20130821 Coconuty fish curry

My little one loves this dish, and will eat any veggie that is thrown in (including French beans that are not usually welcomed). pour loads of sauce over the rice and enjoy!

Ingredients

600g white fish filets, cut into big chunks

500g frozen mixed veggie

2tsp Kerrie powder

1/2tsp turmeric powder

1/4tsp ginger powder

1/4tsp ground cumin

1/8tsp chilli powder

Salt and white pepper

Olive oil

250ml coconut milk

1cup white rice + 1cup brown rice, cooked as per instruction

Methods 

1. Season the fish with some salt and white pepper. Heat some olive oil in a pan and fry the fish in batches - about 2-3 minutes on each side. Remove fish from pan and set aside. 

2. Add some more oil and the frozen veggie (NOT thawed!) into the pan. Cook for 5-10 minutes, or until the veggie gets softer. 

3. Add the spices to the veggie and fry until fragrant. Add coconut milk and simmer for 10 minutes. 

4. Add the fish chunks and let it cook for another 5-10 minutes. Season to taste, and served with the cooked rice. 

20130808 Pasta with Tuna & Tomato Sauce

Ingredients:

1 onion, chopped

2 garlic cloves, pressed

400g can chopped tomatoes

1/4tsp chilli powder

1tsp dried basil

1tsp sugar

100g can tuna, drained

Black olives, pitted and sliced

2cups pasta

Grated cheese

Freshly grounded black pepper

Olive oil

Methods:

1. Cook the pasta as per instructions on package. 

2. In the meantime, heat the olive oil in a pan and brown the onion. Add garlic, tomatoes, chilli, basil, and sugar. Give it a good stir, bring to a boil, and simmer for 5-10 minutes. 

3. Flake the tuna and add the olives and drained pasta into the sauce. Heat through and serve with a generous amount of grated cheese. 

20120804 Parmesan Fish

I love the cheesy, crumbly top that reminds me of McDonald's fish-o-filet - a fancier version of it anyways. But the best thing about this dish is the lemony butter. It just gives the fish a lovely refreshing twist. My husband said (I quote), "It tastes buttery but not too greasy because of the citrusy flavor. I like it!". And my husband usually dislikes seafood, by the way.

INGREDIENTS
4 thick fish filets
3 tbsp freshly chopped parsley
50g freshly grated parmesan cheese
1/2 cup bread crumbs
juice and zest of 1 lemon
olive oil
50g butter, cut into small cubes
salt and freshly grated white pepper

METHOD
1. Grease a baking dish. In a small bowl, mix together the bread crumbs, lemon zest, parmesan cheese, and parsley.
2. Season the fish filets with salt and white pepper. Heat some olive oil in a pan and cook the filets for about 2-3 minutes on each side.
3. Transfer the filets to the baking dish, and cover the filets with the parmesan mixture. Put the butter cubes around the filets and sprinkle lemon juice all over the dish.
4. Cook the filets under a hot grill for 5-10 minutes, or until the top is golden brown.

20120110 Fish Curry

I went to the supermarket with a list of ingredients required to make stuffed bell peppers. But as I saw some really nice white fish filets that were on sale, I decided to make a fish curry instead. As I was too lazy to look up fish curry recipes on my mobile, I simply made up the recipe myself and grabbed what I thought I would need from the supermarket. The result was good but I have to admit that it would have been better if I had added about 1/4 cup of creme fraiche to soften the curry flavor and make the sauce more creamy. Oh well, another time!

INGREDIENTS
700g white fish, cut into large chunks
2 medium onions, finely chopped
1 garlic clove, crushed
1 tomato, skinned and chopped
3 tbsp curry paste
1 cup vegetable stock
2 tbsp sunflower oil
sugar
salt and pepper

METHOD
1. Heat 1 tbsp of sunflower oil in a large non-sticking pan, and brown the fish in batches - about 1 to 2 minutes each side. Set aside.
2. Heat the remaining oil in the pan over medium heat, and brown the garlic and onions for about 5 minutes. Add the curry paste and cook until fragrant. Then add the tomato and stock, and simmer for about 5 to 10 minutes.
3. Add the fish at last and heat through. Season with sugar and salt and pepper, and serve with naan bread.

