Simple and healthy Clam Chower

This clam chowder recipe is easy and tastes even better the next day. The protein in the milk benefits hair and skin, and the vitamin B12 from the clams and B6 from the potatoes nourish hair. Garnish with additional fresh thyme or parsley.
The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough!

Serve 6

  Ingredients:

• 1/4 cup diced salted pork (2 slices)
• 1 cup finely chopped onion (1 large onion)
• 1 cup finely diced celery (2 celery ribs)
• 1/4 tsp dried thyme
• 1/8 tsp white pepper
• 1 garlic, minced
• 3 (6.5 oz) can chopped claims, undrained 
• 2 1/2 cups  diced peeled baking potato (about 2 large potaotes)
• 2 (8 oz) bottles claim juice
• 1 bay leaf
• 1/3 cup all purpose flour
• 1 1/2 cup fat-feee milk
• 1 - 2 tsp cornstarch (optional)
• 1/4 tsp salt, to taste
• a dash pepper, to taste
• Oyster crackers, chopped pasley for garnish

Directions:

1. skin the salted pork, dice it, and saute in a medium heavy pot over medium heat until crispy. Add onion, celery, thyme, garlic and bay leaf; saute 4 minutes or until vegetables are tender.
2. Drain clams from can, reserving liquid. Add claim liquid, potato, claim juice to pot; bring to a rolling boil. Reduce heat, and simmer, uncovered 15 minutes or until potato is tender. Discard bay leaf.
3. In a small bowl, combine milk and flour, stirring with a whisk until smooth. Gradually stir into soup. Bring to boil, then simmer for 10 minutes or until thickened, stirring constantly
4. Stir in clams; heat through 2 more minutes (do not boil). Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.
5. Serve in soup bowls top with Oyster cracker and parsley or fresh thyme.

* If mixture is too loose, add a little more flour or cornstasrch (mix flour or cornstarch with 1/2 cup of fat free milk before adding into the pot)

Miso-glazed Salmon

In order to nicely brown the outer layer of the fillets without regressing to the tough, dry texture of the broiled recipes,sprinkling the flesh with salt and pepper, then quickly pan seared the fillets golden brown each side (*skin-side up first) before transferring them to the oven. Then broiling a piece of fish for 10 minutes?! Broiling the salmon left it perfectly flaky and moist.


Ingredients:

• 1/4 cup packed brown sugar
• 2 Tbsp low sodium soy sauce
• 2 Tbsp hot water
• 2 Tbsp Miso (soybean paste)
• 4 (6oz.) Salmon fillets (about 1 inch thick)
• 1 Tbsp toasted sesame seed
• 2 Tbsp thinly sliced green onions (green parts)
• Canola oil

Directions:

1. Start by mixing the first 4 ingredients (brown sugar, soy sauce, hot water, and miso) in a bowl. Stir until completely mixed.
2. Set broiler on high and set rack about 6 inchs from the flame.
3. Salt and pepper you fish filets on both sides. Pan Searing the salmon - Before you put your fish in the pan you want it to be very very hot to the point where it just begins to smoke. Then add enough canola oil to coat the pan evenly. 
4. *TIP the best pan to use for this process is a cast iron pan or a skillet that has a metal handle. This will allow you to move it from the stove top to the broiler.
5. Cook your filet for about 2 minutes on each side then baste it with a coating of the miso glaze then move to the broiler. Let cook for about 3 minutes then baste the fish again with glaze.
6. Let cook for about 5 minutes once the fish is nice and flakey and the glaze bubbly take it out.
7. Garnish with green onion, sesame seed.

Rice with Shrimp and Scallops in Thai Green Sauce

Serve 4 Prep 20 mins Cook 30 mins

Ingredients:

• 2 Tbsp Peanuts oil
• 2 dried hot chili pepper
• 1/2 onion, thinly sliced
• 3 scallions, white and green parts thinly sliced separately
• 1 Tbsp minced garlic
• 1 lb sea scallops, tough muscle removed from side of each if necessary
• 3/4 lb large shrimp, shelled and divined
• 10 oz Thai Green Curry Sauce ( I bought 12oz. curry sauce from Trader Joe's)
• 1 tsp chili garlic sauce (optional)
• 1/4 cup chopped fresh cilantro
• 2 cups Jasmin rice

Directions:

