Fish Slice Beehoon Soup

Fish Slice Beehoon Soup

Fish Slice Beehoon Soup 1

Ingredients
Fish slice (Batang Fish)
2 tbsp. corn flour
1 .5 litre icy water
1 tsp salt

250 g bee hoon (soaked for 15 minutes to soften)

Soup Base
1.5 litre broth (boil fish bones & ikan billis for 1 hour)
8 slices Sichuan vegetable (soaked in hot water)
1 tsp white pepper
1 tsp Hua Tiao Jiu
1 tsp sesame oil
6 slices ginger
1 tomato – quartered

Iceberg lettuce
Chopped coriander leaves
Crispy garlics bit (minced 10 cloves garlics and deep fry till golden- drain and set aside)

Method
1) Scald the beehoon in boiling water for 3 minutes or until cooked. Drain and put place in a deep serving bowl.
1) In a mixing bowl, add in icy water, corn flour and salt, mix evenly and add in fish slices and soak for about 5-8 minutes before cooking in the broth.
2) In a deep saucepan, add in broth and bring to a boil, slowly add in fish slices and let it boil for 1-2 minutes. Pour the hot soup over the beehoon and served with crispy garlics bits and chopped coriander leaves.
3) Serve hot with a small dish of chilli garlic dips.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

 

Advertisements

Steamed Fish Tail With Minced Garlics, Chilli and Bean Paste

Steamed Fish Tail 1.jpg

Steamed Fish Tail.jpg

Ingredients
1 red snapper or threadfin fish tail, washed and make a few slits on the meaty part
a pinch of salt, pepper and corn flour
chopped coriander leaves

Sauce Ingredients (combined)
6 cloves garlic – minced finely
5 chilli padi – minced
2 tbsp soy bean paste
2 tbsp vinegar (add more if want more tangy)
1 tbsp sugar
1 tbsp oil
50 ml water
(mixed everything together and taste accordingly, adjust taste to your preference)

Method
1) Rub fish with salt, pepper and corn flour. Place on a heat-proof dish.
2) Pour the combined sauce ingredients over the fish. Steam over rapidly boiling water for 10-15 minutes or till fish is cooked through.
3) Garnish with coriander leaves and serve with porridge or rice.

Nasi Lemak With Sambal Ikan Billis and Prawns

Nasi Lemak 1.jpg

Nasi Lemak.jpg

Sambal Tumis Ikan Billis.jpg

Ikan Kuning.jpg

Ingredients for Nasi Lemak
4 cups rice
3-4 slices ginger
3 shallots – sliced
1 cup coconut milk – from 1 fresh coconut
5 cups water
2 pieces – Daun pandan – knotted
2 stalks lemongrass – bruised
3  pieces Daun Pandan – knotted

Method
1) Wash rice and drained well. Set aside.
2) Heat 1 tbsp oil in a wok and saute lemongrass, onions, pandan leaf and ginger till aromatic, add in water and coconut milk and bring to a boil, add a tsp salt and stir to mix well.  Add in rice and mix to combine well, transfer to a rice cooker and let the rice cooker do the job.
3) Once rice is cooked, use a pair of chopstick to loosen up the rice. Covered wit a piece of banana leaf and close the cover.

Sambal Ingredients
150 g Ikan billis – washed and fry till crispy and set aside
150 g medium prawns – shelled and leave tail intact
1 big red onion – sliced
11/2  tbsp tamarind paste (mixed with 3 tbsp water)
50 ml water

Pounded ingredients
20 pieces dried chillies – soaked in hot water till soft
5 fresh red chillies
5 small chilli padi
1 inch ginger
6 shallots
1/2 red onion
4 cloves garlic
50 g fried ikan billis
50 ml water
1 tbsp oil

Sauce Ingrediets
1/2 tbsp oyster sauce
1 tbsp light soy sauce
Salt and sugar to taste

Method
1) Heat 2 tbsp oil in a wok and cooked blended ingredients till oil separates. Add in tamarind water and onions, stir to mix well and add a bit water if the gravy is too thick.
2) Add  in prawns and bring to a simmer till prawns is 1/2 cooked, add in the balance of fried ikan billis (100 g) and stir to combine well with the sambal. Season with sauce ingredients, taste accordingly and adjust to your preference.
3) Serve hot with cooked Nasi Lemak and topped with peanuts, ikan billis, cucumber , kuning fish or tomatoes.

