Deep Fried Crunchy Fish

Ingredients:

Fish, 4 small fish, any fish you prefer
Salt, 1 tbsp
Pepper, few dashes
Juice of 1 Lime




Method:

1.     Clean, rinsed & pat dry fish.
2.     Rub salt & pepper over fish.
3.     Coat fish with juice of 1 lime and marinate for at least 20 minutes or longer.
4.     Heat enough oil to cover fish and deep fry till skin is golden in color.
**    Be careful of splattering oil at this stage.  
5.     Drain and serve.

 

Stir Fry Curly Leaf Spinach With Fish Cake

 
Ingredients:

Garlic, 5 pips, leave whole
Ginger, 2 slices, cut into shreds
Fish Cake, 1/2 cake (I used the 2x5 inch type)
Curly Leaf Spinach, 1 bundle
Oil, 1 tbsp
Salt, 1 tsp
Chicken Stock, 100 ml (may use water as a substitute)
Chinese White Cooking Wine, 1 tbsp (optional)

Method:

1.    Heat oil in wok.
2.    Fry garlic and ginger till garlic is golden brown and ginger is fragrant.
3.    Add in fish cake (may add a few splashes of chinese white wine here if you prefer)
4.    Continue with the chicken stock and salt.
5.    Lastly add in spinach and stir fry till cook.
6.    Serve.

Deep Fry Macau Fish In Thai Chillie Sauce

NGREDIENTS:

1. Fish, 1 big slice (any type of fish that you may like)
2. Ginger, 2 slices, julienne
3. Thai chillie sauce, 3 tbsp
4. Water, 250 ml
5. Cornstarch, 2 tsp
6. Salt, half tsp
7. Pepper, half tsp
8. Oil for frying
9. Spring onion for garnishing

METHOD:

• Clean and pat dry fish with kitchen towel
• Rub salt & pepper over fish
• Leave to marinate for at least 10 mins
• Prepare sauce: combine water, Thai chills sauce in a bowl

 

• Pat dry fish once again, coat with cornstarch 
• Fry fish in pre heated oil till golden brown and skin crisp (should be slightly covering fish).
• Remove and set aside
• Leave a tbsp oil in pan
• When oil is hot, fry ginger till golden color
• Scatter over fish
• Heat up the prepared Thai chillie sauce, pour over fish
• Garnish with spring onions to serve 

 

Storing Chicken Stock For Everyday Use

We uses stock in everyday cooking to enhance the flavor of the food. But cooking up our own homemade stock requires time so it is always good to have a store bought stock in hand. 

Store bought stock like the one I'm using here is quite strong in flavor.  Normally for a 3 liter I will use like maybe 1/3 can only.  Otherwise, if you add too much, the dish will be overpowered by the stock.

I keep my stock freezed in ice cube tray where I can conveniently pick a cube to add to whatever dish that I'm preparing anytime I need boost up the dish.