Mix Vegetables Curry Fish

This is my first try of making fish curry from scratch. My previous attempt was using ready made fish curry paste bought from the hypermarkets. I realised we can control the level of spiciness when making curry on our own as the spiciness in ready made sauce was already fixed. This vegetable curry was practically a 'one pot' cooking dish - simple and yummy. We are gonna have lots of rice tonight as the gravy was super appetising.

Ingredients

(A)
1 black pomfret
5 red chili, sliced
6 lady fingers, sliced
1 brinjal, sliced
2 tomatoes, quartered
1 medium sized cabbage, shredded

(B) Pounded
100g shallots
50g garlic
3 candlenuts

(C)
5 tbsp fish curry powder
3 tbsp chili boh
1 tsp turmeric powder
3 stalks lemongrass, bruised
1/2 cup water
1/2 cup oil

(D)
1 packet coconut milk (small)
salt and sugar to taste
4 cups water

Methods

1. Mix B and C in a pot. Stir fry till aromatic.
2. Add in 1 cup water and bring to boil.
3. Add in A to cook. Pour in D and bring to boil.
4. Serve hot with white rice.
   

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Sweet and Sour Pomfret

Pan fry black pomfret till golden brown both sides. Dish up and put on a plate.

Stir fry tomatoes, cucumber and red chili.

Add in sauce mixture. Stir till well mixed. Cooked till cucumber is tender.

Pour the sauce and vegetables on top of the fish. Serve hot.

Greedy me of putting to much veges till the sauce fully covered the fish. Nevertheless, it's still yummy and good.

Ingredients

1 black pomfret, scaled and cleaned
2 tomatoes, quartered
5 cloves garlic, minced
6 red chilli, sliced
2 stalks coriander leaves, chopped

Sauce:
4 tbsp tomato sauce
2 tbsps chili sauce
1 tbsp white vinegar
1-2 tbsp sugar (do a taste test, add more according to your preferences)
1 tbsp of light soy sauce

Methods

1. Make a few deep slits on both side of the fish. Rub both sides of the fish with some salt.
2. Pan-fry with low heat on a non stick pan to ensure that the flesh of the fish is cooked as well. Dish up and place on a plate.
3. Prepare the sauce by mixing the ingredients above and taste it according to your preference.
4. Saute garlic, chili, and coriander till fragrant. Next, add the tomatoes and stir-fry for awhile before adding the previously prepared sauce.
5. Bring to a boil and pour over the fish earlier.
6. Garnish with some coriander leaves and serve hot.
   
   

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Cheese Baked Salmon Japanese Curry Rice

A simple and easy dish to prepare. As I have lots of leftover of the curry that I had cooked yesterday, I had decided to use the curry to make cheese baked salmon Japanese curry rice. I had grab some mozzarella cheese from the nearby baking supplies shop. I had decided to add in salmon as well as there's still some salmon fillet left in our freezer. It was quite a good combination to add in everything and sent it to the oven. Hubby love it. I shall prepare other version of cheese baked rice in the future.

Some of the step by step tutorial on the making of this dish.

Place cooked brown rice on a baking dish.

Pour in Japanese curry followed by sauteed broccoli and salmon flakes.

Sprinkle in mozzarella cheese.

Baked for 15-20 minutes at 200 Celsius in the oven.

Yummy curry oozing out from the rice once rice it's scooped out.

Ingredients

1 salmon fillet

1 cup broccoli floret

4 cloves garlic, diced

Japanese curry

leftover cooked rice (I had used brown rice)

2 tbsp butter

80g mozzarella cheese

Methods

1. Blanch broccoli with boiling water for 3-4 minutes.
2. Sauteed garlic with butter. Add in salmon fillet. Pan fry each side for 5 minutes each side or till cooked. Lastly add in broccoli. Stir well broccoli with butter. Dish up.
3. Flake the salmon fillet.
4. Place cooked rice in baking dish. Add in Japanese curry, salmon flakes and broccoli.
5. Add in mozzarella cheese.
6. Baked in oven for 15-20 minutes at 200 Celsius.

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Steamed Salmon with Wolfberries

Another steamed fish dish on our dining table recently. Yup, I bought lots of salmon lately from the hypermart as they were having promotion. I love salmon as the fish was meaty, good texture and minimal bones - thus less hassle while savouring them. One word to describe - YUMMY!

