowl with salmon strips and avocado

Corinna — Sat, 02 Feb 2019 15:42:07 +0000

Do you know that moment when you feel like eating sushi but don’t have time to roll the fine rolls yourself? In this post, I’ll show you a great way of enjoying sushi very quickly, without having to roll yourself or having to wait ages for the sushi supplier. Here comes my sushi bowl with salmon strips and fresh avocado.

Making sushi doesn’t always have to mean rolling out the mat and brushing seaweed sheets with rice. But making sushi can mean simply putting all the ingredients in a sushi bowl and getting to sushi heaven much faster. Here I will show you how you can prepare a delicious sushi bowl with fresh salmon strips and avocado cubes in 30 minutes. All you need is the following ingredients:

150g rice (sort of taste)
60g salmon in strips
1/2 avocado
Salt, pepper, 1 tablespoon vinegar
Soy sauce

You simply cook the rice in salted water according to the instructions on the packet and add 1 tablespoon of vinegar to the water. While the rice is cooking, cut the avocado into cubes. For the salmon strips, I recommend buying them ready-made in strips at a trusted Asian store. Alternatively, buy from a trusted fishmonger and carefully cut into even strips yourself. No matter how – it is important that the salmon is fresh and of good quality. When the rice has finished cooking, pour it off and let it cool down a bit. Then you can prepare your sushi bowl by simply filling it with rice as a base and placing the avocado pieces and the salmon strips on top. Optionally, you can decorate your sushi bowl with some sesame seeds and have edamame ready for snacking.

If you’ve got even more desire for fresh recipes with salmon, take a look here around.

Nutritional Information per serving

Calories: 443 – Protein: 17g – Fat: 20g – Carbs: 48g

This recipe has no ratings just yet.

Sushi-Bowl with Salmon and Avocado

02/02/2019

Servings: 1

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: medium

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By: Corinna

Ingredients

150g rice of choice
1/2 avocado
160g salmon in strips
salt, vinegar, soy sauce.

Directions

Step 1 Cook the rice in salted water with a tablespoon of vinegar until tender
Step 2 Cut the avocado into pieces.
Step 3 Drain the rice, cool briefly and place in a bowl. Put the avocado pieces on the rice and cover with salmon strips.
Step 4 Provide soy sauce.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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