Thai steamed fish

Thai steamed fish

Preparing the fish:
Seabass – clean and wash, make 2 scoring marks across the fish tummy and add slices of lemongrass inside the fish tummy before steaming the fish for about 8-10 mins.

Note: Make sure the steamer is already boiling before you steam the fish.

Making the sauce:

3 tbsp finely chopped garlic
2-3 chopped bird-eyes chilies
1/4 cup fresh kaffir lime juice
3 tbsp fish sauce
3 tbsp of palm sugar syrup
1/4 cup chopped coriander leaves
1/2 cup warm water

Note: I added the 1/2 cup water cos I like mine slightly soupy so that I can slurp it up.

Once the fish is cook, pour the sauce over the fish and its ready to be serve with warm rice and stir-fry vegetables to complete the meal😊


Mediterranean Baked Fish

After I ate the Mediterranean Baked Fish at The Manhattan Fish Market the other day, I wanted to try baking it myself at home. Surfing through the Net, I found this recipe. Original post can be found here.


My Mediterranean Baked Fish … Yumss!!!

Mediterranean Baked Fish
1 piece of Tilapia Fillet (or any other fish fillet)
Salt to taste
1/2 tsp of garlic powder
1 tbsp of Italian herbs
1 tbsp of olive oil

Method :
Marinate the fish with all the ingredients and wrap in the aluminium foil.
Keep in the fridge for minimum about 1/2 hour. Baked in the oven over 180 degree C for 7-10 mins. Serve with rice and vegetables of your choice. Best to squeeze a slice of lemon or lime over the fish before eating… add a bit of a kick to it! 🙂


Baked Spicy Salmon with Pineapple and Mango Salsa

This was my main course for dinner yesterday, I adapted the recipe from Divas Can Cook. I tweaked a bit the recipe to suit my Asian tastebud 😉


My Spicy Salmon with Pineapple and Mango Salsa …. Yumss!!!

I’ve already posted the Pineapple and Mango Salsa recipe earlier, so today will be sharing the recipe for the Spicy Salmon…. I called it Spicy cos it is really spicy with the addition of the birds-eye chillies.

Salmons are expensive and so this is the first time I’ve ever bought them and cooked them.

This recipe taste good especially when you eat the salmon with the salsa. Quick and easy to cook too!


Before baking them in the oven ….

Baked Spicy Salmon

4 Salmon fillets – wash and pat dry
1/2 lemon
salt to taste
1/2 tbsp chilli powder
1/2 tsp garlic powder
1/2 tsp onion powder (I did not have this, so I sub with fresh slices of onions instead)
1/2 tsp cumin
1/2 brown sugar
1/4 tsp black pepper
3-4 stalks of fresh birds-eye chillies – chopped
1 stalk of lemongrass – crush lightly

Method :
Place salmons in a casserole dish lined with aluminium foil. Drizzle both sides of the salmon with lemon juice.
Combine the spices and sprinkle both sides of the salmons with the spices generously.
Then add the lemongrass, onions, birds-eye chillies and over them.
Last, add the butter on top of the salmons.
Baked for about 12-15 mins in the oven over 200 degree C.
Served with the salsa.

Malay Spicy BBQ Fish

One of my favourite recipe and this dish has always been a winner in my family.

The Malay style of bbq fish has two version. One is to just bbq the fish and then dip into a spicy sweet black soya sauce (sambal kicap) and another is to bbq the fish with a very spicy sambal (chillies mix) on top.

This recipe is the 2nd version.

Spicy BBQ Fish

Fish – can either use stingray, garoupa or sea bass
1  cup of oil for frying
sugar and salt to taste
1-2 cups of water
banana leaves – cut to size that fits to wrap the fish
enough coriander leaves and lime (for garnishing)

If you are using stingray, let the stingray soak in tamarind water for about 1/2 an hour. Then wash clean. Best to scrap the skin lightly with the back of the knife, this helps to get rid of the strong fishy smell.

After that, steam the fish for about 10 mins. Steaming the fish first will help to lessen the time during the bbq.

Next, take a piece of the banana leaves, spread 1 tbsp of the sambal (chillies mix that has been cook as instructed below). Put the fish on top of the spreaded sambal, then add 2-3 more tbsp of the sambal on top of the fish. Wrap the fish with the banana leaves neatly.  Use toothpicks to close the leaves.

BBQ the fist for about 10-15 mins.

