Steamed Cod with Chinese Wine and Wolfberries

I've cooked this dish several times and posted the picture more than once on my social media platforms. What I've not done is to provide the recipe to my friends and followers until a friend asked for it repeatedly. Sorry peeps, it's been a crazy period at work (well I also went on a long holiday which explains the lack of time). 

Anyway, this simple recipe came about when I wanted a super easy steamed fish for dinner one evening. Here are the conditions for the recipe I set: 

1) It must be easily prepared and cooked within 10 minutes. 

2) All the accompanying ingredients must be readily available at home, at all times. 

3) It must be delicious enough for my husband to want to finish a bowl of rice (a wife's greatest joy if you ask me).  

Needless to say, it was all well accomplished. I made this again last evening and I am glad to report that the hub finished every single grain of rice that I've cooked. :) 

Ingredients:

1 piece - Cod steak 

3 slices - Old ginger, julienned 

1 tablespoon - Light soy sauce 

1 tablespoon - Chinese wine 

1 tablespoon - Wolfberries, rinsed  

1 teaspoon - Sesame oil 

Method:

Place the cod fish on a steaming plate. Drizzle over a teaspoon of sesame oil, and one tablespoon of light soy sauce and Chinese wine. Top with julienned ginger and wolfberries. Steam over high heat for about 7 minutes or when the fish is fully cooked.  Serve hot and enjoy. 

Pan-Fried Salmon with Cucumber Dill Yogurt Sauce

Ingredients:
1                        salmon fillet
1/2                     lemon, juice
1                        Japanese cucumber
1 teaspoon         dried dill or 1 tablespoon fresh dill
2 tablespoons    plain yoghurt
1 pinch              cayenne pepper
1 tablespoon      olive oil
                          salt and black pepper

Method: 

Season salmon fillet with lemon juice, salt and pepper. 

Heat up the olive oil in a frying pan on high heat. When the pan is hot, place the salmon skin side down. Lower heat to medium high and fry for 5 minutes. Turn the salmon over and fry for another 4 minutes. The salmon should be still slightly raw in the middle. 

Peel off the skin of the Japanese cucumber. Chop the cucumber finely and add in 1/2 teaspoon of salt. Leave aside for 10 minutes.  Squeeze off excess water.

Mix the yoghurt, 1 tablespoon of lemon juice, dill, cayenne pepper and cucumber together. Serve with the pan-fried salmon. 

Steamed Cod with Fried Garlic and Scallion

The man has hinted me enough times that he's craving for cod and so I granted his wish by placing this on the dinner table last night. He was won over instantly when he took the first bite, but what he didn't know was how simple this recipe actually is. This is my kind of food, easy to make but fulfilling nonetheless. 

Serves 2

Ingredients:

1 medium slice or 2 small slices     cod 

3 slices                                            old ginger 

3 cloves                                           garlic, minced

1                                                      scallion, chopped thinly

1 tablespoon                                    light soy sauce

1 tablespoon                                    water

1 tablespoon                                    chinese cooking wine

1 teaspoon                                       sugar 

3 tablespoons                                  cooking oil

Method:

Place the fish on top of the ginger slices and steam on high heat for approx. 7 minutes. 

Mix the light soy sauce, sugar, water and chinese cooking wine in a bowl, making sure to dissolve the sugar granules. Set aside. 

Heat 3 tablespoons of oil and fry the minced garlic until golden brown. 

Remove the steamed fish from the steamer, drain away the water from the plate and pour the soy sauce mixture on it. Place the fried garlic on top of the fish, garnish with scallion and pour the hot garlic oil over. Serve hot.                     

Salmon Fish Curry

I am not a professional cook. I'm just into quick, easy and delicious recipes. Today's recipe was taught by an Eurasian housewife years back and even after all these years, it still serves as a quick fix to my curry cravings. The salmon used in the curry are not the usual fillet but the belly strips which are sold separately. Known for its high fat content, the belly lends a creamy finish to the dish, which otherwise can only be achieved through using coconut milk. I love this dish with a bowl of rice but it actually tastes best with some prata, even if it's the frozen ready type.

