Browsing Category ASIAN DISHES
Anita’s Honey-Ginger Roasted Salmon with Bok Choy
Ingredients
Atlantic Salmon Fresh Farmed, no skin on, boneless (6-8 pieces) 
Honey-Ginger Marinade
1 teaspoon ginger, minced
4 Tablespoons honey
2 garlic cloves, minced
1 Tablespoon Sesame Seed oil
1/4 cup soya sauce
1/2 jalapeno, minced
1/2 teaspoon dried dill
1/4 teaspoon freshly ground black pepper
2 Tablespoon fresh lemon juice
2 Tablespoon rice wine vinegar
Salt to taste
2 Tablespoon olive oil
Vegetables
4 Bok choy, cut in half
Baby Red and yellow bell peppers, cut into 2-inch slices
4 ounces shiitake or button mushrooms, quartered
3 green onions, sliced
Preparation:
- Preheat oven to 425 grades Fahrenheit.
- Use a large zip-log bag and incorporate all marinade ingredients. Take one cup of marination and set aside. Transfer all salmon fillet into this bag and let it marinate for 20 minutes. Move around salmon fillet making sure that they are completely coated.
- Transfer salmon fillet to a baking pan with foil for easy cleaning. Drizzle olive oil over foiled baking pan. Place all cut vegetables in between salmon fillets.
4. Pour the cup of marination you set aside and coat well salmon fillets and vegetables. 
5. Transfer to the preheated oven. Roast for about 35 minutes or until vegetables are tender but still crispy and salmon is cooked but moist and flaky.
6. Serve over Green Onions Basmati rice.
Enjoy!
Anita’s delicious Vegetarian Pad Thai Noodles
Ingredients
8 ounces Pad Thai noodles
4 cloves of garlic, minced
1 teaspoon fresh ginger, grated
1 cup white bottom or Cremini mushrooms, sliced
4 carrots, grated
1 onion, diced
1 fresh red chili, finely sliced
4 green onions, sliced
2 Tablespoon, salted chopped peanuts
2 Tablespoon lemon juice, fresh
1/4 cup of vegetable stock
2 teaspoon light soya sauce
2 Tablespoon rice vinegar
1 teaspoon brown sugar
1/2 teaspoon cayenne pepper
1 Tablespoon fish sauce
2 Tablespoon olive oil
Preparation
- Bring a large pot with water to boil. Insert pad Thai noodles and cook for about 5 minutes or until soft. Drain and rinse. Set aside.
- Heat at medium-high heat a wok or large skillet and add olive oil. Incorporate minced garlic, fresh red chili, and diced onions. Sate until tender.
- Add shredded carrots and mushrooms. Cook for about 5 to 6 minutes or until mushrooms are soft.
- Mix together sauce in a bowl using vegetable stock, brown sugar, fish sauce, rice vinegar, lemon juice, cayenne pepper and soya sauce.
- Incorporate sauce over veggies in wok. Simmer for about 2 minutes. Add sliced green onions.
6. Fold in Pad Thai noodles.
7. Lift and turn noodles until well combined into sauce. sprinkle with some more chopped green onions.
8. Serve and top with some chopped peanuts. Enjoy!
Note: Simply follow this same recipe and add shrimp or chicken. 
Anita’s Vegetarian Spring Rolls
Ingredients
6-8 pieces of rice paper
4-5 Persian cucumbers, cut into sticks
3-4 carrots peeled, cut into sticks
5 ounces Chinese Vermicelli rice noodles, cooked
2 avocados, sliced
Dipping Sauce
2 Tablespoon sesame oil
2 Tablespoon soya sauce
1 Tablespoon lemon juice
1 Tablespoon brown sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon rice vinegar
Mix all ingredients. Set aside
Preparation
- Cook rice noodles until they turn soft into boiling water for about 3 to 6 minutes.
Drain well and rinse.
- Simmer water in a large pot. Turn off heat. Dip one rice paper into the warm water for 6-8 seconds or till rice paper has slightly softened.
