Ingredients (serves 4 to 6):
1 can Golden Chef limpets
5 fresh shitake mushrooms, washed and with their stems removed
1 bunch enoki mushrooms, washed and with their base stems removed
1 small bunch shimeiji mushrooms, washed and with their base stems removed
1 packet baby asparagus, washed and cut into half cross-wise
1 tsp cornstarch, mixed with some water to form a paste
2 tbsp cooking oil
For the sauce:
1 tsp oyster sauce
1/4 tsp sugar
1/4 tsp sesame oil
2 tbsp hua tiao wine
1 tsp light soy sauce
Method:
1. Remove limpets from the can and slice them up. Reserve 4 tbsp of the stock for later.
2. Cut the shitake mushrooms into quarters.
3. Mix all the ingredients for the sauce in a bowl with the 4 tbsp of stock. Set aside.
4. Heat the oil in a wok over a very high flame until the oil starts to shimmer.
5. Throw in all the mushrooms, asparagus and limpets and stir-fry quickly.
6. Add in the sauce and toss for a minute.
7. Add the cornstarch paste and cook for a further 30 seconds.
8. Serve hot.
Tips:
Recipe uses Golden Chef Limpets ($9.99 per can) available at all FairPrice supermarkets.
Recipe source: Today newspaper (17 Jan 2008)
Showing posts with label Ingredient - Seafood. Show all posts
Showing posts with label Ingredient - Seafood. Show all posts
Locos with nuoc cham
Ingredients (serves 4 to 6):
1 can Golden Chef Locos
2 red chillies, roughly chopped
1 garlic clove, peeled
1 tbsp shaved palm sugar
2 tbsp lime juice
3 tbsp fish sauce
1 tbsp rice vinegar
3 tbsp water
Method:
1. Reserve about a teaspoon of chopped chillies for the garnish, then pound the rest of the chilli and garlic into a paste.
2. Add the palm sugar, lime juice, fish sauce, vinegar and water, then stir until the sugar is dissolved.
3. Drain the locos and slice them thinly.
4. Lay the sliced locos on a platter and drizzle the nuoc cham dressing over them.
5. Garnish with coriander or mint leaves and chopped chillies.
Tips:
Recipe uses Golden Chef Locos ($16.10 per can) available at all FairPrice supermarkets.
Recipe source: Today newspaper (10 Jan 2008)
1 can Golden Chef Locos
2 red chillies, roughly chopped
1 garlic clove, peeled
1 tbsp shaved palm sugar
2 tbsp lime juice
3 tbsp fish sauce
1 tbsp rice vinegar
3 tbsp water
Method:
1. Reserve about a teaspoon of chopped chillies for the garnish, then pound the rest of the chilli and garlic into a paste.
2. Add the palm sugar, lime juice, fish sauce, vinegar and water, then stir until the sugar is dissolved.
3. Drain the locos and slice them thinly.
4. Lay the sliced locos on a platter and drizzle the nuoc cham dressing over them.
5. Garnish with coriander or mint leaves and chopped chillies.
Tips:
Recipe uses Golden Chef Locos ($16.10 per can) available at all FairPrice supermarkets.
Recipe source: Today newspaper (10 Jan 2008)
Fish curry
Coconut - Part 3.
An all-time favourite.
Ingredients (serves 4):
1 tbsp olive oil
2 red snapper fillets
4 tbsp fish curry powder
2 tbsp water
1 big onion, peeled and cut into chunks
2 cloves garlic, peeled and crushed
2 carrots, cut into chunks
1/2 cup curry leaves
1/2 tsp coriander powder
1 tsp ginger powder
3 cups water
2 medium eggplants, halved and cut into 3cm pieces
1/2 tsp salt
1/2 tsp pepper
1/2 cup fresh coconut milk
10 cherry tomatoes, halved
1/2 cup fresh coriander leaves
Method:
1. In a pot, heat the olive oil and saute the fillets for 5 minutes on each side. Remove and set aside. Mix the curry powder with 2 tbsp water to form a paste. Set aside.
2. Heat the oil again and saute the onion, garlic, carrots, curry leaves, coriander powder and ginger powder over medium heat until fragrant.
