KERALA STYLE FISH PASTE

I used ikan tongol for this recipe. It has a firm meat,choose this indian fish recipe to cook this ikan tongkol.love it,taste nice.

KERALA STYLE FISH PICKLE
source;jopreets kitchen

Ingredients; for marinate
250g fish cubes ( i use ikan tongkol)
1/2 tsp red chilli powder
1 /2 tsp turmeric powder
salt to taste
1 tbsp lemon juice
To fry;
2 green chilli chop
1 tbsp ginger garlic paste
1/2 tsp fenugreek seed
15-20 curry leaves
1/2 tsp red chilli powder
1/2 tsp black pepper powder
salt to taste
1 tsp mustard seed
1/2 tbsp lemon juice
1/2 cup oil
method;
1.wash and clean fish cubes,marinate with turmeric ,chilli powder,lemon juice salt.keep aside for 30 minutes.
heat oil in a pan,fry marinated fish cubes till golden brown.remove fish cute from oil,keep aside.
2.add mustard seed,fenugreek seed,curry leaves in the same oil,add chop green chilli,saute a while ,now add ginger,garlic paste,stir well.add chilli powder,pepper powder and stir everything well.add cooked fish cubes,salt to taste and lemon juice.cook for 8-10 minutes.off heat

GINGER & ONION FISH FILLET RICE

Simple classic single dishes. when lazy to cook, just cook this simple meal each one a plate for the family.

GINGER & ONION FISH FILLET RICE

Ingredients A;
200g fish fillet
1 egg white
1 bowl cooked white rice

Ingredients B;
2 stalk spring onion
6 slice ginger

Seasoning;
1 tbsp oyster sauce
1 tsp soy sauce
some salt
some dark soy sauce (1 tsp)
1/2 bowl water or more

method;
1.coat fish fillet with egg whites,blanch in hot oil quickly,remove from oil.
2.heat oil in wok,saute ingredients b until fragrant,add in seasoning and stir fry well.
3.lastly add in oil blanced fish,stir fry for about 1-2 minutes,pour on top of white rice.

DEEP FRY FISH WITH GARLIC,ONION AND DRIED CHILLIES

I use puff fish or you can use any small fish you like.I love the chillie paste, it taste yummy.The recipe call for coarse chillies, mine chillies is too fine.This is the burmese recipes.Love it.

DEEP FRY FISH WITH GARLIC,ONION AND DRIED CHILLIES

Ingredients;
250g small fish,cleand and gutted
4 clove garlic,peeled
1 large onion,peeled,roughly chopped
1 inch ginger knob,peeled
1/4 tsp ground turmeric
6 tbsp coarse ground chillies
4 tbsp crisp fried garlic chips
1/4 tsp caster sugar
2 tbsp fish sauce
4 tbsp water
3 tbsp cooking oil,plus more for deep frying

For marinade fish;1/2 tsp sugar,1/4 tsp salt,large pinch ground turmeric

Method;
1.mix the fish with the marinade,set aside for 30 minutes.
2.pound the garlic,red onion and ginger into a paste in a mortar and pestle,kept aside.
3.heat a wok with 2 cup of oil,once is hot,add in the fish in a few batch and deep fry until turn golden.drain on a paper towel put aside.
4.Heat a wok with 3 tbsp oi,add the groung turmeric and let it sizzle,add the paste, lower the heat and fry for 5-7 minutes until soft,goledn brown and fragrant.add the coarse ground chillies,fry for another minutes,add the crisp fried garlic and water.cook for a final minute,shaking the wok so each fish get coated with the paste.serve.

FISH GRILLED IN BANANA LEAVES

Use handphone to snap this two photo,cos my camera is not working.I love this recipes,something like our otak-otak.The taste a bit different,but it delicious to eat.

