Thai Style Steamed Fish with Lemon Sauce

This is a late post - found this picture while clearing up space on the camera.  Made it about a month ago.

I used a white fish called Sherry. You can fry, make fish curry, fish balls, bbq and even steam. In any manner of cooking, the flesh is always soft and sweet.  You can use any good white flesh fish for steaming.

My steamer is a medium sized therefore I had to cut the head and leave it in the pan so as it gives extra flavouring while steaming. My whole family are not a fan of fish head and normally get the fishmonger to remove the head while cleaning.

I like to add some vegetables when steaming the fish so as I get 2 in 1 dish instead of preparing a separate dish.

Ingredients

1 whole fish - clean and gutted - sliced diagonally
1 tbs ginger garlic paste
1/2 cup of lemon juice  and lemon zest
2 tbs of fish sauce
2 tbs of light soy sauce
1tsp of brown sugar - optional
3-5 small green/red chilly -depending on your spice intake. slightly bruised
1-2 lemon grass - bruised light use the white end only
1 tbs chinese red dates - optional
1-2 kaffir lime leaves -otional
mixture of cauliflower/brocolli/carrots - optional
3-5 springs of coriander leaves
chopped spring onions


Preparation:

1.  Prepare your steaming pot.

2.  Cut 3-5 diagonal slashes across the fish depending on the size of the fish, about 2 inches apart on both sides of the fish.  This is to ensure that gravy/sauce gets coated well with the fish.

3.  In a pan ready to steam, rub ginger garlic paste on both sides of the fish. Sprinkle salt as well on both side of fish.  Under the fish place the bruised lemongrass.

4.  In a different bowl, add in lemon juice, lemon zest, brown sugar, soy sauce and fish sauce .  Adjust the seasoning if required.

5.  Pour lemon juice mixture over the fish together with chinese red dates, kaffir leaves and chilly.

6. Steam on medium heat, covered.  Add in the vegetables when the fish are about done.  Cover the steamer for another 5-8 mins till the vegetables are tender and cooked.

7.  Serve hot with coarsely chopped coriander leaves and finely chopped spring onions.

Enjoy Thai Styled Steamed Fish with Lemon Sauce with rice and some spicy vegetable.


** Sathiarani**

Quick and Simple Bake Salmon

A recipe shared by my niece, Mirosha from US. I tried this version of marination for our dinner a few days ago.  I could not find any chipotle powder so I substituted with paprika powder.  I love the use of paprika powder for marinating sea foods and meats. 

For side dish I had some carrots, potatoes, capsicums and broccoli.  My potatoes was slightly under-cooked, should have boiled and let it bake together with the other veges.

Ingredients required

3 cuts of salmon

Orange Juice from 2 oranges

Teriyaki Sauce enough to glaze the salmon

Chipotle pepper powder - enough to cover the salmons.

Vegetables of your choice for side dish.

  

• Thaw salmon, squeeze orange juice on it and let it sit for about half hour.
• Glaze it with teriyaki sauce
• sprinkle with chipotle pepper powde as per need
• bake skin side down for 30 mins on 180C
• broil on hi 5mins before removing and serve hot.

Enjoy

Sathiarani

Chinese Feast for Dinner - Chilli Paste Steam Fish, Mix Vegetable & Prawns with Hoisin Sauce

Yesterday we had a Chinese feast not so much of actual preparation ,Red Snapper Chilli Paste Steam Fish, Stir Fry Mix Vegetable (Click Here) and Prawns with Hoisin Sauce (Click Here)

The ready made sauce that I used for the fish was a product from Mas Food. It is called Kam Heong Chilli All Purpose Paste.  It is made of blended red chilli with dried shrimps, shallots, garlic and lemon grass.   I guess I should try the same when I am done with my supply.

I used red snapper, it was about 800gm.  You can also use sea bass, tilapia


Chilli Paste Steam Fish

What you need
1 mid size fish
1 tbs ginger garlic paste
1 tbs of sesame oil
1 packet of Kam Heong Chilli All Purpose Paste
3- 4 birds eye chilli
1-2sprig of curry leaves
1 tsp of soya sauce
2 tbs of milk


How to prepare

1.  Prepare your steamer.   If you do not have one, you can actually setup a deep pan/wok, fill in with water, a small stand that can hold your bowl of fish and a cover enough to cover the wok.

