Hot and sour fish soup

INGREDIENTS
Fish fillet (garfish,tuna) - 250g
Salt - 1 teaspoon or to taste
Ground white pepper - 1/4 teaspoon
Lime juice - 1 tablespoon
Cooking oil - 1 tablespoon
Garlic - 3 cloves,finely chopped
Lemon grass - 2 stalks,crushed
Bird's eye chillies - 5,left whole
Ground dried chillies - 2 teaspoon
Ginger - 2cm
Chicken stock - 400ml
Fish sauce - 11/2 tablespoon
Kaffir lime leaves - 4,finely sliced

METHOD
Cut garnish or tuna into B23 cubes or desired serving size. Wash and drain.
Season fish pieces with salt,pepper and lime juice. Set aside.
Heat oil in a medium saucepan. Stir-fry garlic and lemon grass. Add bird's eye chillies,
ground dried chillies and ginger. Cook for 1 minute.
Pour in chicken stock and bring to the boil. Add fish sauce and fish pieces. Allow to
boil over medium low heat for 5 minutes.
Sprinkle in kaffir lime leaves;reserved some for garnishing if desired.
Adjust to taste with salt and serve.

Steamed fish wth dried tangerine peel

INGREDIENTS

Fish (spotted red grouper,grouper. threadfin
o r sea bass) - 1,about 600g
Dried tangerine peel - 1/4 piece,about 2g,soaked for 20
minutes

Sugar - 1/4 teaspoon
Shallot or cooking oil - 1/4 teaspoon
Young ginger - 4 slices,peeled and finely shredded
Red chillies - 2,seeded and finely shredded
Spring onion (scallion) - 1,cut into 3 cm lengths and finely shredded


SEASONING
Salt 1/2 teaspoon
Potato flour 1 teaspoon
Ground white pepper 1/2 teaspoon
Cooking oil 1/2 tablespoon


SAUCE
Chicken stock 2 tablespoon
Light soy sauce 1 1/2 tablespoon
Dark soy sauce 1/2 tablespoon
Sugar 1 teaspoon
Ground white pepper a dash


METHOD

• Make 2 diagonal slits on each side of cleaned fish.Rub on seasoning ingredients and leave for 15 minutes
• Remove pith of tangerine peel by lightly scrapping with a teaspoon.Then,rinse and shred into thin strips.Put shreds into a small bowl and mix with sugar and shallot or cooking oil.
• Place seasoned fish onto a heatproof oval dish.Top with tangerine peel,ginger and chili.
• Steam over high heat for 12-15 minutes,depending on thickness of fish.
• Meanwhile,place combined sauce ingredients in a small saucepan and heat until just bubbling.Mix in spring onion and chili.
• Pour hot sauce over fish and serve.
  

Stuffed sambal fish

INGREDIENTS
Horse mackerel 4-6,medium,slit along both sides of back bone
Salt 1 teaspoon
Tamarind pulp 1 teaspoon,mixed with 2 tablespoon water and strained
Kaffir lime leaves 2,finely sliced
Cooking oil for shallow-frying

INGREDIENTS TO BE GROUND
Shallots 6-8,peeled
Garlic 3 cloves,peeled
Dried prawn (shrimp) paste (belacan) 2.5 x 2.5 x 1 cm piece
Lemon grass 2 stalks
Dried chillies 4,seeded
Turmeric 5 cm knob,peeled
Salt 1/2 teaspoon
Cooking oil 2 tablespoon

METHOD

• Rub fish with salt and set aside


• Place ingredients to be ground into a blender.Add 2 tablespoon water or more if required and blend until fine.Combine gerund ingredients and tamarind juice in a saucepan. Over low heat,stir for 8-10minutes or until fragrant.


• Stir in lime leaves,then remove from heat and allow sambal (chili paste) to cool.Stuff fish,including stomach cavity,with sambal.


• Heat sufficient oil foe shallow-frying in a wok.Lower in fish and cover wok.Fry fish on both sides until just cooked through.

Fried lemon fish

INGREDIENTS
Fish fillet (golden snapper,red snapper,salmon or grouper) 600 g (2 x 3 cm)
Cooking oil 1 tablespoon
Cornflour (cornstarch) 2 tablespoon

SEASONING
Light soy sauce 1tablespoon
Sesame oil 1 teaspoon
Salt 1/2 teaspoon
ground white pepper 1/4 teaspoon

SAUCE (COMBINED)
Plum sauce 3 tablespoon
Water 2 tablespoon
Lemon juice 3 tablespoon
Sugar 2 tablespoon

GARNISHING (OPTIONAL)
Butterhead,baby cos (romaine) or Chinese (sang choy) lettuce leaves
Coriander leaves (cilantro)

METHOD

• Season fish pieces with seasoning ingredients. Set aside fir 15 minutes.
• Heat sufficient oil for deep-frying.Coat fish pieces with cornflour,then deep-fry for 2 minutes or until golden.Drain and set aside.
• Heat 1 tablespoon oil in a clean work. pour on combined sauce ingredients. When liquid reaches the boil and thickens,add fish pieces and toss gently until coated with sauce.
• Serve hot on a bed of lettuce and topped with coriander leaves if desired.

Indian fish curry

INGREDIENTS
Black pomfret 1,medium,cut into slices
Salt 2 tablespoon
Cooking oil 4 tablespoon
Garlic 5 cloves,peeled and sliced
Curry leaves 3 springs,stems discarded
Fenugreek seeds 1 tablespoon
Ginger 2.5 cm peeled and ground
Fish curry powder 2 rounded tablespoon,mixed with 65ml water
Tamarind pulp 2 tablespoon mixed with 4 tablespoon water and strained
Coconut milk 750 ml,squeezed from gated coconutwith sufficient water added,after extracting coconut cream .

Bitter gourd 1,seeds and membranes scraped off cut into 4cm wide pieces and soaked in salted water
Coconut cream 250ml squeezed from 1 grated coconut with sufficient water added,then add more water to extract coconut milk
Sugar 1 tablespoon or to taste

METHOD

• Season fish with 1 tablespoon salt. Set aside for 15 minute. Heat oil in work. Brown garlic and onions. Add curry leaves and fenugreek, as well as ground ginger and turmeric. Fry for a few minute.
• Add curry powder paste and fry until fragrant. Add tamarind juice and coconut milk,then bring to the boil.
• Add drained bitter gourd pieces and simmer for 5 minute,then add fish. Simmer until fish is cooked and bitter gourd tender.
• pour in coconut cream,then adjust to taste with salt and sugar.
• Serve