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Steamed Cod Fish With Black Bean Sauce 1 medium-size cod fish (or seabass or garoupa) Sauce: 40g black bean 40g spring onions (chopped) 40g garlic (diced) 40g soya sauce 40g thick soya sauce 50g sugar 60g water 10g corn starch 10g sesame oil 10g red chilli (diced) 5g monosodium glutamate Method: Clean the cod fish and cut into pieces. Place on a plate. Mix ingredients for sauce and spread it on the fish. Steam the fish for 20 minutes. Serve hot.

Ingredients 1. 1 slice of salmon (fillet is better than mid cut so that we can fry the skin) 2. ½ teaspoon salt 3. 2 tablespoon Kikkoman Teriyaki sauce 4. ½ tablespoon cooking oil Method 1. Wash the fish, drip dry and rub evenly with salt. 2. Heat up a pan, add cooking oil. When the pan is hot, place the skin side down to allow the skin to fry to a crisp. Then flip over and fry other side (if using mid cut, you may not be able to get a crispy skin). 3. When cooked, still on the hot pan, pour in the teriyaki sauce, and let it sizzle, flipping it over and over to let the sauce coat the outside, for about 1 min and serve (Note that there is no gravy, it will be just sticky coat on the fish). 4. Serve hot.

Ingredients 300g red snapper fish fillet, cut into big cubes 125g sliced ginger 1 tsp chopped garlic 1/2 tbsp oil 1/2 tbsp sesame oil 1/2 tbsp Shao Hsing Hua Tiau cooking wine (optional) 3 pieces soft beancurd 1 egg white 1/2-cup tapioca flour or cornflour 50g chicken meat 75g carrot, cut into shapes 75g button mushrooms, thinly sliced 1/2 cup water or stock Seasoning 1/4 tsp salt or to taste 1/2 tsp sugar 1/2 tsp chicken stock granules 1/8 tsp pepper Thickening 1 tsp cornflour 1 tbsp water Garnishing 100g spring onion, cut into 4cm lengths 1 red chilly, sliced MARINATE fish cubes with a little salt and set aside. Carefully and gently cut beancurd into 4cm cubes. Dip beancurd pieces carefully in egg white then coat with tapioca flour. Deep-fry beancurd until golden brown. Drain well. Shallow-fry fish pieces in a non-stick pan for 5 to 6 minutes. (Handle with care so as to keep the pieces intact.) Heat oil and...

This is good with fish chucks, fish fillets or whole grouper fish. Ingredients 1. 600-800gms Fish 2. ½ teaspoon Salt 3. ½ teaspoon white ground pepper 4. cooking oil for deep frying 5. Corn flour enough to coat the surface of the fish. Sauce (reduce by proportion if fish is small) 1. 6 table spoon of tomato ketchup (option: replace 2 table spoon of ketchup with plum sauce) 2. 2 table spoon of sugar 3. 2 table spoon of soya sauce 4. 1/4 teaspoon of salt 5. 1 teaspoon corn flour 6. 1/3 cup water 7. 1 teapspoon of minced garlic 8. 2 tablespoon cooking oil 9. 1 teaspoon of chilli paste, or 2 table spoon of chilli sauce (optional for making it spicy). Method 1. If processing whole fish, de-scale the fish, and remove the gut and gills. Lightly brush the gut wall with a brush to remove the blood clots. If processing fillet or chucks, just rinse with water. Drain dry. For fillet with skin attached, using a very sharp knife, cut shallowly the flesh at ...

Ingredients 1. Fish ( 1 slice of mid cut 2 cm thick, or 1 fish about 300-500gms) 2. Salt 3. 5 slices of ginger (or replace with 1 red fresh chilli) 4. 1 teaspoon sesame oil. 5. 1 teaspoon soy sauce. 6. 1 small pieces of salted vegetables 7. 1 or ½ teaspoon sugar 8. 1 Stalk of Chinese parsley Method 1. Cut the ginger into strips. Or split the chilli, remove the seed and cut into strips. 2. Wash and cut the salted vegetables into strips, season with sugar. Leave aside for 15 mins. 3. If processing whole fish (eg pomfret, or small grouper), de-scale the fish, and remove the gut and gills. Lightly brush the gut wall with a brush to remove the blood clots. If processing fillet, just rinse with water. Drain dry. 4. Rub some salt on the fish surface, (and the gut wall if whole fish is used). 5. Put fish on a steaming plate, and lay the ginger or chilli on top of the fish, and some into the gut. 6. Lay the salted vegetables on the fish. 7. Make sure that t...

Herbal Steamed Fish 1 fish head, approximately 1kg Herbs 1 tbsp kei chi 20g tong sum , cut into 4 – 5cm lengths 25g tong kwai , sliced thinly 8 red dates, seeded 1 cup water 7 – 8 dried red chillies, soaked and seeded 2 stalks coriander leaves, cut into 4cm lengths 1 stalk spring onion, cut into 4cm lengths Sauce ingredients 1½ tbsp light soy sauce 1½ tbsp oyster sauce Pinch of pepper 1 tbsp Shao Hsing Hua Tiau cooking wine Halve or quarter fish head. Clean well and sprinkle lightly with salt. Combine herbs and water and bring to a boil for 20 – 30 minutes over low heat until a herbal stock is obtained. Arrange fish head on a steaming plate. Pour herbs and stock over the fish, then add the dried red chillies and sauce ingredients. Steam over rapid boiling water for 15 – 20 minutes or until fish head is cooked. Garnish with coriander leaves and spring onion before serving.