FISH GRILLED IN BANANA LEAVES
source;eating thai food

Ingredientsl
500-600g boneless fillet
banana leaves for wrapping,scald in hot water,easy to wrap
toothpick for fastening

For the chilli paste;
2 stalk lemongrass (use the white part)
1 head garlic,peel the skin
5 small shallot
20 dry chillies (soaked in hot water to soften)
1/2 peel of kaffir lime leaves
1/2 finger of turmeric
1 1/2 tsp salt

method;
1.cut the fishes into thin slice about 2 inch in length and kept aside.
2.In a mortar or pestle ,add in the soaked dry chillies,garlic,onion,lemongrass,kaffir lime leaves,turmeric and salt pound into a paste.You can use food procesor or blender.
3.In a mixing bowl,add in the boneless  fish,pound chillies paste,season with salt,mix thoroughly so the fish is coating with the chilli paste.Adjust the saltiness to your taste.
4.cut the banana leaves in a square ,put in a few pcs of fish and wrap up secure the end with toothpick and grilled over charcoal or gas stove till the fish is cook.
Notes.you  can add to each packet,top with sweet basil leaves,lemonbasil and kafir lime leaves ,wrap up and grilled,it give a nice aroma to the fish.

THAI FRIED FISH WITH GARLIC AND TURMERIC

This deep fried fish , I love the crispy turmeric and garlic paste,taste nice to eat with the fish and a plate of rice. you can use any kind of small fish and adjust the garlic and turmeric to your liking.I will add more next time ,if happen to cook this deep fried fish.

THAI FRIED FISH WITH GARLIC AND TURMERIC
source; eating thai food

Ingredients;
250g garlic
150g turmeric
few pinch of salt
2 medium size fish
1 litre oil for deep frying.

Method;
1.cut ,clean and wash the fish,drain,make three diagonals slices.
2.pound the garlic and turmeric to a fine paste.
3.rub the fish with pinches of salt and marinated with the garlic and turmeric paste,stuff in between each cut slices,set aside for 15-20 minutes. before deep frying,shake off the garlic and turmeric paste.deep fry the fish till cook,dish onto plate,cast aside.
3.Add in the garlic,turmeric paste to deep fried till crispy and gold brown.strain it the oil and drain for a few second.Add the deep fried crispy garlic ,turmeric paste  on to the ready fried fish and serve.

ASSAM PEDAS IKAN TENGGIRI

Assam pedas is a hot,sour fish soup.you can find this dish at any malay stall or restaurant. It well like
by every race.Normally at the malay stall,they use red snapper or stringgray.I use mackerel fish.

ASSAM PEDAS IKAN TENGGIRI

Ingredients;
1 kg of ikan tenggiri,cut into few thick slice
some daun kesum(optional)
3 stalk lemongrass,bashed
1/4 tsp msg or 1 tbsp chicken granule
1 tsp salt
1/2 tsp sugar
700ml water
6 pieces dried tamarind slice /or tamarind paste 2 big tbsp soaked in water

To blend
20 pcs dried chilli soaked in hot water till soft,drain,blend to fine paste
5 small shallot,peeled the skin
2 clove garlic
1 inch ginger /fresh turmeric
1 cm belacan/shrimp paste ( optional)
a few tbsp cooking oil

Method;
Blend the chilli to a fine paste,keep aside.blend the shallot,garlic , ginger and belacan.
heat a wok with some oil,add in the garlic, shallot,ginger paste and belacan paste to stir fry till fragrant,add in the chilli paste and stir fry till the chilli is cook using medium low heat,add in the water,dried tamarind slice,lemongrass,bring to a boil,add in the fish cook till the fish is cook,add in salt,msg,pinch of sugar for taste.( adjust the salt,msg,sugar to your own taste).

HOT SPICY IKAN TONGKOL/TUNA FISH

Went to the whole sale fish market stall ,I bought this ikan tongkol,or tuna fish.when paying the money,the young boss asks,aunty  how you cook this tuna fish? he said very few chinese customer
bought this fish. He himself selling fish,never eaten this ikan tongkol fish .majority bought this fish
are malay.Sometimes ,use the fillet,cut off the middles dark part,just pan fry.My family loves it.
Saw this recipe from blog just try & taste.Is a spicy and delicious dish, just eat with a bowl of rice or make into sandwhich.

HOT SPICY IKAN TONGKOL /TUNA FISH

Ingredients;
1 1/2 kg ikan tongkol ( 1 lemon juice and salt for apply to the fish)
5-6 kaffir lime leaves ( slice thinly)
1 pandan leaves (slice thinely)
1 fresh turmeric leaves ( slice thinly)
3 stalk spring onion  ( slice thinly)
3 -4 tbsp oil for saute

Ingredients ; grind to paste
15 dried chillies,soaked in water till soft ( can use fresh red chilli)
10 bird eye chilli or more
2 stalk lemongrass (the white part)
7 small shallot
5 clove garlic
3 cm ginger
2 cm fresh turmeric

seasoning; 
1 1/2 tsp sugar
2 tsp salt

Method;
1.cut off the fish head ,clean the fish and slice the fish into two,take 1 tbsp salt and lemon juice rub all over the fish and put to steam till cook.discard the water.
2.Flake the fish,discard the bone and the darker meat in the middle,put aside.
3.heat a wok with cooking oil,saute the chilli paste till fragrant,add in all the leaves,mix well.Add in the flaked fish,give a stir well mixed,add in the seasoning and ,stir from time to time till the fish is dry .lastly add in spring onion and,stir it becomes soft.dish on to a plate and serve.

SALTED FISH WITH CHILLI AND LIME JUICE

 

 A bowl of porridge  or rice goes well with this salted fried  fish.This is a traditional South East Asian cooking.Simple home cooked meal .A small pieces of the salted fish you can eat two rice bowl of porridge.

SALTED FISH WITH CHILLI AND LIME JUICE

Ingredients;

4 salted dried fish

2 lime,cut into halve

a few chilli padi,sliced thinly

Method;

Use a knife to scrub off the scale,cut off the heat,wash it cleanand drain

Heat a dry wok,add 1/2 cup of oil,when the oil is hot,put in the salted fish to fry,use a chopstick 

to flip open the salted fish, take out the middle bone. Deep fry till crispy,drain on to a paper towel.

Put onto a plate,squeeze the lime juice and chilli,toss well mixed. serve with a bowl of porridge .

FISH CURRY

I love indian curry fish,particularly with the flavors of tamarind and curry leaves.I add long bean ,
brinjal and tomatoes.Recipes from internet, I forgot the blog names.

FISH CURRY

Ingredients; A
6 tbsp cooking oil
1/4 tsp cumin seed
1/4 tsp fenugreek
1/4 tsp fennel seed
1 big onion sliced
5 cloves garlic
2 sprig curry leaves

Ingredients; B
1 packet babas fish curry powder (25g)
1 tbsp chilli powder
2 string of long bean
2 medium size brinjal,wash and cut into 4 inches
1 1/2 cup water
Some tamarind paste soaked with 1 cup water (adjust the tamarind paste,how sour you like)
1 tsp salt
4 slices of ikan tongkol (or any firm meat fish)

Method;
the curry powder and chilli powder mix with a few tbsp water into paste.kept aside.
Heat a wok,with cooking oil, add in ingredient A and sauted till aromatic,add in the curry paste and stir fry till oil separates.Add in the water,tamarind juices,salt and bring to a boil,reduce the heat,add in fish and simmer to let the fish absorball the flavors and cook.

ANDRA STYLE FRY FISH

Fresh tuna or ikan tongkol is a dark,meaty fish and is easily available at the fish market. Today I am using the india recipe for this deep fry fish,I love the india spice,smell fragrant. I have a packet of garam masala ,my aunty gave me is was a gift from her friend who bought it in nepal for her.

ANDRA STYLE FRY FISH
source; my taste

Ingredients;
4 fish fillet ( or any firm fish)
ginger paste 1 tsp
garlicpaste 1 tsp
red chilli powder 1 1/2 tsp
coriander powder 1 1/2 tsp
garam masala 3/4 tsp
turmeric powder 1/4 tsp
cumin powder 1/4 tsp
lemon juice 1 tsp
salt to taste
oil for frying.

