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There's a certain art to making a recipe sound very easy and approachable, but at the same time not insulting people's intelligence. I always get a little chuckle when I see food blog articles that contain wording like, "…for Dummies" or "A Complete Idiot's Guide to…" Of course, since Food Wishes enjoys the reputation for having the smartest, cleverest, best looking audience in the entire blogisphere, I don't need to resort to such discourteous phraseology (pandering is another story). Having said that, if you are indeed a dummy, and/or an idiot, pay particular attention to this amazingly simplistic salmon sauce recipe. I never get tired of this style of grilled fish topping. As I say in the clip, there isn't really anyway to screw this up. As you watch the video, I want you to already be thinking about how you would tweak the formula. As long as you start with the basic brown sugar and rice vinegar reduction, you can swap out any of the other in...

Festive season is a great time to feast together with family and friends plus a bit of catch up and updates on each others progress. This Christmas season other than festive bakes I also have some quick dishes which you might be interested with.  In this post I am sharing two different "fish" dishes which you could cater for everyone in the family such as Chinese Baked Fish Fillet with oyster sauce and Baked Cheesy Salmon using Japanese mayonnaise and wasabi. For something more Asian taste, this Chinese Baked Fish Fillet would be something easy that you could prepare and get ready in less than 30 minutes for an evening dinner to impress your guests. For the fillet you can use any firm white fish such as cod, haddock, or grouper which work well on this recipe.  (Serves: 1 | Preparation: 5 minutes | Cooking: 15 - 20 minutes) Ingredients :  1 Piece Grouper Fish Fillet (200g), skin intact  1/2 Tablespoon Oyster Sauce  1 Teaspoon Chinese Cooking Wine  1/4 Teaspo...

Ingredients For One 1 tbsp olive oil 100g Tenderstem® Broccoli, each piece cut into 3 Half a small red onion, finely sliced 3 large free-range eggs Knob of butter 2 tbsp cream cheese 1 tbsp chopped chives Salt and pepper 50g smoked salmon, cut into strips Method Heat the olive oil in a small non-stick frying pan (around 15cm diameter) and gently sauté the Broccoli and onion, until softened and onion starting to become golden. Remove from the pan and keep to one side. While the onion and Broccoli are cooking, mix together the cream cheese and chopped chives. Season with salt and pepper. Return the pan to the hob, increase the heat and add the butter. Break the eggs into a bowl and whisk together with a fork. Season with salt and pepper. Once the butter is bubbling, add the eggs. Swirl around the pan and either using a fork or rubber spatula, stir around until the eggs are almost set. Spread to cover the surface and leave to continue cooking for a minute or so, until the top of the eggs ...

I hate wasting food but sometimes it happens. I buy too much of something or it just gets lost in the back of the fridge. The worst is when I buy a lot of food and then am not home to cook it. Some foods can be saved like mushy bananas that become banana bread. Floppy carrots, onions and celery go in my chicken stock to give it flavor. I always used to throw away overripe kiwi fruit, but not anymore. In addition to my kiwi cake recipe, I discovered that mashed kiwis make a great sauce for fish. Next time you have overripe kiwi fruit, try mashing it in a bowl and tasting it. It's tangy and sweet at the same time. The crunch of little seeds adds nice texture. I added Asian flavors and put the resulting sauce on top of a simply cooked piece of salmon, but I bet this sauce would be good on halibut, scallops, shrimp or even fried calamari. The sauce keeps in fridge for at least 3 days. Another way to use mashed kiwi fruit is in guacamole. It has an amazing ability to keep your guac from...

My whole family love salmon, especially grilled salmon. There are many ways of marinating salmon, and my family's favorite marinade is lemon, soy sauce and brown sugar.  The recipe is so simple, equal part of soy sauce, water and brown sugar,  fresh lemon juice and some olive oil. Salmon absorbs and retains the flavors of the marinade, looks gorgeous and tastes delicious. In normal oven, you usually have to flip salmon during grilling.  With Airfryer grill pan, you don't.  Just set timer for 8 minutes, and out came the salmon fillets grilled to its perfection!  The skin is crispy, the meat is moist and succulent.  I am obsessed by my new kitchen helper. It makes cooking more fun and satisfying!     AIRFRYER GRILLED SALMON  Ingredients 2 Salmon fillets (~200g each) garlic powder, black pepper and salt to taste fresh squeezed lemon juice from 1 large lemon 1/3 cup light soy sauce 1/3 cup brown sugar 1/3 ...

Milky and light brown fish soup, full of flavor and packed with nutritious goodness. This is what I cooked for my family for dinner tonight. Not only the fish head, there's alot of fish bones in it too! Especially my skinny Mother-In-Law needs alot of nutrients now. Like Calcium, Omega and other goodness. All in this pot of soup. On a side note... This soup is NOT FISHY all. It depends on how you cook it. This soup is indeed nutritious, delicious and versatile. You may replace with your favorite vegetables in this recipe. Besides, having a warm fish soup is so comforting especially during the cold season. I spotted some really fresh Salmon fish head and bones at Chinatown wet market today. Fish monger packed them into a big pack and selling it to me at S$8.00. There's quite alot of meat in the heads and the bones actually. For those who often cook fish soup will know fish bones and head has lots of flavor. And this is how I prepare this soup.... To prepare : Gently, give the fi...

The main dish for my Seafood OMS friendly Christmas menu is a Jamie Oliver recipe that my husband cooks often.  I love it because it's salmon, has a lovely smoky flavour and my husband does the cooking. Ingredients: A fresh whole salmon, scaled and gutted.  The one we usually buy is about 2kg/4.5lb 3-4 handfuls of fresh mixed herbs - I used parsley, basil and chives this time.  Jamie also recommends fennel tops. 2 lemons, finely sliced into rounds 3-6 green onions sliced (depends on your tastes) 4 teaspoons of fennel seeds, cracked EVOO (extra-virgin olive oil) Salt & pepper to taste Method: Rinse the salmon and pat dry.  Season the fish inside and out, rub a little EVOO (optional) and stuff half the herbs inside the cavity. Now Jamie cooks this fish in newspaper, which when cooked on the BBQ gives the fish a smoky flavour.  I'm not entirely sure I want to eat fish that has been cooked with the ink from the newspaper, so I use about 20 sheets of white butche...