Thursday 24 September 2015
Sunday 6 September 2015
SPICY BEAN PASTE GRAVY OVER STEAM FISH TAIL - 辣酱蒸鱼尾
Ingredients: ( Serving 4-5pax )
700+gm 1 pc fish tail (Own favourite fish)
2 tsp Sesame oil
Spicy gravy:
2 tbsp Taucu Bean paste -) Mix all
3 tbsp Chilli Sambal paste -)
(Contents that contains dried shrimps)
2 tbsp Sugar -) well
50-60ml or 1 cup Water -)
Methods:
1. Heat wok/steamer with enough water for steaming.
2. When water boils, blanch the fish tail, place it on a plate.
Then drip sesame oil over the fish tail.
3. Put it to steam for 25 mins or till cook.
4. Heat wok or saucepan. Pour in the gravy mixture, stir &
saute till sugar dissolved or gravy bubbles. Turn off heat.
5. When fish tail is cooked, turn off heat. Take out the dish,
pour the ready gravy over the fish tail and its ready to serve.
Tuesday 1 September 2015
BAKED BLACK PEPPER SALMON FISH - 烘烤黑胡椒三文鱼
Ingredients: ( 3-4 pax )
400-500gm Salmon Fish
1 pc Aluminium Foil 14" x 16" ( make sure it is big enough
to wrap the fish.)
Marinate Mixture:
4-5 tbsp Black pepper sauce ) Can adjust
1 1/2 tbsp Sugar )
1 tbsp Shiao Hsing Wine ) to own
2 tsp Sesame oil )
Salt ) taste
Methods:
1. Preheat oven at 180º C (Depends on own oven).
2. Place the fish on a plate and pour the marinate mixture
all over the fish. Leave aside to marinade. (Better be done
an hour ahead.)
3. Place a piece of alum. foil flat on the table. Put in the marinated
fish (together with the mixture) in the center.
4. Wrap up the fish nicely. (Make sure the mixture liquid wont leaks)
5. Place it on a tray-oven safe, then put into the oven to bake
at 200º C for 25 mins.
6. Turn off oven. Take out baked fish and place on a plate.
Now unwrapped it and served.
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