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Crispy skin salmon with fish fumet and clams
30 minute mealsMediterraneanPescetarianseafood

Crispy Skin Salmon with Clams in Fish Fumet

by michelletang118
written by michelletang118

A keto-friendly and aromatic dinner beckons. Introducing crispy pan-fried salmon nestled in fish fumet cooked with clams and mirepoix.

I love salmon. It is highly nutritious, full of protein and extremely versatile. You can poach, bake, fry, grill, smoke or even consume it raw as a sashimi or crudo. Moreover, because of its high content of omega-3 fatty acids, salmon has been found to relieve depressive feelings and boost our happiness levels when consumed in moderation.

Salmon has a distinctly delicate taste, less poignant than that of other fatty fishes such as mackerel and sardines. Besides, it’s extremely versatile: you can grill it, smoke it, bake it, poach it, or even eat it raw, and be certain that you’ll have an amazing culinary experience every time.

Tonight, I decided to pan-fry my salmon on a cast iron skillet. To get that crispy skin, make sure you pat dry the salmon and slit it about half an inch on the skin-side so that it doesn’t curl up and you get an even sear. I like to salt it heavily in between the slits too (as this takes moisture out so you get an even crispier sear). Heat the cast iron pan on medium-high heat, and once you see some smoke you can add the oil and then place the salmon skin-side down for a good 5 minute or so sear. I like to turn the heat to a low half way through, around the 3 minute mark so that the skin doesn’t turn black.

In the meantime, I made my mirepoix which comprises of diced carrots, onions, and celery, often in the ratio 1:2:1. I got my clams washed and ready and threw it into a pot, along with the mirepoix and deglazed with some vermouth (I did not have white wine on hand). Then I added two generous ladles of fish fumet and some sprigs of thyme, dill and a wedge of lemon for the extra zesty freshness. Close the lid and let it simmer on low heat till the clams all pop open.

Now, back to the fish. It should almost be cooked now so just short of a few minutes till perfection I added a knob of butter and some thyme springs and kept basting it in the pan before flipping it over to give the non-skin side some colour with a light sear.

Once the fish fumet with clams is done, I used a sieve to get rid of the clams and mirepoix ingredients and leave behind only the good stuff : the seafood soup. I added some chopped dills and removed some clams from their shells to place back into the serving bowl with the soup (along with some clams with shells for aesthetic appeal). Next, I simply laid my salmon skin side up and garnished with some freshly zested lemon and chopped dill.  And there you have it, an aromatic and healthy weeknight meal that is keto-friendly and ideal for pescatarians.

Crispy skin salmon with clams in fish fumet

Full video on my instagram @kitchenmesshk in the Reels section

Crispy skin salmon with fish fumet and clams

Crispy Skin Salmon with Fish Fumet and Clams

Print
Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 180g salmon fillet with skin on
  • 10-15 clams
  • Sprigs of fresh thyme and dill
  • 1/4 cup of diced carrots
  • 1/4 cup of celery
  • 1/2 cup diced onions
  • 1 shot of vermouth or white wine
  • 250g of fish fumet (two large ladle spoons)
  • Wedge of lemon
  • Knob of butter
  • Salt and pepper to taste

Instructions

  1. Pat dry salmon skin and score the skin half an inch deep, roughly 3 slits.
  2. Salt generously both sides of the salmon.
  3. Heat a cast iron or heavy skillet on medium high heat. Once hot, add oil and then place salmon skin-side down. Cook for 3 minutes then turn heat down to a low and let it cook for another 3 minutes.
  4. Make the fish fumet with clams in the meantime. Add the clams and mirepoix to a pot that is set to medium heat. Add a splash of vermouth or white wine and let it simmer till it evaporates a bit. Add two ladles of fish fumet, the thyme, dill and lemon wedge and let it cook with the lid on for a few minutes till the clams open.
  5. Meanwhile, add a knob of butter and spring of thyme to the salmon pan and keep basting with a spoon to coat the side without the skin. Flip the salmon and cook for a remaining 2-3 minutes (depending on thickness of salmon).
  6. The fumet should be ready now. Open the lid and get a sieve to strain the contents in order to yield a clear broth. Remove some clams from their shells and place in the broth bowl along with some clams with shells.
  7. Layer the salmon skin side up in the broth and garnish with some lemon zest and freshly chopped dill.

 

 

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Lemongrass coconut curry clams
30 minute mealsPescetarianSoutheast Asian

Lemongrass Coconut Curry Clams

by michelletang118
written by michelletang118

Looking for a 30-minute comfort food with SouthEast Asian flavours?

This lemongrass coconut curry clam dish could be it. The clams are simmered in a chicken curry-based broth and combined with Southeast Asian notes of lemongrass and kaffir lime leaf, then underscored with some earthy turmeric spice and tanginess of tamarind. Fish sauce helps add a touch of umami while palm or brown sugar helps balance out the sourness of the tamarind to impart more complexity to the dish.