Ingredients

1 salmon fillet
2 tbsp wolfberries
3 tbsp ginger, sliced
coriander for garnishing

(A)
3 tbsp light soy sauce
1 tsp sugar
1 tsp Shao Xing wine
3 tbsp water
dash of sesame oil

Methods

1. Steam salmon fillet for 5 minutes. Pour away fishy water.
2. Add in wolfberries, ginger and the rest of seasoning on top of salmon fillet.
3. Steam salmon again for 5 minutes. Garnish with coriander and serve hot.

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Steamed Pomfret with Pork Belly and Ginger

Ingredients

1 pomfret

2 tbsp ginger, sliced

2 tbsp pork belly, sliced

1 tbsp fish sauce

1/2 cup broth (2 tsp chicken stock+water)

1/2 tsp cornflour (for cornflour solution)

pepper to taste

coriander leaves for garnishing

Methods

1. Steamed fish for 5minutes. Pour away the fishy water after steaming
2. Heat oil in wok. Stir fry pork belly, ginger till fragrant. Add in fish sauce, broth, cornflour solution and pepper to taste.
3. Pour the gravy on fish. Steamed for another 5 minutes. Garnish with coriander leaves.

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Grilled Honey Soy Sauce Salmon

Ingredients

1 salmon
1 tbsp brown sugar
1 tbsp butter, melted
1 tbsp olive

1 tbsp honey
1 tbsp soy sauce
1 clove garlic, chopped

Methods

1. In small bowl, mix all ingredients except salmon.
2. Pour marinade over salmon in a rectangular dish. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
3. Grilled salmon on the non stick grill on both side until it flakes easily with fork. Occasionally brush salmon with remaining marinade while grilling.
4. Serve hot.
   

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Grilled Pomfret

We have been trying to incorporate more fishes to our daily diet as white meat was known to be a much healthier option as compare to red meat. So I guessed you guys will be seeing more fish dishes post in the near future. Back to my post today, we had bought some pomfrets from our local hypermarts as it was a promotion items. Since we had few fish dishes prepared using steaming methods, grilling comes to my mind when it comes to this fish. All we need to do was to marinate the fish with different spices to enhance it's flavour. Very simple dish yet very satisfying to our taste buds.

Ingredients

1 pomfret, cleaned and slitted
1 tbsp chili powder
1/4 tbsp turmeric powder
1/4 tbsp cumin powder
1/2 tbsp pepper powder
2 lime, juiced
1 inch ginger, turn into paste
3 cloves garlic, turn into paste
1/2 tbsp salt

Methods

1. Wash the pomfret well. Make slit on both sides of the pomfret.
2. In a small bowl, mix all the ingredients for the marinade.
3. Marinate the fish well (into the slits and inside of the fish as well) for 1 hour.
4. Heat oil in the non stick grill pan. Grilled each side for approximately 10 minutes till the fish are flaky to ensure its cooked.
5. Serve hot.

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Steamed Salmon

Steamed salmon which was a commonly sighted dish in Hubby's parents dining table. MIL version for her steamed salmon was with garlic and soy sauce only. Thus I am motivated to make and prepared this dish in our own home sweet home too with my very own version. I had added some mushroom into the fish too. Now let me confess one thing here; I am starting to feel regret of buying a big bottle sized of fish sauce last year. It was sitting at my kitchen for a LONG LONG time and it's expiry date is approaching in end March this year. Thus I am determined to try my level best to finish up the fish sauce as much as I could. So guess what seasoning that I had used for the steamed fish here.... Yeap yeap - fish sauce again. What to do rite, I need to prevent ingredient wastage in my kitchen. :)

Ingredients

1 salmon fillet
5 cloves garlic, diced
1 stalk spring onion, cut 1 inch length
3 mushroom, soaked and sliced
2 tbsp fish sauce
4 tbsp water
1 1/2 tsp sugar

Methods

1. Wash and pat salmon fillet dry. Place on a plate and into a steamer.
2. Steam for 5 minutes. Throw away any fishy water from steaming.
3. Add in mushroom and garlic on the fish.
4. Mix fish sauce, water and sugar. Drizzle on top of the salmon.
5. Add in spring onion. Steamed for 10 minutes or till the flesh is flaky.
6. Serve hot.

