EZCR#86 - FRY FISH FILLET WITH LEEKS AND CELERY

This is a very Chinese flavor dish and you can increase the seasoning if you love the dish with a stronger flavor.

Sometimes homey dishes like this is tasty good to serve either with a bowl of porridge or a plate of white rice.  The dish is complete with protein and fibre.

The fish fillet cooked with this seasoning is surprisingly good and a variation from the usual taucheong fish flavour with the addition of chilli sauce.  

Ingredients

200 gm shark fish fillet – sliced 1 cm thick pieces

1 small stalk leek – cut slantwise

1 small stalk Chinese celery [kin chye] stems – cut sections

1 red chilli – seeded and cut strips

1 small piece ginger – shredded

2 pips garlic – sliced

1 tbsp oil

Seasoning

1 tbsp each chilli sauce, light soy sauce, wine

¼ tsp sugar

1 tbsp preserved soy bean paste [taucheong]

Some cornstarch water for thickening

1. Bring some water to boil put in fish fillet, off heat and leave in water for 1-2 minutes.  Drain and set aside.
2. Heat wok with oil, sauté ginger, garlic and red chilli until aromatic, add in taucheong and some water, then add in the remaining seasoning. 
3. Add in blanched fish fillets to cook, followed by celery and leeks.
4. Quickly toss and fry to mix well, thicken with cornstarch water.  Cooks within a minute.
5. Dish up to serve immediately.
   
   

GREEN CURRY FISH [IKAN KARI HIJAU]

Here is a lovely fish curry using green chilli paste.  The fish curry is fragrant and has a lovely aroma.  The spiciness of this curry is acceptable to me but I think the small green chillies can be increased for more oomph.

For this curry, I used white fish fillet. You can always substitute it with Spanish Mackerel blocks, Garoupa fillet or other types of white fish.  This is a perfect curry to serve with piping hot rice.  I will definitely cook another of this green sambal curry using chicken.

Recipe adapted from Yum Yum Magazine No. 60 with modifications
Ingredients
200 gm white fish fillet - cut thick slices
some slices four angled beans or okra
1/4 tsp tumeric powder
1/4 tsp salt
1 large onion - skinned and sliced
1 sprig curry leaves - [I forgotten to add]
1/2 portion of green curry paste [from recipe below and previous post]
1/2 tsp jintan putih [fennel powder]
1/2 tsp toasted belacan
2 tbsp coconut milk powder + 150 ml water
juice of 2 limau kasturi
Seasoning
1/2 tsp salt to taste
1/2 tbsp sugar to taste

1. Marinate fish pieces with tumeric powder and salt.  Shallow fry until golden brown.  Dish up.
2. Leave 1/2 tbsp oil, saute onions, curry leaves until fragrant.  Add in green curry paste, jintan putih, belacan and stir fry until aromatic.
3. Add in coconut milk and seasoning.  Bring to rolling boil and add in the vegetables, fried fish and lime juice.
4. Lightly stir ingredients, leave to cook for a minute.
5. Dish up to serve with rice.
   
   
   
   
   
   

I'm linking this post to  Cookbook Countdown Event #12 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray

Ingredients for Green Sambal [Previous Post]

5 green chillies – cut small pieces

10 green chilli padi – cut

5 pips garlic

10 shallots

2 stalks lemongrass – cut small rings

Seasoning

½ tsp salt

1 tbsp sugar

5 tbsp oil

1. Blend the aromatics until fine.
2. Heat oil in a non-stick wok, sauté blended ingredients until aromatic.
3. Add in seasoning and stir fry over medium low heat until oil separates.
4. Dish up, store for later use.
   
   

MIXED VEGETABLES FISH & MEAT PATTIES

Meat Patties are like burgers and an all time favourite with children.  These patties have a combination of several ingredients like fish paste, minced meat and a few vegetables like waterchestnuts, cabbage and carrots.  A good way to get children to eat vegetables without noticing them.

These patties are easy and worthy to prepare cos' they are awesome serve with mayo dip or just tomato and chilli sauce.  The patties are soft, chewy and rich in proteins. Really nice.

They need not be deep fried but easily done by pan-fry which does not require much oil.

Recipe adapted from Yum Yum Magazine No. 102 with modifications

Ingredients

200 gm fish paste

200 gm minced meat

3 water chestnuts - skinned and chopped

3 tbsp chopped red carrot

1 cabbage leaf - chopped

1 stalk spring onions - chopped

Enough oil to pan fry patties

Seasoning

1 tsp sesame oil

1/4 tbsp salt to taste

1 tsp chicken stock granules

1 tbsp cornstarch

1. Combine all the ingredients in and mixing bowl.  Add in seasoning and mix well.  Stir in one direction until paste is very sticky.
2. Divide into 12 equal portions.  Form into balls and flatten into patties.
3. Pan fry the patties in a non-stick wok until golden brown or cooked through.
4. Dish up and drain. Serve with some salad leaves.
   
   
   
   

I'm linking this post to Cookbook Countdown Event#11 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray

TOMATO CURRY FISH

The original recipe is actually Tomato Curry Prawns.  I had to change it to fish as my hubby does not fancy prawns.

 This dish turns out to be a lovely fish dish with the aroma of curry powder, the sweet and sour taste of tomato sauce.  A very appetising dish to go with rice.  Glad I tried this recipe using fish.  Feel free to substitute it with prawns if you like prawns.  

Recipe adapted from Yum Yum Magazine No. 102 with modifications

Ingredients

200 gm fish fillet – cut thick slices

1 onion – peeled and sliced

1-2 tomatoes – sliced

Some diced red chillies and spring onions

2 tbsp tomato sauce

1 tbsp fish curry powder

100 ml water

Seasoning

¼ tbsp sugar

¼ tsp salt

½ tsp light soy sauce

1. Lightly coat fish fillet with some cornstarch.  Heat up some oil to pan fry fish pieces until golden brown, dish up.
2. Using the same wok with about 1 tbsp oil, sauté onions until aromatic, add in curry powder, tomatoes and cook over low heat.  Add in tomato sauce, seasoning and water.  Bring to boil and stir until sauce is thick.
3. Return fried fish to wok, toss well then add in the chopped chillies and spring onions.
4. Dish up to serve immediately.
   
   
   
   
   
   

I'm linking this post to Cookbook Countdown Event#11 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray