Nori-wrapped Ginger Soy Steamed Cod

This nori-wrapped Ginger Soy Steamed Cod is marinated with sautéed ginger and garlic, green onions, soy and lemon juice, for a healthy flavorful dish. The roasted nori is a delightful added bonus!

Right after poaching, steaming fish is the most reliable way to cook it to make sure it doesn’t dry out. The trick though is how to make it flavorful as well. No one likes boring fish!

Enter the marinade. A 30-minute rest in some cooked aromatics, oils and lemon works beautifully to add a punch of piquancy while, in the case of this cod, the nori wrap also adds a little saltiness and a most welcome extra hint of the sea. The goal is to complement the cod with the cooked aromatics, not to overwhelm its delicate flavor. 

Nori-wrapped Ginger Soy Steamed Cod

This recipe is adapted from two recipes from Delia’s How to Cook, books 1 and 3. If you don’t know Delia Smith, one of Britain’s great cookery writers, you’ve been missing out. Her recipes are clear, concise and every single one I’ve ever tried has been delicious. 

Ingredients

2 1/2 in or 6cm piece ginger, peeled

1 tablespoon sodium reduced soy sauce

1 rounded tablespoon toasted sesame seeds

1 tablespoon sesame oil

1 tablespoon canola or other light oil

3 cloves garlic, peeled

2 green onions

1 lemon for zest and juice (about 3 tablespoons)

1.7 lb or 770g cod loin

fine sea salt

freshly ground black pepper

2 sheets toasted nori seaweed

lettuce leaves for lining steamer 

Optional for garnish: slice red chili peppers and cilantro

Method

Thinly slice the ginger then cut it into fine shreds. Mince the garlic and the green onions. 

Put the oils in a small pan and add the ginger and garlic. Gently cook them over a medium low heat until they are golden being careful not to let them get too dark. 

While the garlic and ginger are cooking, zest and juice the lemon into a small mixing bowl. 

Use a rubber spatula to scrape the ginger and garlic into the small bowl, along with all the oil that is left in the pan. 

Add in the toasted sesame seeds, the soy sauce and the chopped green onions and give the whole thing a good stir. 

Cut the cod loin into four equal pieces and season them lightly with sea salt and freshly ground black pepper. 

Put a thin layer of the ginger garlic mixture in a small dish. Add the cod pieces and then top them with the balance of the mixture. Cover and leave to marinate for 30 minutes.

 

Cut your sheets of nori in two. Place one piece of cod upside down (so the side with the most aromatics is down) on each half sheet of nori.

Fold the ends over to close. Line a fan steamer with lettuce leaves (to stop the fish from sticking to the steamer) and place the nori-wrapped cod on top, seam side down. Repeat till all four pieces of cod are on the steamer.

In a large pot, heat 2 in or 5 cm of water to boiling. Put the steamer in the pot. 

Cover with a tight fitting lid and steam over the boiling water for 8-10 minutes or until the fish reaches an internal temperature of 145°F or 63°C.

Carefully remove the cod from the steamer and serve hot. Garnish with some sliced red chili peppers and cilantro, if desired. 

Enjoy! 

It’s that time of the month when my Fish Friday Foodies share recipes! This month we are all steaming seafood so make sure to check out the links below. Many thanks to our host, Karen of Karen’s Kitchen Stories!

• Kerala Style Surmai Fish Cutlets from Sneha's Recipe
• Ligurian Seafood Salad from A Day in the Life on the Farm
• Nori-wrapped Ginger Soy Steamed Cod from Food Lust People Love
• Sand Dabs en Papillote from Culinary Adventures with Camilla
• Steamed Fish Tacos with Avocado Salsa from Palatable Pastime
• Steamed Haddock with Brussels Sprouts in Vermouth from Goats and Greens
• Steamed Salmon with Fennel from Karen's Kitchen Stories

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Lemon Poppy Seed Ricotta Cake #BundtBakers

Rich, tender and oh, so flavorful, this lemon poppy seed ricotta cake is speckled, with seeds but also tiny dots of the soft white ricotta cheese. The tart lemon glaze with the sprinkle of zest and more poppy seeds is a tasty addition. 

As I’ve mentioned before, one of my younger daughter’s favorite baked good combinations is lemon and poppy seeds. Probably because the lemon offsets the sugar in most recipes. And who doesn’t love the subtle crunch of poppy seeds? 

My cake was baked and cooled and I was whisking the glaze when she came into the kitchen yesterday. She sidled over and peered into the glaze bowl. “Are you sure you want to add that?” she asked. I was absolutely positive that I did! One of her tenets is that everyone loves plain things. And while I cannot disagree with that, and this cake would be just as tasty glaze-less, it wouldn’t be as pretty!

My best compliment came after she cut herself a small slice and said, “It’s good. Not too sweet!” 