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Steamed Fish with Lemongrass

Ingredients

1 whole fish
4 stalks lemon grass, cut and bruised

Sauce:
2 bulbs garlic, chopped
5 chili padi, sliced
3 tbsp Thai fish sauce
3 tbsp lime juice
2 tsp sugar

Methods

1. Scaled, gutted and cleaned fish. Score fish with 2 diagonal cuts each side.
2. Mix fish sauce, sugar and lime juice. Stir until the sugar has dissolved. Add chili and garlic to the sauce. Let stand for at least 30 minutes before use to allow the flavors to blend.
3. Placed cleaned fish on steaming tray and steamed for 5 minutes.
4. Throw away excess fish water from the first steaming.
5. Stuff some bruised lemongrass on the fish. Layer the rest of the lemongrass on top of the fish.
6. Pour the sauce mixture onto the fish. Steamed over medium to high heat for 15-20 minutes till the fish is cooked. Serve hot.
   

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Hot and Spicy Garlic Steamed Fish

Recently we had been ordering steamed fish every time we had our dinner outside. Thus, I wanted to look for a recipe for steamed fish for this special dinner as well. In the past, I had always felt that it is a challenge to prepare fish dishes. Not to say that I had mastered the skill, but I am starting to be more confident nowadays with steaming fishes after a few try till date. So Hubby had personally hand picked the Siakap fish from Tesco the other day, so we will be having steamed fish as well for Winter Solstice dinner.

At the steamer

After steamed

Ready to be serve - best eaten while it's hot.

Ingredients

(A)

3 tbsp oil
6 tbsp garlic, chopped

8 chilli padi, chopped

5 limes, squeezed

4 stalks spring onions, chopped

Seasoning

1/2 tsp salt

2 tbsp sugar

1 tsp sesame oil

1 fish, around 1 kg

Methods

1. Heat up oil. Stir fry garlic till fragrant, mix A with seasoning. Stir fry for a few minutes. Dish up and set aside.
2. Place fish on the steamer. Steamed for 5 minutes. Throw the 'fishy' water from the fish.
3. Place the fish again on the steamer. Pour the mixture over the fish. Steamed for approximately 20-25 minutes.
4. Garnish with some spring onions on top. Serve hot.

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Drunken Fish in Claypot

My fish swimming in a bowl of wine... That's why drunk liao lor... :P

Since is a New Year Eve dinner, it's best to have a fish on our dining table too. Since fish aka 'yu' can symbolized '年 年 有 鱼'. Very superstitious thinking rite? Muahahahahaha.. Well, I am a Chinese too... :)

Ingredients

1 tilapia fish

2 tbsp oil

2 tbsp ginger, sliced

3 stalks spring onions, cut into strips

Seasoning

3 tbsp Shaoxing wine

1 tsp sugar

1 tbsp oyster sauce

1 tbsp light soy sauce

1/2 tsp salt

150ml water

1 stalk spring onion, shredded

Methods

1. Heat up oil in a clay pot. Saute ginger and spring onion until fragrant.
2. Add fish and pan-fry for 2 minutes (one side only). Add in seasoning.
3. Cover with lid and simmer for 15 minutes or until cooked.
4. Remove from stove. Garnish with spring onions and serve hot.

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Celebrating Winter Solstice at Our Home

This year is the first year that we are celebrating Winter Solstice (Dongzhi Festival) in our home. I had prepared a few dishes for Hubby and I to celebrate this meaningful day for Chinese. I guess as we grew older, we realised the meaning the behind this tradition. Thus I made it a point that we should try to celebrate it every year.

Quoted from Wikipedia: Traditionally, the Dongzhi Festival is also a time for the family to get together. One activity that occurs during these get togethers is the making and eating of Tang Yuan or balls of glutinous rice, which symbolize reunion. Tang Yuan are made of glutinous rice flour and sometimes brightly coloured. Each family member receives at least one large Tang Yuan in addition to several small ones. The flour balls may be plain or stuffed. They are cooked in a sweet soup or savoury broth with both the ball and the soup/broth served in one bowl.

I had prepared the Tang Yuan the night before as it was needed during the praying on Dongzhi and some of the ingredients for the dishes for our dinner. So wondering what we had for the special day. Scroll down and have a look. Though it was not the most yummylicious meal, but it was good enough as we had each other company for this meaningful day. (Sigh, it'll be better if DongZhi was made a public holiday, so I can celebrate the day with my family too but of course there will be compensation for it, CNY is coming soon.)

