Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts

Thursday, 28 November 2013

Flavorful Crispy Shark Fillet

Whenever I go back to my hometown in Ayer Tawar, Sitiawan, Perak, I would usually buy some shark fillets back to KL. It's cheap and no hassle of cleaning the fish!  The fishmonger would remove the leathery skin and you don't need to have headache struggling to remove the skin.  Once, I bought the whole shark fish at the local market in KL. Unfortunately, the fishmonger refused to remove the skin for me!  At the end, while struggling to remove the leathery skin which is quite tough, instead of getting the fillet, it ended up as fish paste! Hahaha... So, since then, no more buying shark fish in KL.  So when craving for fried shark fillet but couldn't get any shark fish, I usually substitute it with Dory fish or any white fish fillet.  Just popped over to your nearby supermarket to get it.  It's so easy and hassle free!

Ingredients:
- 800gm shark fillet (cut into bite size or your preferred size and marinated for 1 hour)
- oil for deep or shallow fry (I prefer shallow fry)

For the marinate: (to taste)
- 1 egg white
- 1 tbsps lemon juice
- 1/2 tbsp Dijon mustard
- 1 tsp salt
- a dash of  pepper
- 1/2 tbsp sesame oil

Batter : (Mixed)
- 2 eggs
- 1.5 tsp baking powder
- 3 tbsp oil
- 1 tsp salt
- 1.5 tbsp corn flour
- 8 tbsp plain flour
- 6 tbsp water

Methods :
1) Mix all the marinade and marinate the fish fillets for 1 hour.
2) Meanwhile, prepare the batter.


3) Heat oil in a wok or pan for deep fry. I prefer shallow fry.
4) Coat the fillets with batter and shallow fry until both sides are golden brown.
5) Dish and drain.
6) Serve with chili sauce or mayonnaise.


This simple fried shark fillet is very flavorful.  Give this a try and those children who normally don't like fish would gobble it up in no time! 
The meat is juicy and soft
Do have a wonderful week ahead and smile always :)


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Thursday, 24 October 2013

Salmon in Japanese Vermont Curry

Japanese Vermont Curry is a  curry sauce mix which my children enjoy it very much as it has a touch of apple and honey. It comes in mild, medium hot and hot.  Hubby likes to stock up on Vermont Curry as it is very convenient and easy to prepare.  Moreover, it comes in quite handy when we have run out of ideas what to cook or have a craving for curry. 
We usually cooked it with chicken meat. Once I was very busy and asked hubby to pack food for dinner.  He said he would cook for us.  Of course, go ahead, dear...  I was grinning from ear to ear and here is the Salmon in Japanese Vermont Curry cooked by dear hubby!
It's very easy to prepare.  Even my girls can cook this too.

Ingredients :
- 2 cubes of Vermont Curry
- 1 salmon fillet (cubed)
- 2 potatoes (cubed)
- 1 cup of mixed Veggies
- 1 big onion (chopped)
- 3 to 4 cups of water (depending on how thick you want your sauce to be)
- oil

Method :
1)  For this, hubby just saute some chopped big onions in a medium pot until fragrant.
2)  Then, he added some cubed potatoes and mixed veggies and gave it a quick stir fry.
3)  Later, he added some water just enough for the sauce and let it boil.
4)  When the mixed veggies are almost cooked, he broke the curry sauce mix into pieces before adding it into the pot.
5) Cook over low heat and keep stirring until the curry cube is well mixed with the mixture.
6)  Lastly, he added pieces of salmon fillets.  Continue to simmer until the curry is thickened and the salmon in cooked.
7)  Dish up and serve it with steamed rice.
A simple dish with added special ingredient - LOVE
~Thanks dear for such a wonderful meal~

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Tuesday, 15 October 2013

Miso Glazed Salmon with Peach Jam

Initially, I wanted to cook salmon with orange but realized that I didn't have any oranges left! Then I remembered I have bookmarked  a meat recipe using jam from Phong Hong's blog but have yet to try her  Pineapple and Mango Jam Roasted Belly.  Aha....... my hubby just bought 2 bottles of peach jam and why not?????  If Phong Hong can use jam for roasted belly so successfully, why not I try it on salmon?  Well, I am glad that I gave this recipe a try.  

