Braised Salmon Fish/红烧三文鱼


Salmon fish 12 Oz.


1.5 tbsps light soy sauce

1/2 tbsp oyster sauce

3tbsps water

1tbsp Japanese sweet cooking rice seasoning/mirin

1 tbsp sugar


Mix everything for sauce together and mix well

Cut fish into 1inch by 1 inch pieces

Add some oil to a hot none stick cooking pan, add fish to it and pan fry each side until lightly golden brown for about 3-4 minutes in total. ( don’t over cook it)

Add 2/3 of the sauce to the fish and simmer for about 10 minutes or until the sauce is thickening.


鮭魚 12 盎司


1.5 湯匙醬油


3湯匙 水





將魚切成 1 英寸乘 1 英寸的块状



Stuffed Squid/魷魚卷

I want to apology to everyone who is still coming to see my blog for not posting anything in such a long time. I will try to come back a little more.


I made this squid stuffed with fried rice a few days ago, and I would like to share it with you. This is a HUGE fish weighted almost 1.5 pounds. You can stuff it with other stuff  too, it doesn’t have to be fried rice. I’ve seem people make vegetables with ground meat too. If you do make it with Fried rice, you can add meat to it will be great too. I used only half the fried rice.

Squid 1.5 pounds

Sweet rice 1 cup

Some different color bell pepper for color

2-3 pieces of dried mushroom

A few pieces small dried scallop

Scallion (thinly cut)

One shallot (Finely cut)

Minced ginger 1tsp

Sweet baby Swiss cheese 3 Oz.



Soak the dried scallop and mushroom in water ( after cleaning )over night. Soak the rice over night too in a separated bowl.

Pull the squid’s head out of the body, peel the skin off then the tail too. Clean the fish inside and out. Marinate the fish with 1/3 spoon salt and 3tbsps white wine for 1 hour.

Steam the rice over the water for about 10 to 15 minutes, let the rice cool down a little bit.

Add 2 tbsps oil in a skillet and heat it up, add shredded mushroom, scallop, ginger and shallot first and saute for 2-3 minutes then add the rice and mix well, add 1/4 tsp salt and some black pepper.

After everything is mixed, turn the heat off. Then add the bell pepper, scallion and cheese and mix with everything.

Get the fried rice to a bowl and let it cool down to the room temperature.

Stuff the squid with the fired rice to almost full, make sure you use a spoon to push the rice down. use 2 toothpicks to close the fish. Brush the fish with a little bit of oil.

Bake the squid in the preheat oven 375F for about 20 minutes.

Serve the fish when it is still hot, you can add some lemon juice to it. ( I didn’t)



魷魚 1.5 磅

糯米 1 杯





薑蓉 1茶匙



把乾貝和香菇浸泡在水中( 清潔後)過夜。 把米也泡一晚







把魷魚放入預熱到375F華氏度的烤箱中烘烤約 20 分鐘。


Skate Fish Wing With Preserved Mustard leaves/糟菜魟魚


Preserved Chinese mustard leaves 75g

Skate fish wing 2 lbs

Light soy sauce 2 tbsps

Vegetarian oyster sauce 1 tbsp

Sugar 1.5 tsps

Cooking wine 1 tbsp

Chicken bouillon 1/3 tsp

Ginger 4 slices

Scallion 1

Cut Skate fish wing into big chunks, blanch the fish in boiling water for 30 seconds.

Add 1tbsp oil to a skillet, heat it up a little then add white part of scallion, mustard leaves and ginger to the oil and saute for a minute.

Add 2/3 cup water and cooking wine to the skillet, then the fish. (don’t stir too hard because this fish is easily break apart). Cook with high heat and a lid on for 2 minutes, then turn the heat to medium low and continue to cook for about 9 minutes.

Add the chicken bouillon and green part of scallion to the fish.


This fish’s meat is really tender and firm and best of all it is not fishy at all; its bones/cartilage are big and brittle, very safe to eat. The price of it is unbelievably good, I had once got it for $0.99 per pound. Make sure you ask the people work in the fish market to peel the skin off for you.

糟菜 75g

2 磅

生抽 2 湯匙

素蠔油 1 湯匙

糖 1.5 茶匙

料酒 1 茶匙

雞粉 1/3 茶匙

生薑 4 片

葱 1條


加入1 湯匙油到一個個鍋裏,加熱一點,然後加入蔥白,糟菜和薑到油裏炒一分鐘。






Airfried Salmon Fish In Brown Sauce/气炸三文鱼


I had a really good lunch today, and this salmon fish is one the dishes.

