EZCR#57 - 5 FLAVOUR SAUCE FRIED SALMON

This sauce tastes sweet, sourish and is fragrant, suitable for blanched or fried seafood [fish, squids and prawns]. It is easy to prepare and awesome serve with seafood and finely shredded cabbage.

Here, I have used sliced big onions but cabbage is a better choice cos' fresh onions affects the taste of the sauce.  This sauce is aromatic and tastes good.

Ingredients

2 pieces salmon blocks – cleaned

5 Flavour Sauce [Blend together]

1 stalk spring onion

1 red chilli

1 cm piece ginger

3 cloves garlic

1 tbsp sugar

1 tbsp each light soy sauce, water and sesame oil

2 tbsp each black vinegar and tomato sauce

1. How To Prepare The Sauce – blend spring onion, chilli, ginger and garlic, then add in the remaining ingredients. Blend for a few seconds to combine. Set aside.
2. Heat a little oil in a non-stick pan, pan fry salmon pieces until cooked and brown.
3. Line serving platter with some shredded cabbage or onions. Place fried fish on top. Spread sauce on top of fish. Garnish with extra spring onions. Serve.
   

Note – soak finely shredded cabbage or onions in boiled cold water for 5 minutes. Drain before placing on serving platter.

EZCR#53 - FOO YEE STEAMED FISH

Fresh fishes are best cooked using steaming method. The only problem is which sauce goes well with the fresh fish. Of course, there are many common ingredients like tau cheong, ginger, garlic, soy sauce, black bean paste, tomato chilli sauce, salty sour wet plums and many more to choose from. Each has its’ own flavour and taste which are always good especially when the fish is fresh.

I am always on the lookout for various steaming sauces to steam fish and this one here is one of them which I tried recently. The steaming sauce is very easy to prepare.

Ingredients

300 gm white fish fillet or blocks

Some shredded red chilli and spring onions

A bunch of glass noodles – soaked and drained [optional]

½ tbsp sesame seed oil and cooking oil

Steaming Sauce Ingredients [combined]

1 tbsp each chopped garlic and ginger

3 pieces white fermented beancurd [foo yee]

1 tbsp each of sugar and wine

Salt to taste

1. Place glass noodles on steaming plate [if using], then put fish on top.
2. Spread sauce ingredients over fish.
3. Steam fish over boiling water [high heat] for about 12 minutes [depends on size of fish].
4. Remove from steamer, garnish with shredded red chillies and spring onions.
5. Meanwhile, heat sesame oil and oil until hot. Drizzle over steamed fish.
6. Serve immediately.
   
   
   

BRAISED BEANCURD SKIN ROLLS IN OYSTER SAUCE

These beancurd skin rolls can be served fried or braised. Either way, it is as tasty.

The braising sauce is tasty. The rolls are flavourful on its own and best serve immediately after frying.  The braised one is good with rice as the sauce tasted just perfect [not too salty but tasty].  It's delicious.

Recipe adapted from Yum Yum Magazine No. 77

Ingredients

[makes 30 rolls]

300 gm half lean and fat pork – minced

150 gm fish paste

¼ tsp salt

¼ tsp pepper

1 tsp cornflour

2 tbsp chopped spring onions

1 sheet beancurd skin [tau poay] – cut into 30 pieces

Enough oil for frying

Seasoning [combine together]

¼ tsp each of salt and pepper

½ tsp each sugar, chicken stock granules and sesame seed oil

½ tbsp each light soy sauce and oyster sauce

½ cup water

1. Combine minced meat, fish paste, salt and mix until very sticky. Add in pepper and cornstarch. Mix well and add in spring onions. Mix into a paste and chill in the fridge for 1-2 hours.
2. Spread some filling on beancurd skin sheet and wrap up. Repeat the same for the remaining filling.
3. Heat enough oil in pan, deep fry or pan fry until rolls are cooked and golden brown. Dish up and drain.
4. Remove excess oil. Pour combine seasoning sauce in pan and add in the fried rolls.
5. Cook until sauce has thickened and almost dry. Dish up and serve hot.
   
   
   

EZCR#50 - FIVE FLAVOUR STEAMED FISH

This 5 flavour steaming sauce is a basic sauce good with most seafood like fish, prawns and squids for dipping or steaming.

It is spicy, sweet, savoury, sourish and very aromatic with the ginger/garlic and spring onions. This sauce tastes much better after resting which means that it can be prepared earlier and stored [for 2 days] until required.

