Baked fish fillet

Ingredients:

1 white fish fillet 

1/2 tsp olive oil

1 pinch of salt

Coarse black pepper 

Garlic powder

Chopped parsley 

Methods:

1. Place the fish fillet onto a piece of aluminum foil. Drizzle the olive oil onto both sides of the fillet.

2. Rub some salt on both sides and sprinkle the chopped parsley, garlic powder and coarse black pepper on top of the fillet.

3. Fold the sides of the aluminum foil and place it into the halogen oven. Bake at 180 degree for 10 mins and increase to 200 degree. Bake for another 2 mins.

Steamed Sea Bass In Spicy Tau Cheo Sauce

Ingredients:

1 whole Sea Bass (washed and cleaned)

5 cloves garlic ( minced finely)

2 thumb size ginger (julienned) 

2 tbsp tau cheo (minced finely)

3 stalks spring onion (julienned)

100ml water

2 chilli padi (chopped)

1 tbsp cooking oil

Methods:

1. Place the fish on the steaming plate.

2. Heat the oil in the wok. Turn the heat down and sauté the ginger till brown. Remove the ginger and sauté the garlic till golden brown. Remove the garlic and set aside with the ginger.

3. Sauté the chilli padi with the remaining oil in the wok. Pour in the tau cheo and stir quickly. Add the water.

4. Cook the sauce for a minute. Remove and set aside. Let the sauce cool.

5. Pour the sauce on the fish. Steam the fish for 15 minutes. 

6. Garnish with the spring onions, fried ginger and garlic.

                        

                   

Easy Steamed Sliced Fish

Ingredients:

Sliced fish
1 knob ginger (sliced thinly)
2 chilli padi (deseeded and chopped)
2 stalks spring onion (snapped into 5cm length)
1 tbsp light soy sauce
2 drops cooking oil


Methods:

1. Place some ginger on the plate. Arrange the sliced fish on top of the ginger. Put the remaining ginger on top of the fish. Place the spring onions and chilli on the fish. Drizzle the light soy sauce and oil.

2. Steam with high heat for 3-5 minutes.

Garnish with spring onions, fried garlic, fried ginger or coriander.

Steamed Threadfin Fish With Taucheo

I was a little worried that my son would not like this style of steaming fish. We always steam fish with soy sauce. Previously I did try steam fish with taucheo and turned out great... But my son was not in that day so he didn't taste before.

Today, I chose Threadfin Fish Fillets. The fillets don't have any bones, not like Toman. Hmmm... I'm not an expert of choosing fish. I only know how to eat! Hahaha... Surprisingly, my son loves this dish. He ate the most and said not enough. But I must say it's a little too salty and some people might not like it. I love taucheo and I find the saltiness acceptable. Add more sugar to reduce saltiness. Taste heavenly with fried garlic and ginger! Yum yum!!!

Ingredients:

2 Threadfin fillets (Ngoh fish)
5 slices ginger (julienned)
3 cloves garlic (minced finely)
3 tbsp Taucheo (minced finely)
50ml water
1/2 tsp sugar
2 tbsp cooking oil

Methods:

1. Wash the fillets and pad dry. Place the fillets on the steaming plate.

2. Heat the oil in a frying pan. Reduce the heat.

3. Fry the julienned ginger until golden brown. Remove and set aside.

4. Sauté the garlic until golden brown. Remove and set aside.

5. Remove the oil from the pan. Using the same oiled pan, sauté the taucheo with low heat.

6. Add the water and sugar. Stir well.

7. Turn off the heat. Add the taucheo paste on top of the fish fillets.

8. Top with fried garlic and ginger.

9. Once the water starts to boil rapidly in the wok, steam the fillets for 8 - 10 minutes.

Easy Chinese Sweet And Sour Fish

This whole fish only costs $3. I bought it at the wet market. It was pretty late when I reached the market. There were only some fishes left. I don't know what's the name of this fish... :s I only know that I always buy this fish for deep frying. Next time I will post the photo of this fish before cooking... ;)

By the way, you may add a little of vinegar in the ketchup mixture.

