This week is a treat for food and recipe lovers with not one, not two but THREE recipes being featured. Is this turning to only a food blog, you ask? No way! I’ve got other crap I still want to write about, and this week just happened to be a bonus with food. Besides, no one would ever get bored with food. You know, the kind of food that crazy foodies would like to try? 

Even if you aren’t one of those crazy foodies, just stare at the pictures and better yet, tweet or pin them!It’s Friday the 13th, so leave some good food vibes around to feed that restless, hungry souls.  

This week’s Friday Flavours is a spin-off from the  Monthly Mystery Munchies challenge where I had pretty much used the same base of cooking my fish ingredients that is not commonly used on or with fish. If you missed the post, I have used Golden Kiwi with the fish. I also decided to buy some tofu skins in which I stuffed the sauce and fish with rice into the skin and served them on the side.

It’s not something I have attempted before and I did not use the sushi-type of rice, which I probably should. This really was done on the hindsight as I saw some tofu skins at the supermarket when we were doing our weekly groceries and I thought that I’d just buy them, in case I would have some use for it. Turned out, I did! Who’d have thought!

Stuffed Tofu

2015-11-07 04:24:07

Yields 12

Japanese-inspired Inarizushi and used in many forms in Japanese cuisine

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Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Ingredients

1. Steamed Rice
2. Tofu Skins (Store-bought)

Cream Sauce

1. 2 golden kiwis, skinned
2. 1 clove garlic
3. 1 tspn mustard sauce
4. 2 tbsp butter
5. 3 tbsp lemon juice
6. Half an onion, chopped
7. 1 cup parmesan cheese, grated
8. Some leftover cheddar cheese (optional)
9. 2 tbsp dried sage
10. 1 tspn dried dill (optional)
11. Salt & Pepper to taste

Instructions

1. Steam a half a cup of rice (this is the only cooking time required and should not take more than 15 minutes if using a rice cooker)
2. As the rice is cooking, blend all the ingredients for the cream sauce together. (I used the leftover sauce from the fish)
3. Once the rice is cooked, mix the cream sauce with the rice
4. Cut the tofu skins into half, and slit along the cut side to make a pocket
5. Stuff the rice mixture into the tofu skins
6. Serve

Notes

1. If you wish, you can crumble some of the fish made from the fish recipe and mix it into the rice and cream mixture before stuffing it into the tofu skins

Grubbs n Critters https://grubbsncritters.com/

Ever tried using kiwi when cooking fish? (Say what?!) Me neither!

Sounds unusual, isn’t it? But that’s exactly what I have done in response to our Monthly Mystery Challenge with Gen’s , author of Eat, Play, Clove suggestion to use one or more ingredients that aren’t commonly used in fish. This was one of the toughest challenge yet and apart from using icing sugar, perhaps several drops of vanilla essence, WHAT ingredients are not usually used with fish? Would 7-up or Sprite work? How about Coca-Cola? I had to think very hard on this one, and naturally, I cannot wait to see what Gen comes up with and enlighten me on the elusive ingredients.

So, not only did I use kiwis, I chose to choose golden kiwis. The main difference? I find that the golden kiwis tend to be a little sweeter and much more pleasant to my taste-buds. And why kiwi, you ask? Only because I thought that perhaps it could be a good substitute to lemons. Google helped too and I’ve been more than just inspired to know that there are indeed recipes using kiwis and fish, although mostly in the form of a salsa.

Gen definitely pushed me out of my comfort zone this time as not only the challenge itself was quite a toughie, I have another hurdle: Silver Bullet does not eat fish or any seafood! Which means, I have to cook a smaller portion of it as it would only be me and the kids eating fish plus an additional dish so Silver Bullet could eat too.

But cook fish I must! I settled for a simple cream sauce dish and came up with my own grubbecipes with the utmost confidence that Silver Bullet will not eat it. I was wrong – apparently he liked it! And for something I had tried the first time with the anticipation of screwing it up, I managed to surprise myself, too! I even made something else on the side using tofu skin (something to share for next week!). 

And you know what, though?  I may have been all stressed out and over-whelmed with work, but being able to dish out something can be oh-so-satisfying. It is my ultimate de-stress therapy. Also, I have only Gen to thank for this wonderful mind-boggling ingredient(s), because had she not come up with such ridiculous-sounding challenge, I would have never, ever thought of using kiwi in my fish, too!

Gen, my friends, is an absolute genius! This is definitely a recipe to keep. Try it! (Just don’t give me grief about using dory fish as it was one of the more decent ones I could find around here!)

Creamy Golden Kiwi Sauce Dory Fish

2015-11-05 04:12:01

Serves 4

Creamy, cheesy, buttery, peppery, kiwi-ish easy-to-make broiled fish.

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Fish Seasoning Marinade

1. 2 white fish fillets (I used dory)
2. 1 tspn tumeric powder
3. 1 tspn butter
4. 1 tbsp dried sage
5. Salt & Pepper

Cream Sauce

1. 2 golden kiwis, skinned
2. 1 clove garlic
3. 1 tspn mustard sauce
4. 2 tbsp butter
5. 3 tbsp lemon juice
6. Half an onion, chopped
7. 1 cup parmesan cheese, grated
8. Some leftover cheddar cheese (optional)
9. 2 tbsp dried sage
10. 1 tspn dried dill (optional)
11. Salt & Pepper to taste

Instructions

1. Rub butter, tumeric powder, dried sage with a sprinkle of salt and pepper all over the fish and broil it in the oven till they get brown and a little flaky
2. While the fish is in the over, blend all the rest of the ingredients together. Set aside
3. Get a deep oven dish ready and smear butter all over the empty dish
4. When the fish is ready, remove from the oven and place them in the pan.
5. Pour the sauce over the fish and put the dish back into the over.
6. Let it cook for another 10-15 minutes
7. Serve!

Notes

1. Really super-easy. This should work with any type of fish. Feel free to add more pepper to make it more peppery (which was what I did!)

Adapted from Living Well Spending Less

Adapted from Living Well Spending Less

Grubbs n Critters https://grubbsncritters.com/

Seasoned, golden broiled fish right out of the oven before saucing over:

Dory covered in creamy, kiwi sauce ready to be served!

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Monthly Mystery Munchies features every first Friday of the month in collaboration with Gen, Author of Eat, Play, Clove. Next month will be my turn to come up with a theme…or something. Until then!

#FoodieFriDIYs #HomeMatters #SmallVictory #ThursdayFavouriteThings #HowWeRollThurs