Inherited this recipe from our confinement lady but we modified by baking the fish instead of deep frying it so that the house will not be “infused” with the fishy “aroma”. Sweet and sour is one of my fav fish sauce as it whets up your appetite. Here’s the recipe:

Ingredients
1 seabass
2 tablespoons light soy sauce
1 teaspoon lemon juice
1 tablespoon ginger juice
a dash of pepper
6 tablespoons tomato ketchup
2 teaspoons sugar
2 tablespoons minced ginger
1 clove garlic, minced
1 shallot, minced
1/2-1/3 cup water
1 tomato, cut into fours

Preparation
1. Marinate seabass in lemon juice, ginger juice, light soy sauce and pepper. Set aside in fridge while you prepare other ingredients.
2. Heat up oil and stir fry ginger, garlic, and onion until fragrant. Then add tomato ketchup and water. Continue frying the sauce on medium heat and then add tomato. Sauce is ready.
3. Baked seabass in preheated oven at 190 degrees for 20 minutes.
3. Pour sauce over baked fish and Voila, it’s ready to serve

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This super easy recipe is a combination of a banana baked fish recipe found on Noobcook and this yummylicious stir fry nonya curry chicken cooked by my confinement lady. The recipe by Noobcook suggested use of chili powder and I decided to use the nonya curry powder used to cook the nonya curry chicken. Upon baking, you will be swooned by this curry aroma that will tease your appetite.

Ps: I have yet to try Noobcook’s recipe that uses banana leaves. I baked the fish using aluminimum foil. I’m sure with banana leaves, it will be more fragrant. Will update the post when I try with banana leaves. Watch this space!

Ingredients
1 seabass
2 tablespoons light soy sauce
1 teaspoon lemon juice
1 tablespoon ginger juice
a dash of pepper
2 tablespoons nonya curry powder

Preparation
1. Marinate Seabass in lemon juice, ginger juice, light soy sauce and pepper. Then coat fish with nonya powder. Set aside in fridge for an hour.
2. Baked seabass in preheated oven at 190 degrees for 20 minutes. Voila, it’s done.

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Ate this yummylicious steamed bamboo clam in garlic oil and vermicelli and managed to google for the recipe. Loved the sauce and decided to use crayfish instead since not a big bamboo clam lover.

Ingredients
3 crayfish, chopped into halves
3 tablespoons soya sauce
1 tablespoon sesame oil
4 dashes pepper
1 tablespoon dark soya sauce
4 tablespoons cooking oil
6-10 cloves garlic, minced
2 tablespoons shaoxing wine
some vermicelli, softened
some chopped coriander and red chilli
1 teaspoon sugar

Preparation
1. Fry minced garlic in oil until brown and set aside.
2. Coat vermicelli in mixture of soya sauce, dark soya sauce, sesame oil, sugar and pepper.
3. Twirl vermicelli over crayfish and pour remaining mixture and shaoxing wine over crayfish. Put to steam until cook.
4. Drizzle fried garlic oil over crayfish and garnish with coriander and chili. It’s ready to serve.

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Wanted to use up the remaining kimchi and managed to google for this recipe. But tweaked mine without the pork, and I steamed the tofu instead of boiling it. I liked the flavor of kimchi being stir fried this way. It made kimchi more fragrant, giving it the extra oomph with the sesame taste. And it’s super easy and fast.

Ingredients
1 bowl of kimchi
1 piece of tofu
3 garlic cloves, minced
1 teaspoon soya sauce
2 teaspoons sugar
1 teaspoon sesame seeds
1 teaspoon sesame oil
1 teaspoon oil

Preparation
1. Heat up oil and stir frythe kimchi with garlic, soya sauce, sugar, sesame seeds and sesame oil.
2. Steam the tofu until hot and pour the mixture over. Voila, it’s done.

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Hubby decided to adapt the sauce used for curry sliced pork on steamed fish. The curry powder used is from Germany, hence, it’s mild and different from local curry. We love this curry powder as it is not overly strong, and can be used to add flavor to a lot of things e.g. Curry fried rice.

Ingredients
1 grouper or seabass
1 stalk lemongrass
30 curry leaves
2 chili padi with seeds remove and minced
150ml evaporated milk
2 tablespoons margarine or butter
1 tablespoon fish sauce
1/2 chicken cube
3 teaspoons sugar
3 tablespoons mild curry powder

Preparation
1. Heat up margarine and add lemongrass, chili padi and curry leaves. Stir fry until fragrant.
2. Add evaporated milk and boil over medium heat for five minutes.
3. Add curry powder, fish sauce, chicken cube and sugar, and simmer for a minute. The sauce is ready and set aside.
4. Steam fish until cook. Drizzle sauce over fish, and it’s ready to serve.

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Needed more variety to my steamed fish recipe. Hence, decided to try with this recipe.

Ingredients
1 cod fish fillet or 1 seabass
2 tablespoons soy sauce
1 tablespoon shaoxing wine
1 teaspoon sesame oil
some pepper
4 tablespoons water
some minced garlic
some ginger shreds
1 teaspoon brown sugar
1 spring onion or coriander cut, for garnish

Preparation
1. Place some ginger at the base and over the cod.
2. Steam until cook.
3. Heat the mixture of soy sauce, sesame oil, pepper, water and sugar.
4. Fry garlic and ginger until fragrant.
5. Once cod is cooked, pour sauce over cod.
6. Sprinkle fried garlic and ginger over cod.
7. Garnish with coriander or spring onion, and it’s ready to serve.

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Finally found the recipe that taste like what I have been eating at restaurants. The earlier recipe that I posted using fish sauce, and I always find it weird for a Teochew Steamed Fish to use fish sauce. And this is a much simpler way to Teochew-steam a fish. Just lay all the ingredients over the fish and steam it.

Ingredients
1 seabass, washed
1 tomato, cut into six
1 red chili, sliced
1 ginger, cut into shreds
2 shiitake mushroom, sliced
1 piece of salted vegetable, sliced
3 salted plums, cut and deseed
5 tablespoons water
1 tablespoon mirin (optional)
1 teaspoon sesame oil (original recipe does not use sesame oil but I thought it would make the broth tastier)
some pepper and salt
1 teaspoon oil

Preparation
1. Rub salt, some oil and pepper over fish.
2. Lay some salted vegetables and ginger at the base of the fish.
3. Spread some mushroom, chili, remaining ginger and salted vegetable on top of fish.
4. Lay tomato, salted plum and remaining mushroom by side of fish.
5. Pour the mixture of water, mirin and sesame oil over fish.
6. Steam until cook, and it’s ready to serve. You can garnish it with some coriander.

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