Ingredients:

1 whole fish
1 clove garlic (minced)
1/2 onions (chopped into squares)
1/2 red bell pepper (chopped into squares)
1/2 yellow bell pepper (chopped into squares)
Oil for deep frying
1 tbsp cooking oil
1/2 tsp salt

Mixture:
6 tbsp or more ketchup
200ml water
Pinch of sugar

Methods:

1. Rub the salt on the fish.

2. Heat the oil for deep frying until hot. Turn the heat down before putting in the fish. Deep fry the fish until golden. Remove the fish and set it on a plate.

3. Heat 1 tbsp cooking oil in the wok. Toss in the onions and sauté. Add the garlic and sauté.

4. Toss in the bell peppers and stir fry for few seconds.

5. Add the tomato mixture and let it boil. Cook for a minute and turn off the heat.

6. Ladle the sauce on top of the fried fish.

Steamed Whole Fish - Sea Bass (金目鲈)

I didn't manage to take a photo of the fish after steaming the fish because everyone started eating it as soon as it was placed on the dining table!!! Luckily I took a picture before the fish was sent into the hot steaming wok! It has been a long time since we ate 金目鲈. Mainly because my son prefers white pomfret than other fishes. Today the fish was really fresh and tender. I was surprised that my son ate most of the fish. Indeed, the freshness of the fish makes lot of differences.

I think from now on, we will start buying 金目鲈 instead. Cheaper and bigger than white pomfrets lah!! Lol!!!

Ingredients:

1 medium sea bass (金目鲈)
8 slices ginger (thumb size)
2 stalks spring onions (snapped into 5cm length)
2 chilli padi (chopped)
3 tbsp soy sauce
1 tsp cooking oil
1/2 tsp salt

Optional:
Pepper

Methods

1. Clean the fish. Rub the fish with the salt. Rinse off the salt with water after 30 minutes.

2. Place 4 slices of ginger on the steaming plate. Put the fish on the top of the ginger.

3. Place the remaining ginger, chilli and spring onions on the fish.

4. Put the tomatoes beside the fish.

5. Drizzle the oil and soy sauce on the fish.

6. Once the water starts to boil in the wok, put the fish in and cover. Steam for 15 minutes depending the size of the fish.

7. After steaming, sprinkle some pepper before serving.

Steamed Fish Fillets

I didn't have the time to go to the wet market this morning as I need to go back to the office today. Finally I finished work and knocked off at 3pm. So I rushed to the NTUC Finest to grab some groceries for dinner tonight. Actually I wanted to buy red grouper fillets but sold out. So I got Toman fish instead. I don't really like to buy Toman fish fillets as there are lots of bones. Unless whole fish, otherwise we prefer boneless fillets. We had bad experiences... That my son was admitted to hospital because he swallowed a fish bone years ago. Luckily, few months after the awful incident, he started to consume fish again. For the first few months he refused to eat fish, including fishballs!

Ingredients:

2 fish fillets
1 tomato (quartered)
8 slices ginger
1 chilli padi (chopped)
1 tsp cooking oil
3 tbsp soy sauce
1 tbsp water
10 stalks (length about 5cm) of spring onions

Garnish:
Spring onions
Coriander

Methods:

1. Put 4 slices of ginger on a steam plate.

2. Place the fish fillets on top of the ginger. Put 2 slices of ginger on top of each fillet.

3. Place the tomatoes at the sides of the fillets.

4. Drizzle the oil, soy sauce and water on the fillets and top with the 10 stalks of spring onions and chilli.

5. Once the water starts to boil in the wok, place the fish in and cover. Steam for 10 minutes.

6. Remove the plate from the wok. Discard the spring onions. It should be limp after the steaming.

7. Garnish with fresh spring onions and coriander.

Fish Curry

This morning, I was thinking what dish of fish I can make today. Not the usual steamed or fried fish... I was browsing the shelves at NTUC, and I saw this pack of fish curry paste. An idea popped up! I never cook fish curry before! We always enjoy fish head curry from the Zi Char stalls, but never try cooking at home. So I bought 2 slices of Batang fish from NTUC and some vegetables to make this fish curry this evening. I like to use pre-packed curry pastes. It saves the time and hassles, especially working moms like us. I must say pre-packed pastes is one of the greatest inventions! Hahaha!!!

