Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts

Sunday, August 26, 2012

Ikan Sepat Masak Lemak Nenas( Salted Perch Fish And Pineapple in Coconut Milk)

A packet of salted sepat/perch fish, about 5 pieces.
1/2  pineapple, cut into pieces.
200 ml coconut milk, I used low fat coconut milk.
100 - 200 ml water
Salt, sugar and pepper to taste

Pounded/ Blended Ingredients:
20 gm dried chillies
120 gm shallots
6 cloves garlic
15 gm lengkuas / galangal
6 gm kunyit / turmeric
20 gm ginger
10 gm belacan/ dried shrimp paste
3 pieces buah keras/ candlenuts
3 stalks of lemongrass, I used white part only

Soak salted sepat fish for about 5 to 10 minutes. Wash and drain.
Heat up 3 tbsp oil in a wok.
Stir fry the pounded ingredients until fragrant.

Ok, after this step, I  removed half of the fried ingredients into a bowl. Because I cook this for 3 of us, and 1 meal only. I keep the other half in freezer for later use.

Add in water, after the water boils, add in pineapple and simmer for about 5 minutes.
Add in salted sepat/perch fish and simmer for another 3-5 minutes. Do not cook the fish too long, else you can find lots of fish bones in the gravy.....that's not good , you'll choke the bones.... becareful.

Lastly add in coconut milk, salt , sugar and pepper to taste.
Dish up and serve.

I am submitting this dish to Malaysian Food Fest , Melaka Month hosted by Cindy of yummylittlecooks 

Thursday, March 22, 2012

Oven Grill / Bake Salmon Fish With Dill

This is a nice recipe from wokkingmum blog. It tastes really good and healthy too :)
As my salmon was quite a big slice, so I double up the recipe and I baked the salmon fish.

Here's the recipe from : Let's get Wokking! with a slightly change.
1 slice Salmon
1/2 teaspoon Garlic Powder (I used 3 cloves of garlic, grated)
Zest of 1 Lemon
1/2 tablespoon Dill, chopped
1/2 teaspoon Olive Oil
1/3 teaspoon Salt
a dash of Ground Black Pepper
A wedge of Lemon 
Some cherry tomatoes
Some salad greens

Rub salt and pepper on salmon and set aside.
Mix the rest of the ingredients together except lemon.
Place salmon on a greased baking pan.
Spread the herb mixture on both sides of the salmon, more on the top.
Add some cherry tomatoes.
Grill in oven at 220C for 15 minutes or till cooked.( I baked)
Transfer the salmon fish on the salad greens.
Squeeze lemon juice on salmon and serve immediately.

      Wednesday, December 7, 2011

      Fish Paste Stuffed Tofu Sheets ( Foo Pei )

      When we had our 'yong tau hu', we surely order foo pei .The tofu sheets are so crunchy, while the fish paste are  chewy.
      I remember once my ex-neighbour taught me how to make these foo pei, and it's been a very long time since I made those  foo pei.
      Few days ago, with my kids in the house (school holidays), I made these foo pei.It's quite easy to make...
      I just fold a single layer of tofu sheet.If you like you can fold more layers, or you can buy the thick tofu sheets. I used the thin layer tofu sheets. I like the chewy texture of these foo pei.

      400 gm flesh of the mackerel fish/ikan tenggiri
      300 ml water 
      1/2 tbsp salt
      Tofu sheets
      Oil for deep fry

      Clean the mackerel fish, cleave and split one side , then repeat the other side.
      Use spoon to scrap out the flesh, put it in a bowl
      Mix salt and warm water, stir till the salt dissolve.
      Cleaned your hand, squeeze the flesh,  keep adding salt water, 1 tbsp at a time.
      I used about 10 tbsp of salt & water mixture.
      Do this until the fish paste becomes springy and shinning.

      Wrapping Method:
      Take a clean cloth or kitchen towel, scrub away the salt on the tofu sheets.
      Cut the tofu sheets to become a small rectangle,depends on how big do you like.  
      Put some fish paste onto the tofu sheets and wrap up.
      Heat up oil and deep fry the wrapped fish paste, until golden brown.Serve.

      Cleave and split....

      Cleave and split the other side as well......see the blood? I should have cleaned it properly....lols

      Take a spoon and scrap the flesh out.

      Dissolve salt into the water...

