Seafood

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Contents

1. Baked Fish Fillet with cheese and Almond Flakes
2. Baked Fish With Moroccan spices
3. Battered Squid
4. Beer Batter Flat Head
5. Black Pomfret In Green Curry Sauce
6. Butter Prawns
7. Fried Sardine Fillets
8. Fried Soft Shell Carbs
9. Fried White Bait
10. OceanTrout Baked in GREEN Curry Sauce
11. Pan Fried Fish
12. Pan Fried Prawns
13. Prawn Pancake
14. Salmon Wellington
15. Salt And Pepper Calamari
16. Steam Fish

Baked Fish Fillet with cheese and Almond Flakes

Created 2013-10-20 · Updated 2021-06-18

Ingredients

F  Ingredients

• 2 pieces of fish fillet [Gem Fish, Ling or Snapper ] marinaded
• with 1/2 teaspoon garlic powder, 1/2 teaspoon ginger powder
• 1/2 teaspoon salt and 1 tablespoon ginger wine. pepper
• 50 gm Almond Flakes
• 1/2 cup grated cheese

Method

1. Put the marinaded fish fillet into a heat greased proof dish Sprinkle with the grated cheese and top with almond flakes.
2. Bake in a preheated oven at a temperature of 180 C for 25 - 30 minutes.

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Baked Fish With Moroccan spices

Created 2013-06-29 · Updated 2016-12-03

Ingredients

• 4 blue mackerel, filleted
• 1 tablespoon paprika
• 1 teaspoon chilli powder
• 2 teaspoon ground cumin
• 2 teaspoon ground coriander
• 2 garlic cloves, minced
• juice of 2 lemons
• salt and pepper
• 1/3 cup sunflower oil

Method

1. In a bowl, whisk together the oil,spices, minced garlic and lemon juice.
2. Season with salt and pepper.
3. Pour the marinade into a shallow glass dish that is large enough to hold all the fillet in a single layer Put in the mackerel fillet and turn them over in the marinade.
4. Cover the dish and leave to marinade in the refrigerator for 3 hours.
5. When you are ready to cook the mackerel, preheat the oven to 180 C and put the fillet in a single layer in a lined baking tray.
6. Bake for 30 minutes, turning the fish over half way through the cooking time.
7. Pour the marinade into a small pan and bring to the boil.
8. Thicken with 1/2 teaspoon corn flour.
9. You can pour the boiled marinade over the cooked fish or use it as a dip.

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Battered Squid

Created 2014-12-25 · Updated 2016-12-31

Ingredients

• 300gm Squid
• 2/3 cup Plain flour
• 1/3 cup tapioca flour
• 1/3 cup rice flour

Method

1. Mix all the flour together with a pinch of salt.
2. Add just enough water to form a thick batter.
3. Set aside.
4. Clean the squid and pour boiling water over it, stir and pour away the water.
5. Put under running water to cool the squid.
6. Cut the squid into small pieces, and season with 1/2 teaspoon garlic powder, ginger powder and ground pepper with 1/2 teaspoon salt and a tablespoon ginger wine . leave aside for about an hour.
7. Mix the squid and batter together and deep fry a tablespoon at a time.

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Beer Batter Flat Head

Created 2015-03-13 · Updated 2016-12-03

Ingredients

Beer Batter

• 1 1/2 Cups Plain Flour
• 2 Teaspoon Baking Powder
• Pinch of salt
• 1 Bottle [375ml] Beer

Method

1. Mix the batter well and keep aside in the fridge for 1 hour.
2. Fish 750gm Flat Fish Fillet, cut into 5 cm length 1/2 Teaspoon Garlic Powder 1/2 Teaspoon Ginger Powder 1/2 Teaspoon Salt 2 Tablespoon Ginger Wine Pepper Marinade the fish with the above ingredients for an hour.
3. Dust the fish with plain flour and dip into the batter and deep fry till golden.

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Black Pomfret In Green Curry Sauce

Created 2014-02-23 · Updated 2016-12-03

Ingredients

• One Black Promfret, cut into cutlets and pan fried
• 2 Tablespoon Green Curry Paste
• 6 kaffir Lime Leaves, cut into strips
• Juice of one Lemon
• 2 - 3 Tablespoon Fish Sauce
• 3 Tablespoon Sugar
• One Medium Onion, chopped

Method

1. Put the curry paste and the other 5 ingredients into a pot and bring it to a boil and let simmer for about 10 minutes.
2. Add in the fish and let it simmer for about 5 minutes.

