Fish / Seafood – Shrine Kitchen

Brengkes Tempoyak Ikan Patin

Brengkes is a Palembangese dish cooked in banana or similar leaf. The most typical variety uses pangasius catfish(patin) coated in tempoyak curry paste, wrapped in turmeric leaf or banana leaf and grilled. It may also be roasted or steamed. Tempoyak bumbu, or curry paste, makes a flavorful base that pairs well with pangasius catfish. Other…
Chu Chi

Chu chi(ฉู่ฉี่), also spelled choo chee, consists of a main ingredient, usually fish or seafood, smothered in curry. It is a Thai dish from southern or central Thai cuisine. It is not often referred to as chu chi curry, or kaeng chu chi(แก่งฉู่ฉี่). The curry tends to be thick or even dry and reddish orange…
Fish Kelaguen

Fish kelaguen(kelaguen guihan) is a simple Chamorro dish of marinated raw fish. Mahi mahi, tuna, or most types of white-fleshed fish can be used. Kelaguen can also be made with shrimp, octopus, or other seafood. Grated coconut is a common, but not essential, addition. Chopped tomato and cucumber can also be used for a colorful…
Fish Paksiw

Fish paksiw(paksiw na isda) is a Filipino dish of fish stewed in vinegar broth. The Tagalog version typically adds vegetables like bitter melon. In the Tagalog language, paksiw means stewed in vinegar, and isda means fish. Fish paksiw commonly uses milkfish(bangus), though other kinds of fish can be used. Nipa palm vinegar(suka paombong) is a…
Fish Pinamalhan

Pinamalhan nga isda is an Ilonggo dish consisting of fish braised in vinegar and soy sauce until the liquid mostly dries up. Pinamalhan refers to a dry stewed dish; in this case, fish is the main ingredient. Modern pinamalhan is usually made with soy sauce and retains some liquid which is served with the fish,…
Ginataang Kasag

Ginataang kasag in Hiligaynon, or ginataang alimasag in Tagalog, is crab cooked in coconut milk, a dish popular in Ilonggo cuisine and throughout the Visayas of the Philippines. Kasag generally refers to flower crab, a type of mud crab found in the Visayas. Blue crab makes a good alternative. Alimango, giant mud crab, and other…
Graved Salmon

Gravad lax, or gravlax, is a traditional Scandinavian dish of thinly sliced cured salmon. It is typically seasoned with dill. It may also be spelled gravad laks or gravlaks, which are the more common Danish spellings. The ancestors of today’s gravad lax were made by burying and fermenting salmon. This method of burying salmon gave…
Gunkanmaki

Gunkanmaki(軍艦巻き), or warship roll, is a type of sushi made of vinegar rice with a border of nori to hold loose toppings over the rice. Popular in Kanto cuisine, it originated in Tokyo, Japan. Gunkanmaki is named for its shape resembling warships, called gunkan(軍艦) in Japanese. Common toppings are negitoro(ネギトロ), sea urchin gonads(ウニ uni), and…
Hosomaki

Hosomaki(細巻き) is a thin sushi roll. It can be considered a type of makizushi(巻き寿司), or sushi roll. Hosomaki is popular in Kanto cuisine. Hosomaki typically have only one filling, though fillings can vary widely. Some of the most common varieties are kappamaki, cucumber roll; tekkamaki, tuna roll; shinkomaki, pickled daikon radish roll; and kanpyomaki, seasoned…
Inasal Hipon

Inasal hipon, or grilled shrimp, is one of many grilled foods popular in the Western Visayas. This Ilonggo specialty emphasizes the texture and flavor of fresh shrimp with a fairly simple marinade and pairs well with the classic Ilonggo dipping sauce sinamak. Fresh, large shrimp work best. Scoring the back of the shrimp reveals the…
Jellyfish Salad

Jellyfish salad(해파리 냉채 haepari naengchae) is a Korean cold dish made with slices of salted jellyfish, usually cucumber, and a special sauce made with mustard. Additional ingredients can be added, especially seafood and colorful vegetables. Some common additions include crab legs, squid, shrimp, bell pepper, and onion. Jellyfish(해파리 haepari) is an unusual ingredient. The tops…
Kinunot Na Pagi

Kinunot na pagi is a Bicolano dish made with flaked ray meat cooked with coconut cream, chili, and moringa leaf. It is normally made with stingray or similar rays found locally in the seas around the Bicol region, where ray is called pagi. Skate or shark meat would also work well. Another variation is fish…
Kokoda

Kokoda is a traditional Fijian dish of marinated raw fish. Historically, the dish was often made with narrow-banded Spanish mackerel(walu) or similar fish marinated in lime juice, chili, onion, and seawater. Over time, seawater has largely been replaced by coconut milk, and various types of fish are used, though walu is still most popular in…
Kovu Walu

Kovu is a Fijian dish of seasoned fish or seafood wrapped in banana leaf and roasted, traditionally in a pit oven. Kovu is commonly made with walu, or narrow-banded spanish mackerel, a large Pacific Ocean fish related to tuna. Since the fish is seasoned and cooked, it may be a good way to use less…
Lawalu

