Stir Fried Cabbage with Salmon in Miso Sake Sauce

Had some leftover cabbage from my sister who went off for a golfing trip over the weekend. Decided to try making this dish based on a snippet of Japan Hour. Managed to goggle a recipe based on the name featured in Japan Hour. The recipe calls for using mirin but I just used up our mirin at home. Hence, replaced mirin with sake and doubled the sugar.

Ingredients:
Half a cabbage, cut into pieces
1 piece of salmon
1 tablespoon white miso
4 tablespoons mirin or sake
1 tablespoon sugar (if using mirin); 2 tablespoons sugar (if using sake)
1/4 teaspoon salt
1/4 teaspoon pepper
3-4 pieces sliced ginger
2 tablespoons oil
2 cloves small onion

Preparation:
1. Marinate salmon in salt and pepper, and set aside.
2. Mix miso with sugar and mirin/sake, and set aside.
3. Heat up oil and stir fry ginger followed by onion until fragrant.
4. Add cabbage and continue stir frying until cooked.
5. Move cabbage aside and add salmon to cook.
6. Once salmon is cooked, toss sauce in and mix with cabbage and salmon. It’s ready to serve.

Steamed fish with minced pork and preserved radish

We had this tofu dish with minced pork and preserved radish at a restaurant some weeks ago. We thought, why not remake it using fish. Hence, our attempt on this new recipe. Preserved radish brought a different meaning to minced pork!

Ingredients:
Half a white fish
100g minced pork
some sliced ginger
some preserved radish
1 shallot, minced
1 garlic clove, minced
1 tablespoon oyster sauce
2-3 tablespoons soy sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon shaoxing wine
1-2 teaspoon sugar for fish sauce and 1 teaspoon to marinate minced pork
2-3 tablespoons water
1-2 teaspoon shallot oil (optional)

Preparation:
1. Place ginger over fish and put to steam for 10 minutes.
2. Marinate minced pork in oyster sauce and sugar.
3. Heat oil and stir fry shallot, garlic and preserved radish until fragrant.
4. Add minced pork and continue stir frying until cook. Keep aside.
5. Mix light soy sauce, dark soy sauce, sesame oil, shaoxing wine, sugar, shallot oil, water, and heat up briefly.
6. Once fish is cooked, pour sauce over fish. Lay minced pork and preserved radish over fish, and its ready to serve.

Sautéed Egg White with Fish Meat

I ate this dish at Crystal Jade and loved it for its simplicity. Had trouble searching for the recipe, finally found it on Cuisine Paradise. I changed some ingredients – used white fish instead of salmon and combining a lower volume of chicken stock and milk mixture, and finally serving with black vinegar.

Ingredients:
3 egg whites
1 egg yolk
1 small piece of white fish fillet (I like this fish called 紅雞, no idea of its English name)
2 tablespoons sesame oil for cooking, 1 teaspoons for marinating the fish
Some salt and pepper
1 stalk of chinese coriander
50ml chicken stock
50ml fresh milk

Preparation:
1. Marinate white fish in sesame oil, salt and pepper and steam it until cooked.
2. Lightly whisk egg white with chopstick, and add chicken stock and milk. Continue whisking lightly.
3. Heat oil and add egg white mixture slowly. Cook into scramble egg and then add fish meat to mix.
4. Stir fry for a little while serve on a plate. Put egg yolk onto scramble egg white and garnish with chopped coriander.
5. Serve hot and mix egg yolk with scramble egg white. Depending on your preference for sour, add vinegar to egg to taste.

Easy Steamed Fish

Lazy and have some 大白菜 to spare, try making this steamed fish that’s easy and simple.

Ingredients:
1 palm-sized fish fillet
some pieces of cut 大白菜
some ginger, cut into strips
1 red chilli, cut into slices
1 stalk spring onion
1 tablespoon cooking oil
1 tablespoon sesame oil
2 tablespoons soya sauce
some salt and pepper

Preparation:
1. Rub salt and pepper on fish.
2. Lay plate with 大白菜 and spring onion.
3. Place fish on plate, and put ginger and red chili on top of fish.
4. Mix oil, sesame oil and soya sauce, and pour over fish.
5. Steam fish for 10 minutes, and it’s ready to serve.

Thai Salmon Soup

Visited my sister today and she gave me a piece of salmon. Since hubby has a company dinner to attend to, decided to improvise this Thai Steamed Fish recipe for this one person meal.

Ingredients:
1 slice of salmon
2 stalks lemongrass
1 small red chili
2 salted plums, crushed and remove seeds
1 stalk coriander cut into sections and leave the root for boiling in water
5 slices galangal
1 tablespoon fish sauce
2 teaspoons sugar
dash of pepper
1 bowl of water

Preparation:
1. Boil lemongrass, chili, salted plums, coriander root, galangal in water then add fish sauce, pepper and sugar to season.
2. Add salmon and serve once its cooked. Avoid overcooking salmon as the fish will be hard.
3. Garnish salmon soup with coriander.

