Cod Fish with Preserved Chilli and Chilli Padi

Source: Chef Goh Wooi Cheat's recipe listed in web http://www.citygas.com.sg/

Serves 2 as part of a shared meal

Ingredients:
Cod fish fillet, sliced, 100g
Ginger, julienned, to place over fish when steaming, a little

Sauce:
Preserved chilli, 50g
Ginger, 2 slices
Red onion, small size, 1 bulb
Garlic, 2 cloves
Stock, 100ml
Sugar, 10g
Salt, ½ tsp
Black vinegar, 5ml
Corn flour solution, 10g
Cooking oil, for use in stir fry

Garnish:
Celery, diced, 10g



Method:
1. Steam fish slices, topped with ginger juliennes, for 8 mins.

2. Stir fry chilli with a little oil.  Add in garlic, ginger and red onion, and stir fry till aromatice.  Then add in remaining ingredients for sauce.  Off heat.


Serving:
1. Pour prepared sauce over steam fish, and garnish with diced celery.

Pan-Fried Cod Fillet in Spicy Sour Sauce with Mango

Source: Chef Goh Wooi Cheat's recipe listed in web http://www.citygas.com.sg/

Serves 2 as part of a shared meal

Ingredients:
Cod fillet, ~200g size, 1 pc
Cooking oil, 250g

Marinade:
Egg, beaten, 1 unit
Corn flour, a dash

Sauce:
Lemongrass, finely chopped, 1g
Ginger, finely chopped, 1g
Coriander stem, finely chopped, 1g
Chilli padi, finely chopped, 1g
Mango, finely chopped, 1g
Plum sauce (苏梅酱/ 酸梅酱), 100g
Oyster sauce (蚝油), 25g
Sugar, 30g
Lime juice, 60g
Salt, dash

Garnish:
Coriander leaves



Method:
1. Marinate fish in egg and corn flour for 5 mins.

2. Heat oil in pan and fry marinated fish till golden brown.  Set aside for later use.

3.  Mix ingredients under Sauce.



Serving:
1. Pour prepared sauce over fried fish.  Garnish with coriander leaves.  Serve while hot.

Braised Grouper with Superior Sauce

Source: Chef Chan Sung Og's recipe listed in web http://www.citygas.com.sg/

Serves 2 as part of a shared meal

Ingredients:
Grouper, cleaned and slit on both sides, ~600g size, 1 pc
Garlic, minced, 4 cloves
Soy bean paste, 1 tbsp
Chinese Shiitake mushroom, 1 pc
Asparagus, diced, ½ pc
Red chilli, diced, 1 pc
Vegetable, diced, 1 pc

Seasoning A:
Chicken stock, 400g
Hua Diao wine, 1 tsp
Light soy sauce, 1 tbsp
Dark soy sauce, 2 tsp
Sugar, 3 tbsp

Seasoning B:
Chilli oil, 100g
Sesame oil, 1 tsp

Garnishing:
Spring onion, julienned, 3 sprigs
Parsley, 1 sprig



Method:
1. Deep fry fish over medium heat till golden brown.  Dish out and allow to cool.  Set aside for later use.

2. Mix all ingredient under Seasoning A and set aside for later use.

3. Saute fry mince garlic and soy bean paste over low heat till aromatic.  Add in mushroom, asparagus, vegetable and red chilli, and stir fry over high heat.

4. Add in Seasoning A mixture and deep fried group.  Allow to simmer over low heat until stock almost dry up.

5. Add in Seasoning B.  Simmer 1 min and off heat.



Serving:
1. Transfer fish to plate and garnish with spring onion and parsley.

Fish and Fennel (小茴香)

Source: Martha Stewart "Martha Stewart Living"

Serves 4 as part of a shared meal

Ingredients:
EVOO*, 4 tsp
Water, 5 tbsp + 1 tsp
Skinless grouper fish fillets^, ~200g/pc of ~1 inch thickness, 4 pcs
Fennel ( 小茴香) bulb, medium size, 1 head

Red tomatoes, medium size, coarsely chopped, 2 units
Garlic, thinly sliced, 4 cloves
Coarse salt, ½ tsp
Pepper powder, ¼ tsp
Lemon, skin removed, 4 thin slices

* Extra Virgin Olive Oil, can substitute with cooking oil
^ Can substitute with other white fish like halibut or striped bass

Marinade:
Salt, ½ tsp
Pepper powder, ¼ tsp

Garnish:
Fennel fronds, a few sprigs



Method:
1. Prepare fennel bulb.  Trim fennel by cutting off feathery fronds (= leaves with many divisions) at the top of the bulb, slicing the bulb in half, then cutting the triangular core out of the bulb.  Slice the bulb thinly.  Reserve fronds for use in garnishing later.

2. Marinate fish with salt and pepper just before cooking.  Set aside for later use.

3. Combine EVOO and water in a heated wok.



4. Add in all ingredients, except for fish.

5. Cover and cook with occasional stirring for 5-7 mins, till tomatoes begin to fall apart.

6. Add in marinated fish.  Cover and cook for 10-15 mins till fish is cooked or turned opaque.

Serving:
1. Garnish with fennel fronds and serve hot. 