3. Add the curry paste and stir-fry for 5 minutes. Add the water, eggplants, salt and pepper and leave to boil on high heat for 15 minutes.
4. Once the curry thickens, add the fillets and cook for 10 minutes. Add the coconut milk and simmer for another 2 minutes. Garnish with cherry tomatoes and coriander leaves before serving.
Tips:
Cook curry the day before and keep it in the fridge. While reheating, add the coconut milk when it starts to boil.
Recipe source: Simply Her magazine (Jul 2008)
Crispy vermicelli prawn wrap with thai spicy sauce
Ingredients (serves 4):
16 large prawns, shelled (leaving the tail)
1 tsp sesame oil
1 tsp powdered mustard
1/4 tsp salt
1/4 tsp pepper
1 tsp coriander powder
150g vermicelli, soaked in water and drained
Sauce:
1/2 cup Thai chilli sauce
1/4 cup cold water
1 tsp raw cane sugar
A handful of fresh coriander, chopped
Method:
1. Marinate the prawns with sesame oil, mustard, salt, pepper and coriander powder and set aside for 10 minutes.
2. Take a small handful of vermicelli and wrap it tightly around each prawn. Repeat for the rest of the prawns.
3. To make the sauce, combine the Thai chilli sauce and cold water, and mix well. Add raw cane sugar and fresh coriander.
4. Heat enough oil in a pot on high heat to deep fry the prawns. Cook the prawns until crispy. Remove from oil and serve immediately with the sauce.
Recipe source: Simply Her magazine (Nov 2007)
Salmon patties with celery cream sauce
A light dinner is a breeze with ready-made salmon burgers and canned soup.
Ingredients (serves 2):
3 tbsp olive oil
200g frozen Fassler Salmon Burgers
1/4 cup Del Monte Fresh Cut Whole Kernel Corn
1/4 tsp butter
1 small onion, chopped
4 tbsp Campbell's Cream of Celery
3/4 cup water
1 tbsp white wine
White pepper to taste
200g Green Rose Baby Honey Salad Mix
Method:
1. Heat 2 tbsp of olive oil in a grill pan and cook the salmon patties on medium heat for 8 minutes on each side. Remove from pan and set aside.
2. In the same pan, saute the corn kernels in butter until slightly browned. Remove from pan.
3. To make the sauce, saute onions with 1 tbsp of olive oil until fragrant.
4. In a bowl, whisk the cream of celery with 2 tbsp of water. Pour this into the pan and stir. Add the rest of the water and mix well over low heat. Add white wine and season with pepper. Continue to stir until the sauce thickens. Strain the sauce to remove the onions.
5. To assemble, sprinkle corn on top of the salmon patties and drizzle with the sauce. Serve with salad mix.
Tips:
If you don't fancy corn, use frozen peas or fresh sugar peas instead.
Recipe source: Simply Her magazine (Nov 2007)
Yogurt prawn curry
The longer the ingredients list in a tub of yogurt, the more calories there are - and the less nutrition. Yogurt should only contain two ingredients: live cultures and milk (whole, low-fat or skim). Plain yogurt is best as it has no added sugar and other stabilisers.
Use plain yogurt instead of milk, buttermilk or sour cream when making muffins, pancakes or waffles. It helps keep the food moist while giving it a tender crumb.
The high acidity in yogurt helps to tenderise meat, especially chicken and lamb.
Cut fat and calories by using yogurt in place of mayonnaise or sour cream in salad dressings, potato salad and toppings.
Yogurt - Part 1.
A comforting bowl of spice.
Ingredients (serves 4):
2 tbsp oil
2 big onions, chopped
1 clove garlic, chopped
2 sticks cinnamon
2 star anise
5 cardamom
1 red capsicum, sliced
3 tbsp fish curry powder
300g prawns, de-veined but leave the shell on
3 potatoes, cubed and parboiled
1 carrot, cubed and parboiled
3 cups water
3 tbsp plain yogurt
1 tsp raw cane sugar
1/2 tsp salt
1/2 tsp pepper
Coriander leaves, to garnish
Method:
1. Heat the oil and saute the onions, garlic, cinnamon, star anise, cardamom and red capsicum until fragrant. Add the fish curry powder and saute for another 5 minutes.