Lemon Poppy Seed Ricotta Cake

This recipe is adapted from one on Food 52 which was baked in an 8x8in pan. That’s the same volume as a 6-cup Bundt pan so it fit perfectly in my small Nordic Ware anniversary one. I have to say that I would not hesitate to double this for the 12-cup pan next time. It’s that good!

Ingredients

For the cake batter:

1 cup or 200g granulated sugar

zest from 1 large lemon

1 cup or 240g whole milk ricotta, at room temperature

2 tablespoons lemon juice

1/2 cup or 120ml canola or other light oil

2 large eggs, at room temperature

1 tablespoon poppy seeds, plus extra to decorate, if desired 

1/2 teaspoon fine sea salt

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup or 125g all-purpose flour, plus extra for the pan

1-2 teaspoons butter, for greasing the pan

For the lemon glaze:

2 tablespoons lemon juice

1 cup or 125g icing sugar, sifted

pinch fine sea salt

Method 

Preheat your oven to 350°F or 180°C and prepare a 6-cup Bundt pan by buttering and flouring it. 

In a large mixing bowl, combine the sugar and most of the zest, reserving a little to sprinkle on the glaze for decoration. (I put the spare zest on a paper towel. This dries it just enough to make sprinkling it easier after the cake has baked and cooled.)

Use your fingers (or the back of a rubber spatula) to rub the zest into the sugar until fully incorporated and fragrant. This step smells like sunshine and makes me hopeful that spring and brighter days are coming!

Add the ricotta, lemon juice, oil, and eggs to the bowl and whisk together until blended.

Add the poppy seeds, salt, baking powder and baking soda to the bowl. Whisk again to combine. 

Sift in the flour and then fold it until it is no longer visible.

Pour the batter into your prepared pan.

Bake for 35 to 40 minutes, until it springs back when touched, and a toothpick inserted into the center comes out clean. 

Cool the cake in the pan for about 7-10 minutes then turn it out on a wire rack. Allow the cake to cool completely before glazing.

To make the glaze, place the icing sugar and salt in a large bowl. Add 1 tablespoon of the lemon juice and whisk to combine. Add more of the lemon juice as needed to make glaze of a pouring consistency. If you live in a humid climate like I do, you might not need all the juice. 

Gently pour or drizzle the glaze over the cake. Sprinkle immediately with the extra poppy seeds, if using, and the reserved lemon zest. 

Slice to serve and enjoy!  

It’s the third Thursday of the month so it’s time for my Bundt Bakers to share their favorite recipes with you. This month we are celebrating the impending arrival of spring! Many thanks to our host, Camilla of Culinary Adventures with Camilla. 

• Cream Cheese Swirled Lemon Poppy Seed Bundt Cake by Patyco Candy Bar
• Hot Cross Bundt Cakes by All That’s Left Are The Crumbs
• Kentucky Butter Bundt Cake by Sneha’s Recipe
• Lemon Poppy Seed Ricotta Cake by Food Lust People Love
• St. Patrick’s Day Bundt Cake by A Day in the Life on the Farm
• Topless Bundts Turned Spring Trifles by Culinary Adventures with Camilla

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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Ham and Split Pea Soup - Instant Pot

This hearty ham and split pea soup is flavorful and satisfying. Made with a smoked hambone, split peas, potatoes and carrots, it’s a full meal soup!

I love baked ham, especially when it has a brown sugar/mustard glaze and pineapples! But my favorite part of that meal comes after most of the cut ham has been eaten, when I can use the bone to make soup. There’s always plenty enough meat left on the bone and the bone itself adds the most wonderful flavor to the broth. 

Before I bought my Instant Pot, this soup would take a couple of hours in a pot stovetop or, occasionally, I’d use the slow cooker to make the base broth and the hambone would simmer for six to eight hours. Either way, this soup was worth it. 

Enter the game changing Instant Pot! Now I can enjoy my ham and split pea soup in under an hour and you can too. 

Ham and Split Pea Soup - Instant Pot

This soup is one I often make after Christmas and Easter if baked ham was on the menu but I must confess that this time, I bought and baked a ham because I really wanted the bone for this soup. Call me crazy. I don’t mind. We enjoyed the ham in myriad ways but this is the best one.

Ingredients

1 onion, finely chopped

1 tablespoon olive oil

1 hambone (with some meat attached) from a spiral cut baked ham

4-5 cups or 946-1180ml ham, chicken or vegetable stock 

1 large russet potato, peeled and cubed

2-3 carrots, peeled and small cubed

1 lb or 450g green split peas

Method

Use the sauté function to cook the onion in the olive oil for a few minutes. 

Add the hambone and enough stock to almost cover it. Cook on the soup setting for 30 minutes, then use a quick release. 

Fish the hambone out with a slotted spoon and set it on a plate to cool. 

