Homemade Fishballs by Lena Lai

Separate the flesh from the skin and bones. Put into a ziplock bag.

Use a roller to roll the flesh till it become paste.

Push the paste and add 1 tbsp cold salted water (1tbsp salt and got water, dissolve n freeze for 1/2 hr), 1 tbsp of corn flour and some dashes of pepper. Now use your hand to knead. (Hand outside of plastic bag.) Knead about 5 mins will do. This way your hands r totally clean.

Flatten the paste again and send it to the chiller to chill for at least 30mins. This is for setting. Must flatten, do not chill in round dough form.

Now fill a bowl with water and salt. Wet your hands, scoop the fish paste. It is easier to handle and the surface will be smooth. Pinch a small ball and make it round by squeezing it to firm it. Put into the boiling soup.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/879097408826003/?__mref=message_bubble

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Airfried Cereal Crusted Codfish by Michelle Heng

Ingredients

3 pcs codfish
1 cup cornflakes (lightly crushed)
2 tbsp plain flour
1 tsp dried parsley
1/2 egg (lightly beaten)
1/2 + 1/2 tsp salt
1/2 + 1/2 tsp pepper
Oil

Steps

1. Season codfish with 1 tsp of salt & pepper each for at least 1/2 hr.
2. Mix crushed cornflakes, 1/2 tsp salt & pepper and parsley thoroughly on a plate.
3. Coat the codfish flesh only with flour then dip into egg before dredging the flesh portion with the cornflakes mixture, repeat process till all codfish are done.
4. Lightly spray a spritz of oil onto the codfish and place them skin down on the grill pan.
5. Airfry codfish at 180 deg C for 8-10mins (depending on thickness of codfish) then at 200 deg C for 3-5mins.
6. Bon appétit!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/875870979148646/

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Baked salmon with mashed potato topped with cheese by Cat Yo

Ingredients

2 strips of Bacon – baked, chopped(for garnish)
350g - 400g Salmon (rainbow trout)fillet , season with alce nero olive oil, salt and pepper
DIY Mixed Sauce:
1 tbsp alce nero balsamic vinegar
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp honey
Some black pepper, dried rosemary, dried parsley, garlic powder and olive oil

Preheat oven 220C
Bake salmon for 5-8mins, pour sauce over it, back to oven bake for 5 mins, topped with cheese, bake for another 5-10 mins.
Whipped Potato

Ingredients

600g potatoes, peeled n cut small cube.
1 cup chicken stock( homemade)*OR Instant chicken broth
3 - 4 tbsp milk (warm)
2 tbsp butter
Salt and pepper

1. Place potatoes into a pot, add chicken stock n top up with cold water till covered the potatoes by at least 1 inch. Bring to boil.
2. When potatoes are done, transfer ONLY the potatoes into a large mixing bowl.
Add butter to the steaming hot potatoes n mix well. Mash the potatoes with a masher or fork. Add in milk, (salt n pepper to taste). Continue mixing until all ingredients are well incorporated.

Discussion: https://www.facebook.com/photo.php?fbid=1029191050446998&set=gm.875655075836903&type=1&theater

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Organic Pesto Genovese Spaghetti with Baked Salmon by Jeannie Lee

Ingredients

200gm Alce Nero Organic Spaghetti
2 clove chopped garlics
60gm Alce Nero Organic Pesto Genovese
1tbsp olive oil
4 cherry tomatoes - cut half

Method

Put a pot of 2 quarts water to boil. Once boiled, add the spaghetti and cook for 8mins. Drain and set aside.
In a pan, add 1tbsp olive oil, add chopped garlics and cutted cherry tomatoes. Give a good stir. Add pesto genovese sauce and stir well.
Add cooked spaghetti into the sauce and mixed evenly till combine.
Dish out and place on a serving plate.