      Squeeze the flesh by adding salt water 1 tbsp at a time. I used about 10 tbsp of salt water.

      See, if you use hands , you can feel the bones, take it out.......

      Not ready yet......

      See the shinning surface? Can feel the springy too..And it's done....

      Ready to wrap.....

      Tofu sheets.....clean with a clean cloth or kitchen towels..

      Cut the tofu sheets into small rectangle, and ready to wrap.

      Ready to deep-fry...

      Chewy and yummy taste of foo pei.....

      Friday, September 30, 2011

      Steam Tofu With Fish

      This is a very simple yet flavourful dish. I used sliced dory fish fillet, you can use any fish that you like.Remove the bones and sliced it.
      I also used packed block soft tofu.

      1 block soft tofu
      Few slices of fish fillet.

      1 tbsp oil 
      1 tsp chopped garlic
      1 tsp chopped ginger
      1 tbsp oyster sauce
      1 tbsp soy sauce
      1/2 tsp sugar
      2 tbsp water
      Dash of pepper and sesame oil

      Some shredded spring onion for garnishing

      Heat up oil and saute ginger and chopped garlic until fragrant.
      Add in the remaining ingredients and bring to boil.Dish up.
      Arrange tofu onto a serving plate and put sliced fish on top.
      Steam at high heat for 13 minutes.
      Remove and pour away the excess water.
      Pour over the sauce and garnish with shredded spring onion on top and serve.

      Monday, July 25, 2011

      Thai Style Curry Fish

      Usually I cooked this dish with sting ray fish.But, I still had my parrot fish head in my fridge, so I give it a try.Its tastes great too.

      Here's the recipe:
      1/2 fish head
      1 tbsp oil
      6 lady's finger (okra)
      1 eggplant,cut into pieces
      1/2 tbsp chopped garlic
      150 ml water

      1 stalk lemongrass, bruised
      1 piece kafir lime leaf
      2 slices galangal

      1/2 tbsp fish sauce
      1/2 tbsp sugar
      1 1/2 tbsp tom yam paste
      1 tbsp chilli paste
      1 1/2 tbsp lime/lemon juice
      80 ml thick coconut milk.

      Heat up 1 tbsp oil, saute chopped garlic until fragrant.
      Add in spices, lady's finger, eggplant and water.Cover and cook for 3 minutes.
      Add in all the seasoning except lime/lemon juice .
      Add in fish head,cover and cook for 3 minutes.
      Lastly add in coconut milk and cook for 2 minutes.
      Add in lime/lemon juice, stir and dish up ,serve hot.

      Wednesday, July 20, 2011

      Fried Fish With Shredded Apples

      As you can see, the shredded apples in this dish was so thick (lols) but it was so yummy.I used Granny Smith green apples.It absorb  all the flavours,  spicy and sweetness from Thai chilli sauce,  and sourish from the lemon, very nice.I love the flavour, just like pickles.

      Here's the recipe:
      1 fish tail
      1 green apple,peeled,shredded and soak in salt water
      1/4 tsp salt
      Some cornflour
      Oil for deep-frying

      50 ml Thai chilli sauce
      1 tbsp tomato sauce
      1 tbsp lemon/lime juice

      Rub the fish tail with salt and coat with cornflour.
      Deep-fry in hot oil until golden brown.Dish and drain.
      Place onto a serving platter.
      Put shredded green apples and seasoning into a mixing bowl and stir well.
      Pour the mixture over the fried fish.

      Wednesday, June 29, 2011

      Fried Parrotfish with Golden Garlic

       Have you heard of Parrot fish or in chinese we call ying wu yu? It have a very nice sweet and tender flesh.You can either pan fry or steam with it. I fried my  parrot fish with golden garlic.The tender ,sweet flesh of the fish goes well with the crispiness of the golden garlic.So delicious!

      Here's the recipe:
      1 parrot fish tail (I used half slice )
      4-5 tbsp chopped garlic

      1 tbsp oil
      2 tbsp chopped garlic
      2 tbsp light soy sauce
      1 tbsp oyster sauce
      1 tsp sugar
      1 tbsp shaoxing wine
      100 ml water

      Clean the parrot fish tail, rub some salt and leave for 5 minutes.
      In a bowl, combine soya sauce,oyster sauce,sugar,shaoxing wine and water,mix well.
      Wash the parrot fish tail, and pat dry.
      Heat up oil for deep-frying, deep-fry fish tail until golden brown.
      Dish and drain.
      Put chopped garlic into the same wok and deep-fry until crispy.Dish and drain.
      Sprinkle onto the fried parrot fish tail.