1. Heat 1 Tbsp oil in 12 inch nonstick skillet over medium high heat. When the skillet is hot but not smoking, then saute chile and onions and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to plate.
2. Pat scallops and shrimp dry separately. Heat remaining 1 Tbsp oil in same skillet over medium high heat, then cook scallop until browned, 2 to 3 minutes on each side. Transfer scallops to a bowl and saute shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Transfer shrimps to scallops.
3. Add Thai green Sauce to skillet, then simmer, stir in sauteed onions and green onions, stirring occasionally, 3 minutes.
4. Meanwhile, boil 3 cups of water, then add 2 cups of Jasmin rice, simmer cook for 25 minutes.
5. Stir scallops and shrimps with any liquid in bowl into sauce in skillet and heat to boiling. reduce heat and simmer until scallops and shrimp are just cooked through, about 3 minutes.
6. Transfer seafood to a clean bowl with slotted spoon and add cilantro to sauce in skillet.
7. Divide rice and and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens. 

Grilled Curried Shrimp with yogrut sauce

Serve 4 Prep: 10 mins Cook: 10 mins

Ingredients:

3/4 lb shrimp, cleaned and shelled, tails on.

Marinade Sauce

2 Tbsp Red curry paste
2 tsp vegetable oil
1 Tbsp minced garlic
1 Tbsp freshly squeezed lime juice

Dipping sauce

1 7-oz container Greek yourt
1 tsp grated ginger
1/2 tsp minced garlic
1 Tbsp chopped cilantro
Lime wedges (optional)


Directions:
In a large bowl, whisk together red curry paste, vegetable oil, garlic & lime juice. Add shrimp; toss to coat.
Mean time, mix together yogurt, ginger and cilantro and garlic in a small bowl. Season to taste with black pepper
Heat grill to medium high. Grill shrimp until just cooked through, about 2 minutes per side.
Arrange shrimp on platter and serve with yogurt sauce. Garnish with lime wedges if desired.

Oven baked Tilapia

This recipe is great all by itself but with the fresh tomato salad or mango salad over it, it’s nothing short of amazing. If you don’t generally like fish, this recipe could change your mind. If you’re positive you don’t like fish, then try the tomato salad over grilled chicken or steak. If you are looking to make this a little lighter, omit the butter and add a little extra olive oil.

Serve: 6 PRep: 10 minutes Cook: 10 minutes

Ingredients


6 Tilapia Filets
2 lemons sliced in half
3 Tablespoons olive oil
3 Tablespoons of cold butter cut into small cubes
1/3 Cup seasoned breadcrumbs
Seasoned Salt
Fresh ground pepper
½ Tablespoon dried oregano
Pam


Directions

Preheat over to 400 degrees
Cover a cookie sheet with foil. Spray the sheet with Pam. Place fish filets on the sheet and drizzle with olive oil. Squeeze the lemons over the fish and season with seasoned salt and pepper. Sprinkle the breadcrumbs over the fish to coat the fish, then top with small cubes of cut butter. Sprinkle with oregano and place into the oven with the rack on the second highest level.
Bake for around 8 minutes then shut the oven and turn on the broiler and broil for about 2 minutes until golden brown.

Blackened Tilapia

For Fish:
4 tilapia fillets
2 tablespoons grapeseed oil
1/2 lemon, juiced

Blackening Spice:
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder

In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

Parmesan Baked Orange Roughy

• 2 (4 ounce) fillets orange roughy


• 1/4 lemon juice


• 1/4 cup grated Parmesan cheese


• 1 Tbsp. butter, softened


• 2 Tbsp. prepared Dijon mustard mayonnaise blend


• 1 large clove garlic, minced


• pinch of paprika


• pinch of salt (optional)

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.


2. Place the orange roughy filets on the broiler pan and squeeze the lemon over the top of the fish. Broil the filets in the preheated oven for about 6 to 8 minutes.


3. Combine parmesan, butter, dijon & mayo mixture, garlic, and (salt) in a small bowl. Remove the fish from the oven and spread the cheese mixture on top of the filets. Sprinkle with paprika.