Using miso and peach jam gives the salmon a very flavorful sweet caramelized taste.  Besides,  it is very appetizing too.  The sweet-savory miso peach glaze on the salmon is so delicious that my children practically licked every drop of the sauce off the plate! And, to tell you the truth, this is my first time using miso for salmon and it is SO EASY to prepare too!!!  

Ingredients :
- 2 salmon fillets (marinated with miso mixture for 20 minutes)
- 1/2 tbsp butter
Marinate : (to taste)
- 1 tbsp miso
- 1 tsp ginger juice
Sauce Mixture: (to taste)
- 2 tbsp peach jam (you can use any fruits jam)
- 1 tsp apple cider vinegar or lemon juice (I used acv as I didn't have any lemon on that day)
- a dash of sugar

Seasoning : (to taste)
- soy sauce/liquid aminos

Method :
1)  Heat butter in a pan (I used happy call pan).  Arrange salmon fillets and pan fry until both sides are slightly brown.
2)  Add seasoning on both sides of the fillets.  (I used liquid aminos).
3)  Lower the heat to the minimum.  Spread the combined sauce on both sides of the fillets.  Make sure to turn off the heat if the pan is overheated as the sauce tends to burn quite easily.
4)  Lightly pan fry (with minimum heat or with the heat off) the fillets on both sides.
5)  Dish up and serve.  
Do add extra sauce and you will thank me for that!

Hope you like this simple and appetizing dish :)


This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.

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Thursday, 19 September 2013

Simple Pan Fried Norwegian Blue Mackerel with Pandan Leaves (Screwpines)

Hubby bought 2 packets of Norwegian Blue Mackerel and of course I was grinning from ear to ear as my children love this fish very much.  It's very yummy just with simple pan fried and this time I pan fried it with pandan leaves.  
Ingredients :
- 3 pcs of mackerel fillet or any fish depending on your preference (washed, slit and marinated with salt for 30 minutes)
- 3 pandan leaves
- Japanese Black Sesame Sauce
- 1 tbsp oil
Method :
1)  Wrap pandan leaves around the marinated fish.  
2)  Heat a tbsp oil in a pan and arrange the fish.  Pan fry over medium low heat.
3)  Pan fry until both sides are slightly brown or cooked.  
4)  Turn off the heat.  Add Japanese black sesame sauce over the fish and quickly pan fry both sides with the heat off.  Remember not to overheat the fish or else the sauce will get burn pretty fast.
5)  Dish up and serve.
Very easy to prepare and yummy too
Hope you like this and do try to cook this for your family



I am submitting this Post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Z OE @ Bake For Happy Kids and Little Mui Mui @ My Favourites DIY .


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Friday, 2 August 2013

Sha Zui Fish (沙嘴鱼) with Salted Egg Yolk

Have anyone tried this Sha Zui fish with salted Egg Yolk?  In fact this is also my first time trying this and oh my God!  You couldn't believe it!  It's so delish and yummylicious!!!!  We love it so much and my girls asked me to cook again but substitute the fish with chicken meat.  Eh... good idea, isn't it?
This recipe is sourced from YumYum 50 pg 72.  So happy I can fried this fish using my Homemade Salted Duck Eggs with some minor changes.  

Ingredients : (A)
- 12 sha zui fish (marinated)
- 1/2 cup corn flour
- some oil for deep frying

Ingredients : (B)
- 1 tbsp chopped garlic
- 3 salted egg yolks (cooked and mashed)
- 1 stalk spring onion (I used 1 sprig curry leaves instead of spring onions)
Marinade : (to taste)
- salt
- 1 tbsp shaoxing wine
- 1 egg (beaten) 

Seasonings : (to taste)
- 1/4 salt
- 2 tbsp sugar

Method :
1)  Marinate fish for 15 minutes.
2)  Coat marinated fish with corn flour.
3)  Deep fry (I shallow fry) in hot oil until crispy and golden brown.  Dish up and drain.
4)  Leave 1 tbsp oil in the wok and saute garlic and mashed salted egg yolk until it bubbled.  Add curry leave and stir fry.

5)  Return the fish to the wok .  Season with salt and sugar.  Stir and mix well.
6)  Serve with steamed rice.
Add more curry leave if you love crispy curry leaves.  I regretted I didn't add enough curry leaves.
We finished everything and my girls even fought for the crispy curry leaves.  
Do enjoy and have a great weekend ahead :)

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kidsmy little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out

I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

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