      Heat up oil,stir-fry chopped garlic until fragrance.
      Add in the combined sauce and bring to boil.
      Remove from heat and pour over the fish.

      *I don't like the garlic in the sauce, so I drain it, before pour it over the fish.

       This is parrot fish looks like, I asked the fishmonger to clean and cut for me, otherwise, it's hard for me to cut it into 2.

      Tuesday, May 24, 2011

      Steamed Cod Fish With Crispy Radish

      Normaly, I'll just steam the cod fish with spring onion and ginger,and pour some sauce over it.But, I found this interesting recipe at  kuali.  I tried, and it's so delicious.Here's the recipe that I had modified according to our taste bud.You can add more chopped garlic.

      1 piece cod fish
      50 gm preserved chopped radish(choypoh),washed and drained
      11/2 tbsp chopped garlic
      2 stalks spring onion,section
      3 thin slice ginger

      1 tbsp light soy sauce
      1 tbsp fish sauce
      1/2 tbsp sugar
      1/2 tbsp cooking wine(I use Shao Hsing Hua Tiao wine)
      80 ml water

      Heat 1 cup oil in a wok and deep-fry the preserved radish and garlic until golden brown and crispy.
      Remove and set aside.
      Combine seasoning in a small saupan and bring to just boil.Set a side.
      Clean cod fish and pat dry with kitchen towels.
      Place the spring onion and ginger on the cod fish and stem over rapid boiling water for about 10 minutes.
      Remove cod fish from steamer and discard the spring onion and ginger.
      Pour the sauce over the cooked cod fish and sprinkle with the crispy radish and garlic.
      Serve hot.

      Sunday, May 22, 2011

      Sisip Ikan Cencaru(Hardtail Scad Fish)

      When buying this hardtail scad (ikan cincaru)fish, I'll ask the fish monger to peel off the skin for me.Some people like to fry it with the skin on, but not for us.My mom always make this dish,it's one of our favourites.She called this Ikan Cili Garam.Some Nyonya restaurant will serve this dish too.Let's see what you need for this dish.

      2 hardtail fish(ikan cincaru)
      Oil for frying

      Chili paste(cili garam):
      4 fresh chillies
      8 shallots,peeled
      3 cloves garlic
      some salt and sugar to taste.

      Cleaned the hardtail fish, rub some salt and leave it for 5 minutes.
      Pound all the chillies,shallots and garlic.
      Add salt and some sugar in the chilli paste.This paste we called it cili garam.
      Wash the hardtail fish,pat it dry,then at the back of the fish cut a slit.
      Stuff the chillie paste into the slitted fish.
      Heat oil in a pan,fry the hardtail fish until cooked.
      Dish up onto a plate , add some oil from the frying fish.
      Add soy sauce and serve.

      Tuesday, May 17, 2011

      Fish Fillet with Ginger And Spring Onion

      Got fish fillet, but don't know what to do ?Ok,try this, taste very delicious!See the little gravy there?So yummy goes with white rice.....                                                                                                               
      Here's the recipe:

      300 gm fish fillet, sliced
      50 gm sliced ginger
      3 stalks spring onion, cut into 3cm length
      2 garlic cloves,peeled and smash it

      1 egg white,use fork to beat a bit
      1/2 tsp salt
      1 tsp sugar
      1/2 tbsp light soy sauce
      dash of pepper
      1/2 tsp sesame oil
      1/2 tbsp cornflour

      1 tbsp oyster sauce
      1/2 tsp light soy sauce(optional)
      1/2 tsp sesame oil
      1 tbsp shaoxing wine(sometimes I use red wine)
      Dash of pepper
      100 ml water

      Mix the fish fillet with marinade and season for 30 minutes.
      Deep-fry in hot oil for about 1 minute or until cooked.Dish and drain.
      Leave 1 tbsp oil in wok and saute ginger and garlic cloves until fragrant.
      Add in spring onion,stir fry awhile.
      Add in seasoning, let it boil,add in the fried fish fillet and stir fry at high heat.
      Dish up and serve.