This dish is super easy to make and will definitely leave your guests asking for more. I love mopping up the juices with paratha (or feel free to make rice). Always try to use fresh clams if you can find from your local fishmonger and bruise the lemongrass stem (with a mortar and pestle) before using it to ensure maximum flavours are imparted into the broth.

Lemongrass coconut curry clams

The beauty of this dish is not only the fresh herby and lemongrass flavours but also, it can be all be made in one pan in less than 20 minutes!

I like to serve mine with paratha but feel free to serve it with some crusty bread or steamed rice. Enjoy!

Lemongrass coconut curry clams

Lemongrass Coconut Curry Clams

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.0/5
( 3 voted )

Ingredients

  • 1 pound clams
  • 2 lemongrass stalks
  • 1 shallot, thinly sliced
  • 1/2 inch of galangal, sliced.
  • 250ml of chicken stock
  • 60ml of coconut milk or cream
  • 1/2 teaspoon of turmeric
  • 1 teaspoon of yellow curry paste
  • 1 teaspoon fish sauce
  • 1 teaspoon or coconut sugar
  • 1 teaspoon of tamarind
  • 1 bunch of thai basil
  • 1 birds eye chilli, thinly sliced

Instructions

1. Discard the outer dry layer of lemongrass stalks and cut off the bottom bulb. Bruise the lemongrass stalk with a pestle or heavy knife.
2. Add cooking oil (ideally coconut oil) to a skillet and turn on to a medium heat. Add the shallots, lemongrass and galangal and cook for 1 minute until the flavours release.
3. Throw in the clams and let it cook for 30 seconds before adding the chicken stock, turmeric, curry paste, fish sauce, tamarind, chopped chilli and sugar.
4. Close the lid and let it simmer for 6 minutes. Some clams will start to open.
5. Add the coconut cream / milk and continue to simmer the clams with lid closed for another 2 minutes.  By this time, most of the clams should be fully opened.
6. Once all clams open up, garnish with the thai basil. Turn off the heat, give it a quick stir and dish up to serve.
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30 minute mealsAppetiserKetoMainsPescetarianseafoodVietnamese

Clams with Lemongrass and Thai Basil

by michelletang118
written by michelletang118

For those craving some South East Asian flavours, I have this simple littleneck clam dish for you to whet your appetite. What is required is fresh lemongrass and thai basil (and of course, the clams).

Lemongrass is a tall tropical grass typically featured in Vietnamese and thai cuisine and can be found in Asian grocers. When using fresh lemongrass, you would only want the lower bulbous part of the stem which can be pounded or sliced to release the flavours.

As for health benefits, lemongrass is considered a diuretic, tonic and stimulant. It is said to promote good digestion, and for those looking to relieve menstrual symptoms and nausea, one can simply prepare lemongrass with pepper. It is also known to repel insects and can be used as an essential oil in perfumery.

Now onto the Thai basil. Think of the Thai basil as a variant to the sweet Italian basil used widely in American and European cooking. Thai basil imparts a slightly savoury, spicy- anise-like note which feature heavily in many Southeast Asian and Chinese dishes. Its leaves are sturdier and can withhold heat better than its Italian counterpart. As such, it can be added during cooking vs as a finishing touch. Basil is known for its anti-inflammatory properties and like lemongrass, is good for digestion.

Regarding which type of clams to use, since I’m in Hong Kong, we have the Manila clams available fresh at the local wet market. Feel free, however, to use littleneck clams. For those curious about the different types of clams, read this. If fresh isn’t a choice, feel free to use frozen.

Clams with Lemongrass and Thai Basil

PREP TIME: 10 min | COOK TIME: 10 min | TOTAL TIME: 20 min | YIELDS: 2 servings

INGREDIENTS:

  • 20 fresh clams (I like to get mine live from the wet market)
  • 2 stalks of lemongrass
  • 6-8 slices of fresh ginger
  • Juice of one freshly squeezed lime
  • 2-3 red thai chillis (depending on your spice tolerance)
  • 1 bunch of fresh thai basil
  • 1 tablespoon of fish sauce
  • 1 tablespoon of rock sugar

METHOD:

  1. Cut off the top of the lemongrass stalks and keep the bottom (most of the flavours are concentrated here). Lightly bash the lemongrass stalk with a pestle or back of knife to release the flavours.
  2. Heat a heavy pot on medium high heat and gently fry the ginger slices for a few minutes to release the flavours. Throw in the lemongrass stalks and chopped thai chilli and add two cups of water. Add in the rock sugar, lime juice and fish sauce. Boil on medium heat for 15 minutes with the cover on to let the flavours permeate through the liquid.
  3. Add the clams to the liquid and close the lid for 5 minutes.
  4. Remove lid and add 2/3rds of the thai basil (keeping the remainder for garnishing purposes). Close the lid for another 3-4 minutes. The clams should pop open when cooked.
  5. When the clams start to open, remove from the heat and serve in a bowl along with the thai basil (and wedge of lime if desired) as garnish.

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ItalianPastaseafood

Bottarga Spaghetti with Clams

by michelletang118
written by michelletang118

Mamma mia! When it comes to spaghetti, my favourite ingredients to add are two things: bottarga and clams. Just like a recently married husband and wife, these two super key ingredients are a mighty couple who bring out the best of each other.