Ingredients:

1 pack A1 fish curry paste
2 Slices of Batang fish (or other fishes)
1 onion (chopped into big pieces)
1 tomato (quartered)
8 okra (chopped into halves)
1 eggplant (cut into pieces)
100ml coconut milk
500ml water
3 tbsp oil

Methods:

1. Marinate the fish with salt.

2. Heat 2 tbsp of cooking oil in a pan. Pan fried the fish. Remove and set aside.

3. Sauté the onions with 1 tbsp of cooking oil in a pot.

4. Add the tomatoes, eggplant and okra. Stir fry for 10 seconds.

5. Add the curry paste and continue to stir fry with the vegetables.

6. Add the water and let it boil.

7. Simmer for 10 minutes or until the vegetables start to soften a little.

8. Add the coconut into the curry. Stir well.

9. Lastly, put the fish into the curry and continue to simmer for 5 minutes.

Fried Fish Bee Hoon Soup

I had Fried Fish Bee Hoon soup few days ago. The fish was badly fried. Too much of flour I guess... I used to love Fish Bee Hoon but my favorite stall is quite far from my place. Maxwell market. I used to patron the stall when I was working there few years ago.

Today, I have the craving for this piping hot Thick Bee Hoon Soup. So I decided to make this for dinner. Hehehe... As it was too late to go wet market to buy fresh fish, I bought all the ingredients from NTUC. And I added additional 'Liao'. Prawns and squids!!!
Serve 6

Ingredients:

2 Toman Fish fillets (sliced)
12 prawns (deveined and cooked)
1 small squid (cut into bite sizes)
2 packets of thick bee hoon (blanched)
Choy Sum
1/2 Bitter gourd (sliced thinly)
Ginger (sliced thinly)
2 tomatoes (quartered)
3 liters chicken stock
2 tsp ikan bilis powder
Sesame oil
Hua Diao wine
Pepper
Cooking oil

Garnish:
Spring onions
Fried shallots

Methods:

1. Rub 1 tbsp of salt with the bitter gourd for a minute and soak with water for 30 minutes. Rinse off the salt with water and set aside.

2. Cut the fish into thick slices and marinate with a little salt.

3. Boil the chicken stock in a big pot and add 2 tsp of ikan bilis powder. Let it boil for another 10 minutes and turn off the heat.

4. Deep fry the fish slices until golden. Set aside.

5. Divide the blanched bee boon into 6 bowls.

To cook individually:

1. Heat a small pot (for 1 pax). Add few drops of sesame oil and 1 tsp cooking oil. Sauté 5 slices of ginger.

2. Add the stock (about 400ml) into the pot and let it boil.

3. Toss in a quartered tomato, bitter gourd and squid rings. Cook for 2 minutes.

4. Toss in the fried fish and prawns.

5. Add 3 tbsp of evaporated milk and let it boil.

6. Toss in a handful of Choy Sum and add a dash of sesame oil, Hua Diao wine and salt to taste. Turn off the heat. Pour into the bowl of thick bee hoon. Sprinkle pepper.

7. Garnish with fried shallots and spring onions.

Steamed Toman Fish With Taucheo

The other day I was telling my colleague that I was sick with the usual way of steaming fish (ginger, spring onions, cut chilli, tomatoes and soy sauce). And she taught me to steam fish with taucheo instead!

We simply love it! Yummy!!!

Ingredients:

1 piece of Toman fish fillet (Snakehead)
3 cloves garlic (minced finely)
3 pieces ginger (stacked and sliced into matchstick sizes)
2 tbsp taucheo (minced finely)
50ml water
1 tbsp oil

Garnish:
Spring onions

Methods:

1. Wash the fish and pad dry. Set the fish on the steam plate.

2. Heat the oil in the hot wok. Sauté the ginger and garlic until nicely crisp. Drain and set aside.

3. With the remaining oil, sauté the taucheo and add the water. Cook for a minute. It should look like a thick paste. Remove and set aside.

4. Put the plate of fish in a steamer (water boiling) and steam for 7 minutes.

5. Put the taucheo on the fish. Top with ginger and garlic. Steam for another 3 minutes.

6. Turn off the heat and sprinkle with spring onions.

You may use whole fish or fish head to steam.