- Over a cutting board or a flat clean surface, lay rice paper. Place first, cooked clear noodles over rice paper. Drizzle 1/2 teaspoon of dipping sauce over noodles. Pile sticks of cucumber, carrots and top with sliced avocados.
- Roll tight the spring roll one time, and then continue by tucking in sides until is completely rolled and closed.
- Serve this 4 ingredients refreshing Spring Rolls recipe with the Dipping Sauce. Enjoy!
Anita’s Best and Fresh Spring Shrimp Roll with Sweet-Sour Sauce
Ingredients
8 Rice Paper Rounds Wrappers
1/2 Pound Roasted Cooked Shrimps
1/2 cup fresh mint leaves
4 lettuce leaves cut in thirds, spines removed
4 ounces cooked clear rice noodles
4 scallions, thinly sliced
1 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 Tablespoons extra virgin olive oil
1 cup coleslaw mix
3 seedless Persian cucumbers, strips
Ingredients for Sweet-Sour Sauce
3 Tablespoon of orange juice
1 Tablespoon Soy Sauce
1/3 teaspoon fish sauce
1/3 cup rice vinegar
1 1/2 teaspoon hot sauce
1 Tablespoon Rice Vinegar
1 teaspoon honey
1 scallion, sliced
Toss all ingredients together. Set aside.
Preparation
- Preheat oven to 425 grades Fahrenheit. Line up a baking pan with foil and place shrimps in a single layer. Drizzle with olive oil, toss in scallions, and seasoned with garlic powder, paprika and ground black pepper. Roast only for 15 minutes because shrimps are already cooked. Remove from oven and set aside.
2. Bring water to a boil. Turn off the heat. Place rice noodles to cook for 5 to 6 minutes. Drain and set aside.
3. Line up all your ingredients:
4. Clear off a cutting board. Place a rice paper round in a big flat container with warm water. Soak it for 30 seconds or until rice paper is soft. Cover rest of round rice paper with a damp paper kitchen towel.
5. Place 2 or 3 leaves of fresh mint on the center of the rice round paper, 1 1/2 to 2 inches away from each edge side. Top with shredded coleslaw. Place lettuce leaves with 2 or 3 roasted shrimps on top. Pile up with cucumber slices.
6. Bring the edge of rice round paper over filling and tuck underneath. Continue to roll and fold in the sides like when making a burrito.
7. Repeat same procedure with rest of rolls. Serve with dipping sauce. Fresh, healthy, simple and delicious. Enjoy!
Note: Keep fresh and soft with a wet kitchen towel on top. 
Anita’s best Shrimp and Broccoli in Black Bean Sauce
Ingredients
2 pounds large shrimps, cleaned and deveined
1 cup of shrimp broth
1 pound broccoli florets, steamed
1 onion, large diced
5 yellow or orange bell pepper, large diced
2 Tablespoon rice wine
1 1/2 Tablespoon low sodium soya sauce
2 teaspoon corn starch
1 teaspoon brown sugar
2 Tablespoon of peanut oil
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
1 Tablespoon sesame oil
1 cup cooked black beans (see recipe on my site)
Preparation
- Combine in a medium-size bowl, rice wine, corn starch, shrimp broth, brown sugar and soya sauce. Mix well until all is well incorporated and corn starch has dissolved. Set aside.
- Use a wok and heat it over medium-high heat for about half a minute. Pour peanut oil carefully and add minced garlic and ginger. Add diced peppers and onions. Stir-fry for 5 to 7 minutes until vegetables become tender but crispy .
- Add cleaned shrimps and cook for about 3 to 4 minutes till they turn pink completely. Add shrimp broth mixture from Step-1 over shrimps and veggies. Stir all ingredients well and bring to a boil. Add cooked black beans. Lower the heat and let them simmer for about 3 minutes till sauce is a little dense and creamy. Add sesame oil. Stir and combine. Accompany with steamed rice. Enjoy!
