Recipe

STEAMED COD IN LIGHT SOY SAUCE

Preparation time
less than 10 mins


Cooking time
10 to 15 mins


Serves
Serves 4

 

Ingredients

4pcs of cod fish fillet
320ml chicken stock or water
70ml soy sauce 
20ml rock sugar
1 teaspoon vegetable oil
1/4 teaspoon dark soy sauce
2 stalks spring onion
2 stalks coriander
2 stalks choy sum
5pcs sliced ginger 
1 egg white
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon sesame oil
2 teaspoon corn flour

 

Methods

  1. Marinate the fish fillet with egg white, salt, sugar, sesame oil and corn flour.
  2. Bring marinated fish fillet to steam for about 8 to 10 minutes
  3. Prepare steam fish light soy sauce as below:
    Heat up your vegetable oil in the wok.
    Stir-fry ginger, spring onions, and sliced ginger till fragrant.
    Add in water or chicken stock.
    Pour the sauce over coriander to soak for 30 minutes.
    Strain the sauce, removing the spring onion and gingers.
  4. Sprinkle shredded spring onion on top of cod fish and pour piping hot oil over it
  5. Garnish the dish with choy sum, place the cod fish on top
  6. Pour hot light soy sauce over the steamed fish and spring onion, it’s all ready to be serve.
 

 


 

PAN-FRIED SALMON TERIYAKI

Preparation time
less than 10 mins


Cooking time
10 mins


Serves
Serves 4

 

Ingredients

400g salmon trout
90ml homemade teriyaki sauce
45ml sake or water

 

Methods

  1. Cut salmon into 4 slices approx 100gm each
  2. Add a bit of oil to frying pan
  3. Pan fried salmon skin side first at low fire till skin turns crispy
  4. Turn it over carefully and pan fried till 70 % cook
  5. Add in water or sake over salmon
  6. Add in Home made Teriyaki Sauce, switch to low heat and let it simmer for 5 mins
  7. Remove salmon and place on plate. Thicken the sauce and pour over salmon. Ready to serve.

 

 


 

BEETROOT SOUP

Preparation time
less than 10 mins


Cooking time
45 mins


Serves
Serves 4

 

Ingredients

300g pork ribs or chicken bone
1200 ml water
1beetroot
1 carrot
1 celery
1 onion
2 tomatoes
Salt and pepper to taste

 

Methods

  1. Blanch pork ribs or chicken bone in boiling water for a while. Drain and set aside
  2. Put 1200ml water into a cooking pot and bring to a boil. Add in pork ribs or chicken bone.
  3. Bring to a boil and simmer for an hour.
  4. Skin and diced the beetroot, cut the onion into rings, diced carrot and celery while waiting to boil.
  5. After an hour, add in beetroot, carrot, celery and onion. Simmer for another 1 hour.
  6. Add in tomato wedges in the last 10 minutes.
  7. Adjust seasonings and serve.
    Note: Wash and rinse beetroot thoroughly before peeling off its skin and don't rinse cut beetroots as the colour (and nutrients) will leach out.