Sweet and Sour Fish

Serves 3 - 4 persons

Ingredients:
For fish:
600g boneless fish fillet (cut to 1"-2" pieces)
2 tablespoon corn flour
2 tablespoon flour
2 cups cooking oil

For sauce:
1 cup pineapples (cubed)
60g cucumber (cubed)
60g capsicum (cubed)
40g onions (quartered)
2 cups tomato sauce
1/2 cup chili sauce (optional)
1/4 cup rice vinegar
1/2 tablespoon Worcestershire sauce 
1 tablespoon sugar
1/2 cup water 
1/2 tablespoon corn flour

Directions:
1. In a large mixing bowl, coat fish fillet pieces with flour and corn flour evenly.

2. Heat oil in wok, then deep fry fish fillet pieces for 8 minutes or until golden brown. Turn them half way to ensure even cook. Remove fish fillet pieces onto a plate laced with disposable kitchen towel to absorb excess oil. Leave about 2 tablespoon of oil in wok and discard the rest.

3. Heat wok again to medium and saute onions for 1 minute. Add capsicum, cucumber and pineapples and stir fry for another 3 minutes.

4. In a bowl, add all the other ingredients for sauce and mix well. 

5. Add sauce to the wok and cook for 4-5 minutes until sauce thickens.

6. Add fried fish fillets to wok and stir fry, making sure everything is coated evenly with sauce. Plate and serve.

Coconut & Herb Oven Baked Fish Fillet

Serves 4 - 5 persons

Ingredients:
For fish:
2 butterflied fish fillet (about 300g each)
1/2 tablespoon salt
1/2 tablespoon pepper
20g fresh coriander

For herb & spice blend:
2 tablespoon honey
2 tablespoon lemon juice
4 tablespoon dried coconut flesh
4 tablespoon garlic (minced)
2 tablespoon lemon myrtle 

For vegetables:
12 stalk asparagus
2 medium potatoes (quartered)
1 medium sweet potato (cubed)
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 tablespoon thyme leaves
1/2 tablespoon rosemary leaves
2 tablespoon olive oil
 
Directions:
1. Pre-heat oven to 200°C. Lace a baking tray with foil and spray even thin layer of cooking oil.

2. Place potatoes and sweet potatoes on tray. Add half the salt, pepper, thyme, rosemary leaves and olive oil. Toss and mix well. Bake in oven for 20 minutes (flip after 10 minutes).

3. Remove tray, move the potatoes aside and place fish fillets in the middle of tray. Add salt and pepper on both sides.Mix all ingredients for herb & spice blend. Glaze the mix over both side of fish. Place coriander on top of fish.

4. Place asparagus on the sides of the fish (wherever you can find space :D) and add the remainder of salt, pepper, thyme, rosemary and olive oil. Toss and mix well. 

5. Place tray back into oven and bake for another 10 minutes. Remove tray, plate and serve.

Nyonya Assam Pedas (Spicy Tamarind) Fish

Serves 5 - 6 people

Ingredients:
800g of fish (for this I used Blue Eye Cod fish steaks)
2 small eggplant/ brinjal (cut long strips)
12 okra/ ladies fingers
400g red chili (halved and halved. De-seed if want less spicy)
400g red onions (halved and halved)
50g belacan (shrimp paste)
10 candle nuts
180g seedless tamarind paste
6 tamarind slices
10 cups of water
1 tablespoon cooking oil
2 stocks lemongrass
1 tablespoon sugar
1/2 tablespoon salt
1/4 tablespoon turmeric powder 

Directions:
1. Using a food processor, blend chili, onions, belacan and candle nuts together. This paste is called 'rempah'. Set aside.

  

2. In a large bowl, add water to tamarind paste and using hands, break up tamarind. Pour the tamarind water into another bowl, using a sieve to separate extra fibers or seeds. Set aside 

 

3. (This step is optional depending on preference). Steam eggplant and okra for 5 minutes. Set aside.

4. Heat up a large pot, add cooking oil and reduce heat to low. Fry 'rempah' for 10 - 15 minutes, stir often. Do not overcook or overheat as belacan in the mix easily gets charred. 

5. Add tamarind water into the pot, heat to medium high and bring to boil. Then add tamarind slices, turmeric powder, lemon grass, sugar and salt. Simmer for 10 minutes.

6. Reduce heat, add fish and vegetables. Simmer for another 5 minutes (do not overcook the fish). Add salt and sugar to adjust taste. Serve hot.

Buttered Pan Fry Fish Fillet with Salsa

Serves 3 - 4 people

Ingredients:
For Salsa:
1 cup cubed pineapple (or mixed fruits)
1 cubed tomato
1/4 cup finely chopped green pepper (optional)
1/4 cup minced fresh cilantro
2 teaspoons lime juice
1/8 teaspoon salt
1/8 teaspoon of white pepper

For Fish:
1 tablespoon vegetable oil
3 basa fillets
50g butter
1/8 cup basil flakes
1/8 cup oregano flakes
1/8 cup thyme

Directions:
1. For salsa, in a bowl, combine all ingredients. Cover bowl with shrink wrap and refrigerate until serving. 

 

2.  Heat a non stick pan, melt butter on medium heat. Pan fry fish fillets 2-3 minutes on each side, sprinkling the herbs evenly. Baste the fish with butter in the pan.

3. Serve with salsa.