Gerang Asam (Nonya Spicy and Sour Fish Curry)

Source: Florence Tan "Secrets of Nonya Cooking"

Serves 6 as part of a shared meal

Ingredients:

Cooking oil, 12 tbsp
Tamarind juice, extracted from 75g tamarind pulp and 750ml water, 750ml
Spanish mackerel, sliced into 3½ cm thick pieces, 900g
Fresh kaffir lime leaves (optional), 2 sprigs
Sugar, ½ tsp

Salt, 2½ tsp

Young lady's fingers (or okra), stemmed and halved diagonally, 20 pcs

Paste:

Dried chillies, soaked in water and drained, 20 pcs

Shallots, peeled, 18 pcs

Garlic, peeled, 2 cloves

Candlenuts (= Buah Keras in Malay), 5 pcs

Fresh turmeric (姜黄), peeled, ~1¼ cm length, 1 pc

Galangal (南姜 or 蓝姜), peeled, ~2½ cm length, 1 pc

Lemongrass, peeled, 4 stalks

Dried shrimp paste (= Belachan in Malay), roasted and crushed, 1½ tsp

Method:

1. Prepare paste. Place all paste ingredients in blender and blend till as smooth as possible.

2. Heat oil and fry grounded paste mixture till aromatic.

3. Add in tamarind juice and bring to boil.  Simmer for 4 mins.

4. Increase heat.  Add in fish, kaffir lime leaves (optional), sugar and salt.  Cook for 4 mins.

5. Add in lady's fingers (okra) and cook for another 5 mins until the fish is done and lady's fingers (okra) are tender.

Serving:

1. Serve hot with steam rice.

Steamed Fish Fillets with Ginger and Spring Onions

Source: Kylie Kwong "Simple Chinese Cooking"

Serves 4-6 as part of a shared meal


Ingredients:
Snapper* fillets, ~100g/pc, 4 pcs
Water, 5 tbsp (or 1/3 cup)
Shao Hsing wine, 2 tbsp
Ginger, ~2 inches length, julienned (~1mm thick), 1 tbsp
Chinese cabbage, 1 leaf


* Can substitute with other white-fleshed fish


Sauce:
Ginger, julienned, 1 tbsp
Spring onion, julienned, ¼ cup
Sugar, ½ tsp
Light soy sauce, 2 tbsp
Sesame oil, ¼ tsp

Garnish:
Cooking oil, 1½ tbsp
White pepper powder, pinch
Coriander leaves, ½ cup
Spring onion, julienned, ¼ cup



 Method:
1. Mix all ingredients for sauce and set aside for later use.

2. Place fish in a shallow heatproof bowl that will fit inside a steamer basket.

3. Pour water and wine over fish, then sprinkle with ginger.

4. Place bowl inside steamer and position over a deep saucepan or wok of boiling water and steam for 5–6 mins.

5. Cut Chinese cabbage leaf into 4 squares and slip inside steamer.  Cover and steam for a further 2–3 mins, or until cabbage has warmed through and fish is just cooked.  The flesh should be white; if it is still translucent, cook for another minute or so.



Serving:
1. Remove cabbage from steamer and arrange on a serving plate.  Using a spatula, carefully remove fish from steamer and place on top of hot cabbage.

2. Pour any liquid left in the bowl over fish, sprinkle with prepared sauce.

3. Heat oil in a small frying pan until moderately hot, then carefully pour over fish.  Sprinkle fish with remaining garnishing ingredients.

4. Serve immediately.

Cambodian-style Fish Poached in Coconut Milk

Source: Kylie Kwong



Serves 2-4 as part of a shared meal

Ingredients:
Snapper*, cut into 2cm chunks, ~450g
Kaffir lime leaves, 4 sprigs
Juice of 1 lemon

* Can substitute with other white-fleshed fish, seafood or chicken

Coconut Milk Mixture:
Garlic cloves, 3 pcsSmall red onion, roughly chopped, 1 pc
Fresh galangal root (南姜 or 蓝姜), ~3 cm length, peeled and roughly chopped, 1 pc
Lemongrass, trimmed and finely sliced, 2 stalks
Turmeric powder (姜黄粉), ½ tsp
Paprika powder (西班牙红椒粉), 1 tsp
Fish sauce, 2 tbsp
Brown sugar, 1 tbsp
Coconut milk, 400ml




Method:
1. Place all ingredients, except for coconut milk, under Coconut Milk Mixture in a blender and process until finely blended.  Add the coconut milk and process again until thoroughly blended.

2. Transfer the Coconut Milk Mixture to a heavy-based pan.  Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.  Bring the mixture to boil then reduce to a gentle simmer.  Cook for 10 mins, to allow the flavours to infuse and the liquid to reduce slightly.

3. Add in fish chunks and poach gently for 4-5 mins.  Stir in lemon juice.



Serving:
1. Transfer to a large shallow serving bowl and serve immediately.

Cod Fish With Asparagus

 Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 2

Serves ~8 as part of a shared meal


Ingredients:

Cod fish, remove skin and bones, cut into slices
Thai asparagus


Fish Marinade:

Egg white, a little

Sesame oil, a little

Salt, a little

Sugar, a little

Corn flour, a little

Soy Sauce King (酱油王):

Spring onion, cut green part into ~1inch length

Old ginger, slices

Water to prepare sauce

Rock sugar, quantity according to own liking for sweetness

Oyster sauce, 1 tbsp

Garnish:
Coriander leaves
White part of spring onion



Method:
1. Cut cod fish into small chunks and mix with fish marinate.

2. Prepare Soy Sauce King.  Saute ginger slices and spring onion.  Add a little water.  When boil, add rock sugar according to own liking for sweetness.  Finally add oyster sauce, stir well before turn off heat.  Filter before use.

3. Prepare to steam fish.  Place 1 slice of ginger and some green part of spring onions on top of each fish chunk.  Steam for 5 mins.

4. After steaming, remove fish from steamer.  Remove ginger slices and spring onion, place white part of spring onion on each fish chunks.  Boil about 2 cups of oil/water mixture and pour it over the steamed fish.  Transfer fish to serving plate.

5. Boil asparagus tips and set aside for use.  Refer to cooking tips on how to boil asparagus the right way.



Serving: