have you ever had this nagging feeling of what to cook whenever a festive season is around the corner? what mood do i want to create? i want it to be different but not too overwhelming for my guests....who am i inviting? what is the occasion? are they adults or children? big eaters or mousy eaters? well there is room for everyone... read on.

Tuesday, May 02, 2006

Fish anyone?

Mackeral and Leeks
This is a long forgotten dish, for me anyway. Brought to memory by my mobile market guy when he tried to sell me some really fresh looking leeks. This can actually be a very delicious weekly dish on the dinner table. All you need is:- 1 medium sized mackeral (kau yee) cut into 2 cm thick slices, slightly marinated with cornflour, light soya sauce 3 fairly large bulbs of leeks (cut it very slanted) 1 Tbsp fermented soya beans (tauchu) 3 bulbs chopped garlic
4 slices of ginger salt and pepper Dash of black soya sauce
Drizzle pan with olive oil and throw in the chopped garlic, ginger and soya beans. Stir fry the fish slices, add in the sliced leeks and a little hot water. Salt and pepper to taste. Dark soya sauce for coloring.
Steam Pomfret in Oyster Sauce
1 large Pomfret (cleaned and gutted)
1 sprig spring onions (roughly chopped)
Julienne of ginger
coriander leaves (roughly chopped)
Sauce
a little chopped spring onions
3 Tbsp garlic oil
A dash of sesame oil
1 tsp light soya sauce
1 Tbsp fish sauce
1 Tbsp oyster sauce
hot water
Arrange all the ingredients on the fish and stuff some julienne of ginger into the cavity of the fish. Keep cool in the fridge in a cling wrap.
Mix all the ingredients for the sauce in a bowl and pour it onto the fish when about the steam. Steam for 8 - 10 minutes on very high heat. Serve immediately.

4 Comments:

Links to this post:

Create a Link

<< Home

About Me  
I'm Audrey from Somewhere in my kitchen, Malaysia.

My profile

Categories  
Bake Stuff
Breakfast Choice
Mealtime Recipes
Celebration Food
Herbal Remedies
Confinement Recipe Journal
Ingredients