20111102 Gingery Catfish

Another home alone evening when I indulged myself with fish - yup, all 300g of white catfish for me! As usual, I didn't want to cook up a storm for just myself, so I simply marinated and fried the catfish. The freshly grated ginger did wonders and the fish was so delicious. I just served them with some steamed green beans and basmati rice, and it was a very satisfying dinner for one!

INGREDIENTS
300g white catfish, dabbed dry and cut into large pieces
1 tbsp freshly grated ginger
1 garlic clove, finely chopped
sea salt
white pepper

METHOD 
1. In a small bowl, mix the ginger, garlic, salt, and white pepper. Rub the gingery mixture all over the fish and let it stand for 5 to 10 minutes.
2. Heat some olive oil in a pan over high heat, and fry the catfish for 8 to 10 minutes, turning occasionally.

20110316 Spiny Lobster Fried Rice

Because of their beautiful color, I always thought spiny lobsters were very sweet and yummy. But I was quite disappointed as they were not as tasty as prawns, and yet they were more expensive. So this would definitely be the first and last time I had spiny lobsters.

INGREDIENTS
1 cup rice
chicken stock
1 tbsp vegetable oil
100g spiny lobster
1 egg, lightly beaten
1 garlic clove, crushed
1/2 tsp grated ginger
1/2 onion, finely chopped
salt and freshly ground black pepper
1/2 cup frozen peas

METHOD
1. Cook the rice in chicken stock. Drain well, then set aside.
2. Heat the oil in a wok, and fry the garlic, ginger, and onion for about 3 minutes. Add rice and fry for 5 minutes. Add the frozen peas and fry for another 5 minutes. Lastly add the spiny lobster and egg, and heat through.

20110202 Seafood Fried Rice

Another home alone evening with a seafood dinner. It took only less than 30 minutes to prepare, and it satisfied my crave for seafood. Thumbs up!


INGREDIENTS
1 spring onion, cut into rings
1 garlic clove, crushed
2 medium bowls of cooked rice
150g fruit del mer
1 egg, lightly beaten
2 tbsp oil
salt and white pepper
Maggi sauce

METHOD
1. Heat the oil in a wok and fry the garlic for about 1 minute. Add the rice and fry about 5 minutes. Add the seafood and the egg, then fry for another 5 minutes. Remove from heat and season with Maggie sauce and salt and pepper. Scatter with spring onion and serve.

20110130 Fish a la Veracruzana

(SOURCE: Koken & Genieten - Vis a la veracruzana)

My husband really liked the last Pesto Fish Dish because of the rich flavored toppings. So I found this recipe in a hope that the yummy onion-tomato topping will make him forget this is a fish dish. This was quite a risky choice as he likes neither fish nor olive. He cleaned his plate without complaining, so I consider this a success!

INGREDIENTS
2 onions, finely chopped
3 garlic cloves, crushed
1 green bell pepper, thinly sliced
50g green olives, finely chopped
1 tbsp olive oil
800g can tomatoes
2 tbsp capers
2 bay leaves
1 tsp dried oregano
salt and pepper
600g catfish (about 150g per fillet), dabbed dry
a dash of chilli powder

METHOD
1. Heat oven to 175 degree C. Heat the oil in a pan, and brown the onions and garlic. Stir in the tomatoes with the juice to the pan, and break the tomatoes into smaller pieces with a wooden spoon. Add the peppers, olives, capers, bay leaves, and dried oregano. Season with chilli and salt and pepper. Bring to the boil, and simmer for 15 to 20 minutes.
2. Season the fish with salt and pepper. Lay the fish fillets in a greased oven dish, and pour the sauce all over them. Cover the dish with the foil, and bake in the oven for 30 minutes.

