Thai style steamed fish
Pound together:
bird chili 2-3
deseeded large red chilli 2
coriander root
garlic
coriander leaves
Steam fish fillet for 8 minutes with fish sauce, bit of lemon juice and 1 tsp sugar.
Add all pounded ingredients on top of fillet and add blanched bok choy.
Add little lime juice to steaming liquid and pour over fillet.
Fried Fish, Singapore style
Score whole fish criss-cross so that it cooks more evenly when deep-fried in hot oil at 180 deg C. You may coat it with flour.
Sprinkle over deep-fried fish:
lots of julienned fresh ginger over fish
red chillies
coriander roots with stem, chopped
wild green chillies
spring onions
Make sauce and pour over fish as dressing:
bit of water
oyster sauce
soya sauce
sugar
black vineger
Siew Mai (Elizabeth Chong TV Program)
Filling: use 1/3 fresh prawns and 2/3 minced pork. Season with salt, pepper and little bit of sugar. Add minced bamboo shoots and water chestnut, then celery and spring onions. Mix until you get a smooth sticky mixture.
For the skin, use wanton skins that you buy from supermarket. Simply fill the wanton square with the meat mixture, then use a fork to tamp the top of the siewmai.
Steam for 10 minutes in a bamboo steamer that has been lightly oiled on the base platform. This is to prevent the siewmai from sticking to the bamboo steamer.
Surreal Gourment - Baked Salmon
500 deg oven, 7 min exactly -- this will give the salmon fillets a nice translucent touch, just lightly cooked.
Marinade the fillets with 1 cup maple syrup and 1/3 cup soy in a ziplog bag for 2 days (48 hrs). Dip one side in crushed black pepper corns and place on an oven tray.
Serve with mashed potatoes.
Elizabeth Chong - Smoked Rainbow Trout
Make marinade using soy, spring onions, ginger strips, sugar, salt and pepper.
Marinade fish for 2 hrs in fridge.
Deep fry fish in hot oil until browned on both sides.
Then place on rack in wok lined with foil. Optionally use a tea towel around the wok cover to ensure the smoke doe snot escape from the wok during the smoking process. Set heat on high. Use jasmine tea, sugar and a bit of water to generate the smoke. Smoke for 20 min; then serve.
Pound together:
bird chili 2-3
deseeded large red chilli 2
coriander root
garlic
coriander leaves
Steam fish fillet for 8 minutes with fish sauce, bit of lemon juice and 1 tsp sugar.
Add all pounded ingredients on top of fillet and add blanched bok choy.
Add little lime juice to steaming liquid and pour over fillet.
Fried Fish, Singapore style
Score whole fish criss-cross so that it cooks more evenly when deep-fried in hot oil at 180 deg C. You may coat it with flour.
Sprinkle over deep-fried fish:
lots of julienned fresh ginger over fish
red chillies
coriander roots with stem, chopped
wild green chillies
spring onions
Make sauce and pour over fish as dressing:
bit of water
oyster sauce
soya sauce
sugar
black vineger
Siew Mai (Elizabeth Chong TV Program)
Filling: use 1/3 fresh prawns and 2/3 minced pork. Season with salt, pepper and little bit of sugar. Add minced bamboo shoots and water chestnut, then celery and spring onions. Mix until you get a smooth sticky mixture.
For the skin, use wanton skins that you buy from supermarket. Simply fill the wanton square with the meat mixture, then use a fork to tamp the top of the siewmai.
Steam for 10 minutes in a bamboo steamer that has been lightly oiled on the base platform. This is to prevent the siewmai from sticking to the bamboo steamer.
Surreal Gourment - Baked Salmon
500 deg oven, 7 min exactly -- this will give the salmon fillets a nice translucent touch, just lightly cooked.
Marinade the fillets with 1 cup maple syrup and 1/3 cup soy in a ziplog bag for 2 days (48 hrs). Dip one side in crushed black pepper corns and place on an oven tray.
Serve with mashed potatoes.
Elizabeth Chong - Smoked Rainbow Trout
Make marinade using soy, spring onions, ginger strips, sugar, salt and pepper.
Marinade fish for 2 hrs in fridge.
Deep fry fish in hot oil until browned on both sides.
Then place on rack in wok lined with foil. Optionally use a tea towel around the wok cover to ensure the smoke doe snot escape from the wok during the smoking process. Set heat on high. Use jasmine tea, sugar and a bit of water to generate the smoke. Smoke for 20 min; then serve.
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