Cantonese Style White Chicken

Nam Yee Steamed Fish

Lettuce in Oyster Sauce

Of course our highlight of the night: a bowl of home made Tang Yuan (in ginger and sweet Osmanthus soup)

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Steamed Fish with Nam Yee Sauce

Steamed Fish with Nam Yee sauce.

Since I had made a lot of Nam Yee sauce when preparing the Hakka Char Yoke dish. Thus trying to be creative, I had used the sauce to steamed fish. Just placed slices of ginger on top and inside of dish and pour the sauce on top of the fish. Let it steam for around 15 minutes or till it's cooked.

P/S: In order to get rid of the fishy taste of the fish, try to first steam it for a few minutes and throw away the water and continue to steam with the sauce and sliced ginger.

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Fish Fillet with Cripsy Milk Granules

I had bought a packet of frozen red snapper fillets to try out this dish. The fish fillets in this dish were cut on a thicker sized since my skills using knife was just average. So ended up we got big chunks of deep-fry fish fillets displaying here. Taste wise I supposed with a thinner fish fillets, they will be more crunchy and for my version here, it was every bite full of fish meats. Still yummy!

Ingredients

(A)

1 cup oil, for deep-frying

500g fish fillets, sliced

100g butter

1/2 can evaporated milk

(B)
1 tbsp curry leaves

1 tsp chilli padi, chopped

Marinade

1 egg white

1/2 tsp salt

1/4 tsp oyster sauce

1 tbsp water

corn flour for coating fish

Seasoning

1 tsp salt

1 tsp sugar

Methods

1. Combine fish fillet with marinade and season for 3o minutes
2. Heat up oil for deep-frying. Coat with corn flour and deep-fry for about 5 minutes or till golden brown. Dish and drain.
3. Melt butter in work, pour in evaporated milk and stir-fry at low heat until dry and granules form (about 20 minutes).
4. Add in curry leaves, chilli padi and seasoning and stir-fry until fragrant.
5. Add in fish fillets. Mix well and dish up.

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Chinese Style Steamed Fish

This is my first time steaming and preparing a whole fish. If u realised from all my posts, I never really prepare any fish dishes. I always have the phobia of trying out fish dishes because I don't really know how to clean and cut them properly but since nowadays the fish mongers normally will clean the fish as when we buy them, it definitely makes my life easier. So now the tricky part for me is to make sure I clean the fish properly. So for our dinner tonight, we have hot steaming fish. ^Burp^

Ingredients

1 Tilapia fish, (any type of fish)

3 tbsp garlic, chopped

1 shallot, chopped

3 stalks spring onion, chopped

3 stalks Chinese parsley, chopped

2 thumb sized ginger, sliced

3 tbsp oyster sauce

1/4 tsp salt

3 tbsp sesame oil

75ml water

Methods

1. Heat up sesame oil. Saute chopped garlic, ginger and shallots until fragrant. Add in spring onion, Chinese parsley, oyster sauce and salt. Add water and stir well. Dish up and set aside.
2. Cleaned the fish. Sprinkle a bit of salt on the fish. Arrange on steaming tray. Steam fish at high heat for approximately 10 minutes.
3. Remove the fish and pour away the water.
4. Pour the parsley and spring onion sauce on the fish. Steam at high heat again for approximately 10 minutes or until cooked. Remove and serve hot.

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Fish Fillet with Ginger and Spring Onion

Tonight we have a few friends that is coming over for dinner. Since I am bored of preparing chicken dishes, I had decided to prepare fish instead as a source of protein for our dinner. The fish fillets that I am using for this dish were dory fish fillets.

Ingredients

oil for deep frying

50g ginger, sliced

600g fish fillet, sliced

3 stalks spring onion, cut into 3cm length

Marinade
1 egg white
1/2 tsp salt
1 tsp sugar
1 tbsp light soya sauce
dash of pepper and sesame oil
1 tsp corn flour



Seasoning
1 1/2 tbsp oyster sauce
1 1/4 tsp light soya sauce
3/4 tsp sesame oil
1 1/2 tsp shaoxing wine
dash of pepper and chicken stock
2 tbsp corn flour water for thickening

Methods

1. Mix fish fillet with marinade and season for 30 minutes. Deep-fry in hot oil for 1 minute. Dish and drain.
2. Leave 1 tbsp oil in wok and saute ginger until fragrant. Add in fish fillet, spring onion, seasoning and stir-fry at high heat until well mixed. Thicken with corn flour and dish up.