One of the handy features of the Instant Pot is the volume measurements on the side of the pot. For 1 lb or 450g of split peas, we’ll need 6.75 cups or 1.6L of liquid to cook them in for soup. After the ham bone removal, I had 4 cups or .95L of liquid left. 

I hate to make you do math in the middle of a recipe but 6.75 minus 4 = 2.75 so this means we need to add 2 3/4 cups or 650ml more water or stock in with the split peas. Depending on what you have left behind, you may need to add less or more, remembering that your goal is 6 3/4 cups or 1.6L for 1 lb or 450g split peas.

Add in the cubed potatoes and carrots as well. I always cut the potatoes larger than than the carrots because they cook faster and I don't want them to cook to mush. To give you a size perspective, the carrots are about the size of small garden peas, the ones that are called petit pois.

Cook on high 15 minutes, followed by 15 minutes of natural release, then quick release.

While the split peas and veggies are cooking, remove all the edible ham from the bone and discard the bone, gristle and fat. Cut any larger pieces in cubes. 

When the soup is ready, add the ham back in with a few generous grinds of black pepper. 

Serve hot and enjoy! This is soooooo tasty! I wish I had another bowl (or three) now. 

It’s almost St. Patrick’s Day so my Sunday FunDay friends and I are sharing some of our favorite Irish recipes. This ham and split pea soup is one of mine 1. because it’s delicious and 2. because it’s green! Luck o' the Irish to ye!  Check out all the other St. Patrick’s Day recipes below. Many thanks to Amy of Amy’s Cooking Adventures for hosting. 

• Amy’s Cooking Adventures: Irish Soda Bread & Leprechaun Traps
• A Day in the Life on the Farm: Dingle Pie
• Our Good Life: Irish Nachos
• Palatable Pastime: Bangers and Mash
• Sneha’s Recipe: Irish Scrambled Eggs With Chaffles
• Culinary Adventures with Camilla: Irish Stout Tea-Infused Truffles
• Food Lust People Love: Ham and Split Pea Soup (Instant Pot)
• Karen’s Kitchen Stories: Colcannon | Irish Mashed Potatoes with Kale
• Mayuri’s Jikoni: Irish Potato Farls
• The Mad Scientist’s Kitchen: Easy Irish Soda Bread

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Flakey Guinness Cheddar Scones #BreadBakers

Grated butter and cheese add little pockets of flavor and flakiness to these Guinness Cheddar Scones. They are perfect for breakfast or snack time and go great with soup!

I’ve baked with stout quite a few times and love how much depth and flavor a dark brew adds to any batter or dough. For example, check out my mocha stout brownies, London Porter cake and oatmeal stout loaf, just to name a few. All lovely! 

If there is any product more iconically Irish then Guinness Stout, I don’t know what it would be. Anytime Irish teams are playing in a tournament, ubiquitous Guinness shows up as a sponsor. When our host for this month’s Bread Bakers chose Irish bread as our theme for March, I knew I wanted to use Guinness in the recipe. 

NOTE: Start this recipe far enough in advance of when you've like to serve them to leave plenty of time for freezing the scones before baking. Depending on your freezer, a couple of hours ought to do it. 

Flakey Guinness Cheddar Scones

This recipe is adapted from Coley Cooks. It’s been a while since I saved it so the author has updated the post name and the URL and these are now called biscuits, which I find very odd for an Irish recipe. Back when I found it, they were called, quite rightly, Irish scones with a URL to match.  Whatever you call them, bake these. They got four thumbs up from my family!

Ingredients

2 1/2 cups or 312g flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon sugar

1 teaspoon fine sea salt

1 tablespoon Dijon mustard

1 cup or 240ml Guinness, cold

1/2 cup or 113g unsalted butter, FROZEN, plus 2 tablespoons (28g), melted

7 oz or 200g mature cheddar or extra sharp cheddar cheese, grated

Method

Whisk together the flour, baking powder, baking soda, sugar and salt in a mixing bowl.

Using a box grater, grate the frozen butter, then quickly transfer it to the flour mixture and use a fork to gently mix and coat all the butter pieces with flour. 

Add the grated cheese and mix to combine, being sure to coat all pieces with flour.

In a separate bowl, whisk together the Dijon mustard and Guinness.

Make a well in the center and pour in the beer mixture.

Carefully mix until it forms a shaggy dough.  Do not overmix. 

Dump the mixture out onto a lightly floured surface, then roll out into a long strip about 7x14 in or 18x36cm.

Fold one side half way up, adding in any loose bits.

Then fold the other side over top, like a letter.

 

Rotate the dough 90 degrees, roll out and repeat the two letter folds again. Rotate again and fold for the final two times.

Roll the dough into a rectangle about 1/2 in or 1 cm thick. Cut the scones out with a cutter and place them on a pan lined with baking parchment.  

