58 posts tagged “fish”
Do you believe it if I were to tell you that my Fujioh cooker hood fell from the cabinet it was attached to last night? BELIEVE ME !!!
Ma, Leonard & Erin was at NTUC while I was surfing before my Pilates class when I heard I VERY LOUD THUMP at about 7.50pm. Went to the kitchen to inspect & to my horror, the cooker hood was lying upside down. It was a little dented & the plastics on the side of it were smashed to pieces. The cooker hob & solid surface were untouched though.
It was a blessing that Leonard was surprisingly early for dinner last night. Else, Ma, Erin & I would be in the kitchen during that period & I'm sure we'll all be in hospital after the incident !
Had a hard time cleaning the kitchen after frying these fishes so no more fried food till the new cooker hood is installed.
Yong Juan, thank you for the oval steaming plate :) If was very observant of you to noticed that all my fishes' tails hang out of the plate in all the photos taken.
A very thoughtful & useful housewarming gift - I like it. THANK YOU :)
Another nice sauce for fishes.
Ingredients :
1 Red Snapper (abt 1 kg, cleaned & scored)
Salt for seasoning fish
Oil for deep-frying
8 shallots (finely sliced)
3 cloves garlic (finely sliced)
2 tomatoes (peeled & finely chopped)
¼ t grated lime peel
2 T palm sugar
3 T lime juice
3 T sweet soya sauce
Salt to taste
Lime peel (sliced for garnishing)
1 cucumber (sliced for garnishing)
Blended ingredients :
5 red chillies
3 T chilli paste
1 cm cube dried shrimp paste
2 stalks lemon grass
1 cm ginger
2 cm galangal
Method :
(1) Season the fish with salt. Fry in hot oil until cooked through. Place on a large serving platter & set aside
(2) Remove all but 4 T oil. Stir-fry the shallots & garlic until light brown
(3) Mix in the blended paste, stir until fragrant
(4) Add in chopped tomatoes, lime peel, palm sugar, lime juice & soya sauce
(5) Simmer over low heat. When the gravy thickens slightly, season to taste with salt
(6) Pour the lime-flavoured gravy over the fish
Recipe is from Malaysian Favourites – Best Recipes from Noted Malaysian Cooks by Preston. Contributing cooks are Nor Zailina Nordin, Fatihah, Seow Boon Hor, Nor Aini Adnan, Nellie Chin Su Mui, Norhidan Abu Hassan, Hasmina Ali & Martina Ghulam.
Ingredients :
600g red snapper / grouper fish
Oil for deep frying
2 T tapioca / cornflour
2 cloves garlic (minced)
1 medium Bombay onion (cut into thin wedges)
200g pineapple (cut into matchstick size)
2 red chillies (shredded)
2 kaffir lime leaves (chopped finely)
2 t cornflour mix with 200 ml water
¼ cucumber (cut into matchstick size)
2 sprigs coriander leaves (for garnishing)
Sauce ingredients :
85ml tomato sauce
2 T plum sauce
1 T chilli sauce
1 T vinegar
2 t sugar
Method :
(1) Wash & score fish on both sides. Heat oil for deep-frying in a wok
(2) Coat fish with four. Fry fish until crisp & brown on each side, turning once
(3) Dish up fried fish onto an oval-shaped serving platter
(4) To prepare sauce : Combine tomato sauce, plum sauce, chilli sauce, vinegar & sugar in a bowl. Set aside
(5) In the same wok retain about 2 T oil. Re-heat oil & fry minced garlic until brown
(6) Put in onion wedges, pineapple, shredded chillies & kaffir lime leaves. Fry for 1 min
(7) Stir in sauce, cornflour mixture & cucumber
(8) Bring to the boil & let sauce thicken
(9) Pour sauce onto the fish. Serve hot garnished with coriander leaves