Salmon fish 200g

Rice wine 1tbsp

Salt a pinch


Water 3 tbsps

Light soy sauce 3 tbsps

Dark soy sauce 1tbsp

Brown sugar 2tbsps

Cut the fish into chunks then marinate the fish with salt and rice wine for at least 30 minutes.

Add everything for sauce in a small sauce pan and cook with low heat for 15 to 20 minutes until it turns thick and dark.

Wrap the fish with dry corn starch and air fry them for about 9 minutes.

Add the fish to the sauce we just made and mix well.

Garnish it with some scallion and sesame seeds.

WeChat Image_20190323184914





水 3 湯匙




將魚切成塊, 然後用鹽和米酒醃制至少30分鐘。

把醬汁的所有材料放在一個小鍋裡, 用小火煮 15至20分鐘, 直到它變稠,變黑。

用澱粉包裹魚, 然後將其气炸約9分鐘。

把魚加入我們剛剛做的醬汁中, 攪拌均勻。


Below are the other dishes for today’s lunch.






Salmon Fish Fried Rice/三文鱼炒饭

I bought a big salmon steak last week and baked half of it. I didn’t want to bake the other half, so I thought of using it to make fried rice.

IMG_5594.JPGSalmon fish 200g

Cooked long grain white rice 1.5 cups (overnight left over rice)

Ginger 1tsp

Yellow onion 1/2 cup (diced)

Scallion one whole piece

Pork Lard 2-3 tbsps

Egg 1

Chinese Ba choy some for decoration (optional)

Add 2 tbsps of vegetable oil in a non-stick pan, heat it up. When the pan is really hot, add the fish skin side down and pan fried each side about 1.5 to 2 minutes(4 sides).

Use a fork to break the cooked fish into big flakes.

Make scramble egg in a clean pan.

Add lard to a clean non stick pan, add onion, ginger and white part of scallion to the oil and saute until fragrant.

Add rice to the vegetables and stir fry for about 3 minutes or until it is hot enough for you. Add scramble egg and fish last and mix well.

Season the rice with pinches of salt, 1/3 tsp chicken bouillon, one tablespoon cooking wine and pinch of white pepper. Add green part of scallion.

You can boil the ba choy in water or saute it with oil then use it to garnish the dish, or you can totally leave it out.


IMG_5590WeChat Image_20190227212456

Anka Flavor Fried Salmon Fish/炸红糟三文鱼


One pound salmon

3 tbsps Anka sauce

Cut salmon into strips, then marinate it with anka sauce, 1/2tsp salt, a few pinches of white pepper powder for 1hour。

Wrap the salmon with a thin layer of corn starch. let sit for 15 minutes.

Deep fried the fish in hot oil for about 3-4 minutes depend on how big you cut the fish.

Use a kitchen paper towel to absorb the excess oil.

You can squeeze some fresh lemon juice over the fish when serve.





在热油中炸3-4分钟 看你的鱼切的大小。




Tofu Sheet Rolls/腐皮卷


Flavored Fish paste 10 oz.

Dried bean curd sheet 1 pieces

Ground pork 10 oz.

Medium size Shrimp 6 pieces (Roughly chop)

Ginger 1 tbsp.

Scallion 2-3 tbsps.

Half egg

Salt 2/3 tsp.

Chicken bouillon 1tsp

White pepper ½ tsp.

Fish paste bought from Chinese supermarket is already flavored, so don’t add too much salt to it. Mix all the ingredients except dried been curd sheet and mix it in one direction for about 2 minutes until it is kind of sticky.

Cut the round bean curd sheet into 4 even pieces, get ¼ of the paste mixture and spread it evenly on the sheet then roll it up or fold it up like you are making egg rolls, they can be in different sharps. If you are going to just pan fry it, the make it thinner. If you are going to cook it with sauce then make it thicker.

Add some oil in a nonstick pan, then pan fry the thin one about 2-3 minutes each side, cut into smaller pieces then it is ready to eat.

If you like to steam it, steam over boiling water for 5 minutes should work.