Serves 2 -3

Ingredients:

3                             shallots, sliced
2 cloves                 garlic, minced
2 slices                  old ginger
2 tablespoons        cooking oil
300g                      salmon belly slices
2                            chilli padi, sliced
1/2 cube                fish bouillion cube
2 tablespoons        fish curry powder

Method:

Heat a wok with 2 tablespoons on medium heat and add in the minced garlic, sliced ginger and sliced shallots. Fry for about 2 minutes or until fragrant.

Mix the curry powder with some water until a thin paste is formed. Transfer the paste into the wok, and add in a few more tablespoons of water. Fry on low heat until a layer of oil forms on top of the paste, usually for about 5 minutes.

Pour in 500ml of water, mix well and bring the water to boil. Add in the salmon belly slices, bouillion cube and sliced chilli padi. Lower heat to low and simmer covered for about 10 minutes.

Casear Salad with Wholemeal Croutons

 

I couldn't make up my mind on what to eat for dinner one evening that I decided to make do with a simple salad. A simple salad doesn't necessarily means I have to succumb myself to a boring or blant dinner. I ran out of white bread and made do with my leftover wholemeal instead. It was nonetheless a healthy pleasant alternative. Alright, maybe not so healthy with all the butter that's been added but it was good I have to say.

 

Ingredients:

 

1 bunch                   lettuce, rinsed and dry

2 tablespoons          grated parmesan cheese

1/2                           roasted chicken breast, sliced or 5 slices of smoked salmon (optional)

 

For the croutons:

 

2 slices                     wholemeal bread or 1/2 small baguette, cut into cubes

1 tablespoon             butter

1/2 teaspoon             garlic powder

1/4 teaspoon             paprika

dash                          black pepper

 

For the dressing:

 

1 fillet                       anchovies in oil  

3 cloves                    garlic, minced

1/2 tablespoon          dijon mustard

1/2 tablespoon          vinegar

(I used red wine vinegar but you can also replace it with other vinegar except for cider or balsamic vinegar)

1 heap tablespoon     mayonnaise

4 tablespoons           extra virgin olive oil

1/2 tablespoon          lemon juice

                                  salt & pepper to season

 

 

Method:

 

Mix all the ingredients for the dressing thoroughly, making sure to mince the anchovy. Set aside.

 

Heat a small pan with a tablespoon of butter. Add in the cubed bread and sprinkle with garlic powder, black pepper and paprika. Toss them evenly until the bread turns crispy or golden brown for white bread.

 

Combine all other ingredients together, adding smoked salmon or roasted chicken breast if desired.

 

Steamed Fish Hong Kong Style

Part of my banquet feast, this dish, sadly didn't quite look like it in the picture above. Blame it on my poor photography skills if you must. I on the other hand am not so bothered by the look of it since I know how delicious this is. Believe it or not, I loved it so much that I had this twice in a row this week.

Serves 2 - 3
Ingredients:

1 medium                       pomfret, snapper or garoupa
5 stalks                          scallion
4 slices                          old ginger
1/2 teaspoon                 sugar
6 tablespoons                light soy sauce
3 tablespoons                cooking oil

Method:

Cut the green part of the scallion into 2 inches long each. Shred the white part of the scallion thinly and set aside in a bowl of water.

Place the green part of the scallion on a plate and place the fish on top. Sprinkle 1/2 teaspoon of sugar and drizzle 1 tablespoon of light soy sauce on the fish. Place the sliced ginger on top of the fish and in the gut.

Cover and steamed on high heat for about 9 minutes or until the fish's eyes are fully popped.

Remove the fish from the steamer. Season with 5 tablespoons of light soy sauce and top it with the shredded white scallion.

Heat 3 tablespoon of cooking oil in a small pot. Pour the scorching hot oil over the fish, intentionally over the white scallion and serve.

Happy Call Pan Recipe - Salmon with Lemon Caper Sauce

After a long day at work, I will often look forward to a sumptuous home-cooked dinner at home. Then again, I am too tired to wash up all the pots and pans that I've decided to come up with yet another 'one-pan recipe'. Using my trusted Happy Call Pan, I've easily cooked up a fish, an accompanying sauce and even grilled vegetables. I used broccoli here but you can always replace it with any vegetables (suitable for grilling) as you please! There! Simple, easy and only one pan to wash up after the meal!

