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	<title>Rasa Malaysia &#187; Fish</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Cioppino</title>
		<link>http://rasamalaysia.com/cioppino-recipe/</link>
		<comments>http://rasamalaysia.com/cioppino-recipe/#comments</comments>
		<pubDate>Mon, 07 May 2012 16:58:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Non-Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15031</guid>
		<description><![CDATA[I am thrilled to be a part of KitchenAid Cook for Your Mom campaign to celebrate this year&#8217;s Mother&#8217;s Day, which falls on May 13.  KitchenAid believes that the best way of celebrating Mother&#8217;s Day is to Cook for Your Mom, and For The Cure®. Why take mom out on the busiest restaurant day of the year when you can avoid the crowds, and show some serious love, by cooking her a homemade meal instead? Mother&#8217;s Day is a special day that everyone should observe. It&#8217;s that time of year when you shower your mother with love—buying her flowers or expensive gifts, taking her out for dinner, or cooking a special meal for her. To echo the Cook for Your Mom campaign, I am sharing a perfect recipe with you that will wow your mom. I am partial to seafood so when it comes to festivities and celebrations, I always go for a seafood feast. Mother&#8217;s Day is no exception. All I wanted for this year&#8217;s Mother&#8217;s Day is to savor my favorite seafood dish—Cioppino. Originated from San Franciso, Cioppino is a seafood stew with rich and briny flavors. I love it that there are a ton of seafood in Cioppino: fish, shrimp, clam, mussel, squid, crab, and scallop. But the sweetest thing about Cioppino is that you can pretty much create your own version. If you don&#8217;t like a certain seafood, feel free to opt it out. For the seafood you like, add more to the stew. If you get good quality ingredients and the freshest seafood, Cioppino is guaranteed to please. I hope my Cioppino recipe inspires you to cook for your mom on the holiday and show her how much you care! To tie-in with Mother&#8217;s Day, KitchenAid is sponsoring a giveaway on Rasa Malaysia: one (1)...<br /><br /><div><img src="/images/homepage/cioppino_hp.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/cioppino-recipe/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Steamed Fish with Ponzu</title>
		<link>http://rasamalaysia.com/steamed-fish-with-ponzu/</link>
		<comments>http://rasamalaysia.com/steamed-fish-with-ponzu/#comments</comments>
		<pubDate>Wed, 11 Jan 2012 18:30:44 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Ponzu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13349</guid>
		<description><![CDATA[Lunar New Yearis lurking around the corner and 10 days away. (Lunar New Year or the year of Dragon falls on January 23 this year.) Our family will be celebrating Chinese Lunar New Year and I&#8217;m sure many of my readers will be observing the festivities. Chinese Lunar New Year is all about non-stop eating. Throw in fire crackers, lion dance, red packets filled with money, karaoke, gambling, and drinking sessions with friends and family, you have a fun-filled—if not obnoxiously noisy and festive celebration. I love it! Anyway, my Lunar New Year series continues today with a steamed fish recipe. Steamed fish is a must-have during Lunar New Year, especially for the Chinese. Fish is pronounced as yu (鱼) in Mandarin, and it sounds identical to another Chinese character 余, which means &#8220;abundance.&#8221; So fish is always served at Chinese homes, to signify a year full of wealth and fortune. While regular Chinese-style steamed fish is made with soy sauce, I&#8217;m going to share an easy and delicious recipe that will jazz up your regular steamed fish. I used Mizkan AJIPON® Ponzu to replace the regular soy sauce. Ponzu is an increasingly popular Japanese condiment with many culinary usage and you can use it to make all sorts of cooking, including Chinese cuisine. Made with soy sauce, citrus juice and vinegar, the Mizkan AJIPON® Ponzu lends an appetizing and citrusy flavor to my steamed fish. If you use oilier fish such as sea bass (which I used in this steamed fish recipe), the Mizkan AJIPON® Ponzu cuts the grease and rids the fishy smell to deliver a cleaner taste. It was delicious! Try this steamed fish with ponzu recipe this Lunar New Year. I&#8217;m sure your family and guests will welcome a new twist to this classic recipe. (Click...<br /><br /><div><img src="/images/homepage/steamed_fish_ponzu_hp.jpg"/></div>]]></description>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Seared Ahi Tuna Salad with Mizkan Ponzu</title>
		<link>http://rasamalaysia.com/seared-ahi-tuna-salad-with-mizkan-ponzu/</link>
		<comments>http://rasamalaysia.com/seared-ahi-tuna-salad-with-mizkan-ponzu/#comments</comments>
		<pubDate>Wed, 30 Nov 2011 18:56:11 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Ponzu]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12675</guid>
