Sliced Fish with Ginger and Spring Onion

Sliced Fish with Ginger and Spring Onion

Aunt's Recipe

Ingredients:

500g red garouper fish (thickly sliced, seasoned with 2 tsp light soy sauce & 2 tsp sesame oil)

15 ginger slices

4 stalks spring onion (cut lengthwise)

1 red chilli (sliced)

Potato flour for frying

Sesame oil for frying ginger

Sauce:

100ml stock (if using water, add 1tsp concentrated stock)

3/4 tsp sugar

1/2 tbsp LKK premium light soy sauce

1 tsp LKK premium oyster sauce

2 tsp wine

1 tbsp sesame oil

Thickening: 1 tsp cornflour + 1 tsp water

Method:

1. Dust fish with potato flour and deep fry till golden. Set aside,

2. Heat up wok with sesame oil and add ginger slices, fry till golden.

3. Add sauce and bring it to boil. Add thickening.  

4. Add in spring onion and chilli, mix well.

5. Add fried fish and mix well so the sauce coat the fish evenly. Dish out.

Prawns - 长年笑哈哈

Prawn is a must have delicacy for Reunion dinner and CNY. It symbolises happiness and good fortune all year long. There are 2 all times favourite deep fried prawns recipes that my family love it very much. Every year during CNY, I will definitely cook it...

I am submitting these 2 recipes to Aspiring Bakers #15 - Auspicious Dishes for CNY (January 2012) hosted by me, Wen of Wen's Delight! Please note that the submission date has been extended to 6th Feb 2012 (which is the last day of CNY).

Prosperity Pot 发财一品锅

Prosperity Pot - An auspicious dish for Chinese New Year. This was my first attempt to cook this for our reunion dinner. Lots of step in the preparation but is worth all the efforts as it turn out quite well. Definitely going to cook this again.  

A Prosperity Pot filled with premium ingredients - Sea cucumber, dried scallop, dried oyster, dried mushroom, black moss and chicken.   

Vietnamese Steamed Fish

A new dish created by my aunt, another interesting recipe added to my Aunt's Cooking collection!

A very refreshing and appetizing steamed fish! A nice change to the traditional steamed fish!

Easter April 2011 $20 Budget Meal - Healthy & Nutritious Dinner

Submitting this dinner menu to Ellena of Cuisine Paradise who is hosting the [Easter April 2011 $20 Budget Meal] using "EGG" as one of the main ingredient in either one of the two dishes or soup prepared. Let's me take you through my healthy and nutritious dinner menu that cost less than S$20 to serve 4...   

S$20 Budget Meal Summary (Serve 4) - Total cost S$18.50

S$20 Budget Meal S$18.50 - Cost breakdown

Steamed Fried Fish with Miso Sauce - S$6.70

Stir Fry Marrow Green and Egg with Crispy Silver Fish - S$2.80

Radish & Pork Ribs Soup - S$9.00 

S$20 Budget Meal - 2 Dishes Plus 1 Soup Blog Event

Another interesting Blog Event that I do not wish to miss which is hosted by Ellena of Cuisine Paradise, S$20 budget meal - 2 Dishes plus 1 Soup. With Aunt around, I will get at least 2 - 3 homecooking meal a week which usually make up of 2 dishes and sometimes a soup. This was one of our dinner last week... I told her about this event and she recorded the cost for me. Thank you Aunt! You are the best!

While preparing this post, I'm quite impressed that with less than S$20 you can actually prepare a good meal for a family of 4 easily! Usually we will buy fish from the market and the rest will be at NTUC or Shop n Save. Sometimes you can get pretty good buy for fish at NTUC too which are very fresh too. Let's take a look at the dinner menu...

S$20 Budget Meal Summary (Serves 4):Jacket Fish in Miso Sauce - S$7.40
Stir Fry Zucchini with Capscium & Shimeji Mushroom - S$5.60
Egg & Tomato soup - $1.00
Total spending: S$14.00

Jacket Fish in Miso Sauce

Ingredients: (Serves 4)
700g Jacket fish (cut into 4 pcs)
1 knob Ginger (Shredded)
2 stalks Spring Onion (cut lengthwise)
1 no Red chilli (sliced)
2 cloves Garlic (smashed)

Seasoning for Fish (Season for 1/2hr):
2tsp light sauce
1/2tsp sesame oil

Sauce (mix together):
200ml stock/water (if using water, add 1tsp Maggi concentrated chicken stock)
1tbsp miso paste
1/2tsp sugar
1tsp honey
1tsp light sauce
1tsp sesame oil
1tsp wine
Pepper
Thickening: 1 1/2tsp Cornflour mix w/1tbsp water

Method:
1. Use a non stick pan, lightly pan-fried the fish and set aside.
2. Heat oil & fry the shredded ginger till golden brown, dish out.
3. Use the balance oil in the wok to fry garlic and chilli till fragrant.
4. Add in sauce, stir well & add back the fried fish.
5. Simmer for 2 mins till sauce start boiling & add thickening.
6. Serve & garnish with fried ginger & spring onion.