Baked Salmon
250gm Salmon fillet
5 cherry tomatoes - halved
1/2 lemon - sliced thinly
Olive oil
Salt, pepper
Thyme
One big sheet aluminium foil

Preheat oven 170 deg temp.
Clean n pat dry salmon.
Sprinkle salt, pepper and olive oil onto salmon and marinate for 30mins.
Place all the ingredients together in an aluminium foil. Seal the aluminium foil and fold like a bag.
Place in a baking dish and bake for 20mins at preheated oven at 170 temp.
Once cooked, open the aluminium bag. Place the baked salmon onto cook spaghetti and serve hot.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/874734565928954/

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Steamed Thread Fin with Spinach by Helga Soo

Ingredients

600g Thread Fin (cut)
Some Spinach Leaves
2 tablespoons of Chicken Stock
1 teaspoon of Samsui Ginger Sauce

Sauce

3 tablespoons of Chicken Stock
1 teaspoon of Sesame Oil
1 tablespoon of Hua Teow Wine

Marinade Thread Fin for at least 1 hr
2 tablespoons of Light Soy Sauce
Dashes of Salt & Pepper

Method

Add 2 tablespoons of Chicken Stock into a 18cm Cast Iron Pot, place Spinach Leaves and follows by marinated Thread Fin. Pour Sauce over and add a little Ginger Paste on top of each piece of Thread Fin.

On High flame and when it is boiling, lower flame to Medium. Cover lid and 'hell' steam for 15 mins. Off flame and let it rest for 15 mins.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/871144816287929/?__mref=message_bubble

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Lemon Steamed Fish by Jass Kwong

Ingredients

Fish (I use 白昌）
1 lemon
Thin slices of ginger
1-2 Tomato
Chilli padi (sliced)
Salt
Olive oil

Method

1) Cut lemon into half

2) Use half of lemon to marinate the fish (by squeezing lemon juice around the fish) together with salt

3) Soak tomato for few hours with water to remove toxic

4) Add all ingredients on top the fish and steam for 10-12mins (depend on size of fish)

5) Add abit of olive oil on top of fish after it is steamed

Ready to serve!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/869674536434957/?__mref=message_bubble

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Black bean paste fried with fish head & bittergourd by Janice Looi‎

Ingredients

One fish head ( chop to small chunks)
One bittergourd
Black bean paste 1pkt
Ginger/garlic/chilli padi

Method

1. Cut bittergourd into rectangular shape, rub w salt for 10mins, then rinse. Parboil for awhile n set aside.
2. Marinade fish w salt n pepper n wine. Shallow fry the fish n set aside.
3. Fry black bean paste/ garlic/chilli padi/ ginger till fragrant, add in fish n bittergourd, drizzle soya sauce n wine around the side of the pan, gv a few stir, add in water n bring to a simmer.
3. Add sugar n pepper, taste test the flavour to ur liking. Lastly, add in cornflour solution n stir.
4. Serve n enjoy!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/868412553227822/?__mref=message_bubble

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Black Promfret with garlic and chillies by Peggy Siow

Ingredients

1 pc black promfret 800gm to 1kg
15 cloves of garlic
6 red fresh big chillies + 2 chilli padi (remove seeds)
1 1/2 thsp oyster sauce
1 thsp light soya sauce
1/2 thsp black soya sauce
dash of pepper
1 thsp of white sugar
200ml water
2 thsp cooking oil
a little salt
1/2 cornflour

Method

1) Wash n clean the black promfret, pat dry n rub a little salt n 1/2 thsp cornflour n put aside for abt 5 mins.
2) Heat up the wok n add in 1 thsp oil, when is slightly hot, put in the promfret n fry till both sides golden brown. Dish it up n put aside and prepare the sauce.
3) Chopped coarsely both garlic n chillies.
4) Heat up the wok again, add 1 thsp oil, add in garlic first. Saute the garlic for abt 1 min n add in the chopped chillies... stir till u r able to smell the fragrant of garlic n chilli then add in all the seasonings..n the water.
5) Let it boil for abt 2 mins n finally put the black promfret back to the wok n let the fish simmer in the sauce for another minute and then yr fish is ready... dish it up! Hope u guys will love it!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/861958740539870/?__mref=message_bubble

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Cabbage rolls by Cassandra Chee

Ingredients

24 wong bok leaves

Fillings

400gm pork shoulder butt, minced
200gm threadfin, minced
1 spring onions, chopped
1 inch ginger, minced
1 garlic, minced
1 egg
Soya sauce
Chinese wine
Sesame oil
Pepper

Sauce

3/4 cup soya sauce
1 small rock sugar
1 tsp Chinese wine
3 cloves garlic, chopped

Method

For Sauce

Fry garlic until golden brown. Remove crispy garlic & set aside. Using its oil, simmer & stir rock sugar with soya sauce & Chinese wine until sugar dissolved. Set aside.