4. Broil until the topping is lightly browned and the fish flakes easily with a fork, about 3-5 minutes.

Parmesan Baked Orange Roughy @ Group Recipes

Garlic-Basil Shrimp

Serve: 4 Prep: 10 mins Cook: 10 mins

• 2 Tbsp olive oil
• 1 1/4 lbs large shrimp (20 to 25 per pound)
• 3 garlic cloves, minced
• 1/8 tsp crushed red pepper flakes, or more to taste
• 3/4 cup dry white wine
• 1 1/2 cup grape tomatoes, halved
• 1/4 cup finely chopped fresh basil
• Salt and freshly ground black pepper to taste
• 3 cups cooked orzo pasta, preferably whole wheat

Directions:

1. Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
2. Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the white wine and cook over high heat, stirring occasionally, for 3 minutes.
3. Stir in the tomatoes and basil, and season the sauce with salt & pepper. Return the shrimp to the pan and cook just until heated through.
4. Serve with orzo.

Spicy Tuna Handroll

• 2 cups of cooked sushi rice


• 4 sheets nori (dried seaweed)


• 1/2 lbs. fresh maguro (raw tuna-sushi grade)


• 2 green onions-white part only, thinly sliced


• 1 Tablespoon Masago (optional)


• 2 tsps mayonnaise


• 1~2 tsps Sriracha sauce ( adjust to your liking to taste).


• 1/2 tsp togarashi (chile powder)

1. Chop tuna and add green onions; give it a few more chops, and then transfer to a bowl.


2. Prepare the spicy mayonnaise by stirring together the mayonnaise, Sriracha, Masago, and togarashi in a bowl. Mix thoroughly.


3. Cut the nori sheets in half, forming 4X7 inch half sheets.


4. Put a nori sheet on top of a bamboo mat (makisu) - the rough side should be facing you.


5. Spread sushi rice on top of the nori sheet.


6. Place the tuna mixture lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi.


7. Allow the rolls to sit for about 10 minutes before slicing. Using a very sharp knife, cut the rolls into 1/2 to 3/4 inch thick slices. Serve the sushi with a little soy sauce poured into a small dish, and some small portions of pickled ginger and wasabi on the side.


8. Make 8 rolls, about 8 pieces each


9. Eat right away! You can't leave this stuff hanging around and that includes storing it in the fridge. It just won't taste right!

Spicy Tuna Roll @ Group Recipes

Balsamic-glazed Salmon Fillets

Serve: 4 Prep: 10 mins Cook: 20 mins
Ingredients:

• 4 (5 ounce) salmon fillets


• 3 cloves garlic, minced


• 2 teaspoons white wine


• 2 teaspoons honey


• 1/4 cup balsamic vinegar


• 2 ~ 3 teaspoons Dijon mustard


• salt and pepper to taste


• 2 teaspoons chopped fresh oregano

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.


2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.


3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.


4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Balsamic-Glazed Salmon Fillets @ Group Recipes

Shrimp Cocktail Appetizer

• 1/2 cup catsup


• 2 tablespoons hot cream style horseradish


• 1/4 teaspoon sugar


• 1/2 teaspoon Kosher salt


• 1/2 teaspoons freshly cracked black pepper


• 2 teaspoons fresh lemon juice


• 4 drops Tabasco


• 1/2 teaspoon Worcestershire


• 2 garlic cloves, minced


• 2 martini glasses


• 20-24 shrimp seafood, cooked, peeled, tail-on (61 to 70 count)


• 2 slices lemons


• 2 parsley sprigs

1. Make the shrimp cocktail sauce by combining the catsup, horseradish, sugar, salt, black pepper, fresh lemon juice, Tabasco, Worcestershire and minced garlic cloves together in a small bowl. Can be prepared in advance.


2. Spoon the cocktail sauce into martini glasses, arrange shrimp around the rim draping tails over the side for a beautiful presentation.


3. Make a slit in the lemon slices from the peel to the center, place on rim of glasses, add parsley sprigs for garnish and serve.

Shrimp Cocktail Appetizer @ Group Recipes

Lobster Tail with herbed butter sauce

• 4 Lobster tail - each 6 oz.


• 1/2 cup water


• 4 Tbsp unsalted butter


• a pinch of salt & pepper


• Lemon wedges, for garnish


• * Butter sauce*


• 1 stick salted butter, at room temperature


• 2 tablespoons chopped chives


• 1 tablespoon chopped tarragon leaves


• 1 clove garlic, minced


• Dash hot sauce


• Freshly ground black pepper

1. In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.


2. In a skillet, add 1/2 cup of water to boil, reduce heat to low and slowly add 4 Tbsp butter whisking to emulsify. DO NOT BOIL.


