Fish & Chips (Copycat Long John Silver)

Ingredients:

Fish Cutlet (any white fish)

Kosher salt

White sugar

1/2 cup potato starch, for dusting

Batter

3/4 cup cake flour

1/4 cup rice flour

1/2 cup potato starch

1 1/4 tsp baking powder

1/2 tsp salt

1 cup cold beer (I used ice-cold water)

Instructions:

1. Season the fish generously with kosher salt and white sugar (in a 1:1 ratio) on a baking tray or plate. Let it rest for 15-20 minutes. (Note: This method helps firm the fish meat.)
2. Rinse and pat dry with a paper towel. Dredge the fish cutlets in potato starch, shake off any excess, and transfer to a plate or metal rack.
3. Heat oil in a deep fryer to 350°F. While the oil heats, prepare the batter by combining all ingredients in a bowl. Whisk until well blended, then add the cold liquid to incorporate—do not overmix
4. Dip the fish in the batter, letting any excess drip off. Working in batches, carefully lower the battered fish into the hot oil. The batter will puff up and start to brown. Fry the fish for 2-3 minutes, flipping as needed with tongs, until golden.
5. Transfer the fried fish to a metal rack or a lined plate. Season with salt and parsley while it is hot.

Coconut Milk Poached Fish Fillet

Ingredients:

2-3 Fish fillets, cut into 3 pieces

1 onion, sliced

4 garlic cloves, chopped

1" ginger, matchsticks

1 red chili (optional)

2 lemongrasses, bruised

200ml coconut milk

2 tbsp fish sauce

1 cube chicken Knorr

1 tsp sugar

Instructions:

1. Season the fish fillets with salt on both sides and refrigerate for 30 minutes.
2. In a medium saucepan, heat 2 tablespoons of cooking oil over medium heat. 
3. Add sliced onion, chopped garlic, ginger, red chili, and lemongrass. Season with salt and pepper, and cook until softened, about 10 minutes.
4. Stir in the coconut milk, fish sauce, Knorr cube, and sugar. Mix to combine.
5. Bring the coconut broth to a simmer over medium-high heat, then cover. Reduce the heat to low and let it simmer for 30 minutes.
6. Next, add the fillets to the coconut broth, cover, and cook until the fillets are just cooked through, about 5 to 8 minutes, depending on their thickness.
7. Transfer the fillets to a shallow serving bowl and ladle the broth over the top. Finish with spring onion, fresh coriander, and a drizzle of chili oil. Serve with steamed white rice.

Miso Cod

Ingredients:

3 tbsp sake (Japanese Cooking Sauce)

3 tbsp mirin

1/2 cup Organic Miso White

1/3 cup sugar

2-1/2 pound skinless cod fillets (1-1/2-inch thick pcs)

Instructions:

1. Add the sake and mirin to a pot and bring it to a full boil. Continue boiling the rice wine until about 4 tablespoons of liquid remains. Lower the heat and add the miso and sugar. Cook the miso marinade for 2-3 minutes, stirring constantly to prevent it from burning. Allow the miso sauce to cool to room temperature. Refrigerate the cod fillets in the miso mixture for 4 days.
2. To cook the miso cod, place the oven rack in the top position (closest to the heating element) and preheat the broiler.
3. Gently wipe off the excess marinade from the fillets and place them on a baking sheet lined with parchment paper.
4. Grill or broil the miso-marinated cod fillets at 400°F for 5-7 minutes, or until the fish's surface is well-browned and caramelized.

Dry Chili Fish Fillet

Ingredients:

300g White fish fillet

2 cloves garlic, minced

2 stalks of curry leaves

3 dried red chili, cut

1/2 yellow onion, cut into chunks

Oil for deep frying

Marinade

1/2 tsp salt

1/2 tsp chili powder

1/2 tsp ginger powder

1/4 tsp black pepper powder

1 tbsp AP flour

2 tbsp cornflour

1 egg white

Sauce

2 tbsp chili sauce

1 tbsp tomato sauce

2 tbsp sweet soy sauce

Ingredients:

1. Pat the fish fillet dry and cut it into cubes. Marinate the fish in the marinade ingredients, mixing well. Set aside for 15 minutes.
2. Heat oil in a pan or wok for deep frying. Fry the marinated fish cubes in the hot oil until golden brown, about 3 minutes. Transfer to a paper towel to drain.
3. In a saucepan, heat 1 tablespoon of oil over medium-high heat. Add chopped garlic and dried chili. Cook the sauce for one minute.
4. Next, add the onion chunks, curry leaves, sauce ingredients, and salt. Stir-fry for 2-3 minutes. Add the fried fish cubes, mix, and continue sautéing on high heat for another minute.
5. Plate the dish and sprinkle with some chopped spring onions. Serve immediately with hot, steaming white rice. 

Coconut Lime Fish with Coconut Cream Sauce

Ingredients:

4 white fish fillets

1/2 tsp garlic powder

1/2 tsp paprika

Salt & pepper to taste

1 tbsp olive oil

1 lime, zest and juice

Sauce

1 can (13oz) full-fat coconut milk

1 tbsp lime juice

1 tsp lime zest

1 tbsp chopped cilantro

Salt & pepper to taste

Instructions:

1. Season the fish fillet with garlic powder, paprika, salt, and pepper. Drizzle with lime juice and zest, then let it marinate for about 10 minutes.
2. Heat 1 tablespoon of cooking oil over medium-high heat in a large skillet. Add the marinated fish fillets and cook for 3 to 4 minutes per side, until golden brown and cooked through. Remove the fish from the skillet and set aside.
3. In a small saucepan, combine coconut milk, lime juice, lime zest, salt, and pepper. Heat over medium-high heat. Let the sauce simmer for 5 to 7 minutes, until it thickens slightly.
4. Serve the fish hot, drizzled with the coconut cream sauce. Garnish with additional cilantro if desired.

BBQ Sambal Stingray

Ingredients:

500g Stingray

1 large red onion, sliced

Sambal chili/Sambal Oelek

1/4 cup water

Salt/Sugar, to taste

Banana leaves

Cilantro, chopped

Lime

Instructions:

1. Wash the banana leaves thoroughly to remove dirt and wipe them dry. Gently heat the leaves over a low flame; they should soften immediately. Once the leaves are soft and pliable, remove them from the heat and set them aside for later use.
2. Rinse the stingray and pat dry with a paper towel.  With a knife, slice the skin of the fish to create 2-3 shallow slits on the surface.  Do the same on the other side.  This step will allow the sambal to enter the fish for complete flavor infusion.  Season with salt.
3. Heat 2 tablespoons of oil in a saucepan over medium heat.  Saute the sliced onion for 1-2 minutes.
4. Then add the sambal chili and mix them together.  Add water and season with salt and sugar.  (Note: Do not add too much water)
5. Lightly oil the surface of the prepared banana leaf and spread a layer of sambal over it.  Place the stingray over the layer of sambal and spread another layer of sambal paste over the top.  Make sure the sambal gets in between the slits.
6. Fold the banana leaves to wrap the fish.  Fold over the aluminum foil to secure the banana leaf package.  Set aside for 6 hours or overnight.
7. Place the wrapped fish on a baking tray and roast in the oven to 200 degrees C for 15-18 minutes or until the fish flakes easily with a fork.
8. Garnish with fresh onion slices, cilantro, and a squeeze of lime juice.  Serve hot with steamed rice.

Spicy Salmon Rice Muffins

Ingredients:

1lb salmon, skin removed, cut into small cube

Nori sheet

1-1/2 cups cooked sushi rice

Marinade

2 tbsp sesame oil

1 tbsp soy sauce

1 tbsp honey

2 scallions, diced

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp dried oregano

Salt to taste

Spicy Mayo

1/4 cup Kewpie mayo

2 tsp Sriracha sauce

1 tsp honey

Other

Avocado/Mango ~ chopped

Roasted sesame seeds

Instructions:

1. Preheat the oven to 200 degrees C. Cut nori sheets into four equal squares.
2. Toss cubed salmon in a bowl with the marinade ingredients until evenly coated. Marinate for up to 4 hours.
3. Add about 1 heaping tablespoon of rice to each nori square and spread it out slightly. Transfer the nori rice to the muffin slot and gently press down to center it. Take 4 or 5 salmon cubes and fill each muffin slot. Transfer to the oven and bake for 15-17 minutes. Broil at the end if needed to achieve a slight char on the salmon.
4. In a small bowl, mix the spicy ingredients. Taste and adjust as necessary.
5. Remove from the oven, let cool slightly, and top with avocado/mango, sesame seeds, and a drizzle of spicy mayo.

