Cantonese Steamed Fish

It is a bingo!! The gravy is perfectly delicious.  Even my daughter commented that today the fish is so nice and the gravy too.  Thanks to The Wok of Life for your recipe.  I made some adjustment as I am using collagen bone broth to replace water and sugar.

Recipe adapted from http://thewoksoflife.com

with adjustment made

Ingredients:
1 pkt of Seabass Fillet from The Fish Market by Song Fish
3 slices of ginger, slice into strips
1 small bunch of cilantro, cut into small parts
1 stalk of spring onion, slice into strips
2tbsp of oil
1.5 tbsp Feng He Light Soya Sauce
1/8 tsp salt
3 tbsp of Collagen Bone Broth (you can use water but need to add some sugar if you do not have collagen bone broth)

Method:
1. Wash and pat dry the fish. Place fish on a steaming plate. Steam in a wok using high heat for about 8-10mins or till cook. (Use skewer to poke. If can poke into the meat easily and took out easily mean it is cooked).
2. Once done remove from wok. Drain away the liquid on the plate. (You can use kitchen paper to soak up the liquid)
3. Place some cutted cilantro on the fish. Left some for later use.
4. In a small bowl, mix light soya sauce, salt and collagen bone broth. Set aside.
5. In a wok, heat oil and add in the ginger strips and fry till lightly brown.
6. Add in the remainder cutted cilantro and spring onion strips in. Add in the light soya sauce, salt and collagen bone broth mixture in. Stir it till the spring onion strips look like wilted.  Off heat. Pour this gravy over the fish and serve.

Fish Fillet with Black Bean Sauce

This is my second attempt cooking this dish. Thank you Gabriela Tan for your sharing on the ingredients used.  I added black bean sauce this time round.  It is a wonderful yummy dish. Well like by my family.

Ingredients:
1 packet of Batang Fillet from The Fish Market by Song Fish (consist of 2 pcs of fillet)
1 big green scallion, cut into few pieces
1 red chilli , remove seed and cut into few parts
2 pieces of ginger
1 tbsp of black soy bean
3 tbsp of collagen bone broth
Cooking oil

Marinate:
1 tbsp of cornflour
1tbsp of oyster sauce
1 tsp of light soy sauce

Method:
1. Slice the 2 pieces of batang into 12 pieces.
2. Marinate it with cornflour, oyster sauce and light soy sauce for minimum 2 hours in the fridge.
3. Heat wok with cooking oil. Pan sear the fish pieces till 3/4 cooked. Dish up and set aside.
4. With the remainding oil, fry ginger and scallion till fragrant. Add in fish, red chilli and black bean sauce. Stir to mix well. Add in the collagen bone broth. Stir well.
5. Once done, dish up and serve.

Steamed Pork with Salted Fish

This is a cantonese dish but I cannot remember whether my late ever cook this dish for me to cook. After watching a local chinese drama, in one espisode, this dish was being cook for many time. Thus, today I give it a try.  This is another well received dish by my family. Even my kids love it especially my daughter who keep asking for more.

Ingredients:
100g Minced Shoulder Butt Pork
Salted Fish (about one thumb size, cut into small pieces)
Some Shredded Ginger
Some Chopped Coriander Leaves
Some Coriander Leave or Spring Onion (for ganish)

Seasoning:
1 tsp soy sauce
1/2 tsp cooking wine
1/2 tsp sesame oil
1/4 tsp sugar
Tiny pinch of salt
Dash of pepper
1 tsp water
1/2 tsp cornstarch

1 tsp Sesame Oil (to drizzle on top before steaming)

Method:
1. Mix pork, salted fish, chopped coriander leaves with the seasoning and leave it in fridge for 30 mins.
2. Take out from fridge and drizzle 1 tsp sesame oil on top. Spread the shredded ginger on top.
3. Steam on high heat for 10 mins or till it is cooked.
4. Ganish coriander leave or spring onion on top and serve.

Stuffed Tau Pok with Fish and Prawn Paste

This is a super easy dish to prepare and it is definately delicious as it is a deep fried dish.  My kids love it so much till my daughter asked for extra pieces.

Ingredients:

100g prawns, cut into small pieces
150g fish paste, ready packed in a tub from supermarket
1/4tsp chicken powder
12 pcs small tau pok
Some spring onion, chopped


Method:
1. Cut open 1 side of the tau pok from the 4 side.
2. Slowly flip inside out for all the tau pok
3. Mixed prawns, fish paste, spring onion and chicken powder completely.
4. Fill the tau pok with the paste mixture.
5. Deep fry the stuffed tau pok till golden brown.