2. Add the prawns and fry for 5 minutes before adding the parboiled potatoes and carrots.
3. Stir in the water and simmer for 15 minutes on medium heat until the liquid is reduced to half.
4. Add the yogurt, cane sugar, salt and pepper and cook for another 2 minutes.
5. Garnish with coriander leaves.
Tips:
Once you've added the yogurt, don't cook the curry on high heat as it could cause curdling.
Recipe source: Simply Her magazine (Feb 2008)
Use plain yogurt instead of milk, buttermilk or sour cream when making muffins, pancakes or waffles. It helps keep the food moist while giving it a tender crumb.
The high acidity in yogurt helps to tenderise meat, especially chicken and lamb.
Cut fat and calories by using yogurt in place of mayonnaise or sour cream in salad dressings, potato salad and toppings.
Yogurt - Part 1.
A comforting bowl of spice.
Ingredients (serves 4):
2 tbsp oil
2 big onions, chopped
1 clove garlic, chopped
2 sticks cinnamon
2 star anise
5 cardamom
1 red capsicum, sliced
3 tbsp fish curry powder
300g prawns, de-veined but leave the shell on
3 potatoes, cubed and parboiled
1 carrot, cubed and parboiled
3 cups water
3 tbsp plain yogurt
1 tsp raw cane sugar
1/2 tsp salt
1/2 tsp pepper
Coriander leaves, to garnish
Method:
1. Heat the oil and saute the onions, garlic, cinnamon, star anise, cardamom and red capsicum until fragrant. Add the fish curry powder and saute for another 5 minutes.
2. Add the prawns and fry for 5 minutes before adding the parboiled potatoes and carrots.
3. Stir in the water and simmer for 15 minutes on medium heat until the liquid is reduced to half.
4. Add the yogurt, cane sugar, salt and pepper and cook for another 2 minutes.
5. Garnish with coriander leaves.
Tips:
Once you've added the yogurt, don't cook the curry on high heat as it could cause curdling.
Recipe source: Simply Her magazine (Feb 2008)
Orange-glazed cod fillet
Ingredients (serves 2):
1 tbsp corn flour
1/2 tsp salt
1 tsp ground black pepper
2 cod fillets (about 250g each)
2 tbsp olive oil
1 small bulb ginger, skinned and sliced thinly
3 cloves garlic, crushed
1 small onion, diced
1 tsp dried coriander
1 tsp oyster sauce
1 tsp dark soya sauce
1 tsp ginger powder
1/2 tbsp honey
1 cup freshly squeezed orange juice
2 tsp orange rind
Method:
1. Mix the corn flour, salt and pepper together, and coat the fillets with it.
2. Heat 1 tbsp of olive oil in a non-stick pan over medium heat and fry the fillets for 10 minutes or until golden brown on each side. Remove from pan and set aside.
3. Saute the ginger in the same pan until golden brown and crispy. Remove.
4. Put the remaining 1 tbsp olive oil in the pan and saute the garlic, onion and dried coriander until fragrant. Add the oyster sauce, dark soya sauce, ginger powder, honey and orange juice. Let the sauce simmer until it thickens.
5. To serve, pour the sauce through a sieve over the fillets. Garnish with orange rind and fried ginger.
Recipe source: Simply Her magazine (Jan 2008)
Stuffed sambal squid
Spicy Malay dish in 3 simple steps in 20 minutes.
Ingredients (serves 4):
2 large squid, cleaned but leave skin intact
150g Dodo fish paste
2 tbsp olive oil
1 large onion, sliced
2 tbsp Foodstar Sambal Ikan Bilis paste
1 tsp lime juice
1/4 cup water
Method:
1. Stuff each squid with the fish paste and close the opening with a toothpick.
2. Heat 1 tbsp olive oil in a grill pan and fry the stuffed squid on all sides until cooked, about 3 minutes each side. Remove and set aside.
3. To make the sauce, heat the remaining olive oil and saute the onions for 5 minutes. Add the sambal paste, lime juice and water and cook until the sauce is reduced by half. Pour the sauce over the grilled squid and serve.