2.  Prepare the fish by cleaning, make a cut over the fish on both side, marinate the fish with sesame oil and with ginger garlic paste.

2.  In a different wok, heat oil, add in the paste, stir fry on slow fire for a few minutes, then add in chill and curry leaves, keep stirring till you get nice aroma from the chilli paste.

3.  Finally add in soya sauce and milk, stir for few more minutes and add in to steamed fish and allowed to be steamed for another 5 minutes.

Serve immediately.

Marinated with sesame oil, salt and ginger garlic paste in a wok steamer

MasFood Kam Heong Chilli All Purpose Paste

The final product - Red Snapper Chilli Paste

Our dinner complete with rice, vegetable, fish and prawns

My mother's version of Fish Fry

Fish fry

Ingredients

4 small cut barracuda
2 tsp of ginger garlic paste
1/2 tsp of turmeric powder
2tsp of fennel powder
1 tsp of chilly powder - optional - I don't normally use
salt to taste
juice from 2 lime

fish of your choice, either fillet or whole

How to prepare

wash and drain fish
Mix well with ginger garlic paste, turmeric powder, fennel powder, salt and lime juice. 
Let it marinade for to 10-20mins
Heat oil and shallow fry till cook.
Remove from oil, drain and serve.

Fish Curry with Green Mango

My mum's speciality (I cant wait to go home to have a go at my mum's fish curry) and Varsha's favourite.  She just love eating them next day with some instant pratas..

To get the best of this curry is to eat them a day after it has been cooked or atleast a few hours after it is cooked.  You need to let the flavour of the curry to get into the mango.

Ingredients
any type of fish will do  - for this I used kingfish.
1 tomato - sliced/chopped
1 green chilly
1 tbs of ginger garlic paste
1 tsp of mustard seed
5-6tbs of fish curry powder
1 tsp of turmeric powder
1 tsp of fennel powder
a sprig of curry leaves
a small bunch of coriander leaves - chopped finely
1 green mango - do not peel the skin, all sides of the mango, do not discard the seeds
6-8 small okras - washed and cut into two
1 small brinjal - quartered - if you like
2tbs of tamarind paste - mix with warm water 450ml of water

Method

1. Heat oil.
2. Once it is hot, add in mustard seeds
3. When it starts to sizzle, add in onions - fry till soft
4. Stir fry ginger garlic as well.
5. Add in tomato and green chilly.fry for a few more minutes till tomato soft.
6. Add in the fish powder, turmeric and fennel powder, keep stirring making sure not to burn them till the oil starts to separate from the paste.
7. Pour in the tamarind juice, stirring well.
8. Add salt to taste.
9. Add in mango including the seed.
10. Let it boil for few minutes longer.
11. At this stage if using brinjals add in.  You need to let the brinjals cook a little while just before adding in okras. Adding in okras too early will make them soft and mushy.
12. You can add in the okras and the fish (depending on the size of the fish, if it is big you may need to put the fish first before adding the okras.
13. Once the fish is cook, switch the flame of, leaving the pot on the stove.
14. Add in the chopped coriander leaves and curry leaves.
15. Ready to serve.

Orissa Style Fish Curry

I am back after a long summer vacation in Malaysia. accept for a few post, my blog too went hibernation although the cooking, eating were not in hibernation.  Now that we are back to reality (oh is it that I have to do the cooking), have to get myself back on the right track.

A few days ago I tried Orissa style fish curry  - thanks to Sharell of http://www.whiteindianhousewife.com.  Lets indulge on Orissa Style Fish Curry...


Ingredients

Fish - cut small - (I used kingfish medium size)
tumeric powder
salt
1 sprig of curry leaves
1 onion - finely chopped
1 tomato - finely chopped
1 tsp of black mustard seeds
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp garam masala
3 cups of water
1 - 3 tbs coconut milk powder (I used fresh milk)
a handful of chopped coriander leaves.

Method

1.  Rub tumeric and salt into the fishes and let it sit for a few minutes.
2.  Heat oil and fry the fish lightly.
3.  In a pot, heat oil and add in the mustard seeds. Once it starts to pot, add in the curry leaves and chopped onions, fry till golden brown.
4.  Add in the chopped tomato, ginger garlic paste, chilly powder and garam masala and fry for a few minutes.
5.  Add in the water and coconut milk, cooking for a few more minutes ( the curry is kind of watery and spicy)
6.  Finally add in the fried fish and coriander leaves, salt to taste and cook another five minutes.

p/s - pictures will be uploaded later...

