Asian Dishes, Seafood

Steamed Seabass with Soy Ginger Sauce

I love making this dish. I can’t remember if I’ve ever posted it before here, but this is so easy and delicious to make that I have to keep it here for my children to access them in future.

The best fish to use over here is kuhlbarra seabass. I think it’s a certain breed or brand but the meat and cut of it is thick. The local seabass here if we fillet it tends to be super

thin.

Steam the fish. I used a wok to steam the fish till just done.
The important aspect of this dish is the sauce. Here I have sesame oil, garlic and loads of ginger.
Then add soy sauce and a dash of oyster sauce.
Add water. Let it simmer and then add one tablespoon of sugar.
To assemble, quickly boil a handful of Chinese greens. Add the fish on top and pour the sauce over. Sprinkle some finely cut bird’s eye chillies if you like it hot. So yummy!
breakfast, Seafood, Sides, Snack

Smoked Mackerel Pâté

I’ve had two packets of smoked mackerel pâté for a few months now. They keep very well in the freezer but I never knew what to do with them. I think when I bought them I had some idea to make croquettes but never had enough inspiration to do anything with them.

Until today that is. Suddenly inspiration came as I was scouring YouTube and the Internet. I decided on making pâté because I had a beautiful loaf of sourdough gifted to me by my generous sister.

It’s so easy to make! I improvised after watching a few videos and tasting until I like what I tasted.

In a food processor, add 450g of smoked mackerel, 100g butter, 130 g Philly cream cheese, 1/4 finely diced purple onion (or one whole shallot), one heaped teaspoon of ground black pepper. Whiz till very very smooth and add half a lemon worth of juice. Don’t add salt! Well, unless you like it salty. I find the smoked mackerel salty enough. Best eaten super chilled and with very good toasted sourdough slices.

This is 500g I’d smoke mackerel. I took away one piece of that for decoration and for future use (thinking of scrambled eggs with smoked mackerel).
Whiz whiz whiz. Make sure it’s very smooth.
Bread and Batter, Seafood, Snack

Fish Tacos

So after watching Trevor Noah on Netflix about tacos, I felt that today is the right time to make them. 1. I have just bought tortilla wraps 2. I have sour cream and mixed cheddar cheese 3. I have frozen white fish. I also have two pieces of sirloin steaks in case there wasn’t enough fish.

For the fish marinade, I just used lime juice, olive oil, smoked paprika powder, fresh garlic mince, coriander leaves and salt and black pepper. Pan fry till cooked.

For the sirloin, I used leftover spice mix form the kabsah rice recipe. And pan fry in the hot pan till done.

For the white sauce, I mixed a tub of sour cream with a tub of Greek yogurt, added a tablespoon of Japanese mayo and seasoned with salt.

For the toppings, shredded cabbage, bottled picked jalapeño slices, bottled salsa, shredded mixed cheddar, finely diced onions and coriander leaves.

Tacos is really delicious and I get why a lot of Americans love it. However, it is SUPER messy to eat and not something I’d eat in public. Or bring to work. 😅

Regardless, it’s a lovely change and for us, two pieces of tacos is enough. In the end, we all finished up the fish and the steak slices were eaten on its own as a snack.

Assembly counter. I forgot to add wedges of limes are essential. Squeeze over the tacos before eating!
It’s hard to make tacos stand upright!
All mine! Yummy yummy!
Will definitely try making fish tacos again!

Rice, Seafood

Prawn Paella

There’s a new store in town that’s easily becoming a favourite. Australian wholesome food brand – Scoop – just landed on our shores and their latest outlet happens to be near enough for me to hop down easily. So last week after work I took a short outing and got several things there, including paella rice. The next day, I made prawn paella.

I adapted from a recipe I got from here so if you want the original, click below:

https://www.google.com.sg/amp/s/www.olivemagazine.com/recipes/fish-and-seafood/quick-prawn-paella/amp/

For me, the first thing which I did was to marinade huge prawns that I got from the supermarket with sea salt and garlic powder. Then using good butter, I fried the prawns till done. The result was very good because the aroma from the butter will seep into the prawns. Delicious sweet buttery garlicky prawns! Set aside after frying them.

For the rice, I followed the recipe in the site but omitted the onions. I used 2 cups of rice and 500ml of organic vegetable stock. The rice, however, you need to keep a good look out for it. If the water dries out faster than the rice is cooked, then add more water. Season with salt when you add more water.

Sauté garlic and capsicum. I omitted onions but please add them.
Add the paella rice.
Add a big pinch of saffron threads and one teaspoon of smoked paprika.
Add salt and two teaspoons of salt. Lower heat and simmer till rice is done.
When rice is almost done, add frozen peas and cover.
Make sure to taste the rice for doneness.
Arrange cooked prawns on bed of rice and sprinkle coriander/cilantro leaves.
I served with a side of baked chicken wings.

And there you have it! The recipe works but you’ve also got to use your common sense and adapt as you cook. One thing the website did not state is that you’ve got to have that crispy bottom rice which you have to get by turning up the heat after it’s done and ensuring the bottom of the rice is crispy and toasty, not burnt. I just regularly checked the bottom and patted the mixture down as I’m heating it up. The toasty bottom bit makes it all worthwhile! End off with a round of freshly squeezed lemon juice. Delicioso!

Asian Dishes, Seafood

Fried Garoupa with Sweet and Sour Sauce

It’s still Chinese New Year here and hence the price of fish here is exorbitant. Well, generally prices of foods and goods here are crazy high compared to elsewhere but with CNY, it’s worse when it comes to fish. But I forgot. And I had to feed the family. And so I went home with two small pieces of greasy Garoua for $30 SGD. My mom was so shocked when I told her the story.

Which meant that I had to make sure the fish did justice to my pocket! Inspired by Marion (she has like the best YouTube channel ever!), I tried to emulate her fried fish with sweet and sour sauce.

First step. Frying the fish. We all will never have a pan big enough to fry a whole fish. And even though my pricey Garoua were small, I still had that tail overhang and of course while trying to get that part cooked, I killed it. Haha. So I suggest getting a giant wok or getting a smaller fish. Marion’s step to coat it with corn flour first works.

So there’s the fish, coated with flour )but before that rubbed with some salt) frying away. And while that’s frying, you make the sauce.

In a saucepan, add a bit of oil and sesame oil then sauté minced garlic. Add sliced ginger (I used about 6 small pieces) and then diced capsicums. You should add cubes onion pieces too but in my household nobody eats onions so I had to omit that. Then add freshly cubes pineapple pieces. Marion said you’ve got to use fresh. I had no choice but to use canned. She was right, fresh is better. I also added one finely chopped green chilli padi, or bird eye’s chilli.

For the saucy bit, add a bit of water (enough to cover the vegetables), then four tablespoons of brown sugar, one teaspoon of tamarind paste, one tablespoon of soy sauce and a splash of lemon juice. You should add a bit of Chinese five spice powder but I had forgotten that. I added as well one tablespoon of Heinz All Natural ketchup.

And then that’s I! Voila! Sprinkle with lots of fresh coriander and you’ve got yourself a delicious meal that would really cost much more in restaurants (despite my complaints of pricey fish during CNY period).

I had made a simple soy sauce fried sea prawns to go with the fish as well. Hence that plate of prawns in the background.

Try it but be prepared to do lots of cleaning up too! Frying fish and seafood is a lot of mess. 😅