Tips:
Instead of fish paste, use minced pork or chicken seasoned with salt and pepper.
Recipe source: Simply Her magazine (Jan 2008)
Stir-fried green papaya with prawns
Green papaya - Part 3.
The traditional pumpkin-with-dried shrimp dish is re-created with green papaya and carrots.
Ingredients (serves 4-5):
15 medium grey prawns, shelled with tail on
2 tbsp cooking oil
1 red onion, thinly sliced
2 tsp chopped garlic
2 tsp dried shrimps, soaked until soft
1 red chilli, thinly sliced
2 tbsp Shaoxing Chinese wine
350g green papaya, julienned
1 carrot, julienned
1/2 cup water
Salt and pepper, to taste
Method:
1. Wash prawns, then pat dry. Rub prawns with salt. Set aside for 30 minutes.
2. Heat oil in a wok over high flame. Fry onions and garlic until light brown.
3. Add dried shrimps and chilli and fry for another minute, then add the wine, papaya, salt and pepper, and fry for 2 more minutes.
4. Put carrots and water and simmer for about 5 minutes, until water has reduced to a couple of spoonfuls and papaya and carrots are a bit soft.
5. Add prawns and fry till cooked, about 4 to 5 minutes.
Tips:
This dish also works well with other seafood, such as squid or scallops.
Recipe source: Simply Her magazine (May 2007)
Abalone with lemongrass and ginger sauce
To the Chinese, abalone is a symbol of wealth and good fortune. It is usually eaten at banquets or during festive occasions such as the Lunar New Year.
Ingredients (serves 3 to 4):
2 tbsp oil
1 stalk lemongrass, thinly sliced (use bottom 5cm of stalk)
2.5cm ginger, shredded
1 chilli, shredded
3 tbsp mirin (Japanese rice wine)
125ml chicken stock
1 1/2 tbsp abalone sauce
200g (1 can or 12 pieces) Golden Chef Australian Baby Abalone
1 tbsp chopped spring onion for garnishing
Method:
1. Heat oil in pan and fry lemongrass, ginger and chilli until aromatic.
2. Add mirin and chicken stock. Bring to a boil and stir in abalone sauce.
3. Add abalone and coat well with sauce. Remove from heat after 30 seconds.
4. Garnish with spring onions and serve.
Tips:
1. Abalone should not be cooked for too long, otherwise the texture will become unpleasantly tough and chewy (it should be cooked for not more than 30 seconds per side).
2. If the abalone you use is rather large, you may slice them thinly before cooking.
Recipe source: Today newspaper
Ingredients (serves 3 to 4):
2 tbsp oil
1 stalk lemongrass, thinly sliced (use bottom 5cm of stalk)
2.5cm ginger, shredded
1 chilli, shredded
3 tbsp mirin (Japanese rice wine)
125ml chicken stock
1 1/2 tbsp abalone sauce
200g (1 can or 12 pieces) Golden Chef Australian Baby Abalone
1 tbsp chopped spring onion for garnishing
Method:
1. Heat oil in pan and fry lemongrass, ginger and chilli until aromatic.
2. Add mirin and chicken stock. Bring to a boil and stir in abalone sauce.
3. Add abalone and coat well with sauce. Remove from heat after 30 seconds.
4. Garnish with spring onions and serve.
Tips:
1. Abalone should not be cooked for too long, otherwise the texture will become unpleasantly tough and chewy (it should be cooked for not more than 30 seconds per side).
2. If the abalone you use is rather large, you may slice them thinly before cooking.
Recipe source: Today newspaper
Heh bee soft-shell crab
Ingredients (serves 4):
2 cups oil
400g soft-shell crab, cut into bite-sized pieces
Cornflour for coating crab
100g margarine or butter
40g dried shrimps or heh bee, rinsed and pat dry
10g curry leaves
4 chilli padi, sliced thinly
1 cup evaporated milk
1 tsp sugar (optional)
Red chilli, spring onions and Chinese parsley for garnishing
Method:
1. Heat oil in a pan over a medium fire. Meanwhile roll crab pieces in cornflour. Shake off excess flour. When the oil is smoking hot, deep-fry the crab for about 5 minutes. Remove and set aside on a strainer to drain excess oil. Discard oil.