Lawalu is a traditional Hawaiian dish of fish grilled in ti leaf(ki). Coconut cream may be added. Lawalu indicates any type of fish wrapped in ti leaves and grilled, though the name may suggest that this dish was originally made with escolar(walu), locally called butterfish. The dish is rare today, but made with any kind…
Linutik

Linutik is a coconut cream curry with pumpkin and seafood from Ilonggo cuisine of the Philippines. Recipe Ingredients 4 clove garlic, minced 2 shallot, sliced 2 thumb ginger, minced ¼ pumpkin, seeded and peeled 1+ cup water ½ tsp salt ½ tsp pepper 8 shrimp or crab ½ cup coconut cream 8 long bean(hantak) or…
Milkfish Sisig

Milkfish sisig(sisig bangus) is a variation of sisig, a Kapampangan salad of flaked meat and spices garnished with calamansi juice or another souring agent. Sisig originated in the Pampangas region of central Luzon in the Philippines. Sisig seems to have evolved from different ingredients in sour juice to a primarily meat salad with citrus garnish.…
Milkfish Soup

Sat-bak-hi thng(虱目魚湯), or milkfish soup, is a simple, traditional food from Taiwan. Milkfish(sat-bak-hi) is boiled in water and rice wine with ginger, green onion, and salt. Young ginger is best. Sat-bak-hi thng is usually served with soy sauce and sometimes wasabi for dipping pieces of fish. A bowl of rice can pair well with milkfish…
Negitoro

Negitoro(ネギトロ) is minced raw tuna and scallion. Fatty tuna belly, or toro(トロ), is sometimes used, since the name sounds like negitoro; however, negitoro traditionally uses tuna meat leftover after the best cuts are removed to be used for sashimi or other dishes, especially fatty meat from the bones and skin. It can be a good…
Nigiri Sushi

Nigiri sushi(握り寿司), or simply nigiri, is a type of sushi with a main ingredient on top of pressed sushi rice. Raw fish is the most common main ingredient, though other toppings such as cooked seafood and even vegetables can be used. Nigiri sushi originated in Edo, which is now Tokyo. The traditional sushi from this…
Octopus Curry

Eke means octopus in the Cook Islands Maori language. Octopus is commonly prepared in a simple coconut curry. Octopus is first cleaned and boiled whole. Then it can be cut into pieces and cooked again with coconut cream, onion, and salt. This octopus curry is great served with taro or breadfruit. It could also be…
Octopus Lu’au

Sometimes called squid luau even though it isn’t actually made with squid, octopus luau(lu’au he’e) is one of the most popular traditional foods at Hawaiian luaus. It is traditionally served alongside poi and kalua pork(kalua pua’a) among other foods. The name lu’au originally refers to the taro plant and has come to refer to traditional…
Pindang Tempoyak Ikan Patin

Pindang tempoyak ikan patin is a Palembangese preserved durian curry with a variety of pangasius catfish. Pindang is a type of curry from Palembangese or Palembang Malay cuisine. It can range from somewhat sour to more balanced with sour, sweet, spicy, and salty flavor. It often uses fish as the main ingredient. Tempoyak is a…
Sanpeijiru

Sanpeijiru(三平汁) is a homey fish and vegetable soup from Hokkaido, Japan. This recipe uses salmon, though other fish such as Alaska pollock or cod can be used. Salmon ara(粗 or あら) is what’s left of the fish after the best cuts are removed for sashimi and other uses. Ara is commonly used for sanpeijiru and…
Sate Tuna

Sate tuna(pronounced satay tuna) is skewered seasoned tuna bites, a specialty from northern Sulawesi Island, Indonesia. It is a popular street food and can be easily made at home and paired with other dishes. Recipes for sate tuna widely vary. In the recipe below, tuna cubes are marinated, then the skewered cubes are grilled. Sate…
Squid Stir-Fry

Squid stir-fry(오징어볶음 ojingeo bokkeum) is a simple Korean stir-fry dish made from squid and often vegetables. Octopus stir-fry(낙지볶음 nakji bokkeum) is variation made essentially the same except with octopus. Vegetables like onion, scallion, peppers, and even napa cabbage can be added. Squid stir-fry is typically served with rice. Recipe Ingredients Directions
Takoyaki

Takoyaki(たこ焼き / タコ焼き) is a Japanese snack made of batter with pieces of octopus cooked in round balls. Originally from Osaka, takoyaki is popular in Kansai cuisine as well as throughout Japan. It is an iconic Osaka street food. It is also popular in Taiwan, often found at night markets. Takoyaki batter is typically made…
Traditional Poke

Poke is a Hawaiian dish of raw fish or other seafood, traditionally garnished with sea salt(pa’akai), algae or seaweed(limu), and crushed roasted candlenut(‘inamona). Skipjack tuna(aku) was a traditional favorite; yellowfin tuna(ahi) is very popular today. These are related fish and either can be used fresh with good results. Poke can also be made with other…