Cost of Ingredients:
Jacket fish (approx 700g) - S$6.40
Ginger/Spring Onion/Red chilli/Garlic - S$1.00

Stir Fry Zucchini with Capscium & Shimeji Mushroom

Ingredients: (Serves 4)
2 nos Green Zucchini
1 no Yellow Capsicum
1 box Shimeji Mushroom
1 no Chilli
2 cloves Garlic (chopped finely)

Seasoning Sauce:
3 tbsp Stock/Water (if using water add 1/2 tsp of Maggi Concentrated Chicken stock)
1 tsp Sugar
2 tsp Light Sauce
2 tsp Fish Sauce
2 tsp Oyster Sauce
2 tsp Sesame Oil
2 tsp Huatiao Wine
1 tsp Cornflour
Pepper

Method:
1. Cut zucchini, capsicum & chilli into cubes.
2. Heat 2 tbsp of olive oil to fry garlic till fragrant. Add Zucchini & mushroom to fry for 1min, then add in capscium & chilli to stir fry for awhile.
3. Add in the seasoning sauce and stir fry for another min till the sauce heat through. (do not overcook as the vegetables will lose it's crisp)
4. Dish out and serve.

Cost of Ingredients:
2 nos Green Zucchini - S$3.00
1 no Yellow Capsicum - S$0.90
1 box Shimeji Mushroom - S$1.50
Chilli/Garlic - S$0.20

Egg & Tomato Soup

Ingredients:
500ml Stock/Water (if using water, add 2 tsp Maggi Concentrated Chicken Stock)
2 nos Egg (Beaten)
1 medium size Tomato (cut into wedges)
Spring onion
Fried onion oil
Salt & pepper to taste

Method:
1. Bring stock/water to boil in pot.
2. Whisk in beaten egg & tomato, heat through. Season with salt & pepper.
3. Dish out & garnish with spring onions and fried onion oil.

Cost of Ingredients:
2 nos Egg - S$0.50
1 medium size Tomato - S$0.30
Spring onion/Fried onion oil - S$0.20

Start cooking at home for a healthier yet economical meal!

Crispy Puffy Prawns

One of my reunion dinner dish that was very well received by my family members. Here's the sharing...



Recipe: Crispy Puffy Prawns
Ingredients:
24 nos medium size prawns (approx 600g)

Seasoning:
3 stalk spring onion (cut 2" L)
3 slices ginger
1 tbsp cooking wine (Huatiao)
1/4 tsp Knorr chicken powder
1 tsp salt
1 tsp sesame oil
pepper



Batter: (Sieve all the flour & mix well with the rest)
180g plain flour
2 tsp baking powder (preferably double action)
4 tbsp potato flour
1/2 tsp salt
3 tbsp oil (Groundnut oil)
260ml cold water




Method:
1. Shelled prawn, leave tail intact. Clean & cut few slashes on the abdomen to break the vein so it will stay straight when fried. Dry with kitchen towel & season for 20 mins.

2. Coat prawn with batter & deep fry over medium heat for 2 mins till golden. Drain & serve.

Crispy Golden Pomfret with Sauce

From this year onward, I will be sharing more of my Aunt's cooking. This was one of the dish she cooked for tonight's dinner. Love the sauce, complimented the fish very well.




Aunt's Homecooking Recipe:
Crispy Golden Pomfret with Sauce

Ingredients:
Golden Pomfret - 1 no, about 400-500g (seasoned 1/2 hour with 2 tsp of light sauce)
Ginger - 4 slices (shredded, lightly fried)
Spring onion - 1 sprig
Red Chilli - 1 (shredded)

Sauce:
6 tbsp Stock (120ml)
1/2 tbsp Light sauce
1/2 tbsp Oyster sauce
1/2 tsp dark sauce
1/2 tsp Vetsin
1/2 tsp Sugar
1 tsp Huatiao wine
1 tsp Sesame oil
Pepper
2 tsp Cornflour




Method:
1. Lightly coat the fish with potato flour and deep fried till crisp and golden brown. Dish out on a plate and top with chilli, spring onion & fried shredded ginger.
2. Drain off the oil and using the same wok, heat up the sauce.
3. Pour it over the fried fish and serve.