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Fish and Vegetable Curry

Love the curry gravy, best served with hot fluffy rice..

There's has been a packet of fish curry paste that has been lying in my cabinet for sometime now. So it's time to actually use up the paste before the packet expired and went to the rubbish bin. (Note to myself: Must use up the cooking ingredient that been bought as soon as possible to avoid wastage) I like using these type of cooking paste coz it certainly make a cooking novice like me a much easier life and the results - mouth watering curry. The fish cut was bought from Jusco, which is a much better place to get fresh meat and seafood.

Ingredients

450g fish (I used Tenggiri cut)

brinjal

cabbage

tau fu pok

vegetables (any types u prefer)

salt to taste

1 packet of fish curry paste

Methods

1. Empty the packet of fish curry paste into the wok. Bring to boil for 1-2 minutes.
2. Add fish, stir and bring to boil.
3. Add 300ml water, vegetables such as brinjal, cabbage and etc and stir.
4. Cook till the fish and vegetables tender and serve.

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Steamed Fish with Oyster Sauce

I had been 'missing' for some time. Didn't really follow the diet plan over the weekend but so far I am kinda happy with the results. Guess that I can't ask much of reduction since I didn't followed it strictly for this few days. Ok, so tonite for dinner, another version of steamed fish a.k.a ala Chinese style with oyster sauce and lots and lots ginger, onion and garlic. Slurp slurp..

Ingredients

2 slice of sutchi fish fillets

1/2 garlic bulb, minced

1 onion, minced

1 thumb-sized piece of ginger, sliced thinly

2 tbsp of oyster sauce

2 tbsp sesame oil

salt

pepper

spring onion for garnishing

Methods

1. Seasoned the fish fillets with salt and pepper at both sides.
2. Take two large pieces of aluminum foil. One should be about six inches longer than the fish and the other should be three-fourths longer than the first piece.
3. Brush oyster sauce on each side of the fish fillets.
4. Lay the fish on the smaller piece of aluminum foil.
5. Scatter the onion, garlic and ginger over the whole length of the fish fillets. Cover with the longer piece of aluminium foil and wrapped the fish.
6. Transfer the fish into steaming tray and steamed for 20-25 minutes.
7. Take the fish from tray, unroll the edges and carefully peel off the top piece of foil.
8. Heat the sesame oil in a skillet until smoking and pour over the fish. Garnish with spring onions.
9. Serve hot.

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Lemon and Herbs Steamed Fish

This is the 5th day of my diet and today's dinner will be another version of steamed fish - Lemon and Herbs Steamed Fish. This few days, I had been busy looking for recipes of different type of recipes for fish and also poultry for my diet menu. Since I have few more lemons sitting in my fridge, I decided to try on this recipe. The herbs gives a really fantastic aroma to the fish and with the lemon, it was indeed a refreshing and yummy meal to try on. Something different from the conventional way of steaming the fish. Worth a try.

Ingredients

2 fish fillets, cleaned and washed

1 1/2 tbsp fresh lemon juice

1 inch ginger washed, peeled and thinly sliced

4 garlic cloves, peeled and washed

2 spring onions, washed and trimmed

1/2 lemon, washed and sliced into roundels

dash of Italian seasoning

salt to taste

Methods

1. Marinate the fish fillets with 1 tsp lemon juice and salt to taste. Set aside.
2. Cut spring onion into round slices.
3. Mix ginger, garlic, spring onion roundels, Italian seasoning, salt and half a cup of water.
4. Soak fish slices in this marinade.
5. Refrigerate for 30 minutes.
6. Transfer fish slices into a steam pot and steam for 12 minutes.

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Easy Steam Fish Fillet with Carrots and Grapefruit

Well, by now you should have guess what's the reason of me not taking the 'sinful' Dog. I am on a diet plan starting from August. The reason will be simply because I hope to lose the extra pounds to look better for my upcoming wedding in December. Four months to go, therefore, I shall keep my fingers crossed that I can achieve my MISSION IMPOSSIBLE.. So, here's my dinner tonight, easy steamed fish with carrots and of course grapefruit. Its so simple that I am lazy to type of the method.. Hehe..

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