Grilled Salmon with Teriyaki Sauce

There are few types of salmon when I was in Jusco supermarket,and I bought the Salmon Atlantic. I didn't want to buy the reared salmon as it has some chemicals added to it. I wanted fresh salmon from the sea.

Ingredients

1 slice of grilled salmon
Some salt and pepper
Teriyaki sauce

Method
1. Marinate salmon with salt, pepper and teriyaki sauce.
2. Grilled at 200 C for about 15 minutes or till cooked.
3. Bast with some honey(optional)

Ian loved it so much especially the salmon skin.

Fish Fillet And Spinach Soup

Ingredients
200gm fish fillet, sliced
1 tbsp oil, 5 slices ginger
800ml water
300g spinach/choy sum

Marinade
1/4 tsp salt
Dash of corn flour

Seasoning
1 tsp concentrated chicken stock
Dash of salt and pepper

1 deep fried yao char kwai, sliced

Method
1. Mix fish with marinade
2. Heat up oil, saute sliced ginger until fragrant. Add water, seasoning and bring to boil. Add in the remaining ingredients and bring to boil again. dish up.
3. Sprinkle yao char kwai on top and serve.

Fish Paste With Egg Patties

Ingredients
300g fish paste
4-5 eggs
1 stalk of spring onion, finely chopped (optional)
1.5tbsp soya sauce
1 small piece of mui heong salted fish (optional)
Dashes of pepper
4 tbsp of cooking oil

Method
1. Mix fish paste with all the ingredients except cooking oil. Mash the fish paste and salted fish.
2. Heat up wok with oil.
3. Pour some fish paste mixture into the wok (depends on how big your wok is). You can separate into two or three sessions.
4. Pan fry on slow or medium heat.
5. Turn the mixture over and keep on pan frying till the fish paste is cooked.
6. Serve hot with best with Kg Koh Chilli Sauce.

Yong Tau Foo

-Before-

-During-

-After-

You all have probably tried a lot of yong tau foo out there especially the Ampang one. My recipe is slightly different as it has sauce and does not need to go with chilli or sweet sauce. My kids love it and that's the way to get Ian to eat tofu too.

Ingredients
Chilli, lady's fingers, tau foo pok, brinjal
Fish paste
1 1/2 bowls of water
2 cloves of garlic, minced
3/4 tbsp bean paste

* Cut tau foo pok into HALF. Cut chilli, lady's fingers and brinjals into ALMOST half. Spread the fish paste into the vegetables and tau foo pok.

Deep fry all the vegetables (except for tau foo pok) and chilli last cause other vegetables might get spicy.

Method
1. Heat 2 tbsp oil in wok. Add in minced garlic and bean paste. Stir fry till garlic becomes fragrant, then add in water to boil.
2. Once water is boiled, scoop out about 1 bowl of sauce and set aside. Add in tau foo pok first, brinjals and lady's fingers. Leave the chilli aside first.
3. Let sauce simmer till your vegetables are ready. Dish and set aside. Continue simmering till it thickens.
4. Pour the sauce over the vegetables.
5. Pour the 1 bowl of sauce into work again and repeat steps 2 and 3.
6. Continue simmering until not much of sauce left together with the chilli. Dish and serve along the vegetables.

* You can add in the chilli together with other vegetables and let the sauce simmer together. I seperated the chilli out because my kids can't eat spicy food and the sauce might get spicy too.

Fried Stingray With Pelapan Halia

Ingredients
1/4 of a large stingray or 1/2 of a medium size
1- 1 1/2 tbsp Perapan Halia
Cooking Oil for frying

Method
1. Marinade stingray with Perapan Halia for about 45 minutes.
2.Heat up oil. Add in stingray and fry in medium heat.
3. Dish and serve.