Anita’s best Mahi-Mahi with Mango Salsa
Ingredients for Fish
2 pounds Mahi-Mahi fish fillets, 4-6 ounces
1 Tablespoon olive oil
1 Tablespoon rice vinegar
1 Tablespoon soya sauce
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon fresh ginger, grated
Fish Preparation:
Whisk together all ingredients in a bowl, and incorporate fish. Place in plastic bag and put into the refrigerator to marinate for 10 to 15 minutes. Remove from refrigerator and set aside.
Fresh Mango Salsa
2 cups mango, small diced
1/2 cup green onions, finely chopped
2 Tablespoon lemon juice
1 teaspoon lemon zest
1 habanero pepper, finely diced
2 tomatoes, small diced
2 Tablespoon fresh cilantro, chopped
1 teaspoon pepper, ground
1 teaspoon Himalaya pink salt
Directions
- Place fillets of mahi-mahi on the grill over medium-hot heat.
- Oil the grill and cook fillets for 4 to 5 minutes on each side, until fish is flaky. Remove from grill and brush fillets with rest of marinate.
- Serve over a bed of mashed potatoes or next to rice, and topped with a very refreshing Mango Salsa. Enjoy!
Anita’s Healthy Asian Lettuce Wraps
Delicious, light protein meal with Asian bursting flavors. Excellent dish to be shared with a crowd.
Ingredients
1 large Romaine or butter lettuce head
1 pound ground organic chicken
1 Tablespoon of sesame oil
2 cloves garlic, minced
1 Tablespoon rice wine vinegar
1 tablespoon fresh ginger, minced
1/2 cup green onions, chopped
2 Tablespoon soy sauce
Preparation
- Clean and Rinse lettuce leaves.
- In a medium skillet at medium-high heat, stir ground chicken in sesame oil until browned and completely cooked.
- Add garlic, soy sauce, vinegar, and ginger. Stir all together and add green onions. Cook for about 5 to 8 minutes.
- Arrange lettuce and pile the chicken mixture along the lettuce.
- Excellent toppings, red, white cabbage, shredded carrots and cashews. Enjoy!
Anita’s Sensational Tuna Tartare with Avocado
Ingredients
1 Pound sashimi grade tuna, diced
1 large unseeded cucumber, small diced
1 avocado, small diced
1/4 cup chives, chopped
3 teaspoon sesame oil
2 1/2 teaspoon soy sauce
1 large lemon juice
1 teaspoon hot sauce
toasted black sesame seeds
seaweed salad (optional)
sprouts to garnish (optional)
rice toasted crackers or wonton baked chips made at home
Preparation
- In a large bowl, combine fresh tuna with chives. Add sesame oil, soy sauce, lemon juice and hot sauce. Mix well. Place this bowl over a larger bowl that has been filled with ice. Place to chill in refrigerator to marinate for 20 to 25 minutes.
- Remove marinated tuna bowl from the ice.
- Assemble using a large cookie ring cutter placing in the bottom diced avocados, follow with diced cucumbers and top with a layer of marinated tuna.
- Sprinkle with black and white sesame seeds. Served with toasted rice or any of your favorite crackers. Delicious!
Note: Other form to assemble this dish.
Asian Baked Honey Cod
Ingredients
5-6 Cod fillets
1/4 cup low-sodium soy sauce
1/2 cup honey
2 Tablespoon rice vinegar
1 teaspoon ginger, freshly grated
1 garlic clove, minced
1 cup mushrooms, sliced
1 Tablespoon extra virgin olive oil
1/2 lemon juice
1 teaspoon sesame seeds
1 teaspoon sesame oil
Preparation
- In a bowl combine honey, rice vinegar, ginger, garlic, sesame seed oil, lemon juice and soy sauce. Add cod fish fillets and marinade for 4 to 5 hours in a plastic bag.
- Sate sliced mushrooms in olive oil until tender. Set aside.
- Preheat oven to 425 degrees Fahrenheit and placed cod fillets over a baking dish with parchment paper. Bake on the center of the oven for 15 to 20 minutes until fish is flaky and tender.
- Serve over sate spinach and pour over your sate mushrooms and sprinkle with toasted sesame seeds. Roasted asparagus to decorate and also a good vegetable to accompany this dish with. Enjoy!
