SPICY BUTTER SALMON

Salmon...... Do you like it raw or cooked?  Well for  me I just don't have the courage to put that piece of raw fish in my mouth! I will  definitely cook it.  Salmon can be cooked in a number of ways. You can pan fry, pan-sear, bake, broil, grill and steam it. Today sharing with you is a quick and delicious spicy  butter salmon .

SPICY BUTTER SALMON

Ingredients

 

1 salmon steak( season with salt)

2tbsp butter

10 to 20 curry leaves

2 tbsp chillies paste ( homemade, blended chillies with shallots)

2 tbsp curry powder

Sugar and salt to taste

Methods.

1. Heat up  butter in a frying pan

2. Put in curry leaves. Fry until fragrant. Love the aroma from the combination of fried curry 

    leaves and butter. The aroma is very enticing.

3. Put in chillies paste and curry powder.

4. Sauté for few seconds. Put in two tsp sugar and bit of salt. Give it a few stirs.

5. Add in a cup of water and the salmon steak. Cook for 5 minutes or until salmon is cook.

    ( it depends on the thickness of your salmon steak).

6. Dish up and serve.

   Enjoy......delish home cooked food!

    If you like spicy food and if you like salmon, this recipe suit you.

    Cheers and happy cooking and enjoy whatever you are eating.

STEAMED TOMYUM FISH

Hi.... I am back.

Today I would like to share this simple steamed fish recipe. 

STEAMED TOMYUM FISH

    Ingredients

    

     1 medium size siakap fish

      5 shallots

      1 small ginger

      1 tomato

      7 pieces of kafir lime leaves

       2tbsp of TOMYUM paste

    Method

    1. Prepare the fish. Wash, scale and gut the fish and cut the fish as below.

       

        

   2. Slice shallots and ginger and arrange them on a plate.

       

 

  3. Put the cleaned fish in the plate.

     

      

  Don't forget the head... Place it in the middle.

  

 4. Cut tomatoes into slices and put it in between the cut fish as below.

    

 5. Put the kafir lime leaves beside the tomato slices.

     

  6. Mix 2 tbsp of TOMYUM paste with 200 ml of water and pour it onto the fish.

     

   

 

7. Steam for 15 minutes. Less time is needed to steam the whole fish when you cut up the fish this way.

     The ready steamed fish... Enjoy..

      

      

 

  

     Hope you like my post today. Enjoy and have a nice day!

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ASSAM FISH (HOT AND SPICY FISH)

There are many ways to cook fish. One can steam it, fry it, make curry fish, grill it or bake it. As my the other half loves spicy food so I decided to made this Assam Fish.  It is hot , spicy and sour in taste. It goes very well with hot steamed rice.

ASSAM FISH (HOT AND SPICY FISH)

Ingredients

A

1medium size fish

B

6 dried chillies (soak in hot water to soften)

1cm cube belachan

5 shallots

2 cloves garlic

1 thumb of ginger

2 slices of galangal

1stalk lemon grass .. Sliced

C

3 tomatoes (quartered)

1 tbsp tamarind +400 ml water

Sugar and salt to taste

2 tbsp oil

3 kafir lime leaves(sliced thinly for garnishing)

Methods

1. Prepare the fish. Clean fish and season with salt.

2. Blend ingredients B until fine.

3. Heat up 2 tbsp oil in a pot. Sauté blended ingredients until oil surface.

4. Stir in tamarind juice and bring it to a boil.

5. Add in the fish and let it simmer for 10 minutes.

6. Add in tomatoes. Season with salt and sugar.

7. Serve in a deep dish and garnish with kafir lime leaves.

8. Serve with plate of hot steamed rice. Enjoy.

 I used this fish

     Blend these until fine.

   

      Enjoy and have a nice day!

SALTED FISH BONE CURRY(KIAM HU KUT GULAI)

Another Nyonya creation! This is a tasty dish. Its saltiness comes from the salted fish bone, it is sweet, sour all in one. This dish reminds me of my late mother. Her Kiam Hu Kut gulai was uniquely delicious. I used to help her in the kitchen, so i picked up the skill of cooking. from her.

SALTED FISH BONE CURRY

The main players in this dish are salted fish bone, pineapple,long beans, aubergine and cabbage.

and of course not forgetting chillies, lemon grass, galanggal, ginger, onions, garlic to be blended to make into curry paste.

Ingredients

300 g salted fish bone, washed, soaked and drained

oil for frying

A (pounded or blended)

10 dried chillies

5 fresh red chillies

10 shallots, remove skin

6 pips garlic, remove skin

3 stalks lemon grass

1 small ginger

1 small piece galangal/lengkuas

B (mixed )

2 tbsp  fish curry powder

1 tbsp coriander powder

1/2 tsp turmeric powder

1000 ml water

C

200 g long bean, cut into 4 cm length

2 aubergine/brinjal/eggplant, cut into chunk

1 pineapple, cut into bite-size pieces

SEASONINGS

 2 tbsp light soya sauce

1/2 tbsp sugar

100 ml thick coconut milk

METHOD:

1. Heat up 5 tbsp of oil and fry salted fish bone until fragrant. Dish up and drain.

2. In the remaining oil saute A until fragrant. Add in B and continue to fry until aromatic.

   

3. Add in 1000 ml of water and bring to a boil.

4. Add in C(all the vegetables) and salted fish bones, simmer until the vegetables are soft.

5. Add in seasonings and coconut milk.

6. Taste. Dish up and serve with hot rice.

    Try this. I guarantee it wont disappoint you!