How to cook Fish Porridge

Recipe for Singapore Fish porridge. Easy to make at home. Season rice, wash, add lots of water, add some salt, and put them to boil. You may use oats to cook the porridge in place of rice.

Ingredients for Fish Porridge (for 1 person only):

• 1-2 tbsp rice 
• 560ml water 
• 1/4 tsp salt (to season rice) 
• 1 tsp oil (to season rice) 
• 90g cod fish 
• 2 slices ginger 
• 1 dsp oil 
• 1 dsp light soya sauce 
• 1/8 tsp pepper 
• 1 stalk spring onion 
• fried shallots - optional 

Method:

1. Porridge - Wash rice. Season rice with oil and salt for at least half an hour. 
2. Add water and put to boil. When boiling, lower fire. Simmer till rice becomes soft and broken. 
3. Stir once in a while when simmering. Add salt is necessary. 
4. Taste and serve. 
5. Slice fish thinly. 
6. Shred ginger. Season fish with ginger, light soya sauce, pepper and oil. 
7. When porridge is ready, add in fish. Stir to mix well. 
8. Simmer for one minute till fish is cooked. 
9. Add salt to taste. 
10. Sprinkle chopped onion, fried shallots and pepper on cooked porridge before serving. 
11. Variation - You may use oats to cook the porridge in place of rice.

Image credit - edmo0001

Chinese Steamed Fish

Chinese style steamed fish recipe. This is how to cook steamed fish stuffed with ginger, garlic and sprinkled soya sauce.

Ingredients for Steamed Fish:

• 300g. fresh fish
• 1 1/2 cm ginger
• 2 pips garlic
• 2 tbsp oil
• 1 tbsp light soya sauce
• 1 stalk spring onion (cut into 2-inch length, and then cut into thin silken threads)

Method:

1. Clean the fish properly (discard scales, guts, gills, etc.) then patting it dry with a cloth or paper towel..
2. Shred ginger. Chop garlic finely.
3. Mix ginger and garlic with oil.
4. Stuff inside of fish with some ginger mixture and spread remaining mixture on fish.
5. Steam on high heat for 8-10 mins till cooked. Discard the fishy and cloudy fish “water” after steaming.
6. Sprinkle light soya sauce on fish.
7. Garnish with spring onion and pepper. Serve hot immediately with rice.

Image Credit - ButchokoyD

Chinese style Steamed Cod with Bean Paste Recipe

Chinese style Steamed Cod fish recipe. Good source of protein and easy to prepare. This version is quick and a very good combination with bean paste. Chinese steamed fish is just so delicious! Photo credit - GourmetEstorie.com.

Ingredients:

• 2 pieces (350g) cod fish (sliced or whole cut)
• 1 tbsp soy bean paste
• 2 red chilli (chopped)
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp chopped spring onion
• 1 tbsp shallot oil

Seasonings:

• 1 tbsp plum sauce
• ½ tsp sugar
• ½ tsp sesame oil
• 2 tbsp water

Method:

1. Wash the cod and drain.
2. Mix soy bean paste, red chilli, minced garlic, minced ginger, shalot oil and Seasonings together.
3. Pour the chilli mixture over the fish.
4. Steam over high heat for 7-8 minutes, sprinkle with chopped spring onion.
5. Serve and enjoy it hot with steamed rice.

Don't forget to print this recipe

Easy Fish Head Soup with Salted Vegetables

This Easy Fish Head Soup is clear and light, plus it is fast to cook. Tasty and goes well with steamed rice or bee hoon. Good for children and the elderly. Rich in fish oil and vitamins.

Ingredients:

150g salted vegetables
1 fresh salmon fish head (Wash the fish head. Fry - Optional)
1 onion sliced
3 tomatoes cut wedges
3 garlic thinly sliced
Salt to taste

Method:

1.Boil 2000ml water
2.While boils, add garlic and onion
3.When it boils again, add in salmon fish head
4.When soup turns milky white colour, put in tomatoes and salted vegetables. Use medium flame to cook for 30 minutues, season with salt. Serve. Adjust the soup to your preference by garnishing with chopped spring onions and fried shredded ginger if you like!

Cooking tips:
1.Use fish bones for brewing soup would give it a refreshing taste.
2.Filter the soup to prevent choke by bones.

Easy Ikan Masak Merah Recipe

Ikan Masak Merah (Fish in Spicy Red Sauce) is a popular Malay dish which is spicy and sweet at the same time. The fish are first deep-fried to a golden brown then slowly simmered in a spicy homemade chillie sauce.

Ingredients for frying fish:

1 fish, huge black pomfret (discard the belly veins and wash it clean)
1 teaspoon turmeric
Oil for frying
2 pinch of salt

Blend this items:

• 1 large onion
• 2 cloves garlic
• ½ inch ginger
• 1 stalk lemongrass (medium size)

Ikan Masak Merah Ingredients:

3 tablespoons chilli paste
1 tablespoon chilli sauce
1 cinnamon stick
2 cardamom
2 cloves
1 star anise
1 red chilli (cut lengthwise 2)
1 green chilli (cut lengthwise 2)
1 tomato (cut into quarters)
1 large onion (diced or circles)
1 teaspoon of sugar
1 tablespoon of lime juice
salt to taste

Garnishing for Ikan Masak Merah:

Sring onions (cut to small pieces)
Coriander leaves

Method:

1. First, rub the fish with turmeric powder and salt evenly. Brown the promfret in the hot oil until golden on all sides till crispy. Remove it from the skillet and set aside.
2. While waiting for the crispy fried fish, blend onions, garlic, ginger & lemon grass in a blender to a paste.

3. Remove excess oil from the skillet, leaving about 2 tablespoon. Cook and stir the blended item, chili paste, chili sauce, cinnamon, cardamom, cloves & star anise until fragrant (about 5 mins).
4.  Reduce heat to medium, add tomato wedges and sliced red and green chillies, lime juice, sugar and salt to taste. Stir the sauce about 1 minute and turn off the heat.

Plating:

Place fish in a bowl and pour sauce over the pomfret. Garnish it with spring onions and coriander leaves. Serve hot with plain rice!

How to cook Asam Pedas

Asam Pedas “sour spicy,” Fish is a classic Malay dish cooked in tamarind (asam) fruit juice. Asam Pedas is popular in Singapore and Malaysia and everyone has their own interpretation for this favorite dish. Various vegetables such as brinjals (Indian eggplants), okra and tomatoes are added to the Asam Pedas. Fish (such as pomfret, sting-ray, mackerel or red snapper) or fish heads are also added to make a spicy and tart fish stew. Daun kesom or daun laksa (laksa leaf) is mainly used in this dish which has a coriander-like smell with a clear lemony note . It is important that the Asam Pedas fish remain intact for serving so generally the fish is added last.

Asam Pedas Ingredients:

• ½ Kg to 1 Kg of Stingray/Pomfret/Mackerel/Red snapper (Soaked the fish and wash it with 1tbsp  tamarind pulp and dash of salt, water to kill the fishy smell)
• 10 small lady's fingers halves
• 1 tomato (cut into wedges)
• 1 tsp of of fish curry powder
• ½ tbsp black pepper
• 2 cups of water.
• 2 sprigs of daun kesum, washed (discard the hard stems)
• 1 lemon grass (crushed)
• 1 tbsp of tamarind (put into a cup of warm water an squeeze the juice)
• 5 tbsp of cooking oil (not olive oil)
• 1 tbsp of white sugar
• Salt to taste

Asam Pedas Paste:

• 2 clove garlic
• 1 stalk of lemon grass (white part only)
• ½ inc tumeric
• 4 shallots
• 8-10 dried chillies (soak with hot water for about 30 minutes and drain)
• ½ tbsp of belacan (prawn paste)

In a mortar, pound the paste or grind them in a food processor. Set aside.

