Sorry for the long wait as a few people has been asking for the recipe for this. In fact, this is one of the dishes that my family will have on the reunion table every year. A simple braised fish that’s made fragrant with spring onion and dark soya sauce. Plain as it may seem, but it tastes delicious because it’s a dish that’s being brought down many years throughout every reunion.
And we are down to the last week before CNY. Has everyone started to list down your CNY reunion menu ? It will be a super long weekend for everyone this year with eve falling on Friday going through all the way till Monday. Although CNY is less of a significance for me in recent years, but still it’s a new year after all. So I also hope that everything can begin on a good note in the new year.
With supermarkets being brought down by long paying queues and crowds, so what’s better than not to order your fresh groceries online from PurelyFresh and have them deliver right to your doorstep conveniently ?
Happy Lunar New Year in advance to all ! And hope I do have time to churn out another recipe and posting before CNY too. Enjoy !!
Spring Onion Braised Fish 葱烧鱼
Recipe type: Main
5 stalks spring onion + more for garnishing, cut into sections
Freaking warm weather is making my throat sore !! Hence, I was craving for something that’s really easy to savour, like perhaps some congee ? And with that, you know what I need ? Some really velvety Spring Onion Ginger Fish Fillets that’s boneless and with thick savoury gravy where you would need just a small serving of it to go alongside with the congee.
That’s my typical kind of comfort food anytime literally, is it yours too ? 🙂
And my favourite grocery supplier PurelyFresh, actually managed to de-bone and slice the fish upon my request and this makes all the job even easier than ever !!
As the name implies, spring onion and ginger are basically the gist of the dish. However, I much prefer the fish’s texture to be smooth and velvety as well. And the core to this is to marinate the fish in some egg white and corn flour.
And blanching the fish in hot oil prior to cooking can actually prevents the fish from breaking up whilst stir frying thereafter too. You can also slice the fish more thickly to prevent that as well.
Hope this comfort dish can soothe your taste buds and tummies, just like it did to me !! Enjoy !! 🙂
Spring Onion Ginger Fish Fillets 姜葱鱼片
Recipe type: Main
400g fish fillets
1 tbsp garlic, minced
15 slices of ginger, soaked in 1 tbsp of shaoxing wine
Had been feeling horrid with a stomach flu for the past week and is still feeling unwell at the moment. It’s been many years since I suffer from a stomach flu already and I guess it’s the only kind of illness that could really get me down. And once I get it, it will take at least 2 weeks or more before I get a full recovery, respite all the medication taken. Sigh. So you can imagine much of my last mid week break and weekends were all spent on nursing it.
Though I could not resist but sneak out to get a breather and stolen some bites of junk food here and there, but still the sleepless nights from the coughing is still quite unbearable. So all I could do was to catch a glimpse of all the food pictures taken and start drooling on them, especially this most recent one – Fish Fillet with Bittergourd in Black Bean Sauce. Though I am never a fan of bittergourd, but ever since we knew that Dad suffer from cancer, bittergourd became something that’s found very commonly in the household. Perhaps you may ask why is this so ? Because cancer cells actually feeds on sugar and consuming bittergourd can help to moderate the sugar levels in the body system. Ever since we knew of this fact, bittergourd became a common sight in the fridge.
And I find that this dish goes particularly well with congee, the Teochew mui that kind. The congee helps to diffuse the saltiness from the black beans and bitterness from the bittergourd. So when they are enjoyed together, the savouriness and bitterness gets moderated to the right hue and makes a perfect one dish meal anytime as desired.
I used fresh Toman fish fillets from PurelyFresh online and they even assisted to slice the fish upon request, at no additional charge.
Hopefully the daunting stomach flu will go away sooner and I could be fit as fiddle once again to storm my kitchen. In the meantime, enjoy this dish !! 🙂
Fish Fillets with Bittergourd in Black Bean Sauce 黑豆豉苦瓜鱼
Recipe type: Main
½ bittergourd, sliced (rub the bittergourd with some salt and set aside for 30 mins before rinsing the salt away)
1 tbsp cooking oil + more for blanching the fish
1 tbsp minced garlic
5 slices ginger
5 dried chillies (soak in some water till softened, de-seed and sliced)
1 chili padi, diced
50ml stock / water
2 tbsp black bean paste
1 tbsp sugar
1 tbsp shaoxing wine
1) The purpose of rubbing the bittergourd with some salt is to reduce the bitterness of it. 2) Blanching the fish in hot oil prior to cooking gives the fish a better texture and prevents it from breaking up when stir frying thereafter.