Steamed Red Garoupa with Tau Cheu Paste

Trying out this steamed fish with tau cheu paste and the taste is to our family liking.  I am glad it is not too salty and I will definately steam fish with this recipe again.

Ingredients:

1 whole red garoupa
15g tau cheu paste
Some ginger slice, place at steaming plate
Some ginger strip

1tbsp sesame oil
1 tbsp light soya sauce
1tbsp water

For garnish:
Some spring onion
Some cilantro

Fried shallot

Method:
1. Place ginger slice on the steaming plate. Then place the fish on top. Rub the whole fish with tau cheu paste.
2. Place some ginger strip on the fish.
3. Steam the fish on high heat till cooked.
4. In a small pot, mix sesame oil, light soya sauce and water together and bring to boil. Once boiled, pour the sauce over the steamed fish.
5. Garnish with some spring onion, cilantro and fried shallot. Serve hot.

Steamed Red Garoupa

It has been so long since I last steamed a whole fish.  Since today I bought a very fresh red garoupa, I steamed it for tonight dinner.

                                       

Ingredients:

1 red garoupa
4 slice ginger, to be place at bottom of the steaming plate

Sauce ingredients for steam fish:(mix all ingredients in a bowl)
1 tbsp light soya sauce
1 tbsp sesame oil
1 tbsp hua tiao wine
1/4 tsp chicken powder

1.5 tsp sesame oil
2 slice ginger, slice into small pieces
3 clove garlic, minced

Method:
1. Steam fish on high heat for about 15mins or till cooked. Set aside.
2. In a small wok, heat up 1.5tsp sesame oil and fry sliced ginger and minced garlic till fragrant and lightly brown. Dish up and set aside.
3. Using the same wok, pour the sauce ingredients in and bring it to boil. Off heat snd pour the sauce onto the fish. Garnish with the pan fried garlic and ginger slices. You can add some spring onion on it too.

  

Tomato Ketchup Fish

I have cooked tomato ketchup fish before but always forgot to pen down the recipe.  Today I cook this dish again and also writing down the recipe for sharing.  As usual, my family like this dish very much.

Ingredients:

1 black pomfret

Some salt

Cornflour

Cooking oil

Sauce:

1 tomato, cut into quarter

2 cloves garlic, minced

1 med size purple onion

1/4 cup ketchup

100ml water

About 1 tsp sugar

Some salt

Cooking oil

Method:

1. Clean, wash and pat dry pomfret. Rub some salt on fish. Then coat fish with cornflour.

2. Heat oil and pan fry fish till cooked.

3. Dish up and place on a plate. Set aside.

4. In another pan, heat some oil. Fry garlic and onion till garlic is lightly brown.

5. Mix ketchup and water together and pour this mixture into the pan. Add in tomato.

6. Add in salt and sugar to your preferred taste.

7. Once the sauce bubbled, off heat and pour this tomato ketchup sauce over the fish.

Teochew Style Steamed Pomfret

My first experience steamed teochew style fish one year ago was not very successful.  This time the taste is just nice and whole family loves it so much.

Ingredients:

1 white pomfret about 500g

1 salted plum, lightly crushed and remove seed

1 tomato, sliced

2 dried mushroom, soaked and sliced

6 sliced old ginger, julienned

2 pinch salt

2 stalk coriander

2 stalk spring onion, sliced

1/2 box tofu

20g pickled mustard, wash under water and cut into small pieces

Marinade:

1tsp light soya sauce

2tsp chinese rice wine

Dash of sesame oil

4tbsp mushroom water from soaking mushroom

Method:

1. Marinate the fish with salt.

2. Mix the marinade

3. Line scallion ( bottom part of spring onion) and some ginger on a plate. Place the fish over the scallion and ginger.  Insert some ginger and some crushed plum in the stomach cavity of the fish.

4. Place ginger, tomato slices, mushroom, pickled mustard and crushed plum over the fish.

5. Steam using high heat for 10-12 mins. Garnish with coriander and spring onion.

Note:  If you see the eye of the fish pop out during steaming mean it is cooked and you can off the heat

Steam Fish

Since there are people request for the sauce recipe, I will share it on my little blog here.

