The Posh Pescatarian: Three Spice Blends for Shrimp-Salmon and Alaskan Pollock-salmon recipes.
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0:05.6 hey Stephanie welcome to another episode of the Pasha pescetarian I know it’s been a long time but seriously not a day
has gone by that I haven’t thought about you I’ve been really busy but I’m back and I’m so happy to see you again ok
0:20.4 let’s promise each other something i’ll keep posting shows and producing great recipes and you keep communicating with
me via email on facebook we’ll stay in touch that way ok pinky swear ok now onto today’s recipes say what we’re
0:35.9 doing is traveling to three different continents North America South America and Asia i’m going to show you how to
put together three really incredibly delicious marinades that you can use any day of the week these recipes are
0:49.6 practical yet hush so are you ready to get started I thought so let’s go ok so told you got the three constants that we’re traveling to you today but I have not told you about three recipes that we’re going to be making so we’re going
1:04.9 to Asia North America and South America so first up is Asia I’m going to create a really delicious pungent marinade using garlic ginger and chili pepper that can be used for almost anything stir fries on top of seafood steamed
1:20.2 with food fantastic i’ll show you how to use the pepper to either turn up the heat or turn down the heat based on your own palate ok next we’re going to do is go to north america we’re going to create a really popular seasoning /
1:35.4 marinade called lemon pepper lemon pepper is incredibly popular here in the states and i’m going to show you how to
make your own amusing fresh ingredients that’s going to be ten times better than anything you can buy from a market a
1:48.0 promise now next up is South America I’m going to show you how to make this really incredibly delicious pesto using cilantro Pepita seeds and really lush and delicious avocado oil and this pesto is
2:01.3 perfect for pasta seafood vegetables you name it now once we have all of our marinades completed we’re going to add some seafood to this mix so you can taste it and see if we like what we
created we’re going to use some shrimp some salmon and a white fish called Pollock I’ll show you how we do that
2:17.7 once you move on to the kitchen okay first stop asia with our ginger garlic and chili pepper marinade now when we put this together you’re going to notice that it’s hardly a recipe at all so you
might ask why am i showing this to you
2:32.0 well it’s because often the little things in our kitchens and I think we overlook that have the most flavor so you may have a spare foam of ginger round a few cloves of garlic pair that with some chili pepper or other things
2:44.8 in your kitchen you can take a trip to almost any place on earth so come here for a second let me show you what we’re
using for this marinade okay so what I’m working with here is some ginger some garlic cloves I’ve got a little bit sea
2:55.6 salt and I’ve got some of my sister Kim’s preserved red peppers or red habaneros you can use whatever you have on hand but I do want to make sure that you’ve got fresh ginger and fresh garlic as the main piece of this recipe okay
3:08.8 you can also use a crushed red pepper flake if you like so here’s what we’re going to do I’m going to use about three cloves of this garlic I’m going to use my pestle and mortar here just to remove the skin you can also do this in a
3:27.8 blender if you want but I as you know love to use the specimen water because I think it just gives them a better more
home down or down-home consistency really chunky okay here’s what we have so this is going to be what we have for
3:46.2 our garlic so I like this to be really gingery so you see this ginger I’m just going to cut off a nub this is what kind of you know basic round piece I’m going to cut it into quarters because it’s
going to be easier to chop that way I’m
4:04.3 going to add a little bit of sea salt which gives us a little bit of friction so that it pounds a lot better go chic flick that skin and all has favored now if you work with the mortar pestle then you know that things tend to
4:21.8 jump out of the bowl so just be mindful of that and this is going to go on a piece of salmon I think these flavors are going to
Stephanie, The Posh Pescatarian takes you on another fabulous culinary adventure by making her incredible Asian ginger garlic salmon, North American lemon pepper shrimp and a South American cilantro pesto Pollock!
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