2. Using another clean frying pan, add margarine and turn fire to low. Once margarine or butter has melted, add the dried shrimps. Gently stir-fry for 1 to 2 minutes or until fragrant.
3. Add curry leaves and chilli padi. Stir-fry the mixture for another 30 seconds, making sure it doesn't stick to the pan. Keep fire on medium. Slowly pour in evaporated milk and stir continuously for about 1 to 2 minutes until the mixture turns golden brown and smells fragrant.
4. Add the deep-fried crab pieces and turn the fire to low. Lightly stir-fry the mixture until the crab pieces are well-coated. Remove to a serving plate and serve topped with red chilli, sliced spring onions and sprigs of Chinese parsley.
Tips:
If you use butter for this recipe, you get a richer, tastier flavour. However, you can use vegetable oil for a healthier alternative.
Recipe source: Women's Weekly magazine
2 cups oil
400g soft-shell crab, cut into bite-sized pieces
Cornflour for coating crab
100g margarine or butter
40g dried shrimps or heh bee, rinsed and pat dry
10g curry leaves
4 chilli padi, sliced thinly
1 cup evaporated milk
1 tsp sugar (optional)
Red chilli, spring onions and Chinese parsley for garnishing
Method:
1. Heat oil in a pan over a medium fire. Meanwhile roll crab pieces in cornflour. Shake off excess flour. When the oil is smoking hot, deep-fry the crab for about 5 minutes. Remove and set aside on a strainer to drain excess oil. Discard oil.
2. Using another clean frying pan, add margarine and turn fire to low. Once margarine or butter has melted, add the dried shrimps. Gently stir-fry for 1 to 2 minutes or until fragrant.
3. Add curry leaves and chilli padi. Stir-fry the mixture for another 30 seconds, making sure it doesn't stick to the pan. Keep fire on medium. Slowly pour in evaporated milk and stir continuously for about 1 to 2 minutes until the mixture turns golden brown and smells fragrant.
4. Add the deep-fried crab pieces and turn the fire to low. Lightly stir-fry the mixture until the crab pieces are well-coated. Remove to a serving plate and serve topped with red chilli, sliced spring onions and sprigs of Chinese parsley.
Tips:
If you use butter for this recipe, you get a richer, tastier flavour. However, you can use vegetable oil for a healthier alternative.
Recipe source: Women's Weekly magazine
Bready bacon salmon
Ingredients (serves 4):
2 salmon fillets
1-2 cups breadcrumbs
1-1 1/2 cups bacon bits
1 tsp light soy sauce
1/2 tsp salt
Black pepper
Method:
1. Place salmon on a baking tray. For extra flavour, place sliced pieces of lemon grass, spring onions and carrots below the fish.
2. Gently rub soy sauce and salt into the fish. Scatter breadcrumbs over fish (the amount of breadcrumbs you use depends on your preference but make sure the crumbs cover the top of the fish entirely).
3. Top off with a generous sprinkle of bacon bits. Grind black pepper over the fish.
4. Bake at 200 to 220 deg C for 15 to 20 minutes. Serve.
Recipe source: Women's Weekly magazine
2 salmon fillets
1-2 cups breadcrumbs
1-1 1/2 cups bacon bits
1 tsp light soy sauce
1/2 tsp salt
Black pepper
Method:
1. Place salmon on a baking tray. For extra flavour, place sliced pieces of lemon grass, spring onions and carrots below the fish.
2. Gently rub soy sauce and salt into the fish. Scatter breadcrumbs over fish (the amount of breadcrumbs you use depends on your preference but make sure the crumbs cover the top of the fish entirely).
3. Top off with a generous sprinkle of bacon bits. Grind black pepper over the fish.
4. Bake at 200 to 220 deg C for 15 to 20 minutes. Serve.
Recipe source: Women's Weekly magazine
Seafood with white wine sauce
A simple and healthy meal for Christmas.
