Two years ago, on Ash Wednesday, I asked @agdr03 if she knew of any good pescatarian recipes and she suggested salmon with oyster sauce and lemon. That surprised me because I never thought of adding oyster sauce to salmon. I’m accustomed to the usual herbs/lemon/garlic/honey-glazed salmon dish so discovering the versatility of oyster sauce as a marinade on a variety of seafood opened a whole new world for me.
I can attest that that @agdr03’s simple salmon recipe tastes great.
Others also began sharing their favorite meatless dishes, and, as we wont to do in this blog, the conversation meandered in a most relaxing and delightful way. A new ritual is born here in this blog.
If you have recommendations for simple but savory meatless Friday dinners, lettuce know.
Love the lettuce know. 😂
I did the oyster sauce and lemon on trout a few days ago. ☺️
miso-teriyaki on salmon
Chinese soy sauce, sesame oil, ginger slices & green onions marinade –with steamed fish (must be fresh)
Kalimera Ladies,
It is good to have such a thread @PAckmule3! I do hope you are feeling better!
Our Ash Monday is this Monday, so we are going to cook several meatless dishes.
I am waiting for your recipes ladies! I have to check for @agdr03’s recipe…
Hi @Cleo and @agdr03, yes, I must go back and look for that recipe. Sounds easy and tasty. I’m sure I’ll like it,… however I cannot speak for my family who seem to have a different taste from mine!!!! 🙄 😬 🤔
Hi All, (I’m cheating on 2 counts!!)
I was looking up recipes for vegetarian dishes that used miso and found this one, but I believe I’ll be replacing loads of the ingredients with stuff I can easily find or have at home (hence cheating). The name of the game is not only to have a meatless dish but to finish up the ingredients I’ve been storing LOL.
I have yet to try this (that’s why it’s cheating on the 2nd count) but I really want to. Heh!
For the source of the recipe and the notes on alternative ingredients:
https://www.twospoons.ca/20-minute-miso-veggie-stir-fry/
= = =
VEGGIE STIR-FRY WITH MISO SAUCE RECIPE
INGREDIENTS
MISO SAUCE:
1/2 cup almond butter
3 tbsp tamari
1 tbsp miso
1 tsp fresh ginger , peeled and grated
2/3 cups water
STIR-FRY:
2 tbsp coconut oil
8 oz cremini mushrooms (225 g)
1 zucchini chopped
1 small broccoli , cut into small florets
1 can chickpeas (14 fl oz./400ml) strained and rinsed
SERVE WITH
cooked brown rice , or quinoa for serving
INSTRUCTIONS
Make the Miso Sauce: Whisk together almond butter, tamari, miso, freshly grated ginger and water. Cover and leave to the side.
Melt the coconut oil in a large deep skillet on medium-high heat. Add the mushrooms first, cooking until browned and softened, about 7 minutes. Then add the zucchini and cook until softened, about 7 minutes. Finally add the broccoli florets and cook until vivid green and al-dente, about 5 minutes.
Add the chickpeas and pour the Miso Sauce into the skillet and stir everything to combine. Remove from heat and scoop the stir-fry into bowls on top of brown rice or quinoa.
😂 You put my kitchen to shame, @GB! I had to look up what tamari and coconut oil were.
I love the ginger taste but I find it intimidating to cook anything with fresh ginger.
For one, I don’t know how to pick a fresh ginger and make them last long. The stores I go to, HMart and 99 Ranch, often sell this moist ginger rhizomes. Are those good? Or should I just buy the dry ones?
For another, I don’t know how to peel the skin, especially around the knobby parts. And I end wasting more than I should.
@packmule and @Growing Beautifully. We’re planning on pizza (without meat for me) today, but GB’s stirfry sounds absolutely delicious, so I’m rather jealous. I’m having a left-overs falafel wrap for lunch rn.
@Fern, can you read my comment on ginger?
Lol. This silly blog blocked me!
🙂 I prepped food in the freezer with instructions and asked my boys to check on their dad regularly. He has to watch his diet and he’s the type to order super supreme/meat-lovers pizza even on a Lenten Friday.
Sorry, @EmpressNewClothes.
You and I had technical difficulties. WordPress also put my posts in the spam box.
For steaming bland fish like cod, flounder, and palmburo, I like the sesame oil, white wine (but I’ve been experimenting with Chinese rice wine too), and soy sauce. I also add ginger and cilantro. Hubby hates cilantro though so I just add it on mine.
@pkml3, not to worry. I also had to look up Tamari 😂 LOL.
I’m changing so many ingredients with this recipe.
I’m going with unsalted peanut butter with chia seeds in it instead of almond butter.
I don’t have white miso, so will make do with brown.
Ginger can be ‘old’ or ‘young’ and fresh ie not dessicated. It’s ok to leave some of the skin on if I cannot peel it all off. I use a sharp knife and not a peeler. Instead of grating I may pound it fine.
I’ll go with carrots and maybe potatoes instead of zucchini. My kids hate any kind of cucumber or brinjal/egg plant, so I have to avoid those.
