Cornflake Crusted Tilapia

 

Cornflake Crusted Tilapia
Created by Jenn's Food Journey
- Serves 2 -

Ingredients:
2 Tilapia fillets
salt and pepper
2-3 teaspoons mayonnaise
3 Tablespoons Corn Flakes
1 Tablespoons Panko breadcrumbs
1 garlic clove, finely minced

For the sauce - (optional)
1 teaspoon honey
1 teaspoon Dijon mustard
3 Tablespoons mayonnaise
pinch of white pepper and salt

Directions:
Preheat oven to 400 degrees. Season the tilapia on both sides with salt and pepper and place in a baking dish that has been sprayed with non-stick cooking spray. Mix together the Corn Flakes, Panko and garlic. Evenly spread the mayo over the top of both fillets and top with the Corn Flakes mixture. Bake for 15-20 minutes or until the fish flakes easily with a fork. Remove from oven and allow to cool for 3 minutes before serving.

Meanwhile, in a small bowl, mix together all ingredients for the sauce until well combined. Serve with fish and enjoy!

 

 

 

http://jennsfoodjourney.blogspot.sg/2012/12/cornflake-crusted-tilapia.html

 

 

 

 

Baked Lemon Tilapia with Herb Butter

Baked Lemon Tilapia with Herb Butter
Created by Jenn's Food Journey
- Serves 2 -

Ingredients:
1 Lemon, sliced in half
2 Tilapia fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 Tablespoons unsalted butter, room temperature
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives

Directions:
Thinly slice one half of the lemon into 4 slices. Zest and juice the remaining half of lemon. In a small bowl, mix together the salt, pepper and paprika; set aside.

Meanwhile, in a small bowl, mix together the butter and remaining lemon juice. Stir in the chopped herbs and lemon zest. Season with a pinch of salt. Cover and refrigerate until ready to use.

Preheat oven to 400 degrees F. Spray a baking dish with non-stick spray and place the lemon slices on the bottom. Rinse fillets and pat dry with a paper towel. Place on top of the lemon slices. Drizzle half of the lemon juice and sprinkle the seasoning mix evenly over each piece of fish. Place in oven and bake for 15-18 minutes or until the fish flakes easily with a fork. Top with a dollop of butter and serve immediately. Enjoy1



http://jennsfoodjourney.blogspot.sg/

Garoupa with Fermented Black Bean

Ingredients:

• 300g Fish Fillet (I use Grouper here)
• 2 tablespoon Shredded Ginger
• 1 1/2 tablespoon Black Bean Paste (Please refer below)
  
• 1/2 tablespoon Oil

Black Bean Paste:

• 100g Chopped Fermented Black Beans
• 1 teaspoon Chopped Dried Tangerine Peel
• 1 tablespoon Chopped Garlic
• 1/2 tablespoon Sugar
• 1 tablespoon Oil

How to do it:

1. Heat oil in wok.
2. Add all ingredients except sugar and stir fry till fragrant.
3. Add sugar and stir fry further till ingredients well mixed and fragrant.
   
4. Dish and set aside.
5. Arrange ginger on a plate.
6. Place fish on top.
7. Spread black bean paste over fish.
8. Steam for 10 minutes or till cooked.
9. Sprinkle spring onions and chilli on fish.
10. Pour hot oil over fish.
11. Serve immediately.

Note:

• Salt is not included as fermented black bean is already salty.
• Add the fermented black bean paste according to your taste.

 

 

http://wokkingmum.blogspot.sg/2009/09/groupa-with-fermented-black-bean.html

 

 

Oven baked fish fingers

RECIPE FOR OVEN BAKED FISH FINGERS
Source: Adapted and modified from You Can Cook (A step by step cookbook for kids) by Annabel Karmel and Annabel Karmel Family Cookbook.