Ingredients (serves 4):
2 to 3 tbsp olive oil or butter
2 cloves garlic, finely chopped
1 small onion, finely chopped
250ml chicken or fish stock (dilute 1 stock cube in 250ml water)
250ml white wine
150ml cream
250g threadfin, cut into cubes
250g salmon, cut into cubes
300g prawns, shelled and deveined
300g scallops
200g squid, cleaned, internal shell removed and sliced
8 green olives
A pinch of thyme
1 sprig coriander (for garnishing)
Method:
1. Heat olive oil in a pan over medium high heat. Fry garlic and onions until lightly browned.
2. Pour stock into pan and bring to a boil. Add white wine and reduce until it thickens slightly, then stir in the cream.
3. Add fish and cook for 1 to 2 minutes. Add prawns, scallops and squid. Simmer for 2 to 3 minutes. Add green olives and thyme, stir to mix.
4. Dish out and garnish with coriander leaves.
Recipe source: Today newspaper
Ingredients (serves 4):
2 to 3 tbsp olive oil or butter
2 cloves garlic, finely chopped
1 small onion, finely chopped
250ml chicken or fish stock (dilute 1 stock cube in 250ml water)
250ml white wine
150ml cream
250g threadfin, cut into cubes
250g salmon, cut into cubes
300g prawns, shelled and deveined
300g scallops
200g squid, cleaned, internal shell removed and sliced
8 green olives
A pinch of thyme
1 sprig coriander (for garnishing)
Method:
1. Heat olive oil in a pan over medium high heat. Fry garlic and onions until lightly browned.
2. Pour stock into pan and bring to a boil. Add white wine and reduce until it thickens slightly, then stir in the cream.
3. Add fish and cook for 1 to 2 minutes. Add prawns, scallops and squid. Simmer for 2 to 3 minutes. Add green olives and thyme, stir to mix.
4. Dish out and garnish with coriander leaves.
Recipe source: Today newspaper
Baked cod fish steak
Ingredients (serves 2):
400g cod steaks
2 potatoes, peeled and sliced thinly
1 cup canned tomatoes, diced
1/2 cup white wine
4 tbsp olive oil
2 tbsp lemon juice
1 tbsp dried Herbs de Provence
2 tbsp breadcrumbs
Salt and pepper, to taste
Method:
1. Season cod with salt and pepper.
2. Bring a pot of water to a boil. Cook potato slices for 3 to 4 minutes and drain.
3. Arrange a layer of potatoes in an oven-proof dish. Season with some salt and pepper, and drizzle 2 tbsp of olive oil.
4. Spoon tomatoes over potatoes, and place the cod on top. Drizzle the remaining olive oil, white wine and lemon juice over the cod.
5. Spread breadcrumbs on top of the cod and sprinkle some herbs over the dish. Place the dish into a pre-heated oven at 200 deg C and bake for 20 to 25 minutes.
6. Serve hot with bread or rice.
Recipe source: Today newspaper
400g cod steaks
2 potatoes, peeled and sliced thinly
1 cup canned tomatoes, diced
1/2 cup white wine
4 tbsp olive oil
2 tbsp lemon juice
1 tbsp dried Herbs de Provence
2 tbsp breadcrumbs
Salt and pepper, to taste
Method:
1. Season cod with salt and pepper.
2. Bring a pot of water to a boil. Cook potato slices for 3 to 4 minutes and drain.
3. Arrange a layer of potatoes in an oven-proof dish. Season with some salt and pepper, and drizzle 2 tbsp of olive oil.
4. Spoon tomatoes over potatoes, and place the cod on top. Drizzle the remaining olive oil, white wine and lemon juice over the cod.
5. Spread breadcrumbs on top of the cod and sprinkle some herbs over the dish. Place the dish into a pre-heated oven at 200 deg C and bake for 20 to 25 minutes.
6. Serve hot with bread or rice.
Recipe source: Today newspaper
Pan-fried fillet of fish with tom yam sauce
A Thai cuisine.
Ingredients (serves 4):
4 fish fillets (about 125g each)
30g flour, mixed with 1 tsp ground white pepper and 1/2 tsp salt
4 tbsp oil
2 stalks lemongrass, sliced finely
1 inch galangal (blue ginger), chopped finely
2 kaffir lime leaves (limau purut), sliced finely
Tom Yam sauce:
2 tbsp oil
2 stalks lemongrass, sliced
1 inch galangal (blue ginger), sliced
2 kaffir lime leaves (limau purut)
1 tsp chilli flakes
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
2 tbsp lime juice
125ml chicken stock
125ml cream
Method:
Pan-frying fish:
1. Heat oil in a frying pan and fry lemongrass, galangal and kaffir lime leaves on low heat until crisp. Lift and drain oil on paper towel.