Bengli Fish Banana Wrap

Ingredients:

500g Fish Fillet

Banana Leaf

1-2 tbsp mustard oil

2 tbsp yogurt

Paste

1 tbsp black mustard seed

1 tsp yellow mustard seed

1 tsp poppy seed

6-8 green chili ~ deseeded

3 cloves garlic

1 tsp turmeric powder

1 lemon juice

1 tsp salt

Directions/Instructions:

1. Wash, dry, and cut the fish fillet into 4-inch pieces.  Set aside
2. Add all the paste ingredients to a food processor and grind them into a smooth paste.
3. Transfer to a large bowl, add the yogurt and mustard oil.  Stir to combine.  Then dip the fish pieces into the marinade and rub them with your fingers.  Leave the marinated fish in the fridge for 2 hours.
4. Lightly roast the banana leaf on the heat to soften it and make it foldable. Cut the banana leaf into 8-inch squares and set them aside.
5. Take the banana leaf, plate it with the glossy side up, and place a piece of fish in the center. Top each parcel with a slice of lemon and green chili.
6. Fold the leaf from each side and wrap it into a square parcel. Tie the thread around the parcel so it does not open while cooking.
7. Next, steam the fish parcels (approximately 10 minutes) or pan-fry them. Put some oil in a nonstick pan to pan-fry and place a few parcels in a single layer. Close the lid and cook on medium for 10 minutes on each side.
8. Serve the parcels with steamed rice.  Unwrapping it before serving could make it lose its aroma.

Cantonese Steamed Fish

Ingredients:

2-3 (500g) Cod Fillets

Sauce

3 tbsp light soy sauce

1 tbsp Chinese wine

2 tsp black vinegar

1 tbsp rock sugar

3 coriander root

1 tsp chicken stock powder

1 cup water

Garnish

3" ginger ~ sliced thinly

Scallion ~ sliced thinly

Directions/Instructions:

1. Sprinkle CodFish with salt on both sides and cure for 10 mins
2. Place sauce ingredients in a pot and simmer for 15 mins
3. Wash away salt, and pat dry.
4. Add Chinese wine to both sides of the fish and place on a plate for steaming for 8 mins.
5. Remove excess water from the steaming fish.  Drizzle the sauce around the fish, not directly onto it.
6. Place sliced ginger and the white part of the scallion on top of the fish.  Then heat oil and drizzle over the ginger and scallion.
7. Top with chopped spring onion.  Enjoy!

Baked Miso Salmon in Foil

Ingredients:

Salmon fillet

Marinade

2 tbsp miso paste

1 tbsp sugar

1 tbsp mirin

1 tbsp sake

Directions/Instructions:

1. Combine the marinade ingredients in a small bowl and whisk to combine. Refrigerate the marinade for 30 minutes to an hour.
2. In a baking pan, place a sheet of aluminum foil to make a pouch and spread the marinade over the top of the salmon.
3. Fold the sides and ends of the aluminum foil to make a pouch. Seal tightly so juices do not flow out.
4. Place in the oven and bake for 10-12 min at 350 deg C or until done.  Serve with white rice and a side condiment salad of your choice!