Ingredient:

1 part of fish(threadfin, snapper etc)

2 slice of ginger (cut into strip)

1 tbsp oyster sauce (I used normal tbsp)

1/2 tbsp light soya sauce (I used normal tbsp)

1/4 tsp sugar (I used measuring spoon)

30ml water

Dash of sesame oil

Dash of ground pepper

Spring onion (for ganish if you want)

Method:

1. Wash and pat dry fish. 

2. Place fish on steaming plate. Place ginger on the fish.

3. Mix oyster sauce, light soya sauce, sugar, water, sesame oil, ground pepper in a small bowl. Then pour over the fish.

4. Steam for 8 to 12 mins until just cooked.  Time vary as depend on size and thickness of fish.

5. Serve

Pan Fried Cod Fish

Sharing with all of you the simplest way to enjoy eating cod fish.  Using the minimal ingredients needed and at the same time enjoy the natural sweetness from the flesh of the cod fish.  This recipe is suitable for those who is not able to consume any brown sauce for health reason.

Ingredients:

1 piece of Cod Fish

Salt

Corn flour

Cooking oil

Method:

1. Wash and pat dry fish. Marinate fish with salt and coat thoroughly with corn flour.

2. Heat pan with oil.

3. Place fish on pan and pan fry under med heat till both side is golden brown or lightly brown till your preference.

4. Dish up and serve

Fish with Oyster Sauce

My whole family love Dua Pan Fish.  This fish is more difficult available than batang fish.  Batang fish if cooked too long, the meat is abit hard but Dua Pan will not have such problem.

Ingredients:

1 Dua Pan Fish

1.5 tbsp oyster sauce

100ml water

2 cloves garlic, minced

Cooking oil

Spring onion for garnish

Method:

1. Wash and pat dry fish. Sprinkle with some salt and coat with corn flour.

2. Heat pan with cooking oil and fry garlic till light brown. Dish up the garlic and set aside.

3. Place fish in pan and fry till light brown and cooked.

4. Add oyster sauce on fish and try coat both side with it by flipping over the fish.

5. Add water in and let it simmer till you see bubbling and the gravy is slightly thicken.

6. Dish up fish on serving plate. Pour gravy over the fish. Garnish with the garlic and spring onion

Cod Fish with Teriyaki Sauce

Thought of eating Cod Fish so today bought a piece of cod fish from supermarket.  This time I use kikkoman teriyaki sauce to cook.  As long as any dish with teriyaki sauce, my kids will love it so do the adults.

Recipe:

1 piece cod fish

Kikkoman teriyaki sauce

Some Ginger, slice into thin strip

Salt

Corn flour

Cooking oil

Some water

Method:

1. Wash and pat dry fish. Marinate fish with some salt.  Then coat with corn flour.

2. Heat pan with oil and fry the ginger strip till golden brown. Dish out and set aside.

3. Put fish into the pan and pan fry till cooked on medium heat.

4. Then pour some teriyaki sauce in and let the fish coat with the sauce and pan fry for awhile then dish out onto a plate.

5. Pour some more teriyaki sauce into pan and some water in under low heat. When start to bubble, you can off heat and pour the sauce over the fish.

6. Ganish with the ginger strip that is set aside earlier on. Serve

Baked Cheesy Fusilli with Sutchi Fillet and French Bean with Bolognese Sauce

With leftover half bottle of bolognese sauce, i cooked Baked Cheesy Fusilli with bolognese sauce for dinner

Ingredients:
1/2 btl of Leggo Bolognese Sauce
Some Ketchup Sauce
Garlic
Butter
1 Sutchi Fillet, cut into chunk
Some French Bean, cut into small pieces
Fusilli for 3 pax portion
Morazzella Cheese

Method:
1. Boil water with salt and abit of butter then add fusilli in till cooked. Set aside
2. In a pan, add butter to heated pan and add garlic and french bean and stir fry for awhile
3. Add bolognese sauce and stir fry
4. Add chunks of sutchi fillet and stir fry till cook
5. Add in cooked fusilli and give it a toss. Off heat
6. Transfer to baking dish and scoop the bolognese fusilli to baking dish
7.Top with morazzella cheese and bake in oven at 200 deg for about 12-15mins or till golden brown

We are having Parmesan Baked Fish western set for dinner which served with sauteed shiitake mushroom, salad and cream of mushroom and chicken soup.  How about you?

Recipe for Parmesan Baked Fish from Delights Bites