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Butter Prawns

Created 2017-04-25 · Updated 2017-05-19

Ingredients

• 500gm Medium Prawns, trimmed and slit back.
• 4 Egg Yolks.
• 1Tablespoon Evaporated Milk
• 5 Tablespoon Butter
• 1 Tablespoon Curry Leaves
• 1/2 Teaspoon salt, 1/2 Teaspoon Sugar

Method

1. Heat up oil, just enough to cover the base of the pan for pan frying.
2. Fry the prawns until cooked, Dish and drain.
3. Combine egg yolks and evaporated milk and mix well.
4. Heat up pan and melt butter with low heat.
5. Slowly pour in egg mixture, keep stirring until the mixture form into very fine shreds.
6. Add in curry leaves, seasoning and mix well.
7. Pu tin prawns and mix well.
8. Dish up and drain off excess oil.
9. Serve.

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Fried Sardine Fillets

Created 2013-12-23 · Updated 2016-12-03

Ingredients

• 1/2kg sardine fillets
• salt and pepper

Method

1. Rub the sardine fillets with salt and pepper.
2. Coat the fillets with some cornflour and pan fry.

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Fried Soft Shell Carbs

Created 2014-08-10 · Updated 2016-12-03

Ingredients

• One Packet Frozen Soft Shell Crabs [about 6 crabs ]
• 1/2 Teaspoon  Ginger Powder
• 1/2 Teaspoon Garlic Powder
• Salt to taste
• Tapioca Flour
• Thaw and clean the crab by removing the gills.

Method

1. Cut into 4 -6 pieces.
2. Season with salt, ginger powder and garlic powder and let it stand for about 30 minutes.
3. Coat the crab in the flour and deep fry.

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Fried White Bait

Created 2014-08-10 · Updated 2016-12-03

Ingredients

• 1 Cup Silver White Bait
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Ginger Powder
• 2 Eggs
• 1/4 Cup Tapioca Flour
• 1/4 Cup Plain Flour

Method

1. Mix all the ingredients together and deep fry by the tablespoon.

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OceanTrout Baked in GREEN Curry Sauce

Created 2018-02-23 · Updated 2018-03-03

Ingredients

• 1 Ocean Trout or Salmon, 1 - 1 1/2 kg
• 2 Tablespoon Green Curry Paste
• 9 Kaffir Lime Leaves
• 1 Medium Onion
• 4 Cloves Garlic
• 4 cm Fresh Ginger
• 1/2 Teaspoon Tumeric Powder
• 1/2 Teaspoon Galangal Powder
• 5 Macadamia nuts
• 1/2 Cup Desicated Coconut ( roasted )
• 2 Tablespoon Fish Sauce
• Juice of 1 Lemon
• 2 Tablespoon Sugar
• 1 Ocean Trout or Salmon, 1 - 1 1/2 kg
• 2 Tablespoon Green Curry Past
• 9 Kaffir Lime Leaves
• 1 Medium Onion
• 4 Cloves Garlic
• 4 cm Fresh Ginger
• 1/2 Teaspoon Tumeric Powder
• 1/2 Teaspoon Galangal Powder
• 5 Macadamia nuts
• 1/2 Cup Desicated Coconut ( roasted )
• 2 Tablespoon Fish Sauce
• Juice of 1 Lemon
• 2 Tablespoon Sugar

Method

1. Put the kaffir lime leaves, garlic, Ginger and Macadamia Nuts into a blender and blend to a Paste. Add in the Tumeric powder and Galangal powder.
2. Saute the blended ingredients with a tablespoon of oil till fragrant.
3. Add in the green Curry Paste and a small can ( 180ml ) Coconut cream, together with the fish sauce, sugar and lime juice.
4. Let it come to a boil, add in the roasted coconut and turn off the heat. Let it cool.
5. Line a baking dish with some banana leaves ( optional ) Put the fish into the dish and stuff some of the Paste into the belly of the fish and the remainder on top Bake the fish in a preheated oven at a temperature of 180 C For 1/2 hour..
6. Serve --- Conflicting modification on 23 February 2018 at 5:08:46 pm:
7. --- Put the kaffir lime leaves, garlic, Ginger and Macadamia Nuts into a blender and blend to a Paste. Add in the Tumeric powder and Galangal powder.
8. Saute the blended ingredients with a tablespoon of oil till fragrant.
9. Add in the green Curry Paste and a small can ( 180ml ) Coconut cream, together with the fish sauce, sugar and lime juice.
10. Let it come to a boil, add in the roasted coconut and turn off the heat. Let it cool.
11. Line a baking dish with some banana leaves ( optional ) Put the fish into the dish and stuff some of the Paste into the belly of the fish and the remainder on top Bake the fish in a preheated oven at a temperature of 180 C For 1/2 hour..
12. Serve

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Pan Fried Fish

Created 2013-09-01 · Updated 2016-12-03

Ingredients

• 2 pieces of cod fish belly or any white fish fillet, cut into big pieces.

