OVEN BAKED SEA BASS

Oven Baked Sea Bass

This is how I cook a whole fish, I add some herbs and seasoning. For some of us who doesn't like bones, you can use a filleted fish but cook it in lesser time. This recipe is perfect to eat with white rice or boiled potatoes. Eat it immediately once it's cooked to achieve a fresh and scrumptious fish dish.

Note: please adjust your ingredients to smaller or bigger portion, depends on how many servings you   want.

Ingredients:

1 (380g) whole cleaned and gutted sea bass
1/4 C chopped parsley
2 pips of garlic
1 medium onion, quartered
1/4 bell pepper
4 pcs cherry plum tomatoes
1 lemon
2 tbsp olive oil
1 tsp salt
pepper according to your taste

Method: 

 Preheat oven to 220 degrees Celsius. Clean and wash the fish thoroughly in a cold running water. Remove all the sinews and blood in the gut. Pat dry with a kitchen towel. Get a roasting dish and line it with aluminium film that is long enough to fold it close later. Cut the tomatoes into halves, line some in the dish with the chopped garlic. Lay the fish and sprinkle some salt. Mix the parsley, tomatoes,  and onion, add into the fish. Peel the lemon, cut into half and squeeze it into the fish. Then put the lemon peel and bell pepper on top then sprinkle the remaining salt and pepper. pour olive oil and fold the foil to close. Bake for at least 30 minutes then turn it down to 200degrees and leave it for another 10 minutes. Take it out from the oven. Let it rest for at least 5 minutes[without opening the foil] before serving. Enjoy!

Quick Stir Fry Noodles

Here's a simple noodle recipe for a quickie lunch or dinner. I have used our left over chicken from last night, I shred it to pieces and i had some asian fish cakes took from my freezer that I cut into cubes to add more protien and texture in it. But actually you can use whatever you have in your fridge like cold cuts and left over roasts. As well as vegetables you can use any of the similar veggies in this recipe. Like broccoli, or cauliflower or even brussels sprouts. you can just add in the vege according to how long it's gonna cook. Enjoy!

Ingredients:

half a cup sredded chicken
1 block of fish cakes / or fish balls if you have[optional]
2 pips of garlic
1 medium onion
2 tbsp of vegetable oil
3 tbsp light soya sauce
1 cup water
1 small carrot
half a medium bell pepper
quarter of a medium cabbage
50g of dried egg noodles
80g of dried rice noodles
half of a chicken stock cubes[like oxo or knorr]
 spring onions to garnish [optional]

Method:

Heat your pan/wok then put the oil in, sauté garlic and onion until transluscent then add in the shredded chicken. Stir fry for a bit then pour the soya sauce on, give another stir then add water, carrots and stock cube and salt if needed. Leave it to boil then add in the fish cakes, noodles, cabbage and bell pepper , leave the stove in medium to low fire and let it boil cooking the noodles till it almost absorbed all the liquid. Stir it nicely till it's dry, then take it off the heat. garnish with spring onion and serve it with a lemon wedges.

STEAMED CHICKEN

Here's another one quick, easy and convinient recipe for chicken. Main ingredients are easy to find in every supermarket here in Europe. Normally I use chili pepper to give a bit of a zing to it, but I put bell pepper instead 'cause I'm going to serve it with my "no chili" friend😉😜!Eat this with fluffy boiled jasmine rice.

you will need:

500g chicken legs (cut into 2-3 inch portions)
1 tbsp. fermented black beans(chopped)
3 cloves of garlic(chopped)
half of a medium bell pepper or 1 finger chili if you want it a bit hot
1 tbsp. dark soy sauce
2 tbsp. light soy sauce
2 tbsp. rice vinegar or any vinegar you have
half a tsp. brown or demerara sugar
1 tspnful of corn flour
pinch of salt and ground black pepper
 
chopped coriander leaves and spring onion to garnish


procedure:

Clean and wash the chicken removing excess fats, drain it nicely. Mix all the 
ingredients except the garnish. Put the prepared meat in a heat proof dish for steaming later. Set aside while preparing your steamer to boil, then steam the chicken when it's ready, put the lid on nicely. Leave it for 25-30 mins. Garnish with your chopped coriander leaves and spring onions then serve.