Assam Stingray with Lady Fingers

Aunt's recipe: Assam Stingray with Lady Fingers



Ingredients:
800g Stingray (cut into bitesize, marinate with 1.5 tsp light soy sauce)
12 pcs Lady fingers (pre-boiled)
100g Chilli base
100g Onion (ground into paste)
50g Assam (mix with 75ml water)
500ml Stock
1/2 tsp Concentrated chicken stock (optional)
Salt to taste if necessary

Method:
1. Heat pot with some oil to fry onion paste till caramalised.
2. Place stock, chilli base into a pot. Bring to boil.
3. Add lady fingers, fish & assam juice.
4. Simmer till fish is cooked. Season with salt to taste.

Baked Miso Cod

Aunt's recipe: Baked Miso Cod
(Adapted from Sunday Times with some modification)



Ingredients:
500g Cod fillet (clean & scaled)

Marinate:
125g Miso
70g Sugar
1.5 tbsp Sake
1 tbsp Mirin

For Marinate:
1. Place marinate in a small pot
2. Stir over low heat till sugar dissolves & mixture become smooth paste
3. Turn off heat, leave to cool completely before use

Method:
1. Seasoned cod fillet with marinate. Leave it in the fridge overnight.
2. Preheat oven at 200 deg C. Line baking tray with foil or baking paper.
3. Place the marinated fish with just a thin film of marinate over each fillet.
4. Position rack in the top 3rd of the oven and bake for 12 mins.
5. Switch to grill setting & turn temp up to max. Let fish cook for another 3 mins, watching the fillets carefully unitl they are brown in parts. Serve with rice.

Stingray with Salted Vegetables

Another Aunt's Cooking recipe requested by Angie. One of my favourite fish dishes that go so well with rice and porridge.

Recipe: Stingray w/Salted Vegetables



Ingredients:Stingray fish - 500g (cut into bite size pcs)
Salted Vegetable (Sour Pickled Mustard) - 1 pkt 350g (rinse & soak for 10mins, cut into short strips)
Red Chilli - 2 nos (1 - chopped finely, 1 - sliced for garnish)
Ginger - 2" knob (Shredded)
Garlic - 1 no (crushed)
Preserved black bean - 1 tbsp (optional)

Sauce:
Stock/water - 150ml (7.5tbsp)
Sugar - 1 tsp (1.5tsp if using preserved black bean)
Vetsin (msg) - 1/2 tsp
Light sauce - 2 tsp
Oyster sauce - 2 tsp
Vinegar - 1 tsp
Wine - 1 tsp

Method:
1. Use 3 tbsp oil to fry shredded ginger, dish out set aside for garnish.
2. Use the ginger oil to fry garlic, chopped chilli (& preserved black bean if adding) till fragrant.
3. Add stingray pcs and salted vegetables to saute for 1-2mins.
4. Add sauce to simmer till fish is cooked.
5. Dish out and garnish w/fried ginger & sliced Chilli.

Steam Jacket Fish w/Preserved Veg (Meicai)

Mei Cai, one type of preserved vegetables. It can be brasied, stewed, stir fried and steamed. Cantonese cooking uses it more often. I like it very much especially this brand from Hong Kong (Mei cai wang). Last night aunt used it to steam jacket fish. Quite a good combination and it's delicious.

Ingredients:
Jacket Fish (season with 1/4tsp salt, 1/4tsp vetsin & sesame oil)
110g Preserved veg (Rinse, cleaned, slightly soak & chopped. Then season with 1/2tsp light sauce & 1tsp oil)
1/2tbsp Potato flour
2slices Ginger
Red chillies & spring onion for garnishing

Sauce:
100ml Stock
1/2tsp Vetsin
1tsp Light sauce
2tsp Fish sauce
1/4tsp Sugar
Pepper
Sesame oil

Method:
1. Heat some oil to fry the preserved veg till dry and add in potato flour. Continue to fry till crisp & fragrant. Set aside.
2. Place fish on dish. Top with ginger, sauce and fried preserved veg.
3. Steam over high heat for 7mins.
4. Garnish with chillies & spring onion.

See previous post using preserved veg as ingredient.

Steam Golden Pomfret (Teochew Style)

This is my favourite way of steaming the fish - Teochew Style. Aunt's make a good one with her home made stock and some simple seasoning.



