Simple Cooking Ideas

Archive for the ‘Fish and other SeaFood recipes’ Category

This dish is delicious for a change. I stewed the fish instead of boiling soup with black beans. Dont buy the small catfish. Get the weight around 1 kg or more. It is very fleshy and the bones can be easily discarded when you eat. To clean the fish, you have to run boiling water and lightly rub with salt to get rid of the slime.

Ingredients:

1 kg catfish ( clean and cut into big slices)
4 or 5 dried chillies, cut into 1-inch piece
2 big onions, cut into wedges
5 ginger slices
1 cup oil for frying
1 tablespoon oyster sauce
1 tablespoon beanpaste (tau cheong)
1 table soy sauce
1 teaspoon black sauce
1 cup water
1 tablespoon cornflour to mix in a little water
2 spring onions cut into 2-inch length

Method:

Add oil in a wok. When oil is hot, fry catfish pieces till evenly light brown. Dish out and put aside. Take out the oil and remain 2 tablespoon oil in the wok. Fry onions, ginger and chillies until fragrant. Add in the beanpaste, stir fry to mix and add 1 cup water. Put in the fish and a mixture of soy sauce, black sauce and oyster sauce. Simmer in low flame for half an hour or till the meat is soft and smooth to taste. Add cornflour mixed in a little water. Stir in to thicken the gravy. Sprinkle in the spring onions. Add salt and pepper to taste. Stir to mix and dish out on a plate to serve.

Wan yee is a type of fish reared in ponds and lakes. Here is a dish of the steamed fish head using wan yee head which is smooth to the taste. The head is small and I ask the fishmonger to cut at least 1/3 of the whole fish with more meat attached. Combine with alot of minced ginger spread on top of the dish to be steamed.

Ingredients:

500 gm wan yee head, cleaned
100 gm minced ginger
3 tbspoon rice wine
3 tblespoon white soya sauce
1/2 cup water
Msg to taste
salt and pepper to taste
3 tablespoon onion oil
2 tablespoon chilly slices, chopped parsley and spring onion

Method:

Put fish head into steaming dish, cover and steam over hot boiling water for 15 minutes. In a sauce pan, add onion oil (oil fried in onion), minced ginger. Stir fried for awhile, add water, soya sauce, Msg, salt and pepper to taste. Bring to a boil and add in the the rice wine. Pour the gravy into the steamed fish head. Decorate with chilly slices, chopped parsley and spring onion. Serve immediately.

Fish paste has its many ways to cook. Here I use it to make fish rolls, stir fried with asparagus. Asparagus can be bought in shopping mall or wet market. You soak asparagus in water for 15 minutes and cut to bite size. Discard the old stalk. Choose the young and fresh portion.The fish fillet can buy in wet market or chopping mall. You can make your own too. For this dish I bought in the wet market.

Ingredients:

300 gm asparagus cut into 2 inch length
1 packet fish paste
5 shitake mushroom, soaked until soft
2 fresh chillies sliced thinly
some sliced spring onion
1 tablespoon chopped garlic and ginger
2 tablespoon oil
salt and pepper to taste
cornflour with a lttle water added
1 tablespoon soya sauce

Method:

Asparagus rinsed clean and cut into 2 inch length. Blanch in hot water and puT a side. Mushroom soften and clean. Cut into thin strips. On a cutting board spread fish paste about 2 inch wide and about 3 inch length. Put a strip of mushroom, a sliced of chilli and spring onion. Then roll the fish paste. Continue to do until all the fish paste has finish. Put them neatly on a plate grease with oil. Steam for 10 minutes in a steamer.

In a wok. add oil and fry the chopped garlic and ginger til fragrant. Stir in the asparagus and fish rolls. Add a little water and cornflour to make a thick gravy. Add soya sauce, salt and pepper to taste. Dish out to serve.

I have tasted a dish of prawns with butter and cheese sauce in a restaurant a week ago. It was delicious and after a few days I cooked this dish for my family. Would you like to try it?

Ingredients:

10 pieces of big prawns, devein and cut off feelers, unshelled
40 gm butter
100 gm grated Parmesan cheese or Cheddar cheese
cornflour with a little water
Half cup evaporated milk
salt and pepper to taste

Method:

Melt butter in a saucepan over gentle heat. Fry the prawns till cook and fragrant. Dish out and put on a dish. with the same amount of butter add cornflour mixed with a little water to dilute, add half cup evaporated milk and cook gently over fire until thicken. Stir in the cheese until it melts. Add salt and pepper to taste. Pour sauce over prawns and garish with chopped parsley.

This dish is a simple roasted cod fish that you can prepare for the coming Chinese New Year especially for the busy mothers. Cod fish is expensive imported fish that can be bought in the supermarkets. It is fleshy and smooth to the taste. The Chinese must have fish for the reunion dinner.

Ingredients:

2 pieces cod fillets
Salt and pepper to taste
1 big tomato, cut into slices
1 tablespoon chopped chives, cut into 1/2 inch long
1 tablespoon chopped parsley
1 tablespoon thyme
2 tablespoons olive oil
1 tablespoon fried onions

Method:

Preheat oven to 200 degrees C. Meanwhile season cod with salt and pepper and put a side for 10 mins. Place cod, tomato slices on the roasting tray, follow by spreading chopped chives on top. Drizzle olive oil and roast cod for 20 minutes. Top with parsley and fried onion. Serve at once.

Coming home from work, exhausted and still have to cook for the family? Well do not fret, here is a dish of steamed prawns done and prepared all in about 20 minutes. But make sure you defrost the prawns earlier. You can accompany with 2 other dishes like a bowl of mamite soup and blanched vegetable dish with soya sauce and onion oil.

Ingredients:

10 big tiger prawns, slit and deveined, cut off feelers
2 tablespoon minced young fresh ginger
2 tablespoon ginger wine
salt and pepper to taste
a few dash of sesame oil
chopped parsley

Method:

Put the cleaned prawns on a stainless steel plate. Add the chopped ginger, wine, salt and pepper to taste. Put in a wok of boiling water and steam for 10 minutes. Add some chopped parsley and sesame oil. Serve with rice.