Fish1

Chinese Cabbage Soup with Fish Maw

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This cabbage looks a little different as compared to the regular Chinese cabbage

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Ingredients

• 1 whole Chinese cabbage peel and cit into half
• 2 sticks Carrot (cut into small blocks)
• 250g Pork ribs
• 2L Water
• 10-12 Red dates (de-seed)
• 6-8 pcs Dried oysters
• Some Dried cuttlefish
• 50g Fish maw
• Salt for taste

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Methods

1. Heat up water in a pot and put in pork ribs when it boils. Let it boil for a while and remove all the scums.
2. Add in the red dates, dried cuttlefish, dried oysters and carrot and let them boil on slow heat for about 30 minutes. Add in the Chinese cabbage and continue to boil till it is soft… approximately for another hour.
3. In a separate saucepan, boil some water and blanch the pre-soaked fish maw for about 5 minutes. Don’t have to cook too long as the gelatin will melt away.
4. When the soup is done (around 1.5 to 2 hours) add in some salt for taste and toss in the the soften fish maw for another 10 minutes on high heat. Serve.

   Tuna Macaroni

   

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   Ingredients

5. 1 can Tuna (chunk) in water or brie
6. 250g Elbow pasta/macaroni
7. 1 Hard boiled egg (smashed into small pieces)
8. Button mushrooms (sliced a few)
9. 2tbsp Mayonnaise
10. 1/2 cup Corn kernels
11. Raisins (yellow) for garnishing
12. Pepper, black pepper and salt for taste
13. Lemon juice to kill the fishy taste/smell
14. French beans for garnishing (optional)
15. Bacon bits for garnishing (optional)
16. Sunflower kernels for garnishing (optional)

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Method

1. Boil half a sauce pan of wate, add some salt and oil to cook the pasta/macaroni. When cooked, test the softness before draining the water away.
2. Boil another pot of water for cooking the French beans, corn kernels and button mushrooms slices.
3. Pour the can of tuna (drain away water/brie) into a bowl, smash them up and add in the mayonnaise and mix them well together with smashed up hard boiled egg. Add in sliced button mushrooms.
4. Sprinkle pepper, black pepper and salt to desire taste. Squeeze some lemon juice to kill the fishy smell of the tuna.
5. Toss in raisins, sunflower kernels and bacon bits to garnish. Top with some French beans for presentation. Voila!

   Pan fried Salmon in Homemade Terriyaki Sauce

   

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   Ingredients

6. 1 slice Salmon fillet
7. 2tbsp Light so sauce (preferably the Kikoman special fragrant sauce)
8. 1tbsp Sugar (I used brown sugar)
9. 2tbsp Water
10. Few dashes of ground black pepper
11. Corn flour

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Methods

1. Wash salmon and dry it completely with a kitchen towel. Sprinkle some light soy sauce and corn flour lightly coating both surfaces. Heat up frying pan and pan fried on low fire. Remove from pan when both surfaces turn golden brown.
2. Using the same pan, add a little oil (1tsp) and pour in the mixture of light soy sauce, water, sugar and grounded black pepper and let it boil. The sugar will caramelized after a while and pour onto salmon fillet.

   ABC Pasta Bosco Soup

   

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   Ingredients

3. 1/2 cup Alphabets noodles (boil in a separate saucepan)
4. 2.5 cups Water
5. 1/2 stick Carrot (cubed)
6. 1/2 stick Celery (cubed)
7. 1 Onion (cubed)
8. 1 Tomato (removed seeds and cubed)
9. 15g Silveryfish
10. 2tbsp Tomato puree/paste (NOT ketchup)
11. Sugar, salt and pepper to taste

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Methods

1. In a medium saucepan, saute the onion first with some oil. Then saute the carrot, celery and tomato cubes till fragrant and add in the Silveryfish and stir for a while.
2. Pour in the water, stir till it starting to boil and add the tomato puree. Let it boil for a while.
3. Drain the alphabets noodles and pour into the tomato soup and continue to let it boil for a further 5 minutes or so. Add sugar, salt and pepper to taste.
4. Sprinkle some dried herbs before serving.

   Deep Fried Fish Beehoon

   

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   Ingredients

5. 4 slices Fish fillets
6. Some flour and salt (to cover fish fillets)
7. 1 pkt Beehoon (vermicelli) - soaked
8. 2 Onions - sliced thinly
9. 1 Red chili - sliced
10. 1 Chili padi - sliced
11. Grated carrot and Chinese cabbage or bean sprouts (preferred amount)
12. Light soy sauce, dark soy sauce and pepper for taste
13. Water (to soften the beehoon)
14. Sambal belacan with calamansi juice
15. Oil for deep frying fish fillets

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Methods

1. Pour enough oil in a small sauce pan to deep fry the cut fish fillets until light brown. (Those selling at the stall will normally deep fried with flour batter so the fish fillet would not break up easily)
2. Heat up wok with oil and sautee the onion, chilies and all the vegetables (if you are using bean sprout, add in when beehoon is almost ready) for few minutes till soft.
3. Add in beehoon and stir for a while, add in preferred amount of water, stir and cover.
4. Pour in dark soy sauce, stir, add in light soy sauce and pepper to taste and continue to stir for a few more minutes till beehoon is soft.
5. Served with sliced fish and sambal belacan… Yum!

   Bean Paste Black Promfret

   

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   Ingredients

6. 3 slices Black promfret fillets
7. 5-6 pcs Shallots
8. 1″ Ginger
9. 1-2 Chili padi
10. 1tbsp Bean paste (tau-cheung)
11. 3/4 cup Water

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Methods

1. Heat up wok with oil and fry the promfret fillets until golden brown. Lift up.
2. Use remaining oil in wok, fry ginger till fragrant, add in chili padi, stir for 1 minute and add in shallots, fry till soft.
3. Add in bean paste, stir for a while and add in water, continue to stir till all well mixed, put in the fried promfret fillets and let it cook in the sauce for 2 minutes, turning it ocassionally.

   Fried Fish Fillet in Tangy Lemon Juice

   

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   Ingredients

4. 1 slice Siakap (deep-sea) or Salmon fillet
5. 1 Chili padi
6. 1.5″ Old ginger (shredded)
7. 1/6 of a Lemon juice
8. 1.5 tsp Light soy sauce (Lee Kum Kee brand is recommended)
9. 50ml Water

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Methods

1. Heat up wok with oil. When oil is hot (can see smoke rising) turn to low fire and gently put in the fish fillet. Fried till both sides turn golden brown. Lift up and put on a plate.
2. Using the remaining oil in the wok, fry ginger and chili until fragrant. Lift up and put on top of fried fish.
3. In a small bowl, mix light soy sauce with lemon juice and water. Pour into the wok, stir and let it boil for 1 minute then pour over fried fish fillet. Serve.

   Tom Yam Style Steamed Siakap

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   Ingredients

4. 2 pcs Siakap fillets
5. 2cm Lengkuas (blue ginger)
6. 1 stick Lemongrass
7. Kaffir lime leaves (use the young sprouted leaves)
8. 4 cloves Garlic (chopped)
9. 2-3 Chili padi (if you preffer hot stuff…put more!)
10. 2pcs Kaffir lime or normal lime juice
11. Light soy sauce

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Method

1. Cut/chop all the ingredients and sprinkle on the fish fillets, a few dash of light soy sauce, all the lime juice and add a little water and steam! It is that easy!
2. Remember to check the fish before serving.

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