20110105 Coconut Fish Curry

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(SOURCE: Koken & Genieten - Kokos-viscurry met cashewnoten)

I found the sauce a little boring, so I added some fresh parsley to give it more taste. Now thinking about it, I think fresh coriander would be better as it will bring out the exotic flavor. Maybe a dash of fish sauce and fresh lime juice too, as they may give it an even more "refreshing" taste. This fish curry is a little too much for my husband, so I now have enough leftover for my dinner tomorrow.

INGREDIENTS
3 carrots, cut into strips
1 medium leek, finely chopped
500g fish fillet (I used catfish), cut into big chunks
1 tbsp flour
salt and pepper
3 tbsp oil
3 tbsp kerrie
400ml coconut milk
1 chicken stock cube
handful of parsley, finely chopped

METHOD
1. Cook the carrot strips in boiling water for about 3 minutes.
2. In a medium bowl, coat the fish with flour and season with salt and pepper. Heat some oil in a wok and brown the fish - in two batches - for about 2 minutes on each side. Remove from the pan and set aside.
3. Heat some oil in the wok, and fry the leek and carrots for 5 minutes. Add the kerrie to the vegetables and brown for about 3 minutes. Add 100ml water, coconut milk, and the chicken stock cube to the wok. Bring it to the boil and simmer for 5 minutes.
4. Return the fish to the wok and cook for another 5 minutes.

20110104 Pesto Fish Dish

(SOURCE: Koken & Genieten - Pesto-visschotel)

My husband likes neither fish nor tomato, but he loved this dish and even asked for a second serving. So I consider this a roaring success! I think the onions and red pesto did the trick, because they were so fragrant and tasted so strong.

INGREDIENTS
2 onions, finely chopped
3 tbsp red pesto
3 tomatoes, sliced
600g codfish, dabbed dry, and seasoned with salt and pepper
handful of basil leaves, finely chopped
salt and freshly ground black pepper

METHOD
1. Heat the oil in a pan, and brown the onions for about 3 minutes. Add the pesto and choped basil, and cook for about 5 minutes. Season with salt and pepper, and set aside.
2. Arrange the tomato slices in a greased oven dish, then the fish on top of the tomatoes. Spoon the onion mixture over the fish. Cook the dish in the oven for about 20 to 25 minutes.

20101223 Oven Steamed Salmon with capers

Home alone tonight, so I had oven steamed salmon for dinner again! I have some capers and a lemon in the fridge, so I thought I would use them for my oven steamed salmon. Too bad I don't have any white wine at home, or I would drizzle some over the salmon too. I served it with just some steamed potatoes and carrots (tossed with dried parsley, salt, fresh ground four-season pepper, and olive oil). Yum!

INGREDIENTS
200g salmon fillet
olive oil
2 tsp capers, soaked in water for a few minutes and drained
3 slices of lemon
sea salt
fresh ground four-season pepper

METHOD
1. Heat oven to 200 degree C.
2. Fold a meter of aluminium foil to make two layers. Lightly oil the foil then lay the salmon fillet on top, skin side down. Drizzle with olive oil, sea salt, and fresh ground four-season pepper. Lay the lemon slices on the salmon and scatter with capers. Wrap up the foil and crease to make a packet.
3. Cook the packet in the oven for about 15 to 20 minutes, depending on the thickness of the salmon fillet.

20101117 Fish Fried Rice

I made the Irish Soda Bread to use up the leftover buttermilk, and thought I could whip up something to use up the leftover rice, ginger, lemon, and celery leaves. I went and bought some nice white fish...ta-da, fish fried rice! Of course, it would taste even better with some spring onions and finely chopped carrots. But hey, the goal to use up leftovers has been met and I am a happy camper.

