Spicy & Tangy Seafood Salad

Spicy & Tangy Seafood Salad.jpg
Seafood Salad.jpg

Ingredients
10 medium prawns
2 sotong –  washed and cut into criss-cross pattern
2 hard boiled egg – shelled and quartered
Thai Kuey Teow (fry till crispy and place on serving plate)
4 red/green small chilli padi

Sliced Spices
3 pieces kaffir leave
1/2 bunga kantan
1 sprig daun kesom
2 stalks lemongrass (white part)
1 fresh red chilli
3 shallots

Sauce Ingredients
1 Knorr Tom Yum cube
1/2 tsp Knorr Hao Chi All-In-One-Seasoning powder
1 tbsp gula melaka
Juice of 1 lime
1 tbsp fish sauce
2 tbsp Thai Suki Sauce
1 tsp abalone sauce
1 tsp oyster sauce
(Combined altogether and bring to a boil in a small pot)

Method
1) Bring a pot of water to a boil and blanch prawns and sotong. Drain and transfer to a basin of icy water (to maintain freshness).
2) In a mixing bowl, add sauce ingredients, prawns and sotong. Lastly add in sliced spices and stir to mix and combine evenly with the sauce.
3) Place on top of crispy Kuey Teow and garnish with eggs and small chilli padi.

Crispy Seabass In Tangy n Spicy Sauce

Seabass In Tangy & Spicy Sauce.jpg

Ingredients
1 sea bass (cleaned, scaled and butterfly)
4 shallots – sliced thinly
1/2 cup of pudina leaves
Oil for deep frying
Crispy tempura flour (for coating the fish)

Marinade Ingredients
1 tsp salt
1/2 tsp white pepper
1 tbsp corn flour

Sauce Ingredients
3 tbsp lemon juice
1 tbsp sugar
1 tbsp honey
1 tbsp fish sauce
2 tbsp plum sauce
4 cloves garlic – mince finely
5 green & red chilli padi – minced
3 pieces kaffir leave – sliced finely

Method
1) Rinse fish and pat dry, season with marinade ingredients and set aside for 30-40 minutes.
2) Coat fish with tempura flour and deep fry till crisp and golden. Drained and transfer to serving plate.
3) Combine all sauce ingredients well and drizzle over fried fish. Sprinkle slice onions and scatter with pudina leaves.

Tangy Fish Curry Without Coconut milk

Tangy Fish Curry.jpg

Ingredients
5-6 slices Red Snapper fish/batang fish /fish head
2 tomato- quartered
2 fresh red chilli – deseeded and halved
3 round green brinjals and 3 round purple brinjal – quartered
2 sprigs curry leaves
500-600 ml water
Salt & sugar to taste
3 tbsp tamarind paste (mixed with 5 tbsp water)
Fresh mixed fish curry paste – $1.50 (bought from Indian spice shop from the market)
4 shallots – sliced thinly
3 cloves garlic – sliced thinly
3 tbsp Benefit Coco Premium Coconut oil

Spices Ingredients
1/2 tbsp each – mustard & fenugreek seeds
2 pods cardamon
1 star annise
1/2 cinnamon stick

Method
1) Heat Benefit Coco Premium Coconut oil in a wok and saute spices ingredients & curry leaves till aromatic, add curry fish paste and continue to stir fry for 2-3 minutes.
2) Add tamarind water, water, tomato, brinjals, fresh red chilli and bring to a boil. Lower heat to medium and continue to simmer till brinjals is 1/2 cooked.
3) Season with salt & sugar, add in fish slices and let it simmer till fish is just cooked and brinjals are cooked through. Taste accordingly and adjust to your preference.
4) Serve hot with rice or prata.