Ingredients

300 gm white fish fillet or blocks

Some chopped coriander leaves for garnishing

Steaming Sauce Ingredients [combined]

5 pips garlic

1 cm piece ginger

1-2 stalk spring onions – cut

1 red chilli

1 tbsp each tomato sauce, light soy sauce, black vinegar, Apple cider vinegar, sesame seed oil

1 tsp sugar to taste

1. Blend garlic, ginger, red chilli and spring onions coarsely, then add in the remaining ingredients. Blend to combine all the ingredients. Set aside.
2. Place fish pieces in a steaming plate. Spread sauce ingredients over fish.
3. Steam fish over boiling water [high heat] for about 12 minutes [depends on size of fish].
4. Remove from steamer, garnish with chopped coriander.
5. Serve immediately.
   
   
   

EZCR#49 - CHINESE STYLE STEAMED FISH FILLETS

This is a simple Chinese [Taiwanese] style steamed fish with the basic ingredients found in most Taiwanese cooking [ginger, garlic, chilli and spring onions].

It is so easy yet tasty especially with fresh fish. These fish fillets are obtained from a big [2 kg] fish caught by my husband during his fishing trip with his friend. His friend took the head portion and we had the tail portion.

The chopped ingredients combined with the sauce blends well with the sweetness of the fish especially when the hot oil is poured over the steamed fish. It helps brings out its aroma and taste.

Ingredients

300 gm fresh fish fillets – sliced 1 cm thick

1 tbsp each chopped garlic and ginger

Some chopped red chilli

1 stalk spring onion – chopped

1 stalk coriander leaves – chopped

Seasoning Sauce [combined]

1 tbsp each black vinegar, light soy sauce and brown sugar

¼ tsp salt to taste

1 tbsp oil + ½ tsp sesame oil – to be heated up

1. Place sliced fish fillets on steaming plate. Top with chopped ginger, garlic and chilli.
2. Pour in combined sauce ingredients. Steamed fish over high heat for 7 minutes or until fish is cooked.
3. Sprinkle cut spring onions and coriander leaves over steamed fish.
4. Meanwhile, heat the oil in a small saucepan until hot, quickly pour over the fish. Serve immediately.
   
   
   

STEAMED SALMON WITH RADISH AND CRISPY GARLIC

I cannot remember if I had cooked this dish. Anyway, I'm sharing this quick and easy recipe here again.

The steamed salmon is very tasty with the fragrant steaming ingredients and sauce.

This is good with steaming hot rice and a healthy dish worth cooking for your family.

Ingredients

[serves 2-3]

2-3 pieces salmon block – scaled and rinsed, pat dry

1 tbsp crispy fried garlic with oil

Some chopped red chilli and spring onions for garnishing

Steaming Ingredients

Some cut spring onions and a few slices ginger

50 gm preserved minced radish [chai por] – soaked 5-10 minutes and squeezed dry

1 tbsp fish sauce

1 tsp sugar

1. Marinate fish slices with ½ tsp light soy sauce and dash of pepper and msg.
2. Arrange fish slices, some spring onions and ginger slices on a steaming plate. Combine chai por, fish sauce and sugar and spread over fish.
3. Steam fish for 10 minutes or until cooked through.
4. Sprinkle on top chopped red chilli, spring onions and crispy garlic. Serve immediately.
   

EZCR#48 - RED BRAISED [HOONG SAU] THREADFIN

Whenever my husband comes home with freshly caught fishes from his fishing trip, I have to quickly search for recipes that are suitable to cook them.

According to him, different fishes require different cooking methods to make them taste good. For Threadfin [Ma Yau Yee or Ikan Senangin], it has to be fried if it is small and not by steaming for better meat texture and flavor. This piece of fish weighs about 900 gm. It’s a big one and I had to cut it into 2 for easier frying. Luckily, I had a good non-stick pan for frying and to prevent the oil from spluttering all over the stove, I covered the pan with greaseproof paper [so that my kitchen would not be greasy].

I used red braised sauce [hoong sau sauce ingredients] to cook this dish but I didn’t braise the fish with the sauce. Instead, I cooked the sauce separately until aromatic and thick, then pour it over the fried fish. This way, the fish edges especially around the slits stay crispy.

Ingredients

1 whole fish [about 600 gm] – cleaned and cut narrow slits on both sides

2 pieces dried mushrooms – soaked and cut strips

3 cloves garlic – sliced

1 red chilli – seeded and cut strips 

1 stalk spring onions and coriander leaves – cut 1 inch lengths

Braising Sauce [Combined]

2 tbsp light soy sauce

2 tbsp black vinegar

2 tsp brown sugar

Dash of pepper and salt to taste

4 tbsp water

1. Heat a non-stick wok with 2-3 tbsp oil. Put in the fish pieces to fry until brown and cooked on both sides. Remove and place on serving platter. Remove excess oil.
2. Using the same wok, sauté garlic and the white portion of the spring onions until fragrant and slightly brown.
3. Add in the mushrooms and chilli. Pour in the sauce ingredients, bring to boil until bubbly.
4. Pour sauce over fried fish and garnish with spring onions and coriander leaves.