Serves 1
Ingredients:

1 piece                             salmon fillet
1/2 tablespoon                 capers, rinsed and drained
1 tablespoon                    butter
1 tablespoon                    lemon juice
1 tablespoon                    parsley leaves, chopped
1 cup                                broccoli florets, washed and drained
                                         sea salt and black pepper to taste

Method:

Heat the happy call pan on medium high heat. Season the salmon fillet with sea salt and black pepper.

Place the salmon on the pan skin side down. Close the pan and lock it. Flip over after 2 to 3 minutes and cook for another minute or so. The salmon should still be slightly pink in the middle. Remove and set aside.

With the fish oil in the pan, add in 1 tablespoon of butter, 1/2 tablespoon of capers and 1 tablespoon of lemon juice. Cook for a minute or two, add in the chopped parsley and pour the sauce over the salmon fillet.

With the same pan, add in the broccoli and close the pan, locking it. Cook for a minute and flip over and cook for another.

Serve the grilled vegetables with the fish and sauce.

Happy Call Pan Recipe - Pan-Fried Fish with Soy Sauce

I give in to desire and temptation easily, and today's dish was no exception. While strolling down the aisle at the supermarket today, I had a sudden craving for a simple pan fried fish. Needless to say, I turned my shopping trolley around and headed towards some fresh fish marketing. I wanted to buy a red snapper initially but today's threadfin fillet was just too fresh to resist. Be it a whole fish that you prefer or a simple fish fillet, this recipe works wonders for either. The fish can be fried in a normal frying pan but I'm using the happy call pan today just so that I'll have that little lesser mess to clear up thereafter.

Serves 2
Ingredients:

1                            fish fillet or medium sized whole fish
2 tablespoon         cooking oil
1 stalk                   chilli, seeded and thinly shred
2 stalks                  spring onion, thinly shred
5 slices                  old ginger, thinly shred

Sauce mixure:     
2 tablespoons      light soy sauce
1 tablespoon       dark soy sauce
1/2 tablespoon    sugar
dash                    sesame oil
1 tablespoon       chinese wine
4 tablespoons     water

Method:

Heat the frying pan or happy call pan. Add in 2 tablespoons of cooking oil and the fish.

If using happy call pan, close the cover but do not lock it. Fry it for 3 minutes each side or until crispy. Lock the pan only when turning the fish. Always unlock the pan as the steam created in it will prevent the fish from being crispy.

Remove the fried fish onto a clean plate, leaving the oil behind in the pan.

Add in the shredded ginger and fry till golden brown. Add in the sliced chilli and fry for another 30 seconds before pouring in the sauce mixture. Bring to boil and reduce slightly.

Pour the sauce over the prepared fish and top with the spring onion.

Baked Rosemary Salmon with Lemon

I haven't had salmon for the longest time and decided that it was time to whip one up for the dining table. Warning: Do not EVER overcook your salmon. Please, do justice to that expensive piece of fillet.

I will always remember the words of my culinary lecturer back in school: the best cooked salmon is always half-cooked right in the middle. That's exactly what I did and the fillet turned out to be moist and juicy.

Olive oil is being used in this recipe but you can always substitute it with grapeseed oil, vegetable oil, etc. I had a nice bottle of rosemary infused grapeseed oil from Napa Valley and it was perfect for the dish.

Ingredients:

1                                salmon fillet
1/2                             lemon, thinly sliced
1 tablespoon              olive oil
1/2 tablespoon           rosemary, chopped
                                  sea salt

Method:

Place a couple of lemon slices on the baking tray. Top it up with the salmon fillet.

Drizzle a tablespoon of olive oil over the salmon. Season with sea salt and sprinkle the chopped rosemary over it.

Top the salmon with the remaining lemon slices and bake in the oven for 15 to 20 minutes on 200 degrees celsius.

Thai Steamed Fish with Lime Garlic Chilli

This dish can easily be summed up by three words: Easy, healthy and uberlicious. All you need to do is to steam a fresh white pomfret and pour the rest of the ingredients over. Seriously. This just can't get any easier or tastier.