Ingredients:
380g skinless fish fillets (such as sole, flounder, tilapia or other firm white fish) [note 1]
5 tbsp plain flour
1 large egg, beaten
20g dried breadcrumbs (normal)
20g panko breadcrumbs (Japanese breadcrumbs), refer to photo at the right [note 4]
20g Parmesan cheese, freshly grated
1 tsp garlic powder
¼ tsp paprika
Pinch of salt
Dash of freshly ground black pepper

Methods:

1. Preheat oven to 200°C.
2. Pat the fish dry with paper towels and cut into strips (1/2 inch thick x ¾ inch width). Season with salt and pepper.
3. Set up your assemble line. Get ready with 3 bowls (even plates or small pan sheets are possible) which are large enough for coating the strips.
4. The first one is for flour.
5. The second one (preferably use bowl) is for egg. Crack an egg and whisk well. You may want to add a little bit (eg ¼ tsp) of milk or water to dilute the beaten egg.
6. The third one is for breadcrumb mixture. Mix breadcrumbs, Parmersan cheese, paprika, garlic powder and black pepper together.
7. Toss each strip in the flour and shake off any excess. To minimize any messiness, continue for the remaining strips before moving on to the next step.
8. Next, dip the strip into the egg mixture and allow extra egg liquid to drip back into the bowl.
9. Then coat the strip with the breadcrumb mixture. Slightly press the strip into the crumbs to make sure it is well coated. Let it stand for 5-10 minutes. It will help the coating adhere to the strip better.
10. Prepare a baking sheet (I lined it with non-stick parchment paper but it’s optional). Brush/ spray some oil on the sheet/paper.
11. Arrange strips in a single layer on the prepared baking tray. Drizzle or spray some oil over the strips.
12. Bake for 8-10 minutes or until the crumbs are golden brown and the fish is cooked through (eg flakes easily). Turning halfway through. Adjust the baking time according to the thickness of your fillet. Do not overcook the fish as it will be dry and hard.
13. Transfer to serving plates and allow it to cool a little before serving.
14. Best to dip in some sauce such as ketchup, sweet chilli sauce or tartar sauce.

Notes:

1. Instead of strips, you may also cut them into the size of mini nugget.
2. You may not use all of the coating, but having more will make your work easier.
3. Use either a pair of tongs or clean hands to coat the fish.
4. Crushed cornflakes or cream crackers also make a good coating. Wrap them in a tea towel or put them in a plastic bag. Then, smash up until fine, breaking up any big bits up with your hands. Alternatively, you may use only normal breadcrumbs.
5. For kids who are not ready for paprika and garlic powder, you can omit them. It works equally well too.
6. If you don’t have oven, you can pan-fry these fish fingers too. Heat oil in a non-stick pan over medium heat, pan fry the fish fingers for 1½ to 2 minutes on each side until golden and the fish is cooked. Drain on kitchen paper and allow to cool a little before serving.

http://food-4tots.com/2011/08/10/oven-baked-fish-fingers/2/

Salt and Pepper Stuffed Lotus Root

Ingredients:

100 gram fish paste
1 spring onions - chopped
Salt and pepper to taste
150 gram lotus roots – peel and sliced thinly
3 tbsp cornstarch
2 spring onions – sliced thinly
3 cloves garlic
1 1/2 tbsp Chinese cooking wine (optional)
1 tsp Szechuan peppercorn – lightly toasted and crushed finely
1/2 tsp salt
1/4 tsp pepper

Method:

1. Mix the fish paste with the chopped spring onion, salt and pepper. Mix well. Spread the fish paste between 2 slices of lotus root to make a lotus root sandwich.

2. Lightly dust the stuff lotus root with cornstarch. Heat up a bit of oil, pan fried them on both side until golden brown. Remove and drain the oil on paper towel.

3. Remove all the oil from the frying pan; leave just about a tablespoon of oil. Stir in chopped garlic; stir fry until fragrant and lightly brown. Add in the fried lotus root, salt, pepper, Szechuan peppercorn and sliced spring onions. Give it a few toss and drizzle in the cooking wine.

4. Give it a few more toss, dish them out and serve.


http://www.mykitchensnippets.com/2012/02/salt-and-pepper-stuffed-lotus-root.html

Steamed Fish With Garlic, Lime, and Chilies

Steamed Fish With Garlic, Lime, and Chilies

Ingredients
2 Barramundi Fillets (230-250 g)
3 Cloves Garlic, chopped
3 Tbsp Freshly Squeeze Lime Juice
5 to 8 Thai Bird’s Eye Chilies, chopped
¼ Cup Chicken Stock or Water
1 Tbsp Fish Sauce
1 tsp Sugar
Scallions, for garnish
Coriander, for garnish
Lime Slices, for garnish

Method
In a small bowl, mix the garlic, lime juice, chilies, stock or water, fish sauce, and sugar.