Alternative: you can use the soup to steam fish. Do not add fish into soup. Steam fish on ginger and spring onion until almost cook, and then pour the soup over fish and continue to steam for a while.

Teochew Steamed Fish

Being a Teochew and a fish lover, I have to master this recipe, minus beancurd and tomato since I’m following the blood type diet (not a strict follower though).

Ingredients:
1 piece of white fish slice, approximately 500g or a whole fish e.g. grouper, snapper or pomfret
1/2 teaspoon salt
1-2 teaspoon corn flour, depending on size of fish
A dash of pepper for steaming fish and 1/4 for sauce
Some shredded ginger
1 stalk spring onion
2-3 pieces salted plums (remove seeds and chopped finely)
1 piece salted vegetable, soaked for 5-10minutes and shred thinly
Some pork slices or minced pork or pork belly
1-11/2 bowl of water, depending on size of fish
1 red chili, cut thinly or shred thinly
1 stalk coriander cut into sections
Fried garlic oil, optional
2 tablespoons fish sauce
2 1/4 teaspoon sugar

Preparation:
1. Clean fish, pat dry and rub salt, pepper and corn flour on fish
2. Lay spring onion on steaming plate and place fish over it. Sprinkle shredded ginger on fish and set aside.
3. Boil 1-11/2 bowls of water, add salted plums, salted vegetable and pork. Add fish sauce, red chilli, sesame oil, sugar, pepper.
4. Steam fish for 8-10 minutes if you are using normal wok to steam. If you are using Sharp Healsio, use the auto steam fish function, which will take about 20-25minutes (you can check and stop it if found to be fully cooked. When fish is almost cooked, pour boiled sauce over fish and continue steaming until fully cooked.
5. Garnish coriander on fish and its ready to serve.

Steamed salmon in lime sauce

Decided to try something different in steaming salmon. Something tangy and easy!!

Ingredients:
1 palm-sized salmon
3 tablespoons of fish sauce
2 limes, squeezed out the juice
1 red chili, cut into slices
1 tablespoon sesame oil
1 teaspoon sugar

Preparation:
Mix and stir fish sauce, chili, lime juice, sesame oil and sugar together
Pour mixture over salmon and steam for 8 to 10 minutes, and it’s ready to serve

Steamed threadfin in soy sauce

Bought threadfin and was told that it’s boneless. Good for people who are afraid of fish bones and of course, kids! Decided to try a simple steamed fish with soy sauce.

Ingredients:
1 palm-sized threadfin or any white fish, works for salmon too
1 tablespoon of cooking oil
sauce Ingredients:
1/2 bowl of chopped coriander and keep the root for cooking the sauce

Soy Sauce Ingredients:
1 coriander root
2 tablespoons of light soy sauce
1 tablespoon of dark soy sauce
1 tablespoon of shaoxing wine
1 tablespoons of water
1 tablespoon of onion oil (optional)
1-2 teaspoons of sesame oil, depending on your preference
2 teaspoon to 1 tablespoon of sugar, depending on your preference

Preparation:
1. Spread cooking oil on threadfin and steam for 10 minutes
2. Put the remaining ingredients in a small bowl to make the sauce and steam together with the fish
3. After 10 minutes, pour the sauce over threadfin and garnish with the coriander

Grilled salmon in mirin and soya sauce

Wanted to make full use of existing mirin sauce and decided to google for a recipe on salmon and mirin. Voila! Saw Nigella’s recipe for baked salmon glazed with mirin and soya sauce . Lazy me decided to improvise the cooking method by not having to fry the fish in the pan to save my house from the fishy smell. It works! Using my beloved Sharp 4-in-1 super steam oven, I grilled the salmon for 10 minutes instead of frying it and heating up the serving sauce instead of warming in a pot.

Ingredients:
1 piece of salmon fillet enough for two/ three persons (about palm-sized)
2 tablespoons of light soya sauce
2 tablespoons of mirin sauce
2 tablespoons of brown sugar
1-2 tablespoons of vinegar for final serving sauce, depending your preference
1 tablespoon of chopped spring onion for garnish

Preparation:
1. Marinate salmon fillet in the mixture of light soya sauce, mirin sauce and brown sugar, 5 minutes on each side
2. Grill or bake one side salmon for 5 minutes, then the other side for another 5 minutes, pour some marinade sauce over while grilling
3. Add 2 tablespoons of vinegar into the remaining marinade sauce and warm it in microwave
4. Pour the sauce over salmon, sprinkle chopped spring onion and the salmon is ready to serve