Ingredients:

1                      medium white pomfret, cleaned and gutted
2                      lime (1 sliced thinly and the other juiced)
4                      chilli padi, sliced
4 cloves           garlic, minced
1/2 cup            chicken stock or hot water with 1/4 bouillion cube
2 tablespoons   fish sauce
1 bunch            coriander leaves, roughly chopped

Method:

Place the sliced lime in the gut and on top of the fish. Steamed on boiling water on high heat for 10 - 13 minutes or until the fish's eyes are white and fully popped out.

Mix 1/2 cup of chicken stock, 2 tablespoons of fish sauce, chopped chilli padi, minced garlic and juice of 1 lime together.

When the fish is ready from steaming, pour the prepared sauce mixture over and garnish with coriander leaves. Serve with a bowl of steamed white rice.

Fried Pomfret with Ginger

While clearing out the fridge of my CNY leftovers, I found a lot of fresh ingredients lying at the back of the freezer compartment. Mum obviously bought all these for her dear daughter to feed herself while she is away. Among the galore of fresh food, I found a nice firm white pomfret. Ideally, I should be steaming this but since it has been in the freezer for a good two weeks, I ain't taking any chances. Frying can sometimes, in this instance, be doing the fish more justice.

Ingredients:

1                              medium sized pomfret, clean and gutted
1 whole                    old ginger, sliced into thin shreds
1 teaspoon               salt
2 tablespoons           light soy sauce
1/2 tablespoon         white sugar
1/4 cup                    water
2 cups                     cooking oil


Method:

Heat a frying pan or wok with 2 cups of cooking oil. Dry the fish with a kitchen towel and rub salt over it.

When the oil is hot, place in the fish carefully and fry for 3 to 4 minutes on each side. When cooked, remove the fish and place it on a serving plate.

With the same oil, add in the shredded ginger and fry on low heat till they are dry and golden brown in colour. Remove the ginger and set aside for later use.

Remove the oil in the wok, leaving 1 tablespoon behind. On low heat, add in 2 tablespoons of light soy sauce, 1/2 tablespoon of white sugar and 1/4 cup of water. Bring to boil and pour over the fried fish on the serving plate. Garnish with the fried ginger and serve.

Mum's Teochew Steamed Fish

I'm sure you are pretty much aware of my ongoing affair with steamed fish. This particular recipe from my mum is so good that I always finish up every last drop of its soup.  With the addition of silken tofu which you don't usually find in steamed fish, this dish has been in many instances, became the only course of food on my table.  I am confident that you will love this as much as I do.

Ingredients:

1 whole            fresh fish, gutted
1 block             silken tofu, cut into smaller pieces
1/2 head           salted mustard, soaked for 10 minutes and cut into smaller pieces
5 slices             old ginger
3                        preserved salted plum
1                        medium tomato, quartered


Method:

Bring the water in the steamer to a boil. Place a piece of the ginger into the cavity of the fish. Place fish on a plate and scatter all the ingredients around and on top of the fish.

Steamed on high heat for 10 to 15 minutes depending on the size of your fish.

Steamed Fish with Fermented Black Beans

Steaming is my kind of 'thing'. Especially when it comes to seafood. Friends are usually not surprised to see me gobble up an entire plate of steamed crab or steamed live prawns all by myself. I think steaming is the best way to enhance the natural sweetness and preserve that 'sea taste' of seafood. I love it even better when it is steamed with very little condiments. This dish however, is an exception, given how savoury and flavoursome the black bean sauce is. Alright, I am also trying to finish up that bottle of fermented black bean sauce sitting on that top shelf in the refrigerator. 

Ingredients:

1 whole            fresh fish 

1 tablespoon     black bean garlic sauce (Ok, I cheated with ready made ones from Lee Kum Kee)

2 cloves            garlic, finely chopped

2 slices              ginger, julienned

3 whole             shallot, finely chopped 

1 stalk               red chilli, sliced

1 stalk               spring onion, sliced 

1/2 tablespoon  vegetable oil

1 bunch             coriander  

Method:

Heat pan and add in 1/2 tablespoon of vegetable oil. Add in the ginger, shallot and garlic and fry until fragrant. Lower heat to low fire, add in black bean sauce and mashed the beans.

Place fish on a plate for steaming. Top fish with the prepared sauce and sliced chilli. Steamed on high heat for 10 minutes or until the fish is thoroughly cooked. Mum taught me that a fish is cooked when its eyes are totally popped out. 

Garnish with chopped spring onion, coriander and serve.