Deep-fried Fish with Nyonya-style Sauce Deep-fried Fish with Nyonya-style Sauce. Ingredients 600–700g siakap or garoupa fish Enough oil for deep-frying  Sauce ingredients 5 tbsp lime juice 4 fresh red chillies 4 bird’s eye chillies ( cili padi ) 2 tbsp sweet plum sauce 1 tbsp chilli sauce 1/2 tbsp belacan stock granules  Seasoning 4 tbsp castor sugar Pinch of monosodium glutamate 1/2 tsp salt or to taste  Garnishing Finely sliced kaffir lime leaves  Clean and gut the fish. Make 4–5 deep cuts along both sides of the fish. Sprinkle lightly with salt and pepper and a little tapioca flour.  Heat enough oil in a wok until hot. Add in fish and deep-fry over a high heat for 1–2 minutes.   Lower the heat to medium and fry fish in the hot oil until it turns crispy and golden brown. Remove from oil and drain on crumpled kitchen paper.  Whiz all the sauce ingredients in a blender until fine and well co...

Ingredients 1. Fish 2. Salt 3. cooking oil for pan frying 4. 3 table spoon light soya sauce 5. 1 table spoon sugar 6. ½ table spoon dark soya sauce (optional or reduce amount) 7. 1/3 cup water 8. 1 clove garlic Method 1. If processing whole fish, de-scale the fish, and remove the gut and gills. Lightly brush the gut wall with a brush to remove the blood clots. If processing fillet, just rinse with water. Drain dry. 2. Rub some salt on the fish surface, (and the gut wall if whole fish is used). 3. Peel and cut the garlic into small pieces. 4. Mix the sugar, soya sauces and water in a bowl and set aside. 5. Pan fry the fish. It is important the oil is very hot (with some light fumes coming out), and you put the fish down slowly. This will ensure the fish surface contact the oil first and sufficiently to have the outer layer coated before it touches the pan. This will prevent the fish from sticking on the pan. Leave it frying with low flame till fish is almost cook be...

Ingredients 1. 1 slice of cod fish 2. ½ teaspoon salt 3. 2 slice ginger 4. 2 tablespoon wolfberry Method 1. Wash the fish, drip dry and rub evenly with salt. 2. Rinse the wolfberry. Leave it damp and set aside for 15 mins to soften. 3. Place fish on a plate, lay the slice ginger and wolfberry on top of the fish. 4. Steam for 10 mins under high heat. 5. Serve hot.

Curry Fish Ingredients: 600g ikan tenggiri, cut into 1.5cm thick slices 2 cloves garlic, sliced thinly 2 big onions, sliced thinly 2 tbsp tamarind, add 1/2 cup water, squeeze and strain the juice 1 sprig curry leaves 1/2 cup pati santan 1 cup general santan (A): 1 1/2 tbsp chilli boh, 1 tsp tumeric powder, 1 tsp coriander powder (ketumbar). (B): 1/2 tsp mustard seeds ( biji sawi ), 1/2 tsp fenugreek ( halba ), 1/2 tsp cummin seeds ( jintan putih ). (C): 2 tomatoes (halved), 2 brinjals (halved lengthwise, then cut into 4cm pieces), 2 green chillies (cut into halves and remove the seeds). Method: HEAT oil in pan, fry garlic and onions till soft. Add in (B) and fry for a minute. Mix in (A) and curry leaves and fry until fragrant. Put in general santan , tamarind juice and (C). Bring to a boil and add a pinch of salt. When brinjals are cooked, add in fish. Cover and bring to a boil. Pour in pati santan and simmer for 2 to 3 minutes. Serve hot.

Simple Steamed Pomfret 1 medium-sized white pomfret 3/4 tsp salt 1 tbsp finely chopped old ginger Sauce ingredients (A) 1 tbsp light soy sauce 1 tsp oyster sauce 1½ tbsp sesame oil 1/2 tsp sugar 1–2 tbsp water 2 dried Chinese mushrooms, soaked and sliced thinly 1 tbsp kei chi , washed and drained 2 stalks spring onion, cut into 3cm lengths Dash of pepper Clean fish and make 2 slits on both sides of the body. Rub fish inside and out with salt and ginger and set aside for 10–15 minutes.   Combine ingredients (A) in a small bowl. Place fish on a heatproof dish then pour over the combined sauce ingredients.   Arrange sliced mushrooms and spring onion around the fish and sprinkle with the kei chi. Add a dash of pepper.  Place steaming rack in a wok and place the fish on rack. Cover the wok and steam the fish for 10–15 minutes. Serve fish immediately.  (Chef’s note: The normal time for steaming fish is about 10–15 minutes but then this depen...