		<description><![CDATA[I love all sorts of Japanese-style salads, from the simple seaweed salad to the more complex salads such as seared ahi tuna salad. Whenever I eat out at Japanese restaurants, I almost never miss out on my favorite ahi tuna salad. It&#8217;s almost like having sashimi, except that it is healthier—a few slices of lightly seared ahi tuna on top of a bed of greens, drizzled with a splash of Japanese ponzu dressing. If you love Japanese cooking, I am sure you have had your fair share of seared ahi tuna salad. The good news is that I am sharing my recipe with you, so you can start making this refreshing salad at home. A good seared ahi tuna salad starts with three basic ingredients: sushi-grade ahi tuna, your favorite salad (I like spring mix or herb mix), and a superb Japanese ponzu sauce. Many people are confused by the name &#8220;ahi&#8221; tuna. Ahi is the Hawaiian word for two species of tuna: yellowfin tuna and bigeye tuna. Yellowfin tuna is best served as sashimi (raw) or seared rare. For the dressing, my choice is Mizkan AJIPON® Ponzu, which is widely used at Japanese restaurants. You just can&#8217;t go wrong with the choice of Japanese chefs and restaurateurs. I have tried countless variations of seared ahi tuna salad at Japanese restaurants but my ultimate favorite is the ones served with tobikko roes (fly fish roes) and shredded roasted seaweed. The tobikko roes add the pleasing &#8220;popping&#8221; texture and sensation to the mouth and the roasted seaweed gives its signature Japanese nuance. I also jazzed up the Mizkan AJIPON® Ponzu dressing with a bit of ground sesame seeds and sesame oil. To cut the acidic taste, I sweetened it up with a little honey. Finally, for the star of this dish,...<br /><br /><div><img src="/images/homepage/ahi_tuna_salad_hp.jpg"/></div>]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Nyonya Acar Fish</title>
		<link>http://rasamalaysia.com/acar-fish-nyonya-pickled-fish/</link>
		<comments>http://rasamalaysia.com/acar-fish-nyonya-pickled-fish/#comments</comments>
		<pubDate>Mon, 11 Apr 2011 08:05:58 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8316</guid>
		<description><![CDATA[Whenever I am home in Penang, I make it an effort that I learn our family recipes from my aunt, who is in her late 70&#8242;s. Since my late mother passed away some 3 years ago, she is now the only person who knows the recipes of all our much-treasured family dishes—everyday home-cooked recipes, Nyonya food, and kuih (sweet cakes). This mouthwatering and super delicious Acar Hu, or Nyonya Pickled Fish, is a much celebrated Nyonya recipe. Everyone in my family loves this concoction of deep-fried fish pickled with a turmeric-vinegar base, spiced with garlic, ginger, and chilies&#8230; In my family, we would use a type of fish called &#8220;chee ya hu&#8221; (silver mullet). However, you can make Acar Fish with fish fillet such as red snapper as silver mullet is not widely available. When my friend Patty Unterman of San Francisco Examiner came to visit Penang, my brother and I introduced her to Penang&#8217;s Nyonya food. At the first bite, Patty asked me for the Acar Fish recipe. I am so glad that both my brother CK and I had the opportunity to make this dish together, following my aunt&#8217;s instructions as she sat in the kitchen narrating the step-by-step to us. Acar fish is extremely tasty and tantalizing, with the perfect balance of flavors. To learn more about Nyonya food, check out my site. (Click Page 2 for the Nyonya Acar Fish Recipe)]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Curry Fish Head</title>
		<link>http://rasamalaysia.com/curry-fish-head-recipe/</link>
		<comments>http://rasamalaysia.com/curry-fish-head-recipe/#comments</comments>
		<pubDate>Wed, 30 Mar 2011 06:57:45 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Nyonya Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8301</guid>
		<description><![CDATA[My two-month vacation here in Penang, Malaysia is coming to an end. Before I leave, I wanted to share a very delicious recipe with you (a specialty of my second sister who is an excellent cook )—Curry Fish Head. For sure, I am going to miss this dish when I return to the United States because some of the key ingredients such as bunga kantan is not available. Furthermore, it&#8217;s impossible to find very fresh fish head to prepare this dish&#8230; This Curry Fish Head recipe is essentially a Nyonya ikan tumis recipe, but made with Garoupa fish head so I would call this a Nyonya Curry Fish Head as there is no curry powder and curry leaf used. Regardless, it&#8217;s a mean pot of curry and goes very well with steamed white rice, and this is just one example of the type of dishes we eat in Malaysia. Please take note that this recipe is in metric measurement for easy reference. Enjoy! (Click Page 2 for the Curry Fish Head Recipe)]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Salmon Teriyaki</title>
		<link>http://rasamalaysia.com/salmon-teriyaki/</link>
		<comments>http://rasamalaysia.com/salmon-teriyaki/#comments</comments>
