Archive for July, 2019

Fish with Spicy Black Bean Sauce 香辣豆豉魚片


2 lbs Basa fish fillets (4 fillets)– see note below
Juice of 1/2 lemon
1 tbsp fish sauce
2 tsp corn starch

3 cloves garlic– chopped
5 red hot peppers– chopped
2 stalks green onions– chopped
2 tbsp cooking oil
2-3 tbsp fermented black beans 豆豉
2 tbsp soy sauce
1 tsp oyster sauce


  1. Defrost fish fillets, then cut each fillets into 4 pieces. Boil water (enough to cover the fish) in a pot.
  2. Right before putting fish into boiling water, marinate fish with fresh lemon juice, fish sauce and corn starch. Mix to coat well.
  3. Gently lay fish pieces into boiling water, piece by piece so it doesn’t break apart. Cook until the fillets float up. Gently remove fish with a strainer scoop and arrange on a plate.
  4. To make the sauce, heat up a wok with 2 tbsp cooking oil, sauté garlic, peppers, black beans and green onions until aromatic, add in soy sauce and oyster sauce. Stir to blend well. Please note this is not a watery sauce and it’s kind of dry. Spoon the sauce over the fish.

Regina’s Note:

  • Basa fish fillets: it is usually a product from Vietnam and comes in individually frozen fillets. You can find it in Asian grocery stores in frozen seafood section.
  • Marinate fish right before cooking them, or else the acidity of lemon juice will ruin the texture of the fish.
  • The black bean sauce can be made ahead of time.

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Happy 4th to all of you that are celebrating! Did you fill up with all delicious grilled meats and enjoy the fireworks?

During the week of July 4th there is always a meat sale in every grocery store, so it’s a good time to stock up some of your favorite meat in the freezer. I used to buy pre-marinated tri tip at Costco that comes in vacuum sealed pack. Then my local Safeway store was having a BOGO deal on tri tip. I bought some and started making my own marinade. It’s actually quite easy to prepare– just mix all seasoning together and marinate the meat in a ziplock bag. Besides playing around seasoning ingredients for different flavors, you also have control on amount of salt in the marinade. Many times I find pre-marinated meat are too salty.

Beef Tri Tip Roast (serves 5-7 people)

1 piece (about 4 lbs) beef tri tip

4-5 tbsp fresh lemon juice
6 tbsp honey
3 tbsp soy sauce
3 tbsp sweet mesquite seasoning– I used Kirkland brand from Costco
1 tbsp granulated garlic
1 tbsp ground cayenne pepper
1 tsp chicken powder– optional
1 tsp fresh ground black pepper
1/2 tsp ground cumin


  1. If your tri tip is untrimmed then trim off excess thick fat, but do keep a thin layer of fat as it will keep the meat moist during roasting and adds flavors to the meat.
  2. Mix well all marinade ingredients in a bowl. Place meat in a ziplock bag and pour marinade in the bag. Coat well and push out as much air as you seal the bag. Marinate overnight in the fridge.
  3. Remove meat from the fridge and let it sit in room temperature for a while (at least 30 minutes) before roasting. Preheat oven to 375F degree and position the rack in the middle of the oven. Place tri tip in a deep roasting e with fat side up, roast for 40-50 minutes.
  4. Remove the meat from the oven. Cover tri tip with foil and let it rest for 10-15 minutes. Slice and serve. Pour any dripping from the roasting pan (after spoon off the fat) and meat juice (from slicing the meat) over the sliced meat to add more flavors and moisture to the meat.

Regina’s Note:

  • Flavor: I used sweet mesquite seasoning so my tri tip has a sweet smoky and slightly tangy flavor. Feel free to play with your favorite seasoning. Because tri tip is a thick cut of meat, so marinade is a preferred method to get the seasoning penetrated to the meat. Dry rub seasoning only gives flavors to the surface of the tri tip but not the center of the meat.

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