Ingredients:
Approx 500g Golden pomfret
1 no Tomato
1 no Preserved plum
2 slices Ginger
1 no Red chilli (sliced)
2 sprig Spring onion (for garnishing)
2 pcs Fresh shitake mushroom (optional-cut into 6pcs)

Seasoning for the fish:
1/4 tsp sugar
1/4 tsp salt
1/2 tsp sesame oil
Pepper
Wine
*season the fish for 30 mins before steaming

Sauce:
200ml Stock
1/3 tsp Salt
1/4 tsp Sugar
1/4 tsp Vinegar
Pepper
Wine

Method:
1. Place the fish & other ingredients nicely on a deep dish.
2. Bring water to boil on the steamer.
3. Place the dish into the steamer and pour the sauce over the fish.
4. High heat, steam for 8mins. Off flame and leave to stand for another 3 mins.
5. Add garnishing & serve.

Jacket Fish In Miso Sauce

My aunt loves miso paste. She always uses it in her dishes. Another creation by her using miso. My dinner last night - Jacket Fish In Miso Sauce.


Ingredients (Serve 4):
500g Jacket fish (cut into big pcs)
1knob Ginger (Shredded)
2stalks Spring Onion (cut lengthwise)
1no Red chilli (sliced)
2cloves Garlic (smashed)

Seasoning for Fish (Season for 1/2hr):
2tsp light sauce
1/2tsp sesame oil

Sauce(premix together):
200ml Stock
1tbsp Miso paste
1/2tsp sugar
1tsp honey
1tsp light sauce
1tsp sesame oil
1tsp wine
Pepper
Thickening: 1 1/2tsp Cornflour mix w/1tbsp water

Method:
1. Use a non stick pan, lightly pan-fried the fish and set aside.
2. Heat oil & fry the shredded ginger till golden brown, dish out.
3. Use the balance oil in the wok to fry garlic and chilli till fragrant.
4. Add in sauce, stir well & add back the fried fish.
5. Simmer for 2 mins till sauce start boiling & add thickening.
6. Serve & garnish with fried ginger & spring onion.

Prawn Fritters Special

Monday - 26th January 2009

On the first day of CNY, we will usually prepare a simple lunch for visitors. Every year, I will definitely make this prawn fritters. It's easy to make and very yummy. This has become my specialty and most people who tasted it before love this prawn fritters very much. It's crispy on the outside and juicy & moist inside. I would like to share this recipe.

Updated on 18/2/19

Ingredients: (Serve 8-10) (Revised in Feb 2019)
1 kg Prawn (de-shelled and cut into tiny cubes)
1 med Yellow Onion (diced)
1 no Red Chilli or 3 chilli padi (diced)
3 stalks Spring Onion (diced)

Seasoning:
2tsp light sauce
1tsp sesame oil
1cube Knorr chicken stock (melt it with 1 tbsp hot water)
1tsp shaoxing wine
Pepper

Batter:
150g plain flour
2tbsp heap potato starch
1tsp baking powder
1/2tsp sodium bicarbonate
1 egg
250ml ice water
1/4tsp salt

Method:
1. Mix seasoning with the ingredients, set aside.
2. Use a handwhisk to mix the batter till well mix.
3. Add the seasoned ingredients into the batter & mix well.
4. Heat up sufficient oil, use a tbsp to scoop the mixture to deep fry till golden brown.
5. Serve with chilli sauce or mayo. Taste good on its own too.

Fried Fish In Hot Bean Paste

My monday night dinner prepared by Aunt, Fried Garupa In Hot Bean Paste and a simple Stir Fry Xiao Bai Cai w/Mushroom. Yummy...




Recipe by my aunt:
Ingredients:
1no Fish - approx 500g (Pomfret/Garupa/Sea Bass/Snapper)***
1tbsp Ginger (Chopped)
1tbsp Garlic (Chopped)
1no Red chilli (Diced)
2stalk Spring onion (Diced)
1tbsp Hot bean paste
1/2tbsp Wine
*** Fish cleaned and make 3 scores on each side, then season w/1/2tbsp light sauce & pepper. Deep fried fish till cooked and golden brown. Dish out.

Sauce(mix well):
300ml Stock
1/2tsp Salt
1tsp Sugar
2tsp Light sauce
2tsp Sesame oil
2tsp Vinegar
Pepper

Thickening: 1tbsp cornflour mix w/1tbsp water

Method:
1. Heat 1tbsp oil in wok and fry chopped ginger, garlic and hot bean paste till fragrant.
2. Add wine follow by sauce and bring to boil.
3. Add thickening and stir well.
4. Pour sauce over fried fish & garnish with spring onion.

Curry Fish Head

My yummy Monday dinner... Curry Fish head, one of the popular dish in Singapore.


