Tuesday, 28 April 2015

Recipe: Chinese Steamed Fish

Chinese Steamed Fish

  • 1 whole fish - Dover sole, seabass, bream etc. Clean and gut.
  • 3-5 slices ginger, finely shredded
  • 2-3 Spring onion, finely shredded
  • 1 teaspoon light soya sauce
  • Salt and pepper
  • 2-3 tablespoons cooking oil
  1. Place the fish on a plate just enough to hold the fish comfortably, season with salt and peper on both side, scatter the ginger evenly on top.
  2. Fill a wok with one inch boiling water with a rack underneath if need to hold the plate, place the fish in carefully, the steam is very hot. Steam the fish over boiling water for about 5-10 minutes, the time need depend on the thickness of the fish. The Dover sole in the picture take 5 minutes to cook.
  3. When the fish is cooked, lid off add in the shredded spring onion while still pipping hot, then bring out from the wok carefully, pour in 2 tablespoon very hot oil over the spring onion. Drizzle the light soya sauce over the fish. Serve hot. 

Thursday, 23 April 2015

Wednesday, 22 April 2015

Tuesday, 21 April 2015

Wednesday, 15 April 2015

Recipe: Chinese Fish Cake/Balls

Chinese Fish Cake/Balls


  • 1 Bag Pangasius Fillet - 800g
  • 1/4 dried Orange peel
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1 large egg white
  • 3-4 tablespoons cornflour
  1. Fully defrost the fish fillet in room temperature, wash and drain dry. 
  2. Soak the dried orange peel with boiled water for 15 minutes, finely chop.  
  3. Cut fish into sugar cube size pieces, then into the food processor with the orange peel, salt, sugar, pepper, egg white, cornflour(mix well with 2 tbsp water ). Blend together till the texture are  nice and smooth.
  4. Oil inside a little cup or anything you fancy, steam with very low heat over boiling water for 10 - 15 minutes, cooking time depend on the thickness. Serve hot with diced spring onion, a dash cooking oil and a few drops light soya sauce. Make 6-7 fish cake with the little round bowls. 



Monday, 13 April 2015

Recipe: Sweet and Sour Pork/Chicken Hong Kong Style

Sweet and Sour Chicken/Pork
Hong Kong Style


  • 250g Chicken Breast or Pork Loin - cut into bite size pieces
  • 1 Bell Pepper - red, yellow or green. Or a few pieces each, cut into cube. 
  • 1 small Onion - cut into cube
  • 1 teaspoon finely chopped Ginger
  • 1 teaspoon finely chopped Garlic
  • 1 small can Pineapple chunks
  • 3 tbsp Tomatoes ketchup
  • 3 tbsp Vinegar
  • 3 tbsp Sugar
  • Half cup Cornflour
  • 1 Egg
  • pinch Salt
  • pinch Pepper
  • 1/2 tsp Sesame oil
  • Oil for frying
  1. Marinade the chicken breast with the egg, salt, pepper, sesame oil and 1 tsp cornflour. 
  2. Add half cup cornflour in a large bowl, coat the chicken well with the flour. Fry chicken cube in hot oil 180*c until golden brown, about 2 mins.
  3. For the sauce... Warm up a clean wok with a little oil, stir fry ginger, garlic for few seconds, add the onion, bell pepper, turn on the heat and stir fry a few more seconds before adding pineapple and its juice, vinegar, sugar, tomato ketchup and a pinch of salt, bring to boil, taste for seasoning, add more sugar if need. To thicken the sauce, turn heat to low, stir in a tbsp cornflour mix with a little water. 
  4. Fry chicken once more before stir in with the sauce, mix well in the work and serve hot. Serve 2-4


Recipe: Pan Fried Mackerel With Tomatoes

Pan Fried 
Mackerel With Tomatoes


  • 1 Mackerel - 350g
  • 3 Tablespoon Cooking oil
  • 3 Tomatoes - cut into small quarter
  • 3 Slices Ginger - chopped
  • 3 Cloves  Garlic - chopped
  • 3 Tablespoons water
  • 2 Spring Onions - cut in inch length
  • 2 Tablespoons Sugar
  • 1 Teaspoon Tomato Ketchup
  • Pinch Salt and Pepper  
  1. Clean and dry the Mackerel, lightly season with salt and pepper. 
  2. Heat a small wok or a frying pan till slightly smoky add one tablespoon oil, quickly add the chopped ginger and garlic, stir fry for a few seconds, add Tomatoes, stir fry for another 30 seconds or so, add the water, pinch of salt, pepper and sugar, stir, reduce heat to low and cook till tomatoes are soft, set aside. 
  3. Heat a large wok or frying pan until slightly smoky with 2 sp oil, add the fish gently to the work and fry until golden brown on both side reduce heat if need. Do not move the fish until it's goldern brown ready to turn over.
  4. While the fish is cooking it's last minuets or two in the wok, turn heat back on full, add the cooked tomatoes in with the fish and cook till the sauce is bubbling, add a little water if need, reduce heat to low, cover and cook for another minute or two until the fish is cooked. 
  5. Gently lift up the fish on to a plate, add more seasoning in the sauce if need, finally stir in some spring onions with the tomatoes, pour over to the fish, serve hot with rice. Edited

Friday, 10 April 2015