3. Rinse the lobster. Open the lobster tail in butterfly form and sprinkle with salt and pepper, to taste.


4. Place the lobster tail in the skillet and cover. Maintaining a controlled temperature ( about 160~180 degree ).


5. Steam cook for 8 minutes. DO NOT OVERCOOK.


6. Serve with herbed butter sauce.

Lobster Tail With Butter Sauce @ Group Recipes

Cod Nugget with Scallion sauce

Serve: 4 Prep: 10 minutes Cook 10 minutes

Ingredients:

• 2 Cod fillets, cut into 1 1/2 inch thick medallions.
• 1 Tbsp white wine
• 1/2 Tbsp white pepper
• salt to taste

*Batter Mixture*

• 1/4 cup Flour
• 1/4 cup cornstarch
• 1/2 cup icy water

*Scallion sauce*

• 4 Tbsp chopped scallions
• 2 Tbsp soy sauce
• 1 Tbsp sugar
• 2 Tbsp vinegar
• 1/2 tsp minced ginger
• 1 tsp sesame oil

Direction:

1. Pat dry fish and place in a dish, and add the wine, pepper and salt. Mix lightly, and let marinate for 10 minutes in the refrigerator.
2. Meanwhile, in a bowl mix together scallions, soy sauce, sugar, vinegar ginger and sesame oil, set aside.
3. Make the batter; in a medium bowl, add flour and cornstarch, salt and stir lightly; then add the icy water and stir to make a smooth batter. Avoid over-mixing.
4. Heat the oil in a preheated wok or frying pan. Lower the heat slightly.
5. Dip fish pieces into the batter to coat slightly; then fry, not more than three at a time, for 1-2 minutes, or until crisp and golden.
6. Drain on paper towels.
7. Pour the sauce over the fish and serve.

http://www.grouprecipes.com/91848/cod-nugget-with-scallion-sauce.html

Spicy Hot Baked salmon

Serve: 4 prep: 10 minutes Cook: 40 to 50 minutes


Ingredients:

• 1.5 - 2 lbs whole salmon fillet ( skin removed)


• 1/3 cup mayonnaise


• 2 Tbsp Masago (fish egg)


• 1 stick imitation crab meat, chopped


• 1 tsp dill or parsley (dried or fresh herb)


• 1 Tbsp Sriracha Hot Chili sauce ( add more to make hotter )


• 1/2 onion, thinly sliced


• 1/2 lemon


• 1 Tbsp capers

Direction:

1. Preheat the oven at 360 F.


2. wash the fillet and pat dry.


3. In a small bowl, add mayonnaise, Masago, chopped crab meat, dill or parsley, Sriracha sauce; mix well.


4. Spray Pam on baking pan. Put the fillet,


5. Spread mayonnaise mixture over the fillet; then onion slices and capers over the top. Sprinkle lemon juice over the top.


6. Bake about 40 to 50 minutes until salmon flakes

http://www.grouprecipes.com/90301/spicy-hot-baked-salmon.html

Low-country Shrimp Boil (Frogmore Stew)

Serve: 10 Prep: 10 minutes Cook: 30 minutes
Ingredients:

• 16 cup water
• 1/4 cup Old Bay seasoning
• 2-3 tsp. ground red pepper
• 2 lb. cooked smoked sausage, cut in 1 1/2 chunks.
• 2 lb tiny new potatoes, halved if large
• 10 small onions, peeled (pearl onions)
• 5 fresh ears corn, shucked and halved.
• 2 lb. fresh or frozen large shrimp in shells
• 1/4 cup butter, melted (optional)
• 1/4 cup snipped fresh herbs, such as thyme, oregano
• Cocktail sauce (optional)
• Hot sauce (optional)

Direction:

1. In a large pot, combine water, Ol Bay seasoning, and ground pepper.
2. Cover and bring to boil.
3. Once water is boiling, carefully add sausage, potaotes, onions, corn.
4. Return to boiling, then reduce heat and cover and simmer for 10 min.
5. Add shrimp, cover and cook 2-3 mins more until shrimp turn to pink color.
   remove from heat, then let stand for 5 mins.
6. Cafefully drain in a large colander.
7. Combine melted butter and herbs over the shrimp and vegitables, then gently toss them.
8. Serve with cocktail sauce and hot pepper sauce

http://www.grouprecipes.com/57804/low-country-shrimp-boil.html

Salmon Burger Steak with Tomato Sauce

Serve: 6 Prep: 10 minutes Cook: 20 minutes


Ingredients:

• 2 (6 oz) caned salmon
• 1 cup chopped onion
• 1/2 cup chopped shitake mushrooms
• 2 Tbsp parsley, diced
• 1 tsp mix of dried herbs (rosemary, paprika, chili pepper, lemon peel)
• a pinch of salt & pepper
• 1/2 cup bread crumbs, or fresh whole wheat bread crumbs
• 2 Tbsp grated Parmesan cheese
• 1 egg, lightly beaten
• 1 Tbsp milk
• Spray oil or melted butter

FOR THE SAUCE

• 14 oz canned diced tomato
• 1/4 onion, diced
• 1 Tbsp minced garlic
• 2 Tbsp olive oil
• 1 bay leaf
• 2 Tbsp hot sauce
• 1 Tbsp parsley, diced
• 1 tsp sugar
• a pinch of salt & pepper

Direction:

1. Preheat the oven at 370 degree.
2. Drain and flake Salmon, saute onions & shitake mushrooms lightly.
3. Combine salmon, onion, shitake mushrooms, parsley, bread crumbs, milk, egg, Parmesan cheese, and seasonings; mix well.
4. Spray with non-stick oil or melted butter inside of muffin pan
5. Form into 6 large muffin pan (silicon pan). Bake 15 minutes or more.
6. In the mean time, prepare the mushrooms and sauce.
7. Slice the mushrooms and stir fry in the pan; season with salt & pepper ; remove from the heat; set a side.
8. preheat the saucepan; add olive oil; heat the oil
9. Add onions & garlic; saute slightly.
10. Add tomato, bay leaf; boil-stir often
11. Add hot sauce, parsley, salt & pepper, sugar; mix well; simmer about 3 to 4 minutes.
12. Remove from the heat. set a side.
13. Remove the salmon from the muffin pan gently.
14. Put some sauteed mushrooms on the plate, then salmon steak & top with tomato sauce.

http://www.grouprecipes.com/89477/salmon-burger-steak-with-tomato-sauce.html

Seared Scallops with Mint Pesto

A refreshing mint, almond, and Parmesan topper is a tantalizing flavor for these plump, tender sea scallops.
I served some scallops with mint pesto, and some of them with creamy roasted red pepper sauce. My husband tasted both of them, and his favorite one was a scallops with creamy roasted red pepper sauce. Which one do you like better? let me know!

Serve: 2 Prep: 10 minutes Cook: 10 minutes

Ingredients:

• 1/3 cup lightly packed fresh mint
• 1/4 cup lightly packed fresh flat-leaf parsley
• 1 Tbsp almonds, toasted and chopped
• 2 Tbsp grated Parmesan cheese
• 1 Tbsp lemon juice
• 1 Tbsp minced garlic
• 6 sea scallops ( 8-10 oz. total)
• 1 tsp olive oil
• 1 cup fresh watercress or spinach

Direction:

For pesto:

1. In a food processor, combine mint, parsley, almonds, Parmesan cheese, 2 Tbsp water, lemon juice, garlic, 1/8 tsp salt, and 1/8 tsp black pepper.
2. Cover and process until nearly smooth. Set aside.

For Scallops:

1. Rinse scallops and pat dry with pepper towels.
2. Sprinkle scallops with 1/8 tsp salt and 1/8 tsp black pepper.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. Add scallops; cook 4 to 5 minutes or until scallops are opaque, turning once halfway through cooking.
5. Serve scallops and pesto over watercress.

http://www.grouprecipes.com/89170/seared-scallops-with-mint-pesto.html

Grilled Baby Octopus Skewers (Jjukkumi Gui)

This is jjukkumi, a kind of octopus, but a smaller kind. Baby octopus is cooked many ways, but mostly with host pepper sauce and it’s made to be really spicy hot and chewy at the same time. Great taste, and allegedly very good for health.