Method;
1.clean fish with salt  and keep ready.Take all the ingredients except fish and oil and make into a paste.
2.now marinate the fish pieces with paste,rub evenly.
3.Now with the help of fork,start prickling so that the masala goes inside the fish.keep the marinated fish in fridgre for an hour or longer.
4.heat the oil in a saucepan using medium heat and start frying the fish on both sides,when the fish turn brown and cook through,off the heat and serve the fryinf fish with a bowl of rice.

SPICY TUNA

I bought one ikan tonggkol or tuna fish more than a kilo to  make my own tuna flakes cook in spicy
sauce.canned tuma flakes is quite costly nowaday. The filling can be used for curry puffs , I make for bread sandwich filling .

SPICY TUNA

Ingredients;
1 tbsp lime juice
200g tuna fillet
3 large chillies
5 red bird eye's eye chillies.
1 cm ginger,chopped
3 shallot
2 cloves garlic
3 tbsp oil
1 medium tomato,diced
1 pandan leaves,finely sliced
5 kaffir leaves,finely shreddeed
20-30 lemon basil leaves (daun kemangi) shredded
250 ml thick coconut milk
1/4 tsp salt
1/2 tsp sugar

To make filling;
squeeze lime juice over fish and marinate for 10 minutes before steaming over high heat for 20 minutes. When cool enough to handle,remove skin and bones.flakes finely.
2.while the fish is steaming,grind both of shillies,ginger,shallot and garlic toegether in a blender.add a little water if needed to keep the mixture turning.set aside.heat oil in wok and fry ground ingredients
and diced tomatoes over low heat until fragrant and oil separates.add the fish,shredded herb and thick coconut milk.simmer until filling is quite dry.season with salt and sugar and stir fry for a few more minutes. Transfer onto a plate to cool.ready for the sandwich filling or cury pufs filling.

DEEP FRY FISH

My mom former indonesia maid from java ,she cook this deep fry small fish dish, I was surprise that the fish soaked in all the spices ingredients for half day,when you are deep frying,it smell fragrant.
Can use any small fish you like,the longer hour you soak the fish,the flavor is much better.

DEEP FRY FISH

Ingredients;
10 kembung fish ( any small fish you like)
5 cloves garlic
11/2 tbsp corriander seeed
1 tbsp cumin seed
1 tbsp aniseed seed
2 stalk serai (white part)
1 inch fresh turmeric
2 inch galangal
some kaffir lime leaves ( this is a much)
1-2 tbsp salt (add more ,depend on how much the saltiness you like)
enough water to soak the fish

Method;
clean the fish,drain,pound all the ingredients in a mortar and pestle,including the kaffir lime leave,
corsely pound,add in 1 1/2 tbsp salt , water mix till the salt dissolved,add in the fish and let it marinate in the fridge for half a day.( just enough water to cover the fish).In a wok of hot oil,deep fry in three batches until the fish  look dry.dish out and serve with a bowl of rice.

ASSAM PEDAS FISH

Assam pedas is hot and sourish fish that eat with a plate of rice.you can  easily find this dishs at the warung,or malay eateries stall. Is a very popular dish in johore state and well liked by other races.

ASSAM PEDAS FISH

Ingredients;
5 pieces of ikan selar or any kind of fishes you like
10 dried chillies (soaked in hot water till soft)
1/2inch fresh turmeric ( peel the skin and cut into pieces)
1 stalk serai /lemongrass ( use the white part and sliced thinly)
5 shallot (peeled)
2 clove garlic (peeled)
300 ml water
1/2 cup cooking oil
40g assam paste mixed with 100ml water
salt and sugar for seasoning (adjust the two to your own taste)

Method;
Drain the dried chillies,cut into small pieces,,fresh turmeric,serai,shallot and garlic put into a blender,
and blend into fine paste without adding water.Heat 1/2 cup cooking oil,add in the blended paste to stir fry till aromatic using medium low heat,keep stiring,don;t burn the bottom wok.Add in 300ml water and the assam paste water,bring to a boil,add in salt,sugar to taste and kaffir lime leaves or daun kesum leaves.lastly add in the fish to cook till cooked.off the heat serve with rice.