For Cabbage Rolls

1. Blanch wong bok until softened.
2. Mix the filling & set aside.
3. When wing bok leaves are cooled, spoon 1 tbsp of fillings into hardy part of the leaf. Seal the sides with leaf & roll until filling is completely wrapped.
4. Steam for 10 mins.
5. Discard liquid.
6. Add sauce into cabbage rolls & garnish with garlic crisps & parsley.

Discussion: https://www.facebook.com/photo.php?fbid=386644574859445&set=gm.868864846515926&type=1&theater

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Stuffed tofu by Siew Boon Teo

Ingredients

250g fish/prawn minced meat
100g minced pork
2 tbsp carrot dices or waterchestnut dice
1 stalk spring onion chopped
22-24 taupok (depends on how much u stuffed, last few alw become skinner)
1tbsp cornstarch
1 tbsp light soya sauce(depends on yr taste)
some pepper

Method

1. mix fish meat with minced meat, light soya sauce, pepper and cornstarch
2. add carrots/waterchestnut and spring onions and mix well
3. slid a horizontal hole on each taupok and stuff filling..
4. deep fry or shallow fry till crispy and golden brown..cooks quite fast..

I also tried before using 5-spice powder..ingredients of ngor hiang and seasoned like ngor hiang..also taste good..enjoy!!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/864833653585712/

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Pan-fried Pringles Fish by Shuzhi Xu

Ingredients

A: 300g fish fillet
1tsp knorr All-in-one seasoning
A pinch of pepper
A pinch of garlic salt
Few drops of sesame oil
B: 50g self-raising flour
C: Egg mixture from 1 egg
D: 100g Pringles potato chips crumps

Method
1. Mix all ingredients from 'A' and keep it in fridge for few hours
2. Dip the marinated fish in self-raising flour, then dip into egg mix, then coat it with the crumps.
3. Heat oil in pan
4. Pan fry fish over low-medium heat on both side for few mins till fish turn brown.
5. Ready to serve.

Note: You may marinate with your preferred seasoning.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/860384794030598/

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Garoupa with ChuHou paste by Christine Tan‎

Ingredients

6-7 thick slices of garoupa slices (skin on)
2 big onions (chopped into 8 chunks)
1 big garlic (chopped set aside)
1/2 thumb size of garlic (slice thin)
2 tablespoon Hua Tiao wine
Sesame oil 2 tablespoon
1 tablespoon dark soy sauce
2 tablespoon sugar
1 big tablespoon of chu hou paste
2-3 cups of water (depending how thick u want the gravy to be)

Method

Heat wok
Add oil..Big fire
Add garlic .. ginger & onions ..fry till fragrance
Add sugar..cook till soft and brown
Add 2 cups water..mix well
Turn to medium fire
Add dark soy sauce and chu hou paste.. mix well

Add Hua Tiao wine..stir well
Add sesame oil..cook for 5mins
Add in garoupa slices and gently stir well and slowly for 5mins
Let it simmer till fish is cooked
Close fire and serve with rice

(P/s: do not cook fish for too long else the fish will be harden)
Adjust the sweetness according to ur liking😊
Enjoy!

Discussion: https://www.facebook.com/photo.php?fbid=10153537292766934&set=gm.858835070852237&type=1&theater

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BBQ Stingray by Angie Charlie Lim

Sambal tumis - specially for BBQ stingray
Cooking time: 30mins

Ingredients

50g dried chili
225g peeled shallots
10 gloves garlic
40g belacan
40g assam, dissolved in some water
75g gula Melaka
1-1.5 tsp salt
1 star anise
1 small stick of cinnamon
1 stick of lemongrass (peeled to core, cut into 2-3 pieces, smashed slightly)
Oil for blending
Oil for frying

Method

First, soak dried chili in hot water for 30 mins, then de-seed the chili.
Use a processor to pound chili, shallots, garlic and belacan together. Add oil to help to blend into a smooth paste.
Add oil (the same volume as your paste) to nonstick pot, fry the paste over medium heat. Stir occasionally for 10mins till the paste turns from orange to dark red.
Add Assam juice, gula melaka, salt and all spices in, and continue to stir regularly for the next 20mins until the red oil separates from the dark red paste.
Remove from heat. When cooled, can keep in fridge if not use immediately.

