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.

Ginger & Scallion Fish Fillet

Serves 3 - 4 people

Ingredients:
For Fish:
2 fish fillet (sliced)
2 scallion/ spring onion
5 slices ginger
1/2 brown onion (chopped)
2 tablespoon cooking oil 

For Sauce:
1 tablespoon chicken stock
1 tablespoon oyster sauce
1/2 tablespoon light soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
1/2 teaspoon sugar
1 tablespoon corn flour
1 cup water 
Dash of white pepper

Directions:
1. For sauce, combine all ingredients in a bowl. Set aside.

 

2. Heat oil in wok, add ginger and onion. Fry for 1 minute.

3. Reduce heat to medium and add fish fillets. Fry for 5 minutes or until fish just cooked. Add scallions.

4. Add sauce and stir often until sauce thicken. Add a dash of white pepper and serve.