IKAN TONGKOL WITH ASSAM SAUCE

Ikan tongkol have a firm texture flesh. I use asam jawa or tamarind pulp to cook this sweet sourish flavor of the gravy.

IKAN TONGKOL WITH ASSAM SAUCE

Ingredients; A
3 slices of ikan tongkol ( apporox.600g)
1 tbsp minced garlic
some salt

Ingredients;B
50g assam jawa or tamarind pulp
200 ml water

seasoning;
1 tsp soy sauce
1/2 tbsp oyster sauce
1 tbsp dark soy sauce
2 tbsp sugar
1tbsp cornflour mix with 2 tbsp water

method;
1.mix ingredients B together. strain out the juices,discard the residue.
2.Dab a little salt on fish slices.
3.Heat wok with oil to shallow fry the fish slices till golden.dish out,drain offf excess oil.
4.heat a clean wok with 1 spoon of cooking oil.saute garlic,add in assam juices,next add in the seasoning,let it boil,add in the fry fish slice and simmer for five minutes using low heat or till the gray is thicken.

KERABU IKAN KEMBUNG

I bought a kg of ikan kembung from the wet market.I used 400g of this fish to make kerabu.For this recipe the fish have to steamed first,flake off flesh to mix with all the seasoning. Is a tasty dish.

KERABU IKAN KEMBUNG

Ingredients A
400g fresh ikan kembung (any kind of fish you like)

IngredientsB
2 fresh red chillies (deseeded,finely cut)
8 chilli padi
80g shallots (sliced thinly)
20g garlic ( finely cut)
15g fresh mint leaves (finely cut)

seasoning
2 tsp fish sauce
2 tbsp white rice vinegar /normal vinegar
3 tbsp lime juice
2 tbsp castor sugar

For garnishing;
15 g fresh mint leaves

method;
1.cleans and rinse fishes,steam over high heat for six minutes.Ensure the fishes are cooked,leaves to cool.Flake off the flesh.keep aside.
2.combine white rice vinegar with sugar of,seasoning,mix till sugar has dissolved.
3.mix ingredients B,no.2 ,remaining seasoning together.Next ,add in no 1.optional to serve straight or keep chilled.Mint leaves leaves should be added in last prior to serving as it turns blackish it comes into contact with vinegar

STEAMED BLACK POMPRET

For this recipe it is steamed black pompret with a spicy ,garlic,ginger  flavors.The above picture is uncook fish.when hubby back from work,saying he is hungry,straight away I put to steamed  the fish. Another gas stove I stir fry a plate of vegetable.Dinner is ready,I was washing the dishes Only when I realised I forgot to snap a photo of it.

STEAMED BLACK POMPRET

Ingredients;
600g black pompret ( I use two medium size)
80g fish
40g ginger
10g chilli padi
some spring onion

Seasoning
1 tbsp oyster sauce
1tbsp fish sauce
1 tbsp shao xing wine

method;
1.clean the fish,drain
2.flatten and chop the ginger,garlic and chili padi.In a wok,Heat 2tbsp oil,put in the ginger,garlic and
  chilli padi,stir fry till light brown and fragrant.Pour and spread the chilli,garlic and ginger paste on
   to the fish.Set aside.When you want to eat,mix all the seasoning evenly  and pour onto the fish.
3.Steam the fish in a steamer over high heat for 7 minutes or till cook.
4.Sprinkle with parsly or chop onion.
Notes;before steaming,put two stalk of spring onion on to the sides of the plate.It smell fragrant.



.

PINEAPPLE CHILLI FISH

Fish contain a healthy fatty acid,making it a recommended source of food to prevent cardiovasular dieases and are rich in mineral.

PINEAPPLE CHILLI FISH

Ingredients;
400g small finger threadfin ( I used black pompert fish)
20g dried chillies (soaked ,sectioned)
2 red chillies (chop coarsely0
100g pineapple flesh 9cut into small pieces0
1 tsp chopped ginger
some cornstarch solution
250ml water

Seasoning
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1/2tsp pepper
1/2 tsp chicken stockpowder

Method;
1.Rinse the fish,pat dry.deep fry in the hot oil over high heat until cooked and golden in colour.dish out and drain.
2.leave 2 tbsp hot oil in wok to saute ginger over a low heat. Add in dried chillies,chopped red chillies,pineapple and seasoning,stir fry briskly over high heat till combined
3.Add water and brin to boil.Cook it for 1 min,then thicken sauce with a little cornstarch solution.
  Remove from heat. serve hot.