Baked Salmon Thai Style

I made for dinner last night, Baked Salmon Thai Style, it turned out perfectly, simple ingredients, quick to prepare and marinate an hour, bake next thing you know you enjoying the dinner...

When I bought the salmon fillet...nice orangish color, My son gave me strict warnings " no salmon for me, you have to make me something else" , no way I am going to make something else for him...  Any way, when he had his bite, not knowing that it was salmon, he said "Emm very nice" and next thing you know he finish it all. Way to go my son.

So search starts for a "eatable" dish for my family members... I saw this recipe, however, forget to take not of the source and vaguely remembered the ingredients.  Wanting it to be complete meal, I add on some asparagus and bombay onions - but it turned mushy, I should have them baked towards the last 10mins or so so that it will be just nice and tender.  Points to take note in the future....

Ingredients

4 pc of salmon fillet
1 big onion
2 lemon serai, chopped small pieces
gallangal - size of thumb
1 red chily -deseeded
1 tbs of chilli flakes - this I add on
a few kaffir leaves
salt to taste
1 cup of olive oil
Lemon juice from 1
1 big bombay onion - cut into round rings
asparagus -  a bunch - chopped the ends and cut into half

How to prepare:

1.  Clean and pat dry salmon.  rub olive oil all over.
2.  Blend galangal, onion, lemon grass, chill,kaffir leaves and chili flakes to a fine paste.
3.  Add salt, lemon juice and olive oil and blend to a fine paste.
4.  Line a baking tray with aluminium foil. Set aside
5.  Marinate the salmon fish with the lemon grass paste all over.  Place it on the baking tray, cover, cover with plastic wrapper and marinate in fridge for atleast an hour.
6.  Preheat oven at 180C for 5 mins.
7.  Cover with aluminium foil, bake for 30 mins.  Place the asparagus and onions just 10 mins before.
8.  Serve hot

Sorra Meen Masala @ Shark Fish Masala

This fish is easily available over here in Doha as well in Malaysianot to mention it is reasonably priced to. In Doha it is about 6QAR per whole fish which can weigh anything between 1.5kg - 2kg.(1QAR = RM0.849; about RM5++ ), back home its about RM6-7/kg.

It is a soft white fish with long soft bone.  You definitely need the fishmongers to clean and cut the fish as the skin is rather hard to be removed - they do a good job. 

It is usually part of the menu for the ladies who just gave birth.. especially for breastfeeding mums...

You can make sorra puttu - steamed fish, finely cut onions, shredded coconuts;  or simply shallow fry the fish which is marinated with some tumeric, ginger/garlic paste and salt and serve hot..Its yummy yummy...Or you can prepare them which is not typically what you expect of fish curry -
Now lets look at how to prepare Sorra Meen Masala.

Sorra Meen Masala

Ingredients Required
1 kilo of the fish - cleaned and sliced to bite size
2 tbs of ginger/garlic paste
1 big onions - sliced finely
2 tomatoes - quartered
a sprig of curry leaves
1 cinnamon
2 cloves
2 aniseeds
2 cardamons
1 tsp of cumin seeds
2 tsp of fennel seeds
3-4 tbs of meat curry powder (depending on the spiciness
1 tsp of turmeric powder
3 cups of water
1/2 cup of milk/coconut milk

How to Prepare

1. Heat oil in a wok.
2. Saute cinnamon, cloves, aniseeds,cumin seeds and fennel seeds.  When they turn color, saute onions and tomatoes. 
3. When the onios are soft, add in meat curry powder, turmeric and curry leaves.  Fry for a few seconds.
4. Add in 3 cups of water and boil the gravy to a require thickness.
5. Once the gravy is thick, add in the fish and reduce the flame to medium/low heat.  As this fish cooks rather fast, make sure the flame is low.
6. Add salt to taste, becareful when stirring as the fish breaks easily. Add in the milk, stir slowly and let it boil for a few more minutes on low heat
7. Remove from heat, sprinkle some chopped corianders and serve.