RECIPES

SZECHUAN STEAM FISH

Ingredients :

2 medium size fish ( rub with wine) (To Garnish:
2 Tbspoon garlic (pounded) 2 big red chillies – shredded
2 Tbsp ginger ( pounded) 1 stalk corrinder leaves
5 Tbsp oil ( (reduce if preferred) Spring Onions)

mix together :
1 Tbsp Chilli bean Paste
3 Tbsp Tomato Sauce ( use tomato puree, if preferred)
3 Tbsp chilli Sauce
2 Tbsp Tom Yam Paste
11/2 Tbsp sugar
1 teasp vinegar
½ Tbsp ajinomoto
1 Tbsp lemon juice
2 Tbsp tapioca flour
300 gm water
1 teasp chicken stock

Method :
1.Rinse fish and drain well. Steam at high heat for 10 mins. Remove and keep aside.
2. Heat oil and fry garlic and ginger.
3. Add in the mixed ingredients and bring to boil.
4. Pour over fish and garnish. Serve hot.

LIMAU KASTURI FISH

Ingredients :
2 medium size fish
2 Tbsp garlic finely chopped
1 thumb size ginger – shred finely
2 Tbsp sweet bean paste
2 Tbsp Plum Sauce (Lee Kum Kee or Woh Hup)
2 chilli, sliced finely
15 limau kasturi ( squeeze for juice) or lime juice

Method :

Fry fish and put aside.
Fry garlic and ginger.
Add in sweet bean paste, chilli
Put back the fish to cook, add in lime juice and simmer
Season according to taste eg some sugar and pinch of salt

CABBAGE AND FISH MAW HOTPOT

Ingredients :
1 chicken ( remove skin, cut to 8 pieces)
1 or ½ piece fish maw ( depending on size)
10 fishballs (optional)
a few pieces Dried scallops ( optional)
cloud fungus ( not too much as they expand) – soaked and clean
1 stick beancurd, soaked and cut to ½ in, pieces
vermicelli, soaked
5-8 pieces Chinese mushroom,soaked and halved
10 pieces button mushrooms, halved if they are the large ones
Chinese cabbage ( a lot)
1 cube chicken stock

Method :

Boil a pot of water, use some of water to scald chicken.
Put in chicken in remaining pot of water to simmer ( ab. 10 mins)
Put in cabbage, fish maw, mushrooms, dried scallops (if use) and let simmer over slow flame for about 20 – 30 mins.
Add cloud fungus and beancurd stick, simmer for 5 mins more, then add in vemicilli and chicken stock. Finally add the fish balls last.
Season with sesame oil, pepper and salt – according to taste.

Note : Fish Maw is dried fish bladder and can be found in Chinese sundry shops. They are usually ready to use ( brown when baked or fried)- looks like keropok or even dried pork skin. You can use sea cucumber if preferred. However, the hotpot is equally delicious even when these 2 ingredients are omitted. The chicken and cabbage dominate the flavour. Fishballs are also optional but it makes the dish more interesting. You can also season with oyster sauce.