Yong Tau Foo

      INGREDIENTS:

            Fish Paste Mixture
  
        1 kg. Fish paste (bought frozen in asian supermarket)
        2 sprig of Spring Onions
        1 tbsp. of Ginger juice

        6 pcs friedTufo
        8 pcs finger Chilies
        5 pcs okra (seeds removed)
        5 pcs small or med sized eggplants (cut into half and scrape the middle with spoon)


  Procedure:
Mix altogether the fish paste, spring onion and ginger juice.
Cut the tufo in half and fill it with the fish mixture, and then do the same thing with the other
vegetables. Steam it for 5 to 10 minutes depends on how big your portions are. You can freeze them when it gets cold for later or shallow fry them and dip it in sweet chili sauce. Serve with rice or noodles. Enjoy!

FISH CURRY

                                                              =  FISH CURRY  =


     INGREDIENTS:

                 1 large Fish, (approx. 700g.)

                 thumb sized   fresh turmeric and
                 galangal

                1 stalk lemongrass

                2 tsp shrimp paste 

               4 small red chillies

               3 garlic cloves, chopped finely

               1 1/2 tbs tamarind concentrate

                270ml can coconut milk

                1 tsp sugar

                1 med. onion, cut into four

               5 pcs. cherry tomatoes

               6 pcs. okra/ ladies finger

               3 tbsp. canola oil or any vege. oil

                salt to taste

                fresh coriander for garnish


  HERE'S HOW TO COOK;

 Process onion, garlic, galangal, turmeric, shrimp paste and 2 tablespoons water in a food processor, or pound in a mortar using a pestle, to form a paste.
        

Heat oil in a wok or large, deep frypan. Add paste, stir over medium-high heat for 2-3 minutes until moisture evaporates. Add 1/2 cup (125ml) water, coconut milk, tamarind and lemongrass and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until mixture reduces slightly. Add fish,salt and sugar and simmer for 5 minutes or until the fish is just cooked. Adjust seasoning with salt and sugar to taste. 

Serve scattered with chopped coriander,enjoy with white rice or roti!

 

               

= CRISPY PORK LUMPIA with CHOPPED KING PRAWNS =

                                             = CRISPY PORK LUMPIA with CHOPPED KING PRAWNS =


   Ingredients:


             1/2 kg. Mince Pork

             1 cup chopped King Prawns

             1 tsp. Potato Starch

             a dash of Shaoxing Rice Wine

             3 stalks of Spring Onion (green part), chopped finely

             a tsp. of light soya sauce

             sprinkle of salt and pepper

             pinch of sugar

            Spring Roll Wrapper


    Method :

         1.)  Mix altogether the mince meat,chopped prawns,potato starch,rice wine,chopped spring onion,
                 and the condiments.
.
         2.) Lay one wrapper down with a corner pointed towards you. Add about two tablespoons of filling     to the lower third of the wrapper, keeping it in a nice, tight row. Roll from the bottom corner towards
   the top, keeping everything nice and tight. Roll until nearly half way up, then stop.

The next step is to fold the left and right corners towards the center. Start by first pressing in on the edges of the filling with your fingertips to make sure it's packed nice and tight. Fold the corners towards the center, again keeping everything tight. Moistening the edges of the wrapper with a bit of water will help it stick to itself and keep its shape.

          3.) Heat enough oil in a frying pan (350 degrees), cook until golden brown and crisp, about 5 
             minutes.   Drain on paper towels and servewith sweet chili sauce or plum sauce.


         ENJOY!!! :)

          

Pork Steak with sweet Cabbage

    Ingredients:
              
            500g Pork chop (skinless)

            100ml Soya Sauce

            5 pips of Garlic

            1 tsp. Black Pepper

            1 med. sized Lemon

            1 med. White Onion

            3 tbsp. Corn Oil

            2 cups sliced Cabbage

            1 tsp. sugar

            1 tsp. salt




     Method:


        1.) Wash the pork nicely and pat dry with kitchen towels,set aside.

        2.) For the marinate,chop garlic finely,mix in together with soya sauce,black pepper and a tbsp of oil.
             Let it marinate in the fridge for at least 2hrs.

        3.) Cooking: Separate the pork from the marinate. Heat up the skillet add in 2tbsp of oil and start to pan
             grill the pork in medium to high heat for approx. 2 mins. on both sides. Remove from heat and take
             the garlic from marinate and fry for few seconds,then add in the soya sauce mixture. Squeeze in the
             lemon and simmer for another minute in med. heat or until a bit thicking. Now add in the grilled pork,
             and cover. Simmer for another minute in high heat,add in the sliced onion and take it off from the hob.
             Done.

       4.) Now for the cabbage, blanche the cabbage in boiling 1 cup of water together with the sugar and salt

             for 2 minutes and strain.Now it's ready to serve with the pork steak...enjoy!!!