For those of you who are unaware, bottarga the Italian name for a delicacy of salted, cured fish roe. It has been enjoyed for hundred of years in Mediterranean cuisine and is typically from the grey mullet or the bluefin tuna (bottarga di tonno), frequently found near coastlines throughout the world. Note that when cooking with bottarga, one not need to add salt as it imparts a salty taste already. More information about bottarga and how to incorporate it into your cooking can be found here.

I have opted to add a small amount of butter in addition to the olive oil to impart a velvety texture to the pasta. When selecting clams, use the smallest ones possible and do choose very fresh clams for the best flavor. To remove sand from clams, soak in a pot of salted water.

Bottarga Spaghetti with Clams

PREP TIME: 15 min | COOK TIME: 15 min | TOTAL TIME: 30 min | YIELDS: 2 servings

INGREDIENTS:

  • 200 grams of dried spaghetti
  • 2 tablespoons of bottarga
  • 250g of small, fresh clams
  • Squeeze of fresh lemon juice
  • 1 teaspoon of dried red chilli flakes
  • 1 tablespoons of high quality extra virgin olive oil
  • 3 garlic cloves, sliced or minced
  • 1 tablespoon of unsalted butter
  • Pepper to taste
  • 1/3 cup of fresh chopped parsley leaves
  • 1/3 cup of dry white wine

METHOD:

  1. Bring water to boil in a pot and add salt. Throw in the spaghetti and cook 1 minute short of ‘well done’ time on packet instructions.
  2. In a separate pan, heat a tablespoon of olive oil and half the butter on medium heat. Add the sliced/minced garlic and red chilli flakes. Throw in some parsley stems too if you wish.
  3. Once garlic flakes take on a golden hue colour add the fresh clams to the pan and pour in the white wine. Turn up the heat to high. Add some freshly ground black pepper to the pan. The clams should take about 6-7 minutes to pop open. Add a tablespoon of the bottarga and the parsley leaves.
  4. The pasta should be now cooked al dente. Drain, reserving a small cup of pasta liquid. Add to the frying pan along with the remaining butter and a dash of fresh lemon juice (optional). Stir together till the pasta is evenly coated with the sauce.
  5. If the pasta seems a little dry, add some pasta water.
  6. Serve the pasta in bowls and add more freshly diced parsley, red chilli flakes and bottarga as garnish on top. Feel free to drizzle some high quality extra virgin olive oil on top too.
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ItalianPastaseafood

Michelle’s Linguine Vongole

by michelletang118
written by michelletang118

 LINGUINE VONGOLE | My own take of the classic linguine with clams

Spaghetti alle vongole, Italian for spaghetti with clams, is a dish that is very popular throughout Italy, especially in Campania. And today, I have devised my own adaptation of this popular dish.

This bold and beautiful clam pasta is easy and fast to make. It’s a real celebration of the juice and flavour of clams, and once you know how, it’s a simple dish that’ll hit the spot on the flavour front, every time.

I chose to use linguine here (personal preference really). Clams I simply procured from the local fishmonger. Anchovies were John West. And to add blobs of vibrant colour to the dish – a nice counterpart to the purply shells of seafood – I opted for a small handful of cherry tomatoes. The pert little beauties are sweet enough to provide a counterpoint to the salty clams and I would advise to simmer them in white wine before the clams are added to the pan, breaking down to release their flavour into the sauce.

I am not surprised this linguine vongole will soon become your favourite summer pasta dish. Dish it up!

Michelle’s Linguine Vongole

PREP TIME: 10 min | COOK TIME: 10 min | TOTAL: 20 min | YIELDS: 2 servings

INGREDIENTS:

  • 250g of clams
  • 150g of dried quality linguine
  • 125ml of dry white wine
  • 2 anchovies
  • 1/2 cup of cherry tomatoes, halved
  • 1 pinch of dried chilli flakes
  • 1 bunch of fresh Italian parsley, finely diced
  • 4 garlic cloves, finely sliced
  • 4 tablespoon of extra virgin olive oil
  • Juice of 1/2 fresh lemon

METHOD:

1. Rinse the clams in cold running water, and scrub if necessary, then put them into a large bowl and cover with cold water. Salt generously and leave for a couple of hours, then drain and rinse well to remove any grit or sand.

2. Put the spaghetti into a large pan of salted boiling water and cook for a couple of minutes under the recommended time, until nearly done. Set aside in a colander.

3. Meanwhile, put half the olive oil in a large pan over a medium heat and soften the garlic and anchovies. Add the halved cherry tomatoes and drained clams. Turn up the heat.

4.  Pour in the wine, cover and leave for a couple of minutes until most of them have opened. Discard any that are still closed. Add the others to the sauce, picking a few out of their shells for variety.

5. Drain the linguine and add to the pan. Toss well and leave for a minute, then stir through the chopped parsley, lemon juice. Season to taste with black pepper and serve with dried chilli flakes.

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