Assam Pedas Fish/Gulai

assam pedas fish.jpg
curry fish
Curry Rice

Ingredients

Ingredients
4 slices Ikan Tenggiri /500 g stingray
10 small ladyfinger – washed and steamed half-cooked
1/2 pineapple – sliced
1 brinjal (optional)
1 bunga kantan – halved
1 big tomato – quartered
4 sprigs laksa leaves (daun kesom)
salt and sugar to taste
1 Knorr ikan billis cube
500 ml water (400 ml fresh coconut water + 100 ml water) or plain water

125 ml tamarind water (2 tbsp tamarind paste)
3 pieces dried tamarind (assam gelugur) (optional)
2 stalks lemongrass bruised

Blended Ingredients
25 dried chillies – soaked in hot water till soft and cut/3 tbsp chilli paste
2 fresh red chillies
3 pieces candlenut (buah keras)
1 inch galangal
1 inch fresh turmeric
1 big red onion
6 small shallots
3 cloves garlics
1 inch toasted belacan
50 ml water

Method
1) Soak Ikan Tenggiri/stingray in lime/tamarind water for 10 minutes (this is to remove fishy smell). Coat with 1 tsp corn flour and set aside.
2) Heat oil in a wok and saute blended ingredients, lemongrass till aromatic and oil separates. Add tamarind water, water, ikan billis cube,  assam gelugur, bunga kantam and laksa leaves. Bring to a boil and lower heat to medium, add pineapple, brinjal and simmer till brinjal is soft.
3) Add Ikan Tenggiri/stingray and tomatoes, season with salt and sugar. Taste accordingly and simmer till stingray/batang fish is just cooked. Add steamed ladyfinger and cooked for a further 2 minutes.
4) Serve hot with white rice and crispy salted fish.

Grilled/Baked Black Promfret with Sambal

Grilled Sambal Fish.jpg

Ingredients
1 medium Black Promfret/Seabass/stingray
Banana leaf
1 red onion – cut into rings
1-2 calamansi – halved

Marinade Ingredients
Juice of 1 calamansi
1/2 tsp salt
1 tsp corn flour

Pounded/blended Ingredients
8 shallots
3 cloves garlic
2 stalks lemongrass
1 inch belacan
6 fresh red chillies
4 pieces candlenut
1 tsp oil
50 ml oil

Seasoning Ingredients
1/2 tsp salt
1 tbsp sugar
Juice of 1 lime

Method
1) Wash and clean fish. Season fish with marinade ingredients and set aside for 1 hour.
2) Heat oil in a wok and fry the fish till golden, dish out and place on a piece of banana leaf.
3) Heat 2 tbsp oil and saute pounded/blended ingredients till aromatic and a bit dry, add in seasoning ingredients and stir to mix evenly, adjust taste to your preference.
4) Spread the cooked paste over the fish and wrap it up, secure with toothpick.
5) Grilled/baked in a pre heated oven (230 C) for 20 minutes. Serve hot with cut ring onions and calamansi.

Assam Pedas Ikan Keli aka Catfish

Asam Pedas Ikan Keli.jpg

Ingredients
1 Ikan Keli (about 1 kg) – cut into few sections
(marinade with lime juice and a bit of salt for 10 minutes – wash and set aside)
1 cucumber/brinjal – cut to your preferred size
1 tomato – quartered
1 stalk bunga kantan – halved
2 stalks lemongrass – bruised
A handful of of Daun Kesom
11/2 tbsp tamarind paste (mixed with 3 tbsp water)
Salt and sugar to taste
600 ml water

Blended Ingredients
20 dried chilli ( soaked with hot water till soft)
11/2 inch galangal
11/2 inch turmeric
1 inch ginger
1 stalk lemongrass
6 red chilli padi
3 candlenuts
1 inch toasted belacan
8 shallots
3 cloves garlic
1 sprig Daun Kesom
1 tbsp oil
50 ml water

Method
1) Heat oil in a wok and saute blended ingredients with lemongrass till fragrant and oil separates. Add in tamarind water, water,  bunga kantan, daun kesom and cucumber/brinjal. Bring to a boil, lower heat and simmer for about 10 minutes.
2) Season with salt and sugar, adjust to your preference and add in Ikan Keli and tomato. Covered and continue to simmer over low heat till fish is cooked through. Add more water if the gravy is too thick.
3) Serve hot with white rice.

Slice Fish Soup

slice-fish-soup

Slice Fish Soup 1.jpg
fish-slice-soup-3
Fish Slice Bee Hoon Soup.jpg

Ingredients
Fish slice (Batang Fish)
2 tbsp. corn flour
1 .5 litre icy water
1 tsp salt

Soup Base
1.5 litre broth (boil fish bones & ikan billis for 1 hour)
8 slices Sichuan vegetable (soaked in hot water)
1 tsp white pepper
1 tsp Hua Tiao Jiu
1 tsp sesame oil
6 slices ginger
1 tomato – quartered

Iceberg lettuce
Chopped coriander leaves

Method
1) In a mixing bowl, add in icy water, corn flour and salt, mix evenly and add in fish slices and soak for about 5-8 minutes before cooking in the broth.
2) In a deep saucepan, add in broth and bring to a boil, slowly add in fish slices and let it boil for 1-2 minutes. Pour into a soup bowl with lettuce and topped with chopped coriander leaves.
3) Serve hot with hot rice.

