Saturday, January 22, 2011

Whole Steamed Fish With Ginger And Shallots


500g silver perch or barramundi
3 shallots, finely shredded
4 whole shallots
1½ tablespoons light soy sauce
1 tablespoon sesame oil
1 large knob of ginger finely julienned
a few sprigs of coriander (optional)
3 tablespoons peanut oil

  1. Pat the fish dry with kitchen paper and put it onto a chopping board. With a sharp knife, make three diagonal slits into the meatiest part of the fish, then turn the fish and repeat the process on the other side.
  2. Place the whole shallots  on the bottom of a heatproof plate that will fit into the steamer and take the fish comfortably. Add the sesame oil to the shallots. Place fish on top of the shallots. Pour the soy sauce over the fish then top with the ginger.
  3. Put the plate in the steamer over rapidly boiling water and steam for 10-15 minutes (the time will vary, depending on the circulation of the steam and size of the fish).
  4. The fish should be just setting on the bone, which will be exposed by the diagonal cuts.
  5. Be careful not to overcook the fish, as it will cook a little more when it is covered with hot oil.
  6. Remove the plate from the steamer and scatter the shredded shallots over the fish.
  7. Heat the peanut oil in a small pan until it is smoking, then douse the fish with the oil – be careful, it will spit!
  8. Serve immediately 

Sunday, January 9, 2011

Chow Mein

Recipe adapted from The Australian Women's Weekly Kid's Cooking book, page46


1 tablespoon vegetable oil
500g lean beef mince
1 medium brown onion, chopped finely
2 cloves garlic, crushed
1 tablespoon curry powder
1 cup frozen carrot, pea & corn mix
150g rehydrated shitake mushrooms
1 cup (250ml) chicken stock
⅓ cup (80ml) oyster sauce
2 tablespoons soy sauce
450g fresh thin egg noodles
½ small Chinese cabbage, shredded coarsely

  1. Heat oil in wok or large frying pan; stir fry mince, onion and garlic until mince is browned. Add curry powder; stir-fry about 1 minute or until fragrant. Add frozen carrot, pea & corn mix, mushrooms; stir fry until vegetables soften.
  2. Add stock, sauces and noodles, stir-fry until combined; bring to a boil. Add cabbage, reduce heat; simmer, uncovered, tossing occasionally for about 5 minutes or until vegetables are just soft.

Tuesday, January 4, 2011

Fruity Nutty Chicken

The following is an adaptation of a recipe I saw from the T.V. show Poh's Kitchen. It's a Malaysian Chinese chicken stir fry dish with interestingly enough some fruits like honeydew added in. I like the bright colours of this dish as well as the different textures, flavours and the sweetness that comes from the fruits and sauce.


600g chicken breast, cubed
2 small capsicum (green/red/yellow), cubed
1 medium sized carrot, cubed
300g honeydew, cubed
150g toasted cashew nuts
225g tinned pineapple pieces, syrup juice drained
4 tbsp cooking oil
2 garlic cloves, crushed

Marinate (A)

2 tsp baking soda
2 tsp oyster sauce
2 tsp chicken stock powder
2 tsp light soy sauce
1 tsp sesame oil
¼ tsp pepper (powder)
½  tsp sugar

Seasoning (B)

6 tbsp tomato sauce
6 tbsp plum sauce
1 tbsp vinegar
2 ½  tbsp sugar
8 tbsp water
2 tsp cornflour
Salt (optional)


  1. Marinate the chicken meat with the baking soda for 20 minutes and then rinse the chicken thoroughly (make sure that the chicken is properly rinsed clean of the baking soda). Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 10 minutes.
  2. Heat up the oil in a wok over medium heat and sauté garlic till fragrant.
  3. Add chicken and stir fry till almost cooked through.
  4. Add in carrots and capsicums.
  5. Pour in (B) and bring to boil.
  6. Add honeydew and pineapple pieces.
  7. Lastly, mix in cashew nuts.
  8. Dish up and serve hot with rice.
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