The blowing super hot and cool weather these days is seriously giving many people much of a headache. Especially when the kitchen feels like a furnace just when you wanna cook, a fuss free, quick and healthy cooking is all that you desire. These is one of those days where staying any longer in the furnace kitchen felt like you are going on fire !! Then just when you had finished cooking, the weather suddenly makes a 360 degrees turn and start pouring !
It’s really OMG, isn’t it ? So when Mizkan presents me with their range of varied sauces, you know I just can’t resist using them in my cooking because they are just so convenient and versatile.
More often than not, we often notice Sesame sauce being used in salads and greens as a salad dressing. But as the usual advocator of Chinese home cooked foods, I decide to incorporate Mizkan Sesame Sauce into some Toman Fish Fillets and did a simple stir fried of it with ginger and chilli padi and serve it simply with plain white rice or congee.
The gist of this dish lies in getting a smooth velvety fish fillet slices that’s well drizzle with sesame sauce and a dash of sesame oil at the end of it. Marinating the fish slices with each ingredient and mixing them well before adding the next one aids in allowing the fish to fully absorb the flavours of the marination. To prevent the fish slices from breaking up during stir frying, a prior blanch of them in some hot oil can do the trick nicely too.
And loving how the very fragrant Japanese made Sesame Sauce blends neatly with the fish slices at the end of it and the dash of sesame oil helps to bring out the entire flavours totally. Overall, it’s a very tasty and convenient to the max home-cooked dish that allows even the most noob cook to whip up with ths most minimal effort.
Once again, with much thanks to Mizkan for their sauces ~~ And also PurelyFresh online for presenting fresh groceries to me as always !! I know I am much blessed indeed ! 🙂
Fish Slices with Sesame Sauce 芝麻酱鱼片
Recipe type: Chinese
150g Toman Fish Slices
some shitake mushrooms, sliced
½ tsp spring onion, chopped, with more for garnishing
½ tsp ginger, chopped
1 chilli padi, diced
some cooking oil
½ tsp salt
½ tsp Shaoxing wine
1 tbsp egg white
½ tbsp corn flour
2 tbsp Mizkan Sesame Sauce
dash of sesame oil
1) Adding the marinade ingredients one by one and mixing well after adding each ingredient can allow the fish slices to absorb the flavours better. 2) Blanching the fish slices in hot oil can prevent the fish slices from breaking up during cooking thereafter.
It’s funny to know that salted fish which used to be a poor man’s dish is now getting so expensive too ! I enjoyed old school dishes like such, especially when you are desiring for something comforting. Such simple and comfort food are what we used to grow up from and it’s pretty enjoyable to be able to replicate the same dishes from our parents’ generation.
And although such simple food fare are so desirable, but with the intervention of modern day cafes and menus, it’s not often that we can find such old school food selling elsewhere other than from our own home cooks.
For those who are familiar with this dish, very often that not, you will see people cooking this dish in one whole slice of salted fish smacked right in the middle of the minced. However, I tend to find that too salty for my liking and hence I actually diced the salted fish and mix them with the minced so that the saltiness get properly distributed which tasted so much better.
In addition, I only used 1/4 piece of the salted fish (since salted fish can be kept for a long long time, that’s no worry about it getting spoil anytime soon for not using it up), and with an abundance of water chestnuts, the sauce and the minced is just so appetizing that you probably won’t be able to stop at one bowl of rice !
In my version, I find that the saltiness is just right, without the the salted fish taste being too overwhelming or the saltiness being too overpowering. I really enjoyed how this dish comes about in a subtle manner and yet so compatible with simple condiments.
Nothing fanciful, a simple and yet deliciously appetizing dish like such is sometimes all we need for a comforting and homely meal.
Get fresh minced and other fresh groceries from PurelyFresh online to serve up this dish today !
Steamed Pork Patty with Salted Fish 咸鱼蒸肉饼
Recipe type: Main
¼ pc salted fish, diced
250g-300g minced meat
50g water chestnuts, diced
1 tsp minced ginger
1 tbsp sliced ginger
1 tbsp sliced chilies, seeds removed
1 tsp light soya sauce
1 tbsp shaoxing wine
1 tbsp corn flour
¼ tsp pepper
½ tsp sesame oil
1 tbsp water
Some spring onion, for garnishing
Both the addition of corn flour + the slapping of meat into the mixing bowl will allows the meat to have a more bouncy texture.