INGREDIENTS
200g white fish, cut into chunks
1 egg, lightly beaten
65g leftover cooked rice
handful of wild celery leaves, roughly chopped
salt and pepper
fresh lemon juice
a thick piece of ginger, grated
2 tbsp oil

METHOD
1. Marinate the fish with the grated ginger, and salt and pepper for about 15 minutes.
2. Heat the oil in a wok, and brown the fish for about 10 minutes. Remove fish from the pan. Add rice to the pan and fry for about 5 minutes. Then add the egg and stir until rice is coated with egg. Return the fish to the pan, and fry for another 5 to 10 minutes. Add a dash of lemon juice, and season well.
3. Sprinkle with the chopped celery leaves and serve.

20101115 Oven Steamed Salmon

(SOURCE: A friend)


My husband who does not like seafood is not home tonight, so I thought I would indulge myself with a yummy and healthy oven steamed salmon dish. This is absolutely great with a glass of chilled white wine, and some steamed new potatoes.


INGREDIENTS
1 salmon fillet
handful of french beans
1 tbsp green pesto
olive oil
juice of half a lemon
sea salt and pepper

METHOD
1. Heat oven to 200 degree C.
2. Fold a meter of aluminium foil in half to make two layers. Lay the beans on the foil, and then the salmon fillet (skin side down). Smear the pesto on the salmon. Drizzle with olive oil, lemon juice, sea salt, and pepper. Wrap up the foil and crease to make a packet.
3. Cook the packet in the oven for about 20 minutes.

20100427 Prawn Fried Rice

INGREDIENTS
70g fresh prawns
1 bowl leftover rice
1 egg, lightly beaten
1 garlic clove, crushed
handful fresh coriander leaves
1 tbsp vegetable oil

METHOD
1. Heat the oil in a wok, and fry the prawns and garlic for about 2 minutes. Add rice and cook for about 5 minutes or until heated through. Add the egg and coriander leaves, stir well and cook for about 3 minutes.

20090322 Super-quick Fish Curry

(SOURCE: BBC EasyCook Magazine)

This is best served with garlic nan. (Unfortunately, the photo failed as there was not enough light.)

INGREDIENTS
1 tbsp vegetable oil
1 large onion, chopped
1 garlic clove, chopped
2 tbsp Madras curry paste
400g can tomatoes
200ml vegetable stock
600g white fish, cut into big chunks

METHOD
1. Heat the oil in a deep pan and gently fry the onion and garlic for about 5 minutes until soft. Add the curry paste and stir fry for 2 minutes, then tip in the tomatoes and stock.
2. Bring to a simmer, then add the fish. Gently cook for 5 minutes until the fish flakes easily.

20090104 Gingery Pangasius with Rice

(SOURCE: Albert Heijn Recipes)

I think pangasius is a kind of catfish, but am not entirely sure. My husband does not like seafood because he cannot stand the smell of fish, but he managed to clean this dish. The trick is ginger, as its fragrance covers the "fishy" odor! By the way, I added a dash of flour to the recipe so the fish won't break that easily, and halved the ketjap manis. Serves 4.

INGREDIENTS
400g pangasius fillets, cut into chunks
1 ginger slice (about 3cm), cut into thin strips
2 garlic cloves, sliced
2 tsp sunflower oil
400g Chinese roerbakmix (bean sprouts, carrot, spring onion, etc.)
50g nasi seasoning
2tsp ketjap manis
25g bieslook, finely chopped
Salt and pepper

METHOD
1. Coat the fish with a thin layer of flour, and season with salt and pepper.
2. Heat the oil in a wok, and fry the fish for 5 minutes. Leave aside.
3. Fry the vegetables, ginger, and garlic in the wok for 5 minutes. Add 150ml water, nasi seasoning, and ketjap manis, and heat up for about 3 minutes.
4. Add the fish and fresh bieslook. Serve with white rice.