Method

1. Marinade the fish with 1/2 teaspoon salt and pepper, 1/2 teaspoon ginger powder, 1/2 teaspoon garlic powder, a tablespoon ginger wine for about an hour.
2. Heat a frying pan with 3 tablespoon oil .Coat the fish pieces with cornflour and shallow fry till cooked and golden.
3. Drain and serve.

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Pan Fried Prawns

Created 2013-02-27 · Updated 2016-12-03

Ingredients

• 500 gm. Green Prawns
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder

Method

1. Useing kitchen scissors remove the sharp horn on the prawns head.
2. Marinade the prawns with the rest of the ingredients.
3. Keep it in the fridge till ready to cook.
4. Heat a tablespoon of oil in a saucepan.
5. Add in the prawns, pour in 1/4 cup of water and cover the pan for a minute or 2 .
6. Remove the cover and stir give the prawns a stir.
7. Put the cover back on for another minute or two.
8. Dish it up when the prawns are cooked.

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Prawn Pancake

Created 2017-04-25 · Updated 2019-02-17

Ingredients

• 300gm Plain flour + 2 Teaspoon Baking Powder.
• 1/2 Cup rice flour
• 3 x 60gm Eggs
• 250 -300ml water
• 1 Teaspoon Turmeric Powder
• 1/2 Teaspoon salt
• 1 Teaspoon chicken stock granules
• 400gm small school prawns, remove the head.

Method

1. Mix the flour, baking powder and rice flour in a mixing bowl.
2. Add in the salt chicken stock cube and turmeric powder.
3. Mix well.
4. Add in the beaten eggs and enough water to make a thick batter.
5. Add in the prawns. Keep in the refrigerator for 1 hour.
6. Heat up a saucepan with enough oil to cover the base of pan for shallow frying.
7. Spoon batter into the oil and shallow fry until slightly brown.
8. Dish up and put into a preheated oven 180 C for 20 minutes to make sure it is complete cooked.
9. Serve with chilly sauce of add into Indian Rojak.

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Salmon Wellington

Created 2017-04-25 · Updated 2017-05-19

Ingredients

• 300gm Salmon Fillet, cut to 3 slices.

Method

1. Season the fillet with 1/2 Teaspoon salt, Ginger powder, garlic powder, ground pepper and 1 Tablespoon ginger wine.
2. Wrap the fish in puff pastry and bake in a preheated Oven at a temperature 200 C for 20 -30 minutes.

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Salt And Pepper Calamari

Created 2013-09-29 · Updated 2016-12-03

Ingredients

• 500 gm fresh calamari cut into rings or into pieces.

Method

1. Put the calamari in a bowl and pour boiling water over it and let it sit for 5 minutes.
2. Drain, and marinade with 1/2 teaspoon ginger powder, 1/2 teaspoon garlic powder ,1/2 teaspoon salt and pepper, a tablespoon ginger wine and one egg for about an hour.
3. Coat the calamari with tapioca flour and deep fry.
4. Drain and serve

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Steam Fish

Created 2013-02-27 · Updated 2016-12-03

Ingredients

• 1 whole fish about 800 gm -  1kg.
• 5 cm ginger (julienned)
• 3 cloves garlic (minced)
• 2 to 3 tablespoon soya sauce
• 2 tablespoon green ginger wine
• 1/2 cup water
• 1 tablespoon sesame oil
• Pepper

Method

1. Clean the fish and removed all the scales.
2. Butterfly the fish or cut a few slits on both sides of the fish.
3. Put it on a metal plate or an oven safe dish large enough to hold the whole fish.
4. Mix the ginger wine, soya sauce, sesame oil and water together and pour over the fish.
5. Put in the garlic and ginger. Grind some pepper over it.
6. Cover with aluminium foil and bake in a per heated fan forced oven at 180 degree Celsius for about 30 minutes.
7. Garnish with spring onion and coriander leaves.

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