I realised my recent recipes evolve too much around poultry. LOL. Don’t be mistaken, I am not a whole meat person. I do eat my share of vegetables also. And this is one which I do liked especially when I am having congee ~ Bean Sprouts with salted fish.
I used to hear from the old folks that salted fish are what the poor people used to have because it can be preserved for very long and so for those who can’t afford a proper meal, using salted fish in a simple rice or vegetable dish settles for one meal easily.
But nowadays the trend seem to have changed because salted fish is sold quite expensively now too. One small slice of it can cost easily from $5 to $6. And even in restaurants, dishes that comes along with salted fish like such is not exactly cheap too.
Actually I quite like bean sprouts, whenever it is being used in fried vermicelli, noodles soup or dishes like this one. Except for the fact that I need to spend much time trimming the ends of the bean sprouts, which I am quite slow at. So sometimes I will try to get those “silver bean sprouts” where they are sold already trimmed on both ends of the sprouts but comes at a higher price tag. This usually, can be found at NTUC finest. Otherwise, you can also get the normal ones from the fresh market or anytime from PurelyFresh online.
Well, it’s Sunday once again. Another week has just passed by and there are still so much on my waiting list to be done. Are anyone of you like me too, burning everyday to the core, but still pending so much undone to be done ? LOL.
Hope everyone will enjoy this simple stir fried dish ! Have a great week ahead too !
I am pretty sure many people detest brown rice because first, it has a raw organic taste, and for some, it’s probably blend or tasteless, unlike our white rice which is sweet and has an aromatic rice fragrance. Second, it takes much much longer to cook. Third, healthy food are never delicious to begin with. LOL. But after all that was mentioned by our leaders during the recent National Day rally on health issues, the social media start to have a downpour of postings with all kinds of healthy grain rices. Well, at least everyone is beginning to re-look our health with a more serious approach now and feeding ourselves with foods that are more beneficial to the health. So Thanks to Naturel for presenting me with this awesomely wholesome organic hamper that’s much filled with nothing but goodness for the health. In fact, healthy brown rice can be very delicious too if they are cooked well. And if time is ever a concern then, here’s to sharing a quick and effective way to get your piping hot and super tasty bowl of home-cooked Fish & Abalone Brown Rice Congee in the shortest time possible. In fact, I learnt this little trick from an elderly previously. Have the brown rice together with some water added to a blender and blend till the rice is coarsely fine. Doesn’t have to be ultra fine though because the cooking of the congee thereafter will break it down further into smoother grains. This will greatly shorten the time you need to cook the brown rice till soft and smooth congee stage but effectively achieving the same results. 🙂
I dunked it with some Toman fish, leftover abalone slices and Shimeiji mushrooms and it was so good that I actually had a non-stop 2nd helping of it. So here’s to sharing the recipe for a good bowl of Fish and Abalone Brown Rice Congee made from Naturel Organic Brown Rice that’s superbly delectable and perfectly appropriate for the chilled weather these days !
Fish & Abalone Brown Rice Congee using Naturel Organic Brown Rice 鱼片鲍鱼糙米粥
Recipe type: Main
½ cup brown rice (plus some water for blending)
50ml pork broth/chicken stock
1 tbsp shredded ginger (plus more for garnishing)
7-8 slices of fish
5 slices abalone
20g Shimeiji mushrooms (optional)
1 tbsp abalone juice (if unavailable, can replace with 1 tsp of abalone sauce)
2 tsp light soya sauce
1 tsp ginger juice
dash of pepper
some fried shallots (for serving with)
some diced spring onion (for garnishing)
Blend the brown rice together with some water in a tall blender till coarsely fine.
Add the blended rice with the water together with the stock, water and shredded ginger in a deep pot.
Allow the rice to be cooked on medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pot. At the same time, add the sauces, ginger juice and pepper.
Before reaching desired consistency, add the sliced fish, abalone slices and mushrooms. Stir to mix well.
Cook till desired consistency (around 20 minutes for me). Serve hot with diced spring onion, shredded ginger and fried shallots.
A late Happy New Year to all !! LOL. Took a blogging break during the crossover and am pretty much happy to be back in action once more. Well, you can still find me on IG at @eatwhattonight and Facebook, sharing recipes there and then, when I am really lazy to on the laptop. Especially after facing a day’s work at the computer screen, my evenings are starting to become so precious now.
Nevertheless, this is still a platform where I wanna seriously document down what I’ve tried in the kitchen thus far, as it is far easier to search for any single recipe should I looking for one.