Aunt's Recipe:
Ingredients:
1 no Fishhead (split into half and season with 1/4tsp vetsin & 1tsp light sauce for 1/2 hr)
200g Lady fingers
200g Egg plant (cut into desirable size)
150g Onion (cut strips)
10nos Shallots (sliced)
200g Chilli base
30g Nonya curry powder (add water to form paste)
1no Lemon grass
3seeds Cardamon
1/2tsp Nutmeg
220ml Coconut milk
450ml Stock
500ml Water
100g Assam/Tamarind paste (mix well w/100ml water & strain to discard seeds and to get 4tbsp assam water.

Seasoning:
1tsp Salt
1tsp Vetsin
1/2tsp Sugar

Method:
1. Use 2 tbsp oil fry onion, shallot & lemon grass till aromatic.
2. Add chill base, fry for awhile follow by curry paste, cardamon, nutmeg powder, stock & water. Stir well till boiling and add half portion of coconut milk, vegetables, assam extract and seasoning.
3. Bring to boil, simmer till vegs are cooked.
4. Dish out the vegs, leave the gravy in the pot.
5. Place fishhead into pot & balance coconut milk, simmer till cooked.
6. Add back vegs to mix well and heat through. Ready to serve.

Fishhead & Bittergourd w/Preserved Black Bean

One of my weekday home-cooked meal last week...


Aunt's Recipe:
Ingredients:
1no Fish head (approx 700g)***
1no Bittergourd (slice thinly)
50g Carrot (slice thinly)
1no Garlic (crushed)
2slices Ginger
1 1/2tbsp (25g) Preserved black bean (Rinse & soak in water for 4-5mins, drain)

***Cut into big pieces, season with 2tsp light sauce, 1/4tsp sugar & 1/2tsp sesame oil for 30mins. Lightly dusted with potato starch & deep fried.

Sauce:
200ml Stock *
1/2tsp Sugar
2tsp Oyster sauce
1tsp Dark sauce
2tsp Sesame oil
1tbsp wine
Pepper
Thickening: 1 tsp cornflour mix w/1tbsp water

*if using water instead of stock, have to adjust the seasoning to taste.

Method:
1. Heat oil to fry garlic & ginger till fragrant.
2. Add carrot & preserved black bean fry till aromatic.
3. Add bittergourd, fry for 2 mins.
4. Add sauce & simmer till bittergourd soften.
5. Add fried fishhead & thickening. Stir well & garnish with cut chilli & coriander & serve.

Fried Black Pomfret w/Leek & Golden Mushroom

Leek is one of my favourite vegetable too, it's a rather traditional way to cook it with fish.


My aunt's recipe:
Ingredients:
1 medium size Black pomfret
2 stalks Leek (cut)
1/2 Tomato (cut into wedges)
1/2 bundle Golden mushroom
1 no Red chilli (cut)
2 slices Ginger
1 clove Garlic (chopped)

Sauce:
150ml Stock
1tsp Light sauce
1tsp Fish sauce
1tsp Oyster sauce
1/4tsp Sugar
1/4tsp Lea & Perin sauce
1tsp Wine
Pepper
Thickening: 1tsp cornflour mix w/1tbsp water

Seasoning for fish:
2tsp light sauce
1tsp sesame oil
Pepper
Potato starch (for dusting)

Method:
1. Season the fish, then lightly dusted w/potato starch and deep fried.
2. Heat oil and fry ginger & garlic till golden brown.
3. Add leek, fry till fragrant.
4. Add sauce, tomato, golden mushroom & chillies, mix well till heat through & add thickening.
5. Pour the mixture over the deep fried fish & serve.

Ikan Bilis w/Miso

Another dish using miso, this is my aunt creation. Very nice and especially good with plain porridge.



Recipe - Ikan Bilis w/Miso
Ingredients:
100g Ikan Bilis(Rinse, soak 10mins/Microwave 4 mins to dry/Fry till crispy)
1 tbsp Miso
1 clove Garlic (sliced)
3 nos Shallot (sliced)
1/2pc/110g Onion (Cut strips)
2 nos red chillies (sliced)
2 nos green chilli (sliced)
2 sprigs Spring Onion (cut 1 1/2" lengthwise)

Sauce:
100 ml Stock
3/4 tsp sugar
1/4 tsp dark sauce
1 tsp wine
Thickening: Cornflour 2 tsp + Water 1 tbsp

Method:
1. Heat 1 tbsp oil to fry garlic & shallot till almost golden.
2. Add onion, fry till aromatic.
3. Add Miso & fry till aromatic.
4. Add sauce, then thickening.
5. Lastly add in spring onion, red & green chillies, stir well.
6. Toss the stir fry mixture with the crispy ikan bilis & serve.