BBQ Stingray step-by-step pictorial recipe and discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/857539777648433/

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Sweet and Sour Fish by Rontree Chan

I deep fried around 20 pcs of (Jia Jia Foodstuff Brand) Fish cutlet and set aside (very crispy)

Prepare some complimentary vegg sides : 1 tomato, 1/2 green bell pepper, 1/2 white onion cut into wedges.

Sauce : 3 Tbsp ketchup, 3 tsp sugar, 1 Tbsp oyster sauce, 1 tsp black chinese vinegar, 6-8 Tbsp water with 1 tsp corn flour.

In a wok, heat up with little oil. Add in some minced garlic, when it fragrant, add in all the veggies stir fry for 1 mins. Add in the mixed sauce, cook till bubbling then pour in the fried fish nuggets. With quick stir frying to coat every fish nugget with the sauce. Dish out to serve.


Discussion: https://www.facebook.com/photo.php?fbid=1171916119501678&set=pcb.855953607807050&type=1&theater

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Claypot Fish with Prawns by Esther Tho

Ingredients
500g-600g half fish (without head) I used Red Snapper
6-8 Shitake mushroom (soak till soft)
150g Roasted pork- Sio bak (cut)
1 pc firm Tofu -Taukwa (slice to square)
200g Yam (slice to square)
2-3 stalk of Chinese leek (cut)
300g-500g Bok Choy- Bai cai (cut)
6-8 big Prawns
80g-100g broccoli(cut & blanch)
2 tbsp Oyster sauce
1 Chicken / Ikan bilis stock cube
Boiled water

Method
1. Separately , pan fry fish, Taukwa and Yam till light brown, set aside.
2. Stir fry chinese leek with some light sauce for a few minutes, set aside.
3. Stir fry bok choy with 2 tbsp of oyster sauce also for a few minutes, set aside.
4. Now layer the ingredients in claypot( bottom to top )
Taukwa
Yam
Fish
Roasted pork
Chinese leek
Bok choy
Mushroom
Broccoli
Prawns
5. Mix stock cube with boiled water and fill up to broccoli.
6. Bring to boil for 10mins on medium high then switch to low for another 30- 45mins.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/856097771125967/

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Smoked Salmon by Vanessa Tay

Ingredient
2 pcs Salmon +- 300g
1/4 tsp Salt
2 tbsp Rice Grains
2 tbsp Black Tea Leaf
* must be black tea
2 tbsp Brown Sugar
Aluminum Foil


Method

Marinate Salmon with 1/4 tsp salt overnight

Steam Salmon for 8 - 10 mins

Line a big pc of aluminum foil covering whole wok with extra pc in the middle
Add in Rice Grains, Black Tea Leaf and Brown Sugar black on top of the alum foil in the middle

Place Salmon on steamer rack
Cover Wok
Turn on maximum flame. Smoke for 8-10 mins until latte brown colour
➰ over smoking will result in bitter after taste

Recipe with pictorial and discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/709965302405882/

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Assam fish by Lena Lai

Blend 40 shallots, 8 cloves of garlic, 6 lemon grass n 2 bowls of dried chillies (boil n de-seed). Add 2 tsp of belacan paste.

Add 1/2 cup of oil n blend. I blend using Thermomix.

Take 8 tbsp of blended rempah n sauté till oil separate using low fire. The balance of paste, I added coriander, fennel n cumin n blend again for my curry rempah. I cook the curry rempah for 40 mins in my Thermomix. Can cook 3 chickens. I gave away some to a fern.