Arrange the fish in an oven or stovetop proof plate and pour the garlic mixture over the fish.

Steam the fish on high heat for about 8 to 10 minutes, or until the fish is fully cook.

Serve the fish immediately with the garnishes.

Serves 4


http://www.seasaltwithfood.com/2010/04/steamed-fish-with-garlic-lime-and.html

Restaurant-style Chinese Steamed Fish

Restaurant-style Chinese Steamed Fish
Ingredients:
1 live fish (about 1.5 lb or less)
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine

Steamed Fish Soy Sauce Mixture:
4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or to taste

Method:
Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.

Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.

Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.

As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.

Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish.

Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish.

Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.



Secret Techniques for Restaurant-style Chinese Steamed Fish

1. Fresh fish; preferably alive and swimming in a tank.
2. 8-10 minutes steaming time. 8 minutes for a smaller fish or 10 minutes for a bigger fish. Use your best judgment, and don’t forget to set your kitchen alarm.
3. Discard the fishy and cloudy fish “water” after steaming. Contrary to common belief, it doesn’t add flavors to a steamed fish dish. If any, it will leave a bitter–from the fish guts if the fish was not cleaned properly–and fishy taste.
4. Rock sugar. Wonder why the soy sauce is so good that you can just eat plain steamed rice with the soy sauce mixture? Rock sugar is the secret.
5. Use oil. Heat up some oil in your wok and pour it over the fish before adding the soy sauce. It gives your steamed fish that perfect sheen before you top it with the soy sauce mixture.

http://rasamalaysia.com/steamed-fish-recipe/2/

 

Grilled Miso Salmon

Grilled Miso Salmon
(served with asparagus, assorted peas & topped with bonito flakes)
One of the main reasons I wanna get a grill pan is because I’m attracted to the beautiful grill lines made on the food after the grilling. Wait, not because it’s (supposedly) healthier? Yeah, and that too :P
So here’s how I made it.
Ingredients(Serves 2)
(A) Main Ingredients::
- 2 salmon fillets
- 1 cup frozen vegetables/peas, cooked in microwave or steamer according to package instructions.
- some stalks of aspragus, remove hard skin along lower stalk using a butter knife
- bonito flakes (for garnishing)

(B) Paste for miso marinate::
- 2 tbsp miso paste
- 1 tsp light soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1/2 tsp sake or white cooking wine
- a bit of black pepper
Directions
1. Add the ingredients listed at (B) in a small bowl. Mix well.
2. Pull out the bones from the salmon fillet using your fingers or a tweezer.
3. Marinate the salmon fillets with the ingredients you mixed in step 1. Leave in fridge for at least half an hour, and longer if you can.
4. Season the asparagus with some salt and pepper, then grill.
5. Grill the salmon fillets, skin side down first, for about 4 minutes each side (or till lightly browned) over medium fire.
6. Serve cooked salmon fillets with the asparagus and mixed vegetables, and topped with bonito flakes.
===

This post is my entry for this week’s WHB, hosted by The Well-Seasoned Cook, featuring the ingredient miso. Miso is a form of fermented soy beans and is an essential condiment in Japanese cooking. It’s useful to always have miso in the kitchen, as it can be used to make a quick soup base just by mixing some paste with hot water, and at the same time it’s also versatile enough to be used for marinating & stir-frying.
I’ve learnt something new today from this site, which broadly categorises miso into 3 groups, namely:

- White Miso :: “Light or white miso is mild and sweet. It may be mild but, to me it’s not subtle. It comes from warmer climates in the south, where fermentation goes quickly and requires less salt. It’s typically used in salad dressings and lighter dishes.”
- Red Miso :: “Medium (red) miso is the most versatile. It’s a good choice for recipes that don’t specify a particular type. And it’s a knockout in tomato sauce.”
- Dark Miso :: “Dark miso is stronger, saltier and more mature. It’s made in northern Japan, where the colder climate calls for a longer fermentation and more salt to keep the miso from spoiling. Its full-bodied flavor works best in wintry soups and stews.”


http://www.noobcook.com/grilled-miso-salmon/