BRAISED FISH WITH ONION

 This fried fish is topped with ginger,garlic,onion and tomato,making it both very tasty and satisfying.

 I use thread fin (ikan senangin )for this dishes.Hubby bought this fish from his friend who is a fisherman.Whenever he caught any fish,he will phone to him whether we want it or not.

BRAISED FISH WITH ONION

Ingredients;

600g threadfin ( ikan senangin)

1 tbsp minced ginger

1 tbsp minced garlic

1 big tomato

2 big onion

Seasonings;

1 tbsp light soya sauce

1 tsp salt

1/2 tsp sugar 

1/2 cup water /1cup water

method;

1.Rinse tomato and onion,cut tomato into pieces and slice the onion.Clean the fish,cut a few slits on 

both sides of fish.Drain and rub with some salt.

2.Heat up some some oil in the wok,deep fry the fish over medium heat until light brown.Remove and drain.

3..left 2 tbsp of oil in wok to saute ginger and garlic until fragrant.Put in onion,fry over high heat till fragrant.

4.put in deep fried,add tomato,pour in the water until cover half portion of the ingredients. Bring to boil over high heat. Turn to low heat and braise until tomato soften.Stir in seasoning.Remove from heat  .serve. ( Adjust  seasoning to your taste.)

STIR FRY WHITE POMFRET IN XO SAUCE

White pompret is one of the few fishes that does not taste fishy.It can be found in Asian fish market.
And it has a beatuiful white meat ,usually it is served in restaurant .

STIR FRY WHITE POMFRET IN XO SAUCE

Ingredients;
800g pompret
Side ingredients;
35g red capsicum (cubed)
35g green capscium (cubed)
35g scallion (strips)

Seasoning;
2tbsp xo sauce
1/3 sugar
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tbsp cornflour

Marinade
1/2 tsp salt
1 tbsp cornflour

Preparation
1.Remove the scales of the pompfret.Rinse and debone.cut the meat into medium sized squares.marinade fish and set aside
2.Use a bamboo stick to support the fish bone.set aside.

Method;
1.Heat up oil in wok to 250c and deep fry fish bone until golden brown..dish and drain.Put in the fish
meat to deep fry and st aside.
2.Saute xo sauce and seasoning,add in capscium ,scallion,fish and stir fry till fragrant.
3.serve with deep fried fish bone.

CHILLI TUNA

There are many ways to prepare this ikan tongkol or mackerel tuna.the meat is firm and when cook does not come apart.I  think this is the season of ikan tongkol, Easily can be found at the fish stall at the market.I just bought one, inside my fridge,plan to cook curry later on.This is a nice and appetising dishes.My family love it,taste a bit sour.Recipes from indonesia medan food.Tear your kaffir leaves ,the fragrant comes out.This is a must have ingredients.

CHILLI TUNA

Ingredients;
1 kg ikan tongkol ( mackerel tuna)
250g shallot
100-150g red chillies ( I used chilli padi)
2 stalk lemongrass, bruised
4 daun salam( bay leaves)
10 kaffir leaves
1 tbsp tamarind paste  mix with half cup of water
2 tbs palm sugar /sugar
500ml water
salt to taste
oil for frying and sauteing
some lemon juice or lime juice

Method;
1.clean the fish,I cut off the the middle dark strip ,cut into the size of your choice.Add salt and lemon juice to the meat and mix well,fry the fish meat till golden brown,set aside.
2.cut chillies into 2 pieces coarsely groung,shallot roughly ground.heat wok,add some oil,saute the shallot and the ground chillies until fragrant,add in the rest of the ingredients,put in the fried tuna,add in water.bring to a boil and lower heat.
3.Simmer for 30 minutes,add water if necessary .add in salt to taste.