I confess. I love fishballs. When they come fresh and springy, I can take about a dozen in one go. So, what’s this obsession with fishballs then? One thing is – it is cheap. I can get them for 10 cents each from the wet market. It is quite healthy though it may be processed fish meat. And it is easy to cook. You can fry them or use them in soups. When using fishballs in soups, it can either be as an accompaniment or as the highlight of the soup itself.
This recipe highlights the fishballs. I use chinese mustard greens (choy sum) to make this dish one step healthier – what with the fibres and nutrients from the vegetables. For the soup base, I use ikan bilis stock prepared fresh and not the instant granules. Ikan bilis stock is easy to prepare and you can even cool it and store them in the freezer for future use. Handy especially when you want to whip up a quick soup.
This is my simple but delicious recipe for Fish Ball Vegetable Soup Read the rest of this entry »
This is my second attempt with the General Tso’s glaze sauce and this time around, I experimented with fish fillet – Ikan Tenggiri (also known as the Spanish Mackerel). The first attempt was General Tso’s Pork Chop. I know that the General Tso’s sauce is not easily found in Malaysia but you may have better luck in other Asian countries like Singapore. As for the fish fillet, you can use any other type of fish. This recipe is basically a no-brainer and one so simple which you can whip up in 30 minutes (including marinating time). As for the snow peas which you see in the picture, just add them for a little colour contrast and to add some dietary fibre to your meal. You can pre-steam the snow peas or blanch them. They actually taste quite good with the sauce.
This is my quick recipe for General Tso’s Fillet of Tenggiri Read the rest of this entry »
Fish November 5th, 2007
Stir fried fish slices with ginger and spring onions (scallions) is a simple yet delicious dish to prepare. You can use fresh fish or frozen fish such as dory for this dish. White fish is preferred. The key to this dish is having a stove with really hot flame so that you can cook this dish fast. Cook it a little longer and it will turn a tad too soggy.
There is essentially two parts to cooking this dish. Firstly, to marinade and lightly fry the fish till itâ€™s cooked or almost cooked. Secondly, to cook it with ginger and spring onions. Though it is usually found in commercial eateries, you can try it at home just like what I did.
This is my recipe for Stir Fried Fish Slices with Ginger and Spring Onion Read the rest of this entry »
My sister loves asam (also spelt as assam) -based dishes, be it Asam Ikan Kembung (Tamarind Indian Mackerel) or Asam Laksa. In fact, mum said that my sister would most likely be drooling if she were to see this dish up on this site. My sister is currently residing in Singapore and on her trips back to Kuala Lumpur, she would usually cook this or ask mum to cook this.
There are two parts to cooking this dish. One is to prepare the chilli-based paste and the other, to cook the fish. For the chilli-based paste, you can actually prepare in advance and keep them in the fridge for future uses (which is what we usually do at home). Asam Ikan Kembung is sour, sweet and spicy in taste and is an excellent dish to whet the appetite. It goes well with plain steamed white rice. You can actually use other types of fish but Ikan Kembung tastes good here. A word of caution though. Take care when eating the fish as the bones might get to you. Read the rest of this entry »