FISH PORRIDGE

Another lovely porridge quite similar cooking method to the Century Egg Porridge [Pei Tan Chok]. The difference is just the substitution of ingredients from eggs to fish.
Taste and texture wise is perfect. You can get to eat more than a bowl of it with home-cooked porridge [chok], a soup bowl not rice bowl.  Can you imagine how big is the portion?
Perfect porridge for a One Dish Meal. I served this porridge with a simple stir fry leafy vegetable.

Recipe adapted from Home Cooking Magazine [February 2001] - modified
Ingredients
[serves 4 - 6]
1 1/2 cups of rice
2 litres water
1 ½ tsp salt
½ - 1 tsp msg
3 cm piece ginger – crushed
200 gm white fish fillet slices marinated with a dash of salt, pepper, sesame oil [used 300 gm if not adding pork]
100 gm pork – thin strips marinated with a dash of salt, pepper , sesame oil [optional]
Garnishing
Chopped spring onions
Shredded young ginger
Pepper and sesame oil
Chinese crispy cruellers – cut small pieces

1. Wash rice and drain. Soak rice with water, salt and msg for several hours.
2. Boil water, rice, meat slices and ginger to cook until grains are soft and cooked over medium heat. This takes about 30 minutes.
3. Before serving, add in fish slices and cook for 1-2 minutes until fish turned white. Turn off the heat.
4. Scoop porridge into individual bowls, garnish with spring onions, ginger, cruellers, pepper and dash of sesame oil.

I'm submitting this post to Cook Your Books Event #26 [August 2015] hosted by Joyce of Kitchen Flavours

This post is also linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com

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FRIED MACKEREL SLICES IN BBQ SAUCE

This BBQ sauce is suitable for any fried fish, chicken or meat. Adding some thinly sliced onions, carrots and cabbage is a good combination of proteins and fibre.

The sauce is savoury sweet and tasty spread over steaming hot rice. Simple yet delicious.

The original recipe uses whole Garoupa fish [about 800 gm] and deep frying it. I just pan fried the fish slices.

Recipe adapted from Yum Yum Magazine No. 60 [slightly modified]

Ingredients

[serves 3-4]

3 pieces Spanish Mackerel blocks 

1 big onion – peeled and thinly shredded

1 small carrot – peeled and shredded

2 tbsp shredded ginger

BBQ Sauce [combine]

3 tbsp tomato sauce

2 tbsp Worchester sauce

1 tbsp each chilli sauce, HP Sauce and sugar

150 -200 ml water

1 tsp cornstarch

1. Soak shredded onions and carrots in ice cold water for 1-2 minutes. Drain in a colander. Place them on serving platter.
2. Pan fry fish slices until golden brown and cooked through. Dish up and place over shredded ingredients.
3. Remove excess oil from pan. Using the same pan, sauté ginger for several seconds or until aromatic.
4. Pour in the BBQ sauce, bring to a rolling boil for a while, stirring until sauce has thickened.
5. Pour sauce over fried fish, top with some onions and carrots.
6. Serve immediately.
   
   
   
   

I'm submitting this post to Cook Your Books Event #25 [July 2015] hosted by Joyce of Kitchen Flavours

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MALAY STYLE FISH CURRY

Recently discovered that the Malay style fish curry is awesome and not that difficult to cook.  I have been eating this kind of curry from the school canteen decades ago.

I do not know if this is one here is the authentic version but the taste is very close to the one that I had at a very popular Malay restaurant. The curry is not that sourish or sweet or ‘lemak’ with coconut milk. The spiciness of it depends on individual preference [adjust the quantity of curry powders used]. 

It is the taste that makes me and my hubby fell in love with this curry and cooking it very often whenever we have fresh fish from his fishing trip.

Moreover, you can cook this curry without having to blend or pound the ingredients and ingredients. The heat of the curry comes basically from the curry powders. This curry recipe is suitable for cooking fish, prawns, squids and also eggs [if preferred]. Adding lady’s fingers or brinjals makes it complete for a meal with rice. You can also serve it with Papadum as extras. NICE.

Ingredients

[serves 3-4]

600 gm fresh fish blocks – cleaned

3 hard boiled eggs – optional

10 ladies’ fingers 

1 big onion – cut wedges

1 tomato – cut wedges

Several small red or green chillies

3 sprigs curry leaves

1 stalk lemongrass – lightly crushed

3 cloves

1 tsp mustard seeds

½ tsp fenugreek – optional

1 red onion - chopped

50 gm fish curry powder [about 5 Tbsp]

1 tbsp chilli powder

1 tsp turmeric powder

3 pieces tamarind slices [Assam Gelugor] - rinsed

550 ml water

2-3 tbsp thick coconut milk

1 tsp salt to taste

1 ½ tsp sugar

5 tbsp cooking oil

Fenugreek [Halba in Malay]

1. Mix curry powder, chilli powder and turmeric powder with some water into a paste.
2. Boil tamarind slices with water for about 10 minutes or until the water is sourish in taste. Set aside.
3. Heat up a wok or claypot with oil, sauté mustard seeds, cloves, fenugreek, lemongrass, curry leaves and chopped onions until aromatic. Add in the powder mix, continue to fry until oil separates and fragrant. 
4. Add in the boiled tamarind water. Bring to boil and simmer for 10 minutes. Add in the coconut milk, chillies and seasoning to taste. You can cook the curry until this step in advance then add the other ingredients just before serving time.
5. Turn to high heat, add in onions, tomatoes, eggs and fish slices to cook for 5-7 minutes [depending on the thickness of the slices]. Place blanched ladies’ fingers over cooked fish and eggs.
6. Serve immediately with rice. 
   
