Fried Fish Bee Hoon Soup

Fried Fish Bee Hoon Soup Recipe

Servings: 4

INGREDIENTS:

• cooking oil
• 800 ml chicken stock
• 100g dried anchovies, washed
• 500 ml water
• 15g ginger, peeled
• 2 tsp fish sauce
• 20g rock sugar
• salt to taste
• white pepper powder to taste
• green vegetables of your choice
• 75 ml evaporated milk
• 300g silken tofu, cubed
• 1 tomato, wedged
• 1-2 tsp sesame seed oil
• blanched bee hoon
• spring onion
• fried shallots

(A) MARINATE:

• 300g salmon fillet
• 1 tsp salt
• 1 tsp white pepper powder
• 1 tsp sesame seed oil

(B) COATING: 

• 60g corn flour
• 20g rice flour
• 1 tsp chilli powder

     

(C) DIPPING SAUCE:

• chopped chilli padi
• light soy sauce

DIRECTIONS:

1. mix fish slices with ingredients (A) and let marinate in the fridge for 15 minutes.

2. whisk ingredients (B) together.

3. coat marinated fish with the flour mixture.

4. heat cooking oil for frying. once oil is hot, fry the coated fish slices until crispy and lightly brown. set aside when done.

5. add chicken stock and dried anchovies in a soup pot and boil for 30 minutes.

6. after that, discard anchovies from the soup. lower the heat while you're doing this.

7. then, add water, ginger, fish sauce, rock sugar, salt, white pepper powder, 

vegetables, milk, tomatoes and sesame seed oil into soup.

8. stir gently or you'll break the tofu into pieces. continue to cook for another 1 minute. 

9. prepare dipping sauce by chopping up some chilli padi and doused with light soy sauce.

10. serve fish soup over blanched noodles. garnish with a sprinkle of spring onions and fried shallots.

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#fivefootfivesg #Ramadan2021 #30days30recipes #iftarideas 

Stingray Asam Pedas

Stingray Asam Pedas Recipe

SERVINGS: 5-6

INGREDIENTS:

• 600 gm Stingray fish 
• 1/2 cup cooking oil
• 8 tbsp dried chilli paste (250 gm)
• 1 lemongrass (white part only) bruised
• 1 torch ginger cut into halves
• 1 tablespoon seedless tamarind paste
• 100 ml water X 2 
• 8 ladies' fingers 
• 2 tomatoes cut into wedges
• 400 ml water 
• 2 tsp salt adjust to taste
• 1 tsp tamarind paste + water (mix together to soak fish in)
• 1/2 tsp turmeric powder

(A) BLEND:

• 10 shallots (130 gm)
• 4 cloves garlic (20 gm)
• 1/2 cm ginger (10 gm)
• 1/2 cm galangal (10 gm)
• water for blending

DIRECTIONS:

1. Blend ingredients (A) into a smooth paste and set aside.

2. Mix 1 tsp tamarind paste with enough water. Soak fish in tamarind water for 10 minutes. Discard water and set fish aside.

3. Add the cooking oil into a wok and heat on medium low heat.

4. Add blended ingredients and stir-fry until fragrant. (3 minutes)

5. Next, add dried chilli paste and turmeric powder. Stir-fry until oil separates. (3-5 minutes)

6. Add 100 ml of water and stir-fry until oil separates (2nd stir-fry).

7. Next, add 1 tbsp tamarind paste and another 100 ml of water. Stir-fry again until oil separates (3rd stir-fry).

8. Add 400 ml of water, lemongrass and torch ginger. Bring to a boil.

9. Add fish and salt. Simmer until fish are cooked. To determine this, push a part of the flesh with your spatula, the fish is cooked when it easily flakes apart.

10. Add ladies' fingers and let cook for another 1-2 minute(s).

11. Lastly, add tomato wedges, stir to mix and off the heat.

#fivefootfivesg #asampedas #malaycuisine

Fish Head Curry

Fish Head Curry - a hit dish among the locals. The aroma from the spices, the tanginess from tamarind paste and the creamy texture from coconut milk, this recipe will definitely bring a delight to your taste buds!