If you like it with sauce, pan fry the thick one until the bean curd sheet is golden brown about 1-2 minutes each side, then add the sauce to it and cook with lid on for 3-4 minutes.

White sauce: chicken broth, salt, white pepper and chicken bouillon.


Brown sauce: Soy sauce, oyster sauce, sugar, chicken broth and little bit of chicken bouillon.



WeChat Image_20171009222037Image result for 鲜腐皮


Cuttlefish With Cayenne Pepper/牛角椒炒墨鱼


Green cayenne pepper 2 pieces

Cuttlefish 10 oz.

¼ of medium Yellow sweet pepper

Celery 1 stalk

Ginger 1 slice

All the ingredient should be thin shredded.

Marinate cuttlefish with pinch salt, pinch white pepper and 1 tbsp. cooking wine for 15 minutes and set aside.

Bring some water to boil, precook cuttlefish in the boiling water for 1 minute.

Add 2 tbsps. oil to a skillet and heat it up, add shredded ginger and cook for 20 seconds.

Add the rest ingredients except yellow pepper to the skillet and stir fry for 3-4 minutes.

Add ¼ tsp. salt, ½ tsp. chicken bouillon powder, and yellow pepper and continue to stir fry until all the flavor are well combined.

Before you turn the heat off, add 2 tbsps. Cooking wine from the edge of the cooking pan.




中号黄甜椒 ¼个




用一点盐, 一点白胡椒和1汤匙. 料酒腌墨鱼15分钟。

煮开一些水, 墨鱼在沸水中煮1分钟。

加热2汤匙油在一个煎锅里, 加姜丝炒20秒。

加入除黄椒以外的其他配料, 快炒3-4 分钟。

添加¼ 茶勺 盐、½茶勺鸡汤粉, 并继续翻炒 直到所有的味道都拌匀了。

在你关火之前, 加2汤勺料酒喷一下锅沿。

Steam Salmon Steak/ 蒸三文鱼


Salmon steak 1 pound

Ginger 2 slices

Scallion a few pieces

Cilantro a few pieces

Seasoned soy sauce for seafood 3tbsps

Oil 3tbsps

Steam salmon steak with just the ginger on the top over the boiling water for 8-10 minutes.

Drain the water from the plate, add the soy sauce to the fish, and leave the scallion and cilantro on top of the fish.

Heat up the oil until it is smoking hot, pour the oil to the scallion and cilantro.


三文鱼排 1 磅

生姜 2 片



蒸鱼豉油 3大勺

油 3大勺




Basa Fish In Pickle Sauce/糟卤龙利鱼


Basa Fillet 250g

Mix vegetable 2 cups

Minced ginger 1tsp

Shredded ginger 1tbsp

Pickle sauce 3 tbsp

Cooking wine 1tbsp

White pepper 2 pinches

I didn’t like basa fish very much because I think it has a very strong smell of soil. (I admit I am a little strange). Today I decided to add minced ginger and white pepper to the fish in addition to the cooking wine I always use to make the smell disappear. It worked out perfectly fine; it had no smell at all. Loved it! For mix vegetable, I recommend Chinese dried mushroom and fungus. I happened to have some fresh mushroom and green pepper at hand so I used them too. It is all up to you. If you do use dried vegetable, make sure you soak them in water for a few hours before cooking.

Cut basa fillet into thin slices and marinate with minced ginger, cooking wine, white pepper and 1/3 tsp salt for at least 30 minutes.

Bring 3 cups of water to boil, and then add 2-3 tbsp of starch to the fish and mix well. Cook fish in the boiling water for 3 minutes and drain, set aside.

Add 3tbsp oil in a cooking pan and heat it up, add ginger and mix vegetables and sauté for 3-4 minutes or until the vegetables are soften.

Add pickle sauce and 2tbsp water then cook it with a cover on for 3 minutes.

Add cooked fish to the mix veg. and mix well.

龙利鱼片 250 克




1 茶匙


1 汤匙


糟卤3 汤匙


1 汤匙






鱼片薄片料酒胡椒1/3 茶匙至少腌 30 分钟


 3 煮沸然后2-3 汤匙淀粉添加到鱼片里搅拌好开水 3 分钟捞出待用


平底锅加热 3 汤匙混合蔬菜 3-4 分钟直到蔬菜变


加入糟卤 2 汤匙然后上盖煮 3 分钟