   
   
   
   
   
   
   

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STIR FRIED BLACK PEPPER FISH FILLETS

This recipe is adapted from Amy Beh’s book recipe on Stir Fried Herbal Black Pepper Fish. Since I don’t have tong kwai in powder form, I omitted this ingredient.

So this dish is more peppery and not herbally at all. A little spicy but very aromatic and tasty. Specially loves the sweetness of the big onions. A tasty dish to serve with rice.

Recipe Source – adapted from At Home With Amy Beh 3 [modified]

Ingredients

300 gm fish fillet – sliced thickly [I used frozen fish fillet]

Seasoning for fish

1 tsp ground black pepper

¼ tsp salt

1 tbsp cornflour

1. Marinate fish slices with seasoning for at least 30 minutes. Mix in 1 tsp oil before frying.

5-6 slices ginger

1 big yellow onion – peeled and cut wedges

Enough oil for deep frying

1 tbsp cooking oil and 1 tbsp sesame oil

Sauce Ingredients [combine] – I doubled this portion for more sauce

2 tbsp black pepper sauce

1 tbsp light soy sauce

1 tsp cooking wine

1 tsp sugar

1 tsp potato starch or cornflour

4 tbsp water

1. Heat enough oil in a wok or deep sauce pan. Fry fish slices in batches until brown. Dish up on serving platter.
2. Heat oil and sesame oil in a wok, fry ginger until aromatic. Pour in combined sauce ingredients and add onions [I add tomato wedges too].
3. Bring to boil for a minute or until bubbly. 
4. Pour over fried fish. Serve with steaming hot rice.
   
   
   

I'm sharing this post with Cook Your Books Event #24 [June 2015] hosted by Joyce of Kitchen Flavours

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EZCR #10 - CHINESE STYLE PAN FRIED SALMON BLOCKS

I like cooking salmon blocks or fillets especially when using a non-stick wok or pan to fry them. It cooks nicely with little or no oil and tastes good with some butter for frying.

This is a simple and easy salmon dish to prepare. The sauce blends well with the browned salmon pieces. The sauce is sourish, savoury sweet with the aroma of ginger and garlic.

Ingredients

[serves 3]

2 – 3 pieces salmon blocks [depends on the size]

1 big onion – peeled and sliced

Some red capsicum or red chilli – cut strips

Some spring onions – cut 1inch lengths

Sauce Ingredients [combine]

2 tbsp Hoisin sauce

1 tbsp light soy sauce

1 tsp each of sugar, sesame oil and lime juice

Dash of pepper

2 cloves garlic – grated

½ inch ginger – grated 

1. Combine the sauce ingredients in a bowl. Taste to adjust seasoning.
2. Heat up wok with a dollop of butter to pan fry salmon blocks until cooked and brown on both sides. Dish up on serving platter.
3. Using the same wok, sauté onions and chilli for a few seconds. Pour in the sauce ingredients, bring it to a boil until aromatic.
4. Lastly add in the spring onions. Pour cooked sauce over fried salmon.
5. Serve immediately.
   

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Fried Fish with Lum Chut

Lum Chut is a Peranakan style dipping sauce for grilled or fried fish. This dipping sauce is sourish, sweet, a little spicy and aromatic which is very appetising.  Simply good to serve with any grilled or fried fish.

I prepared this sauce to serve with fried Ikan Senangin. The original recipe uses this Lum Chut sauce for grilled Mackerel or Kembung fish but with this fried fish, it is as yummy-licious.

Recipe Source – Nyonya Flavours [modified]

Ingredients

2 whole hard-tail Mackerel or Kembung fish [I used Ikan Senangin]

Oil for frying

Lum Chut Dipping Sauce

50 gm [5] shallots – sliced thinly

1 tbsp sugar to taste

10 gm belacan – toasted

1 tbsp sambal belacan

1 tbsp light soy sauce

50 gm [5] small calamansi limes – juiced

1. To make the Lum Chut Sauce – combine all the sauce ingredients in a bowl. Blend with a fork until sugar dissolves and sauce is smooth. Set aside.
2. Heat oil in wok, pan fry fish until golden brown or cooked through.
3. Serve immediately with Lum Chut Dipping Sauce. 

Very easy, isn't?

I'm sharing this post with Cook Your Books Event #21 [March 2015] hosted by Joyce of Kitchen Flavours

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