Note

Best Substitute for Sake

• Mirin
• Chinese Shaoxing Wine
• Dry Sherry
• White Wine
• Rice Wine Vinegar
• White Grape Juice
• Distilled White Vinegar

Sweet and Sour Fish

Ingredients:

3 codfish fillet ~ cut cube/bite size

1 green bell pepper ~ cut diagonal

1 red bell pepper ~ cut diagonal

1 yellow onion ~ cut diagonal

1/2 cup cut pineapple

Batter

5 tbsp AP flour

3 tbsp corn starch/tapioca starch/potato starch

1/4 tsp baking powder

1/4 tsp salt

1/2 tsp chicken powder

2 eggs

3-5 tbsp water

Sweet and sour recipe

Directions/Instructions:

1. Prepare all the vegetables and set them aside.
2. In another bowl whisk all the batter ingredients together.  Add the bite-size fish and marinate for 30 mins.
3. In a deep frying fry fish pieces in batches for 4 mins or until golden brown.  Drain on paper towels and keep warm in the oven.
4. In a wok heat 2 tbsp of oil.  Stir fry onion, green pepper, red pepper, and pineapple for 3 mins.
5. Then add the prepared sweet and sour sauce with 1/2 cup pineapple juice.  Bring to a boiling point and add in the fried fish.  Stir to coat well.
6. Serve with steamed white rice and enjoy!

Crispy Salted Egg Lekor Chips

Ingredients:

Lekor (Recipe here)

75g salted butter

60g salted egg powder

2 red bird's eye chili ~ sliced

Handful Curry leaves

3 tbsp sugar

Directions/Instructions:

1. Once the lekor is cooked, let it cool completely and slice the lekor thinly, or put it in the freezer for 30min or more till it is hardened.  Then use a meat slicer (I used #1.5) and slice thinly
2. Laid them on the prepared liner tray and let them dry overnight under the fan or sunlight.
3. Once the lekor chips dried, fry them like frying the crackers.
4. Pre-heat the oven between 150-160 deg C.
5. In a wok, heat butter on medium-low till butter is melted
6. Then add the sliced red chili and stir for about 1 min and add the curry leaves.  Continue to saute them for another 2 mins.
7. Then add the salted egg powder and stir to mix.  Continue to stir till the mixture bubble up. (Note: Do not burn the mixture, reduce the heat to low)
8. Then immediately add the fried Lekor chips and mix well.  
9. Transfer onto a baking tray and spread it evenly; bake them for 10-15mins or till golden crisp.
10. Remove and let it cool completely before transferring it to an air-tight container.  Enjoy!

Fish-O-Fillet Burger

Ingredients:

450g Fish fillet ~ cut square

8 burger bun

8 sliced cheese

Cooking oil ~ frying

Dredging

1-1/2 cup breadcrumb

1-1/2 cup potato chip (cheese & sour cream)

3-4 tbsp Plain flour

1 egg ~ beaten

Tartar Sauce

1 cup mayonnaise

1 tbsp pickle ~ finely chopped

1 tsp fresh parsley ~ chopped

1 tsp capers ~ drained & finely chopped

1-1/2 tbsp lemon juice/cider vinegar

1 tsp white sugar

1/4 tsp salt

Directions/Instructions:

1. In a bowl, mix all the tartar sauce ingredients and set them aside in the fridge for ready use.
2. Cut fish fillet into square-ish shapes slightly larger than the buns.  Pat dry with a paper towel and let it sit for 15mins.
3. Use a food processor, crush chips, and breadcrumbs until fine crumbs.  Set aside.  In another bowl, prepare plain flour and in the other bowl lightly beat the egg.
4. Take a piece of fish fillet, dredge in flour, dip in the egg beaten, and then the crumbs mixture.  Then let it rest in the freezer for 30 mins or more before frying.
5. Fry in a skillet with vegetable oil (set to about 150 deg C) on medium-low for 5mins or until golden brown on both sides.  Drain on paper towels.
6. Cut the buns in half, and add sliced cheese to the bottom of the bun microwave for 20 seconds to warm through.  Top with cooked fish and spread tartar sauce on the other half of the bun and sandwich it.