Preparation for Asam Pedas :

• Heat oil and fry the blended paste with lemon grass until fragrant.
• Add in black pepper and daun kesum and stirr for 1 minute until fragrant.
• Add the fish curry powder, tamarind juice and two cups of water  and bring to boil.
• Add the tomato wedges, lady's fingers and bring to boil.
• Add the fish, salt, and palm sugar/sugar.
• Simmer on low heat for 3-5 minutes or until the fish is cooked.
• Serve Asam Pedas hot with steamed rice or bread. Happy trying!

Easy Fish and Chips Recipe

Simple recipe, good tasting and quick, served with a generous portion of freshly cooked chips! It is one of Singaporean's favourite meal. For a real treat, make your own tar-tar sauce and fries! Easy Fish and Chips Recipe.

Ingredients

• 4 cups vegetable oil for frying
• One  fresh pound red snapper fillets (tilapia or dory for subtitute)
• One  egg, beaten with dash of salt
• 1/2 cup dry bread crumbs

Method

1. In a large heavy skillet, heat oil to 375 degrees F (190 degrees C).
2. Dip fillets into beaten egg and dredge in bread crumbs.
3. Gently slide fish into hot oil and fry until golden brown. Drain briefly on paper towels.
4. Serve fish hot with chips and tar-tar sauce.

I recommend you buying the potato chips or fries at the supermarket as the preparation is not worth the effort. But if you are eager to learn and want to make it on your own, try this easy one:

French fries recipe and other potato recipes.

Ingredients:

• Potatoes
• Oil for deep frying
• Salt

Preparing your fries

1. Peel and cut potatoes into even strips.
2. Soak potatoes in cold water for 1 hour.
3. Fry in deep fat at 325° for 5 minutes. Drain.
4. Increase heat to 375° and fry until French fries are tender and nicely browned.
5. Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)
6. Serve hot, serve immediately, and enjoy!

 Tar-tar sauce recipe

Ingredients

• 1 cup mayonnaise
• 1 tablespoon pickle relish
• 1 tablespoon minced onion
• 2 tablespoons lemon juice (optional)
• salt and pepper to taste

Directions

In a small bowl, mix together mayonnaise, pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Malay Wedding Menu & Recipes - Sweet and Sour Fish!

Sweet and Sour Fish Recipe. Crispy deep fried fish fillet and sweet sour sauce made with tomato sauce and vinegar. Quick and Easy steps.

Sweet and Sour Fish Ingredients :

• 2 cups of sliced fish (Tilapia or Dory)
• 1 cloves garlic, grated
• 1/2 tbsp of ground ginger
• 2 tsp of lemon lime
• 1 tbsp salt
• 1/2 tbsp of white/black ground pepper

Sweet and Sour Fish Dipping Ingredients :

• 3 tsp of corn starch/tapioca flour
• 3 tbsp of rice flour (you can skip and change with corn starch)
• peanut oil for frying
• 1 pcs of egg, put in a bowl then beat it.

Sweet and Sour Fish Sauce Ingredients :

• 2 cloves garlic, thinly sliced
• 1/2 cup of onion, thinly sliced
• 2 tsp tomato sauce
• 1 cup of mixed red, green, yellow capsicum cubed
• 1/2 cup bombay onion cubed
• 1 cup of carrot, sliced then steamed
• 2 pcs of tomato, sliced
• salt to taste
• sugar
• 1 cup of water
• 2 tbsp corn starch mix with water for thickness
• olive or vegetable oil for saute

Instructions:

• Mix together fish ingredients at bowl, then let it marinate for approx 30 minutes or more.
• Take a piece of fish, wrapped with egg first and then flour (corn starch+rice flour). Bring it to hot oil. Fried it until cooked. (the color will be golden brown if it cooked). Put it separately.
• In a pan, saute garlic, onion with little bit of olive oil under low heat in approx 5 minutes.
• Add water, tomato sauce, salt and sugar, stirring occasionally until sauce reduced.
• Add carrot, bell peppers, onion cube, tomato, mix it.
• Add corn starch, saute then ready to serve.
• Pour fried fish with sauce before serve.
• Serve Sweet and Sour Fish with steamed rice.