Serve: 4 Prep: 10 minutes Cook: 10 minutes

Ingredients:

• 1 package (16 oz) baby octopus
• 1/2 medium onions, wedged
• 1 zucchini, wedged
• 1 red bell pepper, wedged
• 1 package mushroom, washed
• 3 Green onions, cut into 1 1/2 inch lengh
• SEASONING SAUCE:
• 2 Tbsp red chili pepper flakes
• 1 Tbsp red pepper paste
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp mined garlic
• 1 tsp Mirin ( sweet rice wine) or Sake

Direction:

1. Clean octopus. Sprinkle octopus with salt and rub on for about a minute. Rinse in cold water. Drain. Repeat. Pat dry with paper towels. Check the size of octopus. cut them in half if it is necessary.
2. Soak 12 (6"long) wooden skewers in water for 30 minutes.
3. Mix all seasoning ingredients and coat octopus generously with seasoning. set a side.
4. On the skewers, thread octopus with vegetables alternately.
5. Brush with remaining sauce over the skewers.
6. Grill over medium-high heat, moving around grill so octopus cooks evenly, 3 to 4 minutes.
7. Serve 3 skewers on white steamed rice each.

http://www.grouprecipes.com/87470/korean-baby-octopus-skewers-jjukkumi.html

Raw fish & Salad on Rice Bowl ( Hwe Dup Bab)

Hwe dup bap is one of my favorite dishes ever. I liket to have this dish with Miso soup. You can use a variety of fish (salmon, tuna...)in there but the tilapia fillet is easy to get from local market and the price is OK too. The fish should be sashimi grade and very fresh. You can pick up prepacked fish at Korean or Japanese markets. For the vegetables I sliced up some green leaf lettuce, Persian cucumber, carrot, red onion and perilla. I like no rice, but tons of vegetables in mine.

Serve: 4 Prep: 15 minutes

Ingredients:

• 2 pack of rilapia fillet (about 14-16 oz), cubed, bite size
• 4 Tbsp Masago Egg
• bowl of white steamed rice
• 1 bundle, green leaf lettuce, sliced
• 2 Persian cucumber, thinly julienned
• 1/4 Korean raddish, thinly julienned
• 1/2 carrots, thinly julienned
• 1/4 red cabbage, thinly sliced
• 1/2 red onion, thinly sliced
• 2 bundle, Perilla, thinly sliced
• 1/2 large apple, thinly julienned
• 1 pack radish sprout
• 4 Tbsp dried shaved bonito
• 1/2 cup roasted Nori, thinly sliced
• Chojang: 3 Tbsp red pepper paste (gochujang), 6 Tbsp seasoned rice vinegar, 1tsp minced garlic, 3 Tbsp(more or less) seven-up or sprite
* Or You can purchas Vinegared Red Pepper Paste from Korean Market.

• 4 tsp sesame oil

Direction:

1. Slice the vegetables and soak in icy cold water about 5 minutes, then transfer to colinder to drain water out.


2. Put the variety of vegetables & apple in the bottom of bowl.


3. Top with sashimi & Masago egg, sesame oil, dried bonito, nori along with sauce ( chojang)

http://www.grouprecipes.com/86910/raw-fish-and-salad-on-rice-bowl-hwe-dup-bab.html

Korean Dried Pollack Soup (Book-eo Guk)

Serve: 4 Prep: 5 minutes Cook: 15 minutes

This is a popular soup in Korea. It's commonly called HaeJangGuk = 'hung over soup' because its very soothing after drinking alcohol. This soup is extremely light on the stomach, and cleans all the alcohol toxins from the previous nights fever. It is cheap and healthy soup. ...

Ingredients:

• 1.5 oz dried pollack (book eo),torn into strips*
• 1/3 medium radish, sliced-same size of pollack strips
• 2 green onions,chopped
• 1 egg, lightly beaten
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 6 cups water

*You can buy whole dried pollack and tear the meat out, or purchase a prepared package from Korean market.

Direction:

1. Put a medium size pot on a low heat stove.
2. Add pollack slices and radish slices, sesame oil, stir constantly for about a minute.
3. Pour 6 cups water, turn the heat on to high.
4. Add onions, bring to a boil, reduce heat to simmer for about 10-15 minutes until the fish releases the flavor and the soup gets milky.
5. Add green onions, cook for another minute or so. Season with salt.
6. Drizzle an egg, stir gently in one direction so the egg doesn't get lumpy. Turn the heat off .
7. Serve with rice.

http://www.grouprecipes.com/86099/dried-pollack-soup-bookeo-guk.html