Easy Teriyaki Fish

Ingredients

2 pcs mackerel

1 tomato

1 stalk spring onion

2 cloves garlic (chopped)

3 tbsp teriyaki sauce

1 tbsp light soya sauce

oil

salt

Preparation

1. Heat 4 tbsp oil in saucepan. Stir fry the garlic until fragrant. Dish up the garlic (leave the oil) and set aside.

2. Put in the fish and cover to cook over high flame for 1 minute. Then turn to medium flame to cook for another 3 minutes. Turn over to cook the other side of the fish the same way.

3. Make sure the half-cooked fish is slightly brown before we add in the teriyaki sauce.

4. Add in 1 1/2 tbsp teriyaki sauce and cover to cook over low flame for 2 minutes until the sauce dries up.

5. Turn the fish over. Add the remainder 1 1/2 tbsp teriyaki sauce and cover to cook the same way.

6. Dish up onto a serving plate. Sprinkle over it the garlic and spring onion. Garnish and serve.

Fish fillet bitter gourd bee hoon soup

Ingredients

150g fish fillet ( seasoned with 1 tsp light soya sauce)

1/2 bitter gourd (150g, cut into thin slices)

1 tomato ( cut into wedges)

1 small bundle bee hoon ( for serving 2 )

1 shallot (cut into thin slices)

1 tbsp oil

5 slices ginger

1/2 tsp salt

1 tbsp light soya sauce

Preparation

1. Heat 1 tbsp oil in pan and stir fry shallot until fragrant.

2. Add in 1 litre water, ginger slices, salt and bring to boil.

3. Put in the tomato and bitter gourd. Cover to boil over medium flame for 5 minutes.

4. Add in 1 tbsp light soya sauce. Stir before putting in the bee hoon and fish fillet.

5. Bring to boil. Turn off the flame when fish is cooked and bee hoon is tender.

6. Serve hot.

Seaweed fish roll

Ingredients

250g fish paste

1 red chili ( chopped into tiny pieces)

4 dried seaweed/ nori sheet

1 bean curd sheet

1/4 tsp salt

1/2 tbsp oyster sauce

1 tsp light soya sauce

1 egg ( beaten, for sealing the rolls)

dash of pepper

1 tomato for garnishing

Preparation

1. Add chili, salt, oyster sauce and pepper to fish paste. Mix well .

2. Cut out 4 pieces (same size as nori sheets) from the bean curd sheet.

3. Put the dried seaweed sheet on top of the bean curd sheet, spread the fish paste evenly over the seaweed.

4. Roll up and seal with egg. Put in steamer and steam for 15-20 minutes.

5. Cut into slices to serve.

*Alternatively, deep fry the fish rolls to serve.

Fish Floss/flake

Ingredients

1 big mackerel/tuna fish ( about 2 kg, deboned, cut into 6 pcs)

1/4 tsp ginger powder

1 1/2 tsp salt (to taste)

2 tbsp sugar

2 tbsp light soya sauce

2 shallots ( cut into thin slices)

4 tbsp olive oil

2 tbsp lime juice

Preparations

1. Boil some water in a pot.

2. Put the fish into the pot when the water is boiling.

3. Cover to cook for 15 minutes.

4. Dish up the fish when it's cooked. Set aside to cool.

( Do not discard the cooking liquid; keep it for soup or

porridge.)

5. Drain dry, remove any brown bits of fish and make sure it is free from bone and skin.

6. Heat up a saucepan. Put in the olive oil and stir-fry the shallot until fragrant.

7. Dish up the shallot, leaving the oil in the saucepan.

8. Add in the fish, salt, sugar, ginger powder, lime juice and light soya sauce. Fry over medium heat to mix well.

9. While stir fry, mash the fish into fine pieces at the same time.

10. Keep on stir-frying over low flame to avoid sticking or burned at the bottom part.

11. Stir fry until it becomes light and turning golden brown which take about 2 hours. Remove to cool before storing in dry containers.

Or

1. Stir fry for about 30-45 minutes until it's fairy dry.

2. Transfer to a baking try and bake in the oven at 140C.

3. Make sure that there is no lumps before baking. I find more effort is required to mash the mackerel finely.

4. Check every 20minutes and stir using a wooden spoon as the top layer turns golden.

5. Bake for about 1 1/2 hours or until the floss completely turns golden brown.

* I personally prefer to use tuna as less effort is required to mash the fish and you will be very satisfied with the result.

Steamed fish in banana leaves

Ingredients

250g grouper fish ( boneless, cut into chunks of 1.5" x 2")

1 banana leaf ( cut into 4.5" square pieces )

1 red chilli ( cut into thin strips)

3 slices ginger ( cut into thin strips)

2 slices cabbage ( cut into the size of fish chunks)

2 tbsp curry paste

1 tbsp fish sauce

1 tbsp oyter sauce

1 tbsp light soya sauce

1 tbsp santan ( coconut cream)

Preparation

1. Add to the fish chunks curry paste, fish sauce, oyster sauce, light soya sauce and santan. Marinate for 30 minutes.

2. Place a piece of cabbage on the banana leaf. Put a piece of fish chunk, with a few strips of chilli and ginger on top of it. 

3. Wrap up and seal the two ends with toothpick or simply use a stapler if you are lazy.

4. Steam for 10 minutes.

5. Serve with white rice.

Curry leave fish fillet

Ingredients

250g Fish fillet ( cut into rectangular pieces)

2 shallots ( cut into thin slices)

1 tbsp oyster sauce

2 tbsp light soya sauce

1 tbsp curry powder

3 tbsp flour ( to dust the fish fillet )

some chilli leaves

pinch of salt

some oil

Preparation

1. Season the fish with 2 tbsp light soya sauce.

2. Heat up some oil in the saucepan enough to deep fry the fish fillet.

3. Dust the fish fillet with flour first before putting into the saucepan to fry.

4. Deep fry the fish until it turn brown.

5. Dish up the fish fillet.

6. Pour out the oil and leave about 2 tbsp of oil in the saucepan.

7. Fry the shallots till fragrant. Return the fish fillet into the saucepan. Put in the curry leave, curry powder, oyster sauce and 20ml water. Stir fry to mix well.

8. Serve with rice.

Egg roll with fish paste and seaweed

Ingredients

2 eggs

200g fish paste

1/4 green capsicum ( chopped into tiny pieces)

1 red chilli ( chopped into tiny pieces)

1 sheet dried seaweed/ nori sheet

1/4 tsp salt

1/2 tbsp oyster sauce

1 tsp light soya sauce

dash of pepper

some oil

Preparation

1. Add salt, oyster sauce and pepper to fish paste. Mix well and set aside.

2. Beat the eggs.  Add in pinch of salt and 1 tsp light soya sauce. Stir to mix well.

3. Heat up 3 tbsp oil in saucepan to cook the egg omelette.

4. When the omelette is about to cook, turn off the flame.

5. Put the dried seaweed sheet on the omelette, spread the fish paste evenly over the seaweed. Sprinkle the green capsicum and red chili on the fish paste.

6. Roll up the omelette and steam it for 15-20 minutes.

7. Cut into slices to serve.

Braised bitter gourd with fish fillet

Ingredients
1 small bitter gourd ( about 150g )
200g fish fillet ( I used mackerel )
1 shallot ( sliced )
1 stalk spring onion ( cut into 1" lengths)
5 slices ginger
1/2 tsp black bean paste
1/2 tbsp oyster sauce
1 tbsp light soya sauce
2 tbsp corn flour
some salt

1. Cut the bitter gourd into thin slices. Rub it with some salt and leave it for 5 minutes ( to remove bitterness). Wash away the salt.
2. Marinate the fish fillet with 1 tbsp light soya sauce and 2 tbsp corn flour.
3. Heat up 2 tbsp oil in saucepan and stir fry the shallot until fragrant. Add in the ginger and bitter gourd.



4. Stir fry the bitter gourd for a while. Add in 50 ml water and cover to simmer for 10-15 minutes until the bitter gourd is almost cooked.







5. Put in the fish fillet and spring onion. Do not stir. Cover and leave it to cook for 5 minutes.
6. Add oyster sauce, black bean paste and stir fry to mix well.
7. Dish out and serve with rice.

Easy spicy grill kembung fish

Ingredients
2 kembung fish
1 tomoto ( cut into wedges)
4 pcs lady's fingers ( cut into slices )
50 g long bean ( cut into 2" lengths)
5 slices old ginger
6 tbsp "sos ulam"( 鱼淋酱）
1 tsp chilli paste
some salt
1 pc aluminium foil
some banana leaf

Preparations
1. Rub salt on the fish and the inside of the fish. Set aside to season for 15 minutes.
2. Preheat oven at 180 degree C.
3. Mix chilli paste, sos ulam, sugar in a bowl.
4. Blanch the long bean and lady's fingers.
5. Lay banana leave on a sheet of aluminium enough to wrap the fish.



6. Dry the fish with kitchen tissue and arrange it on the banana leaf.
7. Arrange the tomato, long bean and lady's fingers around the fish.
8. Pour the sauce evenly on the fish.






9. Wrap up and grill for 20 minutes.









10. Open the aluminium foil and grill for further 10 minutes.

* You may add more sos ulam or chilli paste if you want.

Fried Kembung fish (Mackerel) with sambal chilli

Ingredients
2 kembung fish
3 tbsp sambal chilli
some salt
some oil




Preparation
1. Clean the Kembung fish and rub some salt on it.
2. Heat enough oil in saucepan to shallow fry the fish.
3. Fry the fish over high flame until light golden brown. Turn the fish over to fry the other side.
4. Dish out the fish.
5. Spread the sambal chilli over the fish and serve with white rice.

Stir-fry Fish fillet with ginger

Ingredients
200g fish fillet ( cut into thick slices )
1 stalk spring onions ( cut into 2cm lengths)
5 slices ginger ( cut into thin strips )
1 shallot ( cut into slices )
1 tbsp oyster sauce
1 tsp black vinegar
1 tbsp cornflour
1 tbsp light soya sauce
dash of pepper

Preparation
1. Season fillet with 1 tbsp cornflour and 1 tbsp light soya sauce.
2. Heat up 2 tbsp oil in saucepan and stir- fry shallot and ginger.






3. Add in the fish fillet, osyter sauce, black vinegar pepper and 50 ml water and stir fry for 5 minutes.








4. Add in the spring onions and stir-fry to mix well.
5. Dish out to serve .