		<pubDate>Mon, 04 Oct 2010 16:26:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7569</guid>
		<description><![CDATA[To kick off the &#8220;Mizkan, Bringing Flavor to Life&#8221; campaign, I am sharing with you a very popular and scrumptious Japanese recipe—Salmon Teriyaki. Teriyaki is a noted Japanese cooking style, especially outside of Japan. The mere mention of teriyaki often conjures up visual pictures of perfectly grilled protein—chicken, beef, or seafood such as salmon—glazed with the savory and sweet &#8220;teri&#8221; sauce. Everyone loves teriyaki. Before I started cooking Japanese food at home, I relied on ready-made teriyaki sauces whenever I craved teriyaki. Unfortunately, those instant teriyaki sauces are bad and taste artificial, some with a metal/chemical after taste. Others are laden with too much sugar, too salty, or the balance of the flavor is completely off. I later learned that making teriyaki sauce is a lot simpler than I had thought. It takes only a few basic  ingredients: soy sauce, mirin, sake, and sugar. I made my teriyaki sauce using Mizkan Japanese condiments: Bonito Flavored Soup Base (it&#8217;s basically soy sauce with bonito flavor) and HONTERI Mirin Seasoning (which is 100% alcohol free). Mizkan Bonito Flavored Soup Base offers a well-rounded flavor compared to regular soy sauce. It also tastes milder, less salty, and a little sweet, which is just perfect for the teriyaki sauce&#8230; Now for the salmon, the secret is to not to overcook the fish so it remain tender and moist. I first pan-seared the salmon until the surfaces turn slightly charred, and then finished it up by baking in the oven for about 10 minutes at 350 degree F. To serve, just drizzle the homemade teriyaki sauce on top of the salmon and you will have a perfect, authentic, and utterly delicious Japanese meal. (Click Page 2 for the Salmon Teriyaki Recipe)]]></description>
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		<slash:comments>45</slash:comments>
		</item>
		<item>
		<title>Malaysian-style BBQ Seafood</title>
		<link>http://rasamalaysia.com/malaysian-style-bbq-seafood/</link>
		<comments>http://rasamalaysia.com/malaysian-style-bbq-seafood/#comments</comments>
		<pubDate>Tue, 22 Jun 2010 17:20:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Sambal]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7271</guid>
		<description><![CDATA[My good friends Farina and Michael came over to visit last week and we made some Malaysian-style BBQ seafood, inspired by this popular hawker fare in Kuala Lumpur (KL), Malaysia. They are called Portuguese-style baked seafood. There is really nothing Portuguese about it but Malaysia do have some Portuguese descendants because Malacca was a Portuguese colony in the 16th century. So perhaps this is how they bake their seafood—with fiery sambal, okras, and wrapped with aluminum foil. Farina and I enjoyed our BBQ so much. As Malaysians, we concluded that this is probably the best way to serve seafood BBQ-style. Our favorite is the BBQ clams with sambal and okras. It was simply lip smackingly delicious&#8230; To prepare these mouthwatering Malaysian-style BBQ, all you need are your favorite seafood and shellfish: shimp, squid, fish (we like stingray or white pomfret), clams, and some okras. Mix the seafood of your choice (you can also do a seafood combination) with sambal, okra, and wrap the aluminum foil tightly (preferably two layers to avoid leakage), and off onto the grill. That&#8217;s it. Try this new recipe this summer. You will not be disappointed! (Click Page 2 for the Malaysian-style BBQ Seafood Recipe)]]></description>
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		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Clay Pot Yong Tau Foo (Yong Tow Foo)</title>
		<link>http://rasamalaysia.com/clay-pot-yong-tow-foo-recipe/</link>
		<comments>http://rasamalaysia.com/clay-pot-yong-tow-foo-recipe/#comments</comments>
		<pubDate>Mon, 29 Mar 2010 17:54:50 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Tofu Skin]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6848</guid>
		<description><![CDATA[A few weeks ago, when I made my yam rice (taro rice), I also prepared some clay pot yong tau foo (yong tow foo). I am an avid fan of yong tau foo (yong tow foo)—stuffed fish paste with okra, chili, egg plant, tofu, or tofu skin. I used my leftover tofu skin and okra for the stuffing. There is something about Chinese clay pot; I love cooking my food in a clay pot. Clay pot is also called &#8220;sand pot&#8221; (沙锅), it has a glazed interior and comes in a variety of shapes and sizes. The clay pot is a great cooking utensil in Chinese cooking because it  retains heat and keep the foods warm, so they are especially great for soups and stews. The prepared food is then served with the clay pot, directly onto the dining table&#8230; In the United States, I always get frozen fish paste from Asian stores. You can also get freshly made fish paste in the seafood department of these Asian stores. All you have to do is get the vegetables of your choice, season the fish paste with a little sesame oil and white pepper powder (to rid the potential fishy smell in the fish paste), and stuff the filling inside the vegetables. For tofu skin, cut the tofu skin into squares, wrap up the fish paste and deep-fry it. I especially love the texture of deep-fried yong tow foo, they are just so great, just like my favorite Ampang Yong Tau Foo at Foong Foong Restaurant in Kuala Lumpur, Malaysia. Yummy! (Click Page 2 for the Clay Pot Yong Tau Foo Recipe)]]></description>
