Sweet and Sour Fish

This recipe is taken from "Delicious Asian Food", ISBN: 962-593-851-6.

Sweet and Sour Fish

Ingredients:

1 kg grouper, cleaned and scaled
1/2 teaspoon salt
40 g rice flour
500 ml oil

Sauce:

125 ml tomato ketchup
1 1/2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon garlic chilli sauce (one can purchase it in any asian shop)
1/4 teaspoon salt
1 teaspoon cornstarch
125 ml water
2 tablespoons oil
60 g onion, cut into small wedges
1/2 green bell pepper (capsicum), cut into rings or wedges
1 medium fresh red chilli, deseeded and sliced
4 slices canned pineapple, cut into wedges
1 sprig corriander leaves
5 spring onions, cut into finger lengths

Method:

1. Rub salt into fish, the coat it with rice flour. Heat the oil in a wok and fry the fish until crispy. Place the fish on a serving dish.

2. To prepare the sauce, first combine the tomato sauce, rice vinegar, sugar, garlic chillie sauce, salt, cornstarch and water in a bowl, then mix well and set aside.

3. Heat 2 tablespoons oil in a saucepan and sauté the onion and capsicum for 2 minutes. Add the chilli and pineapple and cook for a further 1 minute.

4. Add the reserved liquid mixture to the saucepan. Bring to boil, then reduce heat and simmer until the sauce thickens. Pour the hot sauce over the fish, garnish with spring onions and corriander leaves and serve at once with rice.

Poached Salmon

Place salmon filet( not straight from the fridge unless your fridge is already too "warm" to begin with ) in a deep heatproof container( I just use disposable aluminium ). Boil stock( very salty ) with seasonings, herbs and spices and quickly pour over the salmon. Immediately seal with foil. Leave to "poach" - 10 mins for every 1cm of thickness. If you want it sort of rear, halve the time. Discard the stock.

I use this method employing Thai seasonings and serve it with chilli-ginger mayo. The other possibilities, however, are numerous.

You can also poach in warm oil but you'll need a thermometer. Serve this with a nice non-oil salad.
by curryman

Fish Congee

You can marinade the sliced fish with soya sauce, sesame oil & flour then leave in the fridge.

Use soup (left over from dinner is fine) to boil the rice for 5 minutes, leave in thermal pot till next morning.

In the morning, just add in the sliced fish sliced fish cake or 1 or 2 eggs, topped with fried shallots, sesame oil, pepper, ground sole fish powder etc.


by amum

Red & Black Tilapia

To remove their earthy smell, rub all over with tamarind juice, leave to act for a few minutes and then thoroughly wash.

Grilling ideas:

- score and marinate with salt, pepper, turmeric and some chilli flakes.
- score and stuff with chilli paste( dried chillies+fish sauce+shallots+kafir lime leaves/rind ). Season the outside with a little salt and pepper.
- score, grill in oven, paint with teriyaki sauce and continue grilling and painting as you wish.

Baking ideas:

- score, season with black pepper and dill. Wrap in foil or baking parchment along with bay leaves, butter, cream of mushrooms, added mushrooms, leeks and onions.
- score, season with curry powder and fish sauce. Arrange onion slices, shredded ginger, chopped garlic, cherry tomatoes, aubergine slices in between and around. Drizzle with olive oil and bake uncovered till done. Squeeze lemon juice.
- filet, pour over a bechamel sauce, sprinkle black pepper and parmesan and bake till bubbling and done. Filets can be seasoned with coriander powder, white pepper, shallots and garlic for an Oriental touch. Instead of parmesan, whisk an egg with some bechamel and pour this over in the last 10 mins to brown.

Steaming ideas:

- score, stuff with bruised lemongrass, season with light soy sauce and steam. Fry some sliced lemongrass in oil till brown and pour this oil over the just steamed fish.
- score and season with pounded taucheo+ fresh red chillies+ginger+garlic. Steam till done and pour on some shallot oil.

by Curryman