Ingredients that need to be blended  :

1 small bowl of dried chilies, take away the seeds and soak with hot water
4 candlenuts
2 onions
1 small fresh tomato
2 garlics
2 lemongrass
1 cm galangal
1/2 tbsp of belacan (shrimp paste) – optional

Method :

Take a small wok, pour oil and then fry the blended ingredients till fragrant.

Add sugar and salt and a bit of water. Let it simmer for about 20 mins or till it thickens.


When ready to serve, can garnish with the coriander leaves and lime …. good to eat with a plate of hot rice and chap chye (mix vegetables)

Sardines ala Tom Yam

Ok what’s not to like about sardines right? It can be cooked or even just ate it right off the can.

Reminds me of the maggi mee slogan “Fast to cook, Good to eat!” … Yeah definitely the right slogan to share with the likes of sardines 😉

Last night, after work, called my girls to cook the rice and upon reaching home, quickly get the troop to help me prepare this dish, Sardines ala Tom Yam as I called it.

Its easy to cook and taste good to my palate hahahaa…. cos I like spicy foods and it does taste similar to Tom Yam soup.

I opened two cans of sardines, wash off the sauce, dried them and fried them for about 2 mins on each side with a little oil. Drained them and put aside.

Then, my eldest girl, chopped 4 birds eye chillies, 2 green chillies, 1 big onions (cut into four), 1 lemongrass, 2 kaffir lime leaves.

Boil water in a medium size pot. Add the ingredients above. Then add in a bit of lime juice (about 2 tbsp), add the sardines and salt to taste. Let it simmer for a while and then off the fire. Ready to be eaten with rice. Yumsss!!!!

This is what I like most, a simple dish that is easy to cook and fast to eat, so very convenient for a working mother like me 😉


Steam fish with oranges

Ok today seems like an experimental day.  I have just finished trying out  a new recipe created by yours truly 😉

Basically,  this recipe is akin to the Thai style steam fish but this time I added freshly squeeze orange juice and a little bit of kaffir lime  juice to it….. Thus the name for this recipe ‘Steam Fish with Oranges’ 😉

Ingredients are simple:

One seabass – cleaned
Slices of onions, garlics, ginger, lemon grass, birds-eye chillies, a few kaffir lime leaves a bit of kaffir lime juice, and 1 orange (slice and squeeze the  juice). Salt and sugar to taste.

Put and arrange all ingredients in a container or plate, then steam till fish is cook.

Before serving, add some onions leaves as garnish.

It’s definitely tasty. It’s spicy and appetising, has a taste of sweet, sour and bitter taste to it, I think because I went to insert the kaffir lime inside the fish.  All of us like it except for my youngest who do not like anything spicy.  Still I believe there’s room for improvement, maybe will try again to further improve on it. 😉


Fish in fermented soya beans gravy

I cooked this a few days ago, been to busy to upload and only this morning I finally am able to.

Fish in fermented soya bean gravy.

You need 2 onions (slice), 1 grean and 1 red chillies (slice), 1 stalk of lemongrass (crushed lightly), 2 garlic (slice).  All these fry till fragrant in a wok or pot.


Fry fish till golden brown and put aside.  (any type of fish will do)


1 bottle of fermented soya beans …. must wash it thoroughly if not will be too salty.  So when cooking this dish, do not add salt until you have tasted it.  Usually when I cooked this, I do not need to add any salt at all.  After the onions, chillies etc are fragrant, add the fermented soya beans and stir for a few minutes before add half a cup of tamarind juice or more (up to your preference if you want more gravy or not) to the wok or pot.  You can use half a cup of tamarind juice and then if want more gravy just add water to it.


Leave them to simmer for a while, then add the fishes.  Let it boil for another few minutes and its ready to serve hot with rice.


Siakap 3 rasa

Ok yesterday I mentioned about “siakap 3 rasa” similar to sweet n sour actually but more spicier.

We use Seabass cos the flesh are tender and sweet.  Can also use other type of fish.

These are ingredients to cook the sauce …. garlics, onions, tomatoes, birds-eye chilies, kaffir lime leaves, tomato ketchup and chili sos…. oh and 1 lemongrass (sorry it was not in the pic).   Fry with a little oil the garlics, onions, kaffir lime leaves …. once fragrant, add a little water, stir and add the balance of the ingredients.  Add the ketchup and chili sos … more chili sos than ketchup … have to use your estimation cos that’s how we cook it, sorry no measurement (kita masak main campak2 jer …).  If the sauce is watery, just need to add corn flour mix to it and cook it till it thickens.  Add salt and sugar to taste.

Deep-fry the seabass and set it aside on a plate and pour the sos over the fish.

and its ready to eat 🙂