Long John Silver Fish Batter

Ingredients:

500g Cod Fillet or Alaskan Cod

3/4 cup All-Purpose flour

2 tbsp cornstarch

1 tsp sugar

1 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp paprika

3/4 cup club soda (I used 7-up)

Oil for frying

Directions/Instructions:

1. Making the batter, combine all the dry ingredients.  Mix together.  Then add club soda and mix until a smooth batter.
2. Pat dry the cod fillet with a paper towel.  Removing any excess liquid will reduce splatter when frying.
3. Place the cod fillet into the batter, let it sit for a few minutes so the batter thoroughly coats the fish.
4. While the fillets are sitting in the batter, fill up a small cast-iron skillet with oil until it is 1/2"-3/4" deep.  Heat the oil over medium-high heat until it reaches 370 deg F.
5. Place the pieces of battered fish into the skillet and fry for 3-4 mins.  Do not over-crow the skillet as this will lower the oil temperature.  Flip the fish over and fry for another 3-4 mins or until golden brown.
6. Transfer the fillets to a plate lined with paper towels.  Let the oil reach 370 deg F before adding the next batch of fish.  Repeat until the entire cod fillets are complete.

Smoked Salmon Cream Cheese

Ingredients:

6oz Cream Cheese

2 tbsp greek yogurt

1 tbsp capers ~ drained & rinsed

1 tbsp red onion ~ diced

2 tsp lemon juice

1/2 tsp horseradish

4oz smoked salmon ~ coarsely chopped & divided

Directions/Instructions:

1. In a food processor, process cream cheese, yogurt, capers, red onion, lemon juice & horseradish until well incorporated.
2. Add 2oz of chopped smoked salmon and continue processing until smooth.
3. Transfer cream cheese mixture to a serving bowl and stir in the remaining 2oz chopped smoked salmon.
4. Garnish with chopped parsley and add a slice of lemon on the top.

Crispy Fish

Ingredients:

1lb boneless sole fish fillets

Pinch salt

Pinch black pepper

1/4 cup white wine/rice wine

Coating

2 cup corn starch

2 large eggs ~ beaten

2 cup bread crumbs

5 slice bread ~ diced

Sauce

Tartar sauce recipe here

Directions/Instructions:

1. Cut out the brown surface of the bread slices then cut the bread into dices and set aside.
2. Split each fish fillet from the middle lengthwise then slant the knife at 45 deg angle and slice the fish into chunky pieces.
3. In a bowl, combine fish with a pinch of salt, black pepper, and white wine/rice wine.  Mix it well.
4. Coat the marinated fish pieces with starch first, then dip into the beaten egg and coat half of the fish with diced fresh bread.  Pad the bread dices to make them stick to the fish and dust some breadcrumbs and pad tightly so it will stick together.
5. In a cooking pan, bring enough cooking oil to 100-120 deg C (220-250 deg F), deep fry the fish until golden.  Remove from oil and drain.
6. Serve the fried fish with tartar sauce or any sauce to your like on the side.

Grilled Fish Stuffed with Sambal (Ikan Bakar Sumbat)

Ingredients:

3-5 Fish (any fish to your preference eg. Hardtail aka Cencaru)

Banana leaves

Paste

1 red onion

3 shallots

4 clove garlic

1" ginger

1" fresh turmeric

1" galangal

2 lemongrass

1 tbsp shrimp paste

2-3 tbsp chili paste

1 tsp tamarind paste

1-2 tbsp sugar

Salt

Dipping Sauce

3 shallot ~ sliced

2-3 bird's eye chili (more if like spicy)

1/3 cup sweet soy sauce

3 Kasturi juice (small lime

Sugar ~ taste

Directions/Instructions:

1. Dipping sauce: In a food processor, add the sweet soy sauce, lime juice, sugar, and bird's eye chili.  Blend them together and pour over sliced shallot.  Mix together and set aside.
2. Clean the fish and slit the back of the fish.  Season with salt and turmeric powder set aside.
3. Blend all the paste ingredients into a smooth paste.
4. In a saucepan, heat 2-3 tablespoon of oil and saute the paste until fragrant.  Fry until the chilies paste is properly cooked.  When the oil surface, add sugar and salt to taste.  Cook for another 2-3 mins.
5. When the sambal is cooked and cool, stuff it in the fish and wrap it with banana leaves.
6. Grilled the wrapped fish till it cooked and serve with dipping sauce.