2. Dredge fish fillets in flour and pan fry in remaining oil over medium heat until golden brown. Drain oil on paper towel.
Tom Yam sauce:
1. Heat oil in a saucepan and saute lemongrass, galangal, kaffir lime leaves and chilli flakes.
2. Add fish sauce, oyster sauce, sugar and chicken stock. Bring to a boil, switch off the fire and add in cream and lime juice. Pour sauce over pan-fried fish fillets and sprinkle pre-fried lemongrass, galangal and kaffir lime leaves.
Recipe source: Today newspaper
Ingredients (serves 4):
4 fish fillets (about 125g each)
30g flour, mixed with 1 tsp ground white pepper and 1/2 tsp salt
4 tbsp oil
2 stalks lemongrass, sliced finely
1 inch galangal (blue ginger), chopped finely
2 kaffir lime leaves (limau purut), sliced finely
Tom Yam sauce:
2 tbsp oil
2 stalks lemongrass, sliced
1 inch galangal (blue ginger), sliced
2 kaffir lime leaves (limau purut)
1 tsp chilli flakes
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
2 tbsp lime juice
125ml chicken stock
125ml cream
Method:
Pan-frying fish:
1. Heat oil in a frying pan and fry lemongrass, galangal and kaffir lime leaves on low heat until crisp. Lift and drain oil on paper towel.
2. Dredge fish fillets in flour and pan fry in remaining oil over medium heat until golden brown. Drain oil on paper towel.
Tom Yam sauce:
1. Heat oil in a saucepan and saute lemongrass, galangal, kaffir lime leaves and chilli flakes.
2. Add fish sauce, oyster sauce, sugar and chicken stock. Bring to a boil, switch off the fire and add in cream and lime juice. Pour sauce over pan-fried fish fillets and sprinkle pre-fried lemongrass, galangal and kaffir lime leaves.
Recipe source: Today newspaper
Prawns with tom yam sauce
Tom Yam is a spicy and sour Thai soup.
Ingredients:
1.5 litre water
210g NTUC Tom Yam sauce (1 bottle)
50g lemongrass (remove the outer layers and use the lower 5cm portion), thinly sliced
300g tiger prawns, peeled and deveined, leaving tails intact
200g fish (threadfin or any white fish fillet), cut into cubes
100g shimeji mushrooms, washed and drained
1 sprig coriander, for garnishing
Method:
1. Bring a pot of water to a boil. Stir in tom yam sauce and add lemongrass.
2. Add prawns and fish. Lower heat and simmer for 3 to 4 minutes.
3. Add mushrooms and simmer for 1 to 2 minutes.
4. Dish out and garnish with coriander. Serve with rice.
Tips:
1. You can replace fish with squid, clams or other seafood if you like.
2. You may sprinkle some shredded lime leaves for a distinctive taste. To add more zest, squeeze some lime into the soup before serving.
Recipe source: Today newspaper
Ingredients:
1.5 litre water
210g NTUC Tom Yam sauce (1 bottle)
50g lemongrass (remove the outer layers and use the lower 5cm portion), thinly sliced
300g tiger prawns, peeled and deveined, leaving tails intact
200g fish (threadfin or any white fish fillet), cut into cubes
100g shimeji mushrooms, washed and drained
1 sprig coriander, for garnishing
Method:
1. Bring a pot of water to a boil. Stir in tom yam sauce and add lemongrass.
2. Add prawns and fish. Lower heat and simmer for 3 to 4 minutes.
3. Add mushrooms and simmer for 1 to 2 minutes.
4. Dish out and garnish with coriander. Serve with rice.
Tips:
1. You can replace fish with squid, clams or other seafood if you like.
2. You may sprinkle some shredded lime leaves for a distinctive taste. To add more zest, squeeze some lime into the soup before serving.
Recipe source: Today newspaper
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