Chef's Recommendation - Ikan Bakar/Ikan Panggang Recipe (Grilled Fish Wrapped in Banana Leaves)

BBQ Fish - or Ikan Panggang is a general term meaning grilled or barbecued fish. A popular local fish for grilling is Ikan Kembong [chubb mackerel, also called Indian mackerel]. Marinated with dollops of spice paste, the fish is wrapped in banana leaves and grilled to perfection over charcoal fire. A true Malay classic, ikan panggang/ikan bakar (grilled fish wrapped in banana leaves) is very popular in Singapore. You can find  this seafood BBQ delicacies at Newton Hawker Center, a popular eating spot for tourist and Singaporeans.

Ingredients:

• 1/2 - 1 lb of fish fillet
• Spice Paste
• 1 clove garlic
• 3 shallots
• 6 dried chillies
• 1 tablespoon of turmeric powder
• 1/4 teaspoon of toasted belacan
• 2 inches of lemon grass (white part only)
• 1 inch of galangal
• 1/4 teaspoon sugar
• 1/8 teaspoon salt
• 1 tablespoon of oil
• 1 tablespoon of lemon juice
• Tamarind Juice
• 8 tablespoons of water
• Tamarind pulp (size of a small ping pong ball)

Sambal Belacan and Sliced Shallots Condiment

• 3 red chilies (deseeded)
• 2 bird’s eye chilies (deseeded)
• 1 teaspoon of toasted belacan
• 2 shallots (thinly sliced)
• 1/8 teaspoon of sugar

Method:

• Using a mortar and pestle or food processor, blend the spice paste.
• Clean the fish and pat dry. Coat the fish with the spice paste evenly and wrap it with banana leaves. Use toothpicks to hold the banana leaves so the fish is wrapped tightly. Leave the parcel in the refrigerator and marinate overnight.
• For the tamarind juice, soak the tamarind with water for 15 minutes and extract the juice
• In a mortar and pestle or food processor, pound/blend the red chilies, bird’s eye chilies, and toasted belacan.
• Add tamarind juice and sliced shallots to the sambal. Stir well.
• Heat up your grill and grill the fish parcel for 5 minutes on each site (or until the banana leaves are burnt).

Serve hot with the sambal condiment.

Malay Otah-Otah, Otak-Otak Recipe

Malay Fish Mousse - or Otah-Otah - fresh fish fillets which are blended with light spices, coconut milk, kaffir lime leaves and other aromatic herbs, into a sort of fish mousse. The otah is then wrapped in banana leaves and steamed or grilled. Otah-Otah makes an exotic appetizer, for bbq gatherings or cocktail party bite!

Ingredients for Otah :

• 50g galangal
• 150g shallots
• 50g garlic
• 5g lemon grass (lemon grass), sliced thinly
• 20g dried chilies (pre-soaked to soften and remove seeds)
• 10g shrimp paste (belacan)
• 2cm-length turmeric
• 300g of fish flesh (spanish mackarel aka tenggiri, use a spoon to scrape flesh from the fish and place the flesh in a bowl)
• 300ml thick coconut milk

Method :

• Grind galangal, shallots, garlic, lemon grass, dried chilies, shrimp paste and turmeric together finely. Grind again with minced fish meat and thick coconut milk to form a fine and smooth mixture. Spoon 1 tbsp fish mixture into banana leaf. Wrap up and secure otah-otah with toothpicks. Steam or barbecue otah-otah over charcoal fire till cooked.