Add 1/4 cup of water (u can add more)add in tomatoes n cook for a min. Add in Assam water to the sourness tat u preferred. Sugar (in tbsp, abt 2 tbsp) n salt (abt 1 tsp). Please adjust seasoning to ur liking.

Toss in the okras n stir for awhile. Just to let the gravy coat on it. Do not cook it.

Line ur plate with banana leave n laksa leaves (daun kesum)

AF fish at 180 for 15 mins.

Put the fish n pour the gravy on top.

Cover with foil. I dun prefer the fish to sit on the foil for fear of foil residues ended up in the gravy. So I just wrap ard the plate. Send it to the oven for 20-25 mins at 160c (diff oven diff hotness). When almost ready, take off the foil, arrange onion onto the fish n bake for another 3 mins. Done n serve hot. Hubs was very pleased with the taste. I bet can match his mum standard d if not better

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/855093197893091/

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Fish Porridge by Esther Tho

Recipe for Fish stock
2 pcs hand size from any fish bone. (chopped)
1 big thumbs size of old ginger (slice)
1 pc of Ti Por - dried Solefish (from 1 fish)
2 litres boiling water
2 tbsp oil

1. Fried Ti Por till brown with some oil. Leave aside.
2. Fried slice ginger for a minute or 2. Put it the fish bone fried for 3-5 mins.
3. Add in the fried Ti Por and pour in hot boiling water.
4. Boil for 15mins medium high heat and 2 hrs low heat.

Note: Balance fish stock, freeze for future use.

For the porridge
Any type of slice fish (I used hai lu 海卢)
Salted veg
Silken Tofu
Crab sticks
Fried onions
Chinese Celery
Evaporated milk
Shao Xing wine
Fish sauce or salt to taste
Pepper
Sesame oil

1. About 300ml fish stock, over medium heat add in crab sticks, Tofu, salted veg and slice fish. Bring it to boil.
2. Add 2 tsp of ShaoXing wine, 2 tsp Evaporated milk and 2 tsp fish sauce or some salt.
3. Pour over the rice. (If you prefered softer rice boil together with the soup for 3 mins.)
4. Garnish with finely chopped Chinese Celery, fried onions, pepper and a dash of sesame oil.
5. Serve hot.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/851326204936457/?__mref=message_bubble

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Hong Kong style steamed fish by Serene Ng‎

Ingredients
1" (2.5cm) thick Fresh Red Grouper Fish Steak
2 slices Ginger
a dash of White Pepper

Sauce
2 tablespoons of Lee Kum Kee Seasoned Soy Sauce
1 teaspoon Rock Sugar (or castor sugar)
3-4 tablespoons Water (agar agar add more if u want)
1 teaspoon Hsao Xing Wine (cooking rice wine)

Garnishing
3 clove Garlic - finely chopped
1 tablespoon Cooking Oil
1 Spring Onion (green part) - cut into 1" length, thinly sliced and soaked in ice cold water

Instructions
1. Clean fish and pat dry. Place ginger in the middle of the steaming dish, and place fish on top the ginger.
2. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes.
3. While waiting, heat sauce ingredients in a pot to melt the rock sugar.
4. In another pan, fry chopped garlic with oil until golden brown.
5. Check for doneness of fish. 6. When done, remove fish from the steamer and pour away the liquid that condensed on the dish.
6. Add a dash of white pepper (i did not add)
7. Pour the sauce over the fish.
8. Pour the hot garlic oil over fish
9. Garnish with golden brown garlic and spring onions. Serve immediately!

Discussion: https://www.facebook.com/photo.php?fbid=10153004087202705&set=gm.849709701764774&type=1&theater

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Herbal fish soup with mee suah by Lilian Liong

1) In the inner pot, add sesame oil and ginger. Cook till fragrant.
2) Add water and bring it to a boil.
3) Add the rest of the ingredients except the fish (pls see note below).
4) Add Chinese cooking wine and oyster sauce.
5) Let it cook for about 15 minutes over medium heat.
6) Cover the lid and put the inner pot into the Thermos.

Note
- The fish I used was grouper but it turned a tad too dry when I ate it, so I would recommend to either try cod fish due to its high oily content or add the fish in the morning.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/846643658738045/?__mref=message_bubble

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