Roll the dough out again and cut scones until you run out of dough. As you can see, I got 14 scones out of my dough.

Place the baking pan in the freezer. Freeze till solid or overnight. Once frozen, transfer the scones to a sealed bag. For maximum rising and flakiness, the dough needs to be kept very cold. The beauty of this recipe is that once the scones are frozen, you can bake as many or as few as you’d like. 

Preheat your oven to 400° F or 200°C.

When the oven is preheated, remove the number of scones you’d like to bake from the freezer, and put them on a parchment or silicone-lined pan then put it into the oven immediately.

Bake for about 20 minutes or until the scones has risen well and are golden brown, rotating the pan halfway through so they brown evenly.

Brush the tops with the melted butter.

Serve warm with extra butter, if desired. I'll be honest. I only buttered the one you see below. They really don't need it. 

Enjoy! 

As I mentioned above, it’s time for Bread Bakers, always the second Tuesday of the month, and Irish bread is our theme. Check out all the great recipes we are sharing ahead of St. Patrick’s Day below! Many thanks to our host, Wendy of A Day in the Life on the Farm. 

• Barmbrack by Magical Ingredients
• Boxty by A Day in the Life on the Farm
• Belfast Baps by Karen’s Kitchen Stories
• Flakey Cheddar Guinness Scones by Food Lust People Love
• Irish Bread Rolls by Sneha’s Recipe
• Irish Soda Farls by Palatable Pastime
• Waterford Blaas by A Messy Kitchen
• Irish Oat Flapjacks by Cook with Renu
• Sourdough Irish Soda Bread by What Smells So Good?

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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Homemade Celery Salt

This tasty homemade celery salt recipe takes advantage of the celery leaves by drying them out then grinding them with salt. It's easy and full of flavor!

Whenever I needed celery for a recipe (looking at you, chicken and sausage gumbo!) when I was first on my own and cooking in my own kitchen, I’d cut the leaves off and chuck them. After all, the recipe called for stalks of celery, which I assumed, naively perhaps, did not include the leaves. 

Then we moved overseas and in many countries celery was hard to get. Often imported from colder climates, it was also expensive. I learned to not only use the whole bunch, with leaves, but to chop and freeze any leftovers in a snug bag for future recipes. As long as you are going to sauté the chopped celery for a soup or stew, frozen works perfectly. 

Another great use for those leaves which make them (and their flavor) last a long time is homemade celery salt. Store-bought celery salt is made with celery seeds, which have a very strong flavor. Celery salt made with the dried leaves is a bit more subtle but the celery flavor it definitely prominent. And if, like young me, you were throwing out or composting the leaves, now you can feel good about using the whole plant!

Homemade Celery Salt

If you don’t have flakey sea salt, you can substitute regular salt but use half the amount or your celery salt may be too salty. I use a clean coffee bean grinder that I reserve for spices for this job but you could use a mortar and pestle or a blender. This recipe makes about 2 tablespoons of celery salt.

Ingredients 

1 cup celery leaves tightly-packed, 56g

1 teaspoon flakey sea salt (like Maldon) 

Method

Pick the leaves from the celery, leaving the stalks behind. Use both the outer dark leaves and the pale inner leaves. Rinse the leaves two or three times in a salad spinner, then spin them dry. 

Lay the leaves out on a clean towel then roll it up. Unroll and leave to air dry for at least 30 minutes. 

Meanwhile, preheat your oven to 200°F or 93°C degrees. 

Line a baking pan with baking parchment or a silicone liner and arrange the celery leaves single layer in the pan. 

Bake 20 minutes, rotating the pan halfway through baking time so that the leaves dry evenly. Remove from oven and cool. 

Transfer to your coffee/spice grinder and add the salt.

Process until finely ground. Make sure it’s completely cool before storing in a sealed container or spice shaker.  

This homemade celery salt is excellent for any recipe that calls for celery salt. It’s also a tasty topping for boiled eggs and cream cheese filled celery sticks. Isn't it a pretty color?

Enjoy!

It's Sunday FunDay so today my friends and I are playing like Sesame Street. This post is brought to you by C for Celery! Check out all the celery recipes below. Many thanks to our host, Wendy of A Day in the Life on the Farm. 

• Apple Celery Soup from Mayuri’s Jikoni
• Bacon, Celery, & Pecan Stuffed Celery from Amy’s Cooking Adventures
• Celery and Kale Paratha from Cook with Renu
• Celery Steak from A Day in the Life on the Farm
• Gin and Celery Tonic from Karen’s Kitchen Stories
• Homemade Celery Salt from Food Lust People Love
• Pulled Chicken & Celery Sandwiches  by Sneha's Recipe
• Slow-Roasted Celery from Culinary Adventures with Camilla
• Stir-Fried Shrimp with Chinese Celery from Palatable Pastime

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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