Grilled/Baked Fish With Sambal Tom Yum & Belimbing Buluh

grilled-fish-with-sambal-tom-yum-belimbing-buluh
grilled-fish-with-sambal-tom-yum
grilled-fish-with-sambal-tom-yum-1
grilled-fish-with-sambal-tom-yum-2
Ingredients
1 – 2 pieces Stingray/Seabass
1/2 cup of daun kesom
4 pieces kaffir leave
1 piece banana leaf
Aluminium foil
2 calamansi

Sauce Ingredients
2 tbsp Tom Yum Paste
1 tsp fish sauce
1 1/2 tbsp lime juice
Salt to taste (optional as fish sauce is salty)
1 tbsp gula melaka

6 belimbing buluh – halved or
(1 tbsp tamarind paste – mixed with 2 tbsp water)

Blended Ingredients
6 shallots
2 stalks lemongrass
15 dried chillies (soaked with hot water till soft)/
2 tbsp red chilli paste
1 inch ginger
1 inch galangal
4 cloves garlic
5 red chilli padi
2 pieces kaffir leave
1 sprig daun kesom
1 tbsp oil
50 ml water

Method
1) Heat oil in a wok and saute blended ingredients and sauce ingredients till aromatic and oil separates, add in seasoning ingredients, stir to mix evenly and taste accordingly and adjust to your preference. Continue to stir fry sambal becomes darker in colour. Off heat and set aside to cool.
2) Place the banana leave on the aluminium foil, spread the sambal on the banana leave, place the fish on it and top with belimbing buluh, tomato, daun kesom and kaffir leaves.  Wrapped it up neatly.
3) Grilled/baked in pre heated oven (200 C) for about 30 minutes or till fish is cooked through.
4) Once cooked, squeeze some lime juice over it before serving.

Sambal Coffee Fried Fish Topped with Crispy Lemongrass & Curry Leaf

Sambal Coffee Fried Fish.jpg

Ingredients
1 black pomfret fish or any fresh fish

1 sprig curry leaf – fried till crisp
2 stalks lemongrass – sliced thinly and fried till crisp

1 tbsp Nescafe Instant Coffee Powder
1 tbsp tamarind paste (mixed with 2 tbsp water)

Seasoning Ingredients
1/2 tsp salt
1/2 tsp turmeric powder
1 tsp corn flour

Blended Ingredients
1 big onion
4 shallots
3 cloves garlic
2 candlenuts
15 dried chillies (soaked till soft)
1 inch galangal
2 stalks lemongrass

Sauce Ingredients
2 tbsp gula melaka
1 tsp sugar
Salt to taste
1/2 tsp Chicken seasoning powder
1 tbsp tomato sauce
1 tsp light soy sauce

Method
1) Cut 2 diagonal slits across each side of the  fish. Rub fish with seasoning ingredients.
2) Heat enough oil in a wok till very hot. Put in the fish and deep fry till crisp and golden. Drain and place on a serving plate.
3) Heat 3 tbsp oil in a clean wok and saute blended ingredients, coffee powder till aromatic and oil separates. Add in tamarind water, sauce ingredients, stir to mix and bring to a quick boil.Taste accordingly and adjust to your preference.
4) Pour the sambal over the fish and topped with crispy lemongrass and curry leaf. Serve hot.

Crispy Otah Fish & Chips With Sambal Belacan

Crispy Oats Fish & Chips With Sambal Belacan.jpg

Crispy Otah Fish & Chips With Sambal Belacan 1.jpg                          Sutchi Fillets Marinated With Rempah Otah

Ingredients
5 pieces fish fillets – defrost and pat dry with kitchen paper towels.
(season with sprinkle of salt, pepper and corn flour)
5 tbsp of Rempah Otah (home-made)

Flour Coating Mixture (adequate amount)
Crispy tempura flour
Rice Flour
1/2 tsp salt
Oatmeals

Oil for deep frying
2 eggs – lightly beaten
Sambal Belacan

Toppings
Coleslow
French Fries
Baked Beans

Method
1) Season the fish fillets with rempah otah and wrap it up with cling wrap and put in the fridge and take out when it is time to fry.
2) Just before frying, egg wash fish fillets and coat with flour coating mixtures.Leave aside for 10 minutes. Meanwhile heat enough oil in wok till hot and deep fry till crispy and golden brown.
3) Drain well and serve with toppings and Sambal Belacan.