Instead of chickpeas, I’ll use edamame.
It’s the sauce I’m really interested to try, of course. All success (or failure) lies in the sauce!
🥘 🍚 🥘 🍚 🥘 🍚 🍵 😬 🤭 😅
@packmule3, yes I can see your post about ginger.
I love fresh ginger and I love pickled ginger – those little slices that sometimes come with sushi. For fresh, we peel it and grate it. A little bit goes a long way, I find. I’m drinking ginger tea/tisane right now – so lovely on a chilly day.
I can relate to the meat-lovers pizza person in a family. Sometimes most of us simply want cheese or veg. and other times the meaty pizza is the only thing that will satisfy. It’s hard when one is the only traditional observer of Lent.
For fish, I use a recipe from a ‘Greek’ cookbook sometimes. It uses sea bass or any other mild white fish. It’s an easy ‘fish parcel’ recipe.
From memory – so easy and you can vary the herbs as you wish:
Put a single portion fish fillet skin side down on a piece of aluminum foil.
Season with white pepper, 1 tsp. of lemon juice, fresh dill, capers, thin slices of tomato, some sliced olives. Make a packet by pinching the foil all around so there are no gaps and bake on a cookie sheet at 180C/350F for 15-20 minutes (depending on the thickness of the fillet) in a pre-heated oven. The fish will steam in the lemon and herb juice and will be a very healthy meal that can be served with rice, potatoes, etc.
BTW, before I get comments that this isn’t Greek – it may well not be, but it’s good. In my memory, the Greeks serve their fish very fresh and simple, quite without garnishes, so the flavour is intact.
@packmule3: Hmmm, don’t know why though (I write from gmail LOL)
Anyhow — miso-teriyaki is awesome, with seared salmon.
For Chinese steamed fish — I am posting a recipe from a favourite site of mine.
https://thewoksoflife.com/cantonese-steamed-fish
It is a very simple to make fish dish, but there are some intricacies and neat tricks too (see posted link)
(like how you chop the same aromatics in varying thickness to do different stuff within the same dish. Same with having both the same aromatics — in raw and cooked form)
Question about the ginger: use the back of a spoon to scrape the skin off, even around the knobs. One of the most common hacks used in our Asian kitchens 🙂 If you can, buy fresh. Ginger is one of the most amazing aromatics EVER.
@GB: yes, everything is in the sauce. It makes or breaks a dish lol
Hi!!
Thanks for the ideas!
I made a kind of shrimp fried rice, but with not all the ingredients that you usually put on fried rice.
I do use soy sauce and oyster sauce. Lots of veggies and shrimp. Simple yet satisfying.
Hope you are all well. Trying to get back to my usual in terms of kdrama 😊 and BOD.
Happy Friday everyone
On ginger, anyone uses a metal teaspoon to scrape the skin? I chop off the knobbly parts but the thin skin comes off easily and with little waste with a metal teaspoon..
I don’t use ginger enough so I slice all at a go and freeze it so I can use it when I need to.
I love lettuce with meat like pulled pork wraps and like eating with the meat on the korean grills but since it is meatless….I can only think of it as a snack. Just tear the lettuce and dip or drizzle the Kewpie roasted sesame sauce or make it from scratch.
https://www.thespruceeats.com/sesame-salad-dressing-2031183
Now that you mention ginger, I am cooking this tonight…perfect timing!
https://rasamalaysia.com/ginger-and-scallion-fish-recipe/
Yes – I also use metal spoons to scrape my ginger skin.
Yes – I also sometimes slice the ginger and freeze it if I don’t use it fast enough. But I try not to, and buy the smaller pieces so I can always consume it fresh
Oh another meatless fish dish (that is very in line with our k-dramas):
1) I am planning to make mango tuna gimbap!
https://www.maangchi.com/recipe/chamchi-gimbap
(another favorite Korean food blogger)
2) Szechuan sour fish soup with salted picked mustard
https://www.youtube.com/watch?v=Ri6YAwK2U7Y
Incredibly easy to make, very delish and great for cold cold weather
I agree with peeling ginger with a teaspoon. It’s so easy when I tried it the first time. I’ve always wondered how to best peel it. 😄
@GB and @Cleopatra, the oyster sauce and lemon baked fish is similar to @Fern’s baked fish except the ingredients.
It’s just salmon with oyster sauce on top then squeeze some lemon and cut some slices to put on top too. Wrap it in foil then bake in oven for about 15 minutes at 180degrees. The cooking time depends on how big the salmon is ok.
Thanks @agdr03. I will try a smaller piece of the salmon with lemon and different sauces, and see how it goes with the family. They like the homemade teriyaki sauce but as for other ingredients, it’s hard to say.
I’ve found to my dismay, that loads of great dishes which are generally liked by many do not meet with my kids’ tastebuds’ approval. I sadly usually eat what they will eat and so miss on on loads of a variety of great dishes. If I go with what I want to eat, I often end up eating the whole lot by myself!!!