Thursday, July 12, 2007

the fish dish that tastes like tom yum

awhile ago , i was having a guest over for dinner . at that time , i was informed that she only ate fish or chicken...not my specialties . anyway , i ended up steaming a fish with a bunch of ingredients . she commented that it tasted like light tom yum soup . there wasn't a proper list of ingredients when i first cooked was a go-as-i-feel . and then she kept bugging me to make it again . as i recreated it , i realized surprisingly after some research , that the ingredients were similar to that in tom yum except i didn't add any tomatoes . i don't know how that came about , but long as it tastes good right ?

what you need leh ? (i cooked for four)

2 flake fillets (chopped into a total of six shorter pieces to fit in the pot)
2 cups chicken stock
2 small red chillies , chopped (bird's eye a.k.a. cili padi)
1 tablespoon tamarind paste
1 tablespoon oyster sauce
1 tablespoon light soy sauce
2 tablespoons fish sauce
juice of 1 lime
5 kaffir lime leaves
1 stalk lemongrass , chopped
2 tablespoons brown sugar
handful of chopped coriander
ginger , sliced (about the size of a thumb)
3 pinches of ground black pepper

how to do leh ?

there's only one step to this one...simply mix everything into the pot and cook over low heat until the fish is done (which shouldn't take too long or your coriander turns into a color that just ruins your appetite)...or you can just fit everything in a bowl and steam it .


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Thursday, July 05, 2007

my salmon spectacular ('s not that spectacular)

i first cooked this years ago . for some reason , i never bothered to write down the list of ingredients or take a photo of it every time i made it . this time , i made it a point to do both . i admit it's far from a budget recipe , but hey...salmon has the highest content of omega 3 amongst the fishes...and students need brains right ? (not that i'm saying you guys don't have any)

what you need leh ? (for 3 people)

3 salmon fillets

350 ml mayonnaise
240 ml dijon mustard
juice of 1 lemon
1 cup white wine (i only use brown brother's moscato)
a bunch of fresh dil
a bunch of fresh lemon thyme
1 brown onion , sliced (i usually turn them into onion rings)
handful of chopped coriander

240 g of shrimp

how to do leh ?

1 . set the salmon fillets aside for now
2 . combine the other ingredients , except the shrimp , into a bowl to make a marinade .
3 . coat the salmon fillets with the marinade and set aside for a couple of hours
4 . preheat the oven to 220 degrees celsius
5 . chuck the marinated fillets into the oven . i believe the rule is 5 minutes per inch...but 15-20 minutes is a safe bet .
6 . whilst waiting , cook shrimps in the leftover of the marinade for additional sauce . do note that 240 g of shrimp is too very generous .


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Wednesday, July 04, 2007


500g white fish
1/2 cup coconut cream
2 whole nutmegs
1 small piece balanchan
1 tbs chilli powder
1 inch piece of ginger (around the size of a thumb), minced
1 inch piece of galangal (blue ginger), minced
1/2 cup of shallots
1 tbs rice flour
1 tbs oil
1 egg
1 tbs sugar

preheat oven to 200 C.
Blend all the ingredients in a food processor.
Grease a baking tray and spread otah mixture on it.
Bake for 20-30 minutes.


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