Makes 4 servings

Ingredients

4 skinless white-fleshed fish fillets
1/2 tsp salt
1 1/2 tsp wasabi paste
1/2 cup mayo
1 - 1 1/4 cup panko

Method

1) Preheat oven to 400 dF with rack in the upper third of oven.

2) Pat fillets dry and arrange on baking pan. Sprinkle salt all over fillets. Stir together wasabi paste and mayo in a bowl. Spread 1/2 the mayo mixture on the tops of fillets and then sprinkle with half the panko. Turn fillets over and spread with remaining mayo and panko.

3) Bake until fish is cooked through (~12-16 mins) and then broil 4-6 inches from heat until crumbs on top are golden brown (~1-2 mins).

Makes 8 scones

Ingredients

2 cups all-purpose flour
1/4 cup granulated white sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
113 g unsalted butter, cold and cut into pieces
1 cup dried cranberries
Orange zest
1 tsp vanilla extract
2/3 - 3/4 cup (160 - 180 ml) buttermilk

Method

1) Preheat oven to 400 dF (200 dC) with rack in the center. Line baking sheet with parchment.

2) Whisk together flour, sugar, baking powder and baking soda. Cut butter into small pieces and blend into flour mixture until it resembles coarse crumbs.

3)Stir in cranberries and orange zest.

4) Whisk together buttermilk and vanilla extract in a small bowl and add to flour mixture. Stir until dough just come together (add more buttermilk/flour as necessary) (do not over-mix the dough!)

5) Transfer to lightly floured surface and knead dough gently 4-5 times. Pat dough into a circle ~18 cm round, ~3.75 cm thick. Cut into 8 pie-shaped wedges/triangles. Place scones on baking sheet and brush the tops with a little milk.

6) Bake for ~15-20 mins or until golden brown and toothpick inserted in comes out clean. Serve.

Makes 6 servings

Ingredients

1 1/2 tsp canola oil
2 large onions, chopped
1 stalk celery, chopped
(1 red pepper, diced)
3 cloves garlic, minced
1/2 tsp ground cumin
3 1/2 cup chicken broth
2 cups corn kernels
1 potato, peeled and diced
2 tbs cornstarch
330g nonfat evaporated milk
Salt and pepper to taste

Method

1) Heat oil in saucepan over low heat. Add onions and cook for 5 mins. Add celery, bell pepper, garlic, cumin and cook for ~2-3 mins. Add broth and bring to a boil. Reduce heat to low and simmer, uncovered for ~10 mins.

2) Add corn and potato, return to a simmer and cook until all vegetables are tender (~5-10 mins). Place cornstarch in small bowl and slowly add evaporated milk, stirring until mixture is smooth. Stir into soup and return to simmer. Cook, stirring, until thickened (~2 mins). Season with salt and pepper. Serve.

Ingredients

1 pound boneless, skinless chicken breasts/thighs, cut into small cubes
3 inches fresh ginger, peeled and pounded with mortar & pestle to extract 2 tbs ginger juice
3 tbs soy sauce
6 tbs sake
1/8 tsp sesame oil
Cornstarch to coat chicken
Oil for deep frying

Method

1) Pat chicken pieces dry with paper towels. Add in sake, ginger juice, soy sauce, sesame oil and marinate 30 mins. Transfer chicken out and coat evenly with cornstarch. Shake off excess.

2) Deep fry in oil TWO times. When oil is hot enough, drop chicken in and quickly deep fry until they float. Transfer out and wait a couple of minutes. Put chicken back into oil and deep fry until golden brown and crunchy. Use paper towels to absorb excess oil. Serve hot with a slice of lemon and mayo.