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Tuesday, March 3, 2015

Sour Mustard and Spicy Fish

Another lovely fish dish quite similar to Teochew Steamed Fish but using braising method. Saw this recipe from a food magazine.
Again cooked with fresh fish from my hubby’s fishing trip, it’s really 
tasty and sweet. The sauce is sourish and savoury that is so tasty spread over steaming hot rice or slurp as a soup. 
Recipe Source – Yum Yum Magazine No. 94 [slightly modified]
Ingredients
1 whole fish [about 500-700 gm] – scaled and cleaned
5 dried chillies – cut 1 inch lengths 
100 gm kiam chye [preserved mustard leaves] – soaked and shredded
Some shredded carrot
100 gm minced meat
1 sour plum [optional]
1 tbsp chopped ginger 
1 tbsp chopped garlic
Some chopped spring onions and coriander leaves
½ tbsp oil
Seasoning
1 tbsp light soy sauce
Salt to taste
Dash of sesame seed oil
Dash of pepper
500 ml water or more


  1. Dry fry mustard leaves for several seconds in wok. Push aside.
  2. Add in oil, sauté ginger and garlic until aromatic, add in dried chillies then the minced meat. Stir fry to combine all the fried ingredients.
  3. Add in water and seasoning. Bring to boil and taste to adjust seasoning.   Lower heat to cook for 5-10 minutes.
  4. Slide in the fish, cover to cook for another 10 minutes or until fish is cooked through.
  5. Sprinkle chopped spring onions and coriander leaves.
  6. Serve immediately.
Cook-Your-Books
I'm sharing this post with Cook Your Books Event #21 [March 2015] hosted by Joyce of Kitchen Flavours

6 comments:

Phong Hong said...

Kimmy, I really "lau nuar" already seeing your very fresh and delicious fish dish for two days in a row hah..hah.. I think I want to convince my partner to take up fishing hee...hee....

Veronica Ng said...

Hi Kimmy, Happy Chinese New Year! I've never cook fish this way. Looks delicious, espcially with the kiam chye. Thanks for sharing.

Kimmy said...

Hi Phong Hong, that's great idea. My hubby had a very fruitful trip just days before the CNY. He managed to get 4 big fishes in a trip than another big Ikan Senangin the next day. See next post, then.

Kimmy said...

Hi Veronica, my greetings to you too. This braising method is good option and you can add more water and kiam chye if you wish to drink the soup or enjoy the kiam chye. Without the mushrooms, the taste is all about kiam chye and the meat.

kitchen flavours said...

Hi Kimmy,
Looking at your dish, I am missing freshly caught seawater fish! My dad used to go sea fishing and we always have fresh fish. Your dish looks delicious!
Thanks for sharing with CYB!

Kimmy said...

Hi Joyce, freshly caught fishes are really sweet and tasty whatever the size. My hubby also caught some crabs which I used to cook crab porridge. It was so good.

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