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		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Ginger and Scallion Fish (姜葱鱼片)</title>
		<link>http://rasamalaysia.com/ginger-and-scallion-fish-recipe/</link>
		<comments>http://rasamalaysia.com/ginger-and-scallion-fish-recipe/#comments</comments>
		<pubDate>Wed, 27 Jan 2010 22:15:20 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=5603</guid>
		<description><![CDATA[Chinese (Lunar) New Year falls on February 14 this year. In less than three weeks time, Chinese all over the would will be ushering in the year of Tiger. According to Chinese zodiac, this is the year of Golden Tiger, which signifies a prosper, courageous, and fearless year. I am personally looking forward to the year of Tiger and pray hard that the Golden Tiger will bring happiness and great health to my family and that all my dreams will come true. A big celebration such as Chinese (Lunar) New Year calls for many scrumptious dishes; most importantly, we believe that certain ingredients signify great meanings to what lie ahead in the coming year. For example: fish, dried oysters, fat choy (hair moss or hair weed), all of them are lucky foods that will guarantee buckets of savings and money (fish), good market (dried oysters), and great fortune (hair moss). I know, Chinese are superstitious but I am a firm believer&#8230;(get ginger and scallion fish recipe after the jump) While steamed fish is one of the most popular fish recipes for Chinese New Year, I am going to share with you a new idea, ginger and scallion fish (姜葱鱼片), which is easier to make and &#8220;friendlier,&#8221; meaning you won&#8217;t see fish eyeballs popping out of its head and no tail, fins, and bones! Plus, fish fillet is a lot more accessible to most people. I used frozen Basa (龙利) fish fillet which is commonly served at Chinese restaurants here in the US. You can get them in the frozen seafood section at Asian food stores. The texture is firm and the taste is very subtle, pleasing, and non-fishy, and they are ideal for stir-fries such as this ginger and scallion fish. (Click Page 2 for the Ginger and Scallion Fish...]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Nabe (Yosenabe/Japanese Hot Pot)</title>
		<link>http://rasamalaysia.com/nabe-yosenabe-japanese-hotpot/</link>
		<comments>http://rasamalaysia.com/nabe-yosenabe-japanese-hotpot/#comments</comments>
		<pubDate>Tue, 13 Oct 2009 22:21:06 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=4726</guid>
		<description><![CDATA[(Attend hands-on hot pot workshop in Los Angeles by Harris Salat, the author of Japanese Hot Pots. Classes are available on November 14-15, 2009. Click here to learn more.) Fall is in the air, even here in Southern California. Days are getting shorter and cooler. These past few days, the sky has been dull and wintry and this morning, it rained. I start craving foods that keep me warm—soups, hearty stews, and hot pots. To me, nothing tastes quite as invigorating and uplifting than a meal of simmering hot soup or stew. I made nabe, or Japanese hot pot, a delicious medley of ingredients steeped in dashi broth and cooked inside a clay donabe, or nabe pot&#8230;(get nabe or Japanese hot pot recipe after the jump) My friend La Fuji Mama took me shopping at the Japanese market here: kombu and bonito flakes for dashi, cookware, usukushi shoyu (Japanese light soy sauce) and harusame (cellophane noodles). La Fuji Mama lived in Tokyo twice and knows how to pick out the best brands on the shelves. It was great to have someone who knows Japanese to shop with. Thanks so much, Rachael! The nabe I made is called Yosenabe, or &#8220;Anything Goes&#8221; Hot Pot according to &#8220;Japanese Hot Pots: Comforting One Pot Meals&#8221; by Tadashi Ono and Harris Salat. (I attended the book launch party in New York recently.) Yosenabe is probably one of the most popular hot pots in Japan; it&#8217;s highly versatile when it comes to the ingredients used. Chicken, mushrooms, Napa cabbage, Tokyo negi, tofu, and assortment of seafood of your choice: head-on shrimp, scallops, oysters, fish fillet, clams, etc. The chicken has to stay, according to the cookbook. How did it taste? Well, I will let my photo gallery above speaks for itself.  After the nabe meal,...]]></description>
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		<slash:comments>28</slash:comments>
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