Supposedly to be resting in bed too now, because am down with a bad flu once again. Sigh. It seems that the health is really taking a toll on me in the recent months. Guess I am really getting old !! So I had better make sure my 2018 resolutions have to be accomplished, so that I can live life to the fullest !! LOL.
Ok I know, a whole lot of nonsense babbling there. Let’s come back to the real food stuffs. I don’t is it because I am sick, the craving for food which I shouldn’t be eating now seems to be greater than usual. LOL. So that’s this Szechuan Bean Paste Grilled Fish which I attempted previously after Mom gifted me with the yellow strip fish which is pretty much decent for one to two pax.
I fused it with a blend of Szechuan peppercorns and spicy bean paste and had it grilled on banana leaves. It’s not difficult to imagine, isn’t it ? The aroma of the peppercorns, infused with the spice from the bean paste together with the banana leaves, that’s quite a wholesome grilled thing. In fact, I believe many of us should already know that anything to serve or grill on banana leaves are given that extra aroma as compared to when you are just purely grilling food by itself.
But to ensure the banana leaves doesn’t get burn out easily yet having to ensure the fish gets cook quickly, you need to splatter quite a fair bit of oil which might makes the dish pretty oily. To eliminate that, I pre-steam the fish before having it on the grill for a couple more minutes. The fish gets cooked, the aroma from the grill stays and the banana leaves doesn’t get burn out.
So here’s to sharing this simple and fuss free recipe which I hope I can get to eat this once again when I am recovered !! So shooo away, bad virus !! LOL.
Szechuan Bean Paste Grilled Fish 四川辣豆酱烤鱼
1 fresh whole fish, anything of your choice fit for 1-2 pax (adjust the following accordingly if you are having a bigger fish)
1½ tbsp spicy bean paste
1 tsp sugar
1 tsp Szechuan peppercorns, crushed coarsely
½ ginger flower, sliced
1 thumb size ginger, sliced
2 tbsp oil
1 pc banana leaf
Make a few slits on the fish on both sides. This is to ensure that the fish gets cooked evenly.
Steam the fish on high heat for approximately 10 mins.
Transfer the fish on top of the banana leaf with a plate underneath (in case the leaf breaks).
Place/rub all the rest of the ingredients except the oil, all over the fish.
Heat up a grill pan with 2 tbsp of cooking oil. Place the banana leaf with the fish in it and grill on both sides for around 4 minutes.
With thanks to the kind folks at Kuhlbarra, I am really pleased to receive these barramundi fish belly from them once again. With that, I prepared a fish porridge that’s wholesomely cooked using homecooked chicken stock, dried scallops and grated ginger, with literally no seasoning being used.
The barramundi fish belly was smooth and succulent and pose an excellent amount of omega 3 and collagen. But for those who prefer something less fatty, the barramundi fish portions itself would be another perfect choice for this porridge.
As you can see from my feed, porridge and noodles have always been my kind of things, not forgetting sandwiches and bread ! LOL. This porridge though without or rather minimal seasoning, was still flavourful and good in every way. And with the boneless barramundi fish that came all ready to be cooked, serving of this dish is certainly quite a breeze.
If you are a porridge-y person like myself, I am sure you will enjoy this healthy fish porridge too !
Have a great week ahead !
Barramundi Fish Porridge
½ cup cooked rice
600ml chicken stock
Water to adjust
1 tbsp minced ginger
3 dried scallops
¼ tsp pepper
100g barramundi fish/belly, sliced Marinate with :
Hoola ! Finally I get down to penning another recipe again ! This time I actually pan fried barramundi fish belly from Kuhlbarra and coat it with a lemon garlic butter sauce. Though the name is seemingly long, but it’s actually quite simple to beef up. And since the barramundi fish belly is already succulent by itself, the sauce actually complements the fish by giving the entire dish a very refreshing and tantalizing after taste.
And since this is kinda a western dish, so I thought I would cooked up some spaghetti pasta to go along with it too. And indeed, everything pairs up nicely as an appetizing meal. The barramundi fish belly is high in collagen and omega 3, hence it has a very smooth texture due to the high fats contents.
Pan frying of this fish with some olive oil is excellent as it retains the natural taste and freshness of the fish well. I love the fact that this is so straightforward in preparation and cooking that it was served up easily in 20 minutes.
So here’s the recipe which I’ve shared earlier in my Instagram feed here too.
Pan Grilled Barramundi Fish With Lemon Garlic Butter Sauce