Fish Head Curry Recipe

Servings: 4

INGREDIENTS:

• 800 gm Tenggiri fish head
• 1 tsp tamarind paste + water (mix together to soak fish heads)
• 2 red onions sliced thin 
• 2 lemongrass (white part only) bruised
• 3 sprigs curry leaves remove stems
• 1 tablespoon Indian five-spice blend 
• 7 tbsps fish curry powder + 1/2 cup water (mix together into a paste)
• 1 tablespoon tamarind paste (seedless)
• 5 ladies' fingers
• 1 medium sized purple brinjal
• 200 ml coconut milk 
• 1 litre of water
• 1/2 cup cooking oil
• 2 tsp salt adjust to taste
• 2 tsp sugar adjust to taste (optional - sugar helps to blunt any bitterness in the curry spices)
• 1 tomato cut into wedges
• a handful coriander leaves

(A) BLEND:

• 5 shallots
• 7 cloves garlic
• 30 gm ginger
• a little water

DIRECTIONS:

1. Blend ingredients (A) into a smooth paste and set aside.

2. Soak fish heads in tamarind water for 10 minutes. Discard water and set fish heads aside.

3. Add the cooking oil into a wok and heat on medium low heat.

4. Add five-spice blend and stir-fry for 1 minute. 

5. Next, add sliced onions, lemongrass and curry leaves. Stir-fry until onions are translucent.

6. Add all the sliced chillies and fry for 1 minute.

7. Next, add in the blended ingredients (A) and stir-fry until fragrant. About 3-5 minutes.

8. Add curry paste and cook until oil starts to separate. About 5-7 minutes.

9. Add 1/4 cup (60 ml) of water and cook mixture until oil separates. (2nd stir-fry)

10. Add another 1/4 cup (60 ml) of water and cook until oil separates. (3rd stir-fry)

11. Add tamarind paste and 600 ml of water. Mix well and bring to a gentle boil.

12. Add salt, sugar, ladies' fingers and brinjal. Cook for 1 minute.

13. Next, add in the fish heads. Cover wok with its lid and let simmer for 5 minutes.

14. Add coconut milk and 200 ml of water. Continue stirring and bring to a gentle simmer for another 2 minutes.

15. Lastly, add in tomato wedges and coriander leaves. Stir and off heat.

#fivefootfivesg #fishheadcurry

Tenggiri Batang in Soy Sauce

Tenggiri in Soy Sauce Recipe

Servings: 4-6

INGREDIENTS:

• 1/2 cup cooking oil  
• 1 red onion thinly sliced 
• 2 thin slices of ginger
• 3 red bird's eye chillies/chilli padi (optional)
• 2 lemongrass bruised
• 3 cardamom seeds
• 2 star anise
• 2 tbsp dried chilli paste
• 1 cup of water
• 30 gm glass noodle soak in water to soften

(A) MARINATE:

• 4 steaks Tenggiri Batang fish (450 gm)
• 1 tsp salt
• 1/2 tsp turmeric powder

(B) SOY SAUCE MIXTURE:

• 2/3 cup sweet soy sauce/kicap manis (185 ml)
• 1 tbsp white vinegar
• 1 tbsp coarse black pepper powder

(C) BLEND:

• 5 shallots, peeled (40 gm)
• 3 cloves garlic, peeled (20 gm)
• 1/2 inch ginger (5 gm)
• 1/4 cup water

DIRECTIONS:

1. Mix all ingredients A in a mixing bowl. Marinate fish for 10 minutes.

2. Heat the oil in a wok. Fry fish until just lightly browned. Remove from wok and set aside for later use.

3. Reserve about 3 tbsp of the frying oil in the wok and reduce heat to medium low.

4. Add cardamom seeds, star anise, lemongrass, sliced onions and ginger slices. Stir-fry until fragrant.

5. Next, add blended ingredients (C) and chilli paste. Stir-fry until oil starts to separate.

6. Add soy sauce mixture (B). Stir and bring mixture to a simmer.

7. Add 1 cup of water (add more if needed) and let it come to a boil.

8. Lastly, add fried fish, rehydrated glass noodle and chilli padi. Let cook for another 3-5 minutes.

9. Off heat and serve.

#fivefootfivesg #ikankicap #fishinsoysauce #tenggiri