Homemade Fish Ball Crackers

Ingredients:
140g Mackerel/Milkfish meat
255g (+/-)Tapioca flour
1 egg (whole)

1 egg yolk

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp chicken powder
10g sugar

1/2 tsp salt

1/4 tsp MSG (optional)
5 cloves garlic ~ paste

Directions:

1. In a food processor, add the fish meat & blend it into a smooth paste.  Set aside
2. In another bowl, use the hand electric to beat the egg, sugar, baking powder, and baking soda till double in volume. Then add the salt, MSG, garlic paste & season powder.  Mix to combine together.
3. Pour the fish paste mixture into the egg mixture.  Mix to combine together.  Then add the tapioca flour, bit by bit.  Knead till smooth dough.
4. Divide the dough into a golf ball & roll into a long thin strip.  Then cut the strip about 1/2" in length.  Soak in oil to prevent it from stick together.
5. In a wok, add the cut strips into the oil (at this point, do not on the fire) make sure the oil covers the dough strips.
6. Then on the heat to medium-low fire & keep stirring till the dough strips turn into crackers.  This takes about 15-30 mins on medium-low fire and has to be patiently continuously stirred. Dish out the crackers & drain on kitchen paper.  Store in air-tight.

Note:

Can use any type of fish, I use a frozen white fish fillet as NTUC is out of stock.

Keropok Lekor & Dipping Sauce

Ingredients:

500g Selayang/Mackerel Fish ~ meat only

75g Tapioca flour (plus for dusting)

2 tsp baking powder

2 tbsp seasoning or Maggi cukup rasa

1-1/2 tsp salt

Dipping Sauce

10-15 dried chili

1 block Palm sugar (gula Melaka)

2 cup water

1/2 tsp salt

Directions/Instructions:

1. Clean the fish thoroughly, remove its intestines and chop off its head and tail. leaving the body intact.  Make slits along both sides of the fish, then scrape off the meat; discard the bones.
2. In the food processor, add the fish meat and all the ingredients.  Blend the mixture until it becomes a soft dough.
3. Dip your hand in the tapioca flour and roll the dough into a cylindrical shape.  Boil a potful of water.  Drop the lekor into the boiling water, wait for it to float, and remove with a slotted spoon.  Set aside to cool.
4. Cut the pieces diagonally into thin slices, then deep-fry in hot oil and serve with the dipping sauce
5. Sauce: Boil the dried chili till the water boiling point.  Blend the boiled chili with water.  Then strain the blended chili.  (Note:  Just the blended chili water only).  Pour the chili water in the wok and add the palm sugar, salt and let it cook till the sauce thicken itself on medium-low heat.  Keep stirring to prevent burning.

Homemade Otak-Otak (Fish)

Ingredients:

300g Mackerel Meat or any white fish

Banana Leaves

Toothpicks

Blend (A)

10 pcs shallots

4 cloves garlic

20 dried chili ~ deseeded

5 fresh red chili ~ deseeded

1" galangal (Blue ginger)

2 stalk lemongrass ~ sliced thinly

8 pcs kafir lime leaves ~ thinly julienne

20g Belacan ~ roasted

Spices

1 tsp turmeric powder

1 tbsp curry powder

1 tsp sugar

1-1/2 tsp salt

1 tsp cornflour

2 tbsp rice flour

2 egg whites

250ml coconut milk

Directions/Instructions:

1. Add fish meat to a food processor & give it a few pulses.
2. Add (A) to an electric blender, grind until a smooth paste.
3. Place the blended paste in a stain-proof mixing bowl & add all the spices ingredients.  Mix well.
4. Then add fish meat into the spice mixture, mix well.  The otak-otak paste is ready.
5. Soak banana leaves in hot water till softened & wipe dry with the kitchen towel before use.  Cut to 16x15cm size.  the longer width must run parallel to the lines of the banana leaf.
6. Place about 30g otak-otak paste in the center of the banana leaf.  Fold one edge of the banana leaf to cover the otak paste.  Fold along the lines of the banana leaf and not against, else the banana leaf will crack and break.
7. Fold the other edge in & press down gently.  Use bamboo toothpicks to secure both ends of the otak-otak.  Repeat until all the otak-otak paste is used up.
8. Bake or grill the otak-otak in a preheated oven of 200 deg C until the leaves have browned evenly for about 10-14 mins. (Tip: Position grill rack close to the top heating coil)