FISH AND SHELLFISH

Fish and Chips Accompanied with Tartar Sauce and Coleslaw with frech fries

Breaded Fish

150 gm         Fillet seabass

Tt                  Salt

Tt                  White pepper powder

Batter:

100gm           Flour

1 num            Egg

100gm           Bread crumbs

How to make breaded fish:

1.         Clean fish fillet and season it with salt and pepper.

2.         In a separate bowl, arrange flour, egg and bread crumbs for standard breading procedure.

3.         Thin coat fish fillet with flour, dip in egg and finally, breaded the fillet with bread crumbs.

4.         To fry, fried it in a deep hot oil.

5.         Fry until it turns golden brown.

6.         Serve breaded fish together with coleslaw, tartar sauce and potato chips.

French Fries

1 num         Russet potato

1 liter          Vegetable oil

Tt                Sea salt

Tt                Cayenne powder

How to make French Fries:

1.         Heat oils in a deep fryer.

2.         Cut potato length wise into strips about 1/2 x 1/2 inches. Pat with dry paper towels.

3.         Fry a few at a time about 5 minutes, or until golden brown.

4.         Drain on paper towels.

5.         Season with sprinkling salt and cayenne powder on top of the fries.

Coleslaw Salad

35 gm          Chifonade white cabbage

25 gm          Julienne carrot

10 gm          Raisins

30 gm          Mayonnaise

Tt                 Salt

Tt                 White pepper powder

How to make Coleslaw Salad:

1.         Combine all ingredients in a mixing bowl and stir together.

2.         Adjust seasoning with salt and pepper if necessary.

3.         It is best serve cold.

Tartar Sauce

1 cup               Mayonnaise

3 num              Black olive

1/2 num           Holland onion

2 cloves           Garlic

1 num              Boiled egg white

1 pcs                Gherkins

15 gm              Capers

10 gm              Chopped parsley

Tt                     Salt

Tt                     White Pepper powder

How to make Tartar Sauces:    

1.         Finely chopped all ingredients except mayonnaise, salt and white pepper.

2.         Place ingredients together in a mixing bowl and mix well.

3.         Season with salt and white pepper powder if required.

4.         Serve with battered fish.

EASTERN RECIPE

Steamed Lemon Fish

Steamed Lemon Fish

1 num              seabass

Marinate:

5 gm                coriander leaves

1 tsp                white pepper powder

1 num              red onion

3 num              red bird eye chilli

1 tbsp              lemon juice

1 ½ tbsp          light soy sauce

1 stalk              celery

4 pcs                oyster mushroom

2 cloves           garlic

3 cm                ginger

1 num              red chilli

20 gm              shallot

1 tsp                castor sugar

1 num              spring onion

3 slices             lemon

How to make steamed lemon fish:

1.         cut into butterfly and clean the fish.

2.         Grind garlic, and pepper together until it becomes paste.

3.         Coat fish with grinds ingredient together with salt and pepper. Place fish in a silver oval plate.

4.         Cover fish with rings of onion, mushroom, slices red chillies and shallots.

5.         Mix sugar together with lemon juice and soy sauce, pour it over the fish.

6.         Place the plate into the steamer and steamer about 9 minutes on max heats.

7.         Open steamer lid and sprinkle the lemon slices and   spring onions over the fish.

8.         Cover the whole fish with celery slices and the closed the pot lid.

9.         Steam for 2 more minutes on max heat.

10.       Before serve, squeeze out lemon juice to enhance its flavour. 

Chilies Crab

Chili Crabs

1 Kg                Crabs

2 cup               oils

4 cloves           garlic

2 num              red chillies

2 cm                Galangal

2 cm                ginger

2 tsbp              Chili sauce

¼ cup              Tomato sauce

1 tbsp              soy sauce

3 tbsp              fish sauce

1 ½ cup           chicken broth

1 tbsp              cornstarch

1 num              egg

2 pcs                spring onion

1/2 num           onion

3 tbsp              white sparkling

4 tbsp              chillies paste

1 tbsp              sugar

½ tbsp             tamarind juice

How to make Chili Crabs:

1.         Deep fry the crabs over medium high heat until the shells turns bright red.

2.         Set a work over medium high heat. Drizzle in cooking oil and swirl around.

3.         Add in the onion, garlic, red chillies, galangal, chilli paste and ginger.

4.         When it becomes dry, adding a splash of white sparkling to the work.

5.         Add in chicken broth, chilli sauce, tomato sauce, tamarind juice, soy sauce and fish sauce. Stir well over medium high heat until combined.

6.         Break the egg into a cup and combined it with the cornstarch dissolved in water.

7.         Add the eggs mixture to the work, stir well to combine.

8.         Turn down the heat to low, continue to stir and add in crabs. Season to taste.

9.         Before serve, sprinkle slices spring onion over chilli crabs.

Cerithidea Obtuse cooked with bird's eye chillies in rich gravy

Ingredients

500gm            Cerithidea obtuse

3                      cloves onion                           

2                      cloves garlic                

2 ½                  cm  turmeric                               

2cm                 ginger              

10 gm             cili padi            

1 num            asam keping

1 pcs              lemongrass crushed

500ml           coconut milk

                     Turmeric leaf

 Cooking Method:

1. Put the blend ingredient into pot.

2. Add on some liquid milk, crushed lemongrass and knotted turmeric leaf.

3. Cook until boil.

4. Put cerithidea obtuse with coconut milk.

5. Add on salt and sugar to balance the taste.

6. Stir for a while and serve.