Wednesday, November 10, 2010

Seafood Dishes...

Made the salad yesterday night & chilled..completely wiped off before noon time! :)

  • 300gm 海蜇皮 Jelly Fish
  • 70gm Japanese Cucumber, coarsely shredded
  • 70gm Carrots, coarsely shredded
  • 100gm Enoki Mushroom
  • 1 red chilli, sliced
  • 3 cloves garlic, minced
  • 2 tbsp light soya sauce
  • 4 tbsp sugar
  • 4 tbsp dark vinegar
  • 1/2 tsp salt
  • 1 tbsp sesame oil
  1. Trim away ends of mushroom and shred. Bring a pot of water to boil, blanch mushroom for a minute, removed.
  2. Using the same pot of water, blanch jelly fish for a minute, drained well.
  3. Place cucumber, carrots, mushroom, jelly fish in a mixing bowl. Add in chilli, garlic, light soya sauce, sugar , dark vinegar & salt. Mix evenly with a chopstick.
  4. Drizzle in sesame oil. Mix well. Chill well before serving.

红烧三文鱼头...the fish head is very fresh but hubby still complained fishy!! sigh...he is very particular with fishy smell, will never touch any homecooked fish soup!!

  • 1 salmon fish head, halved
  • 5 slices ginger
  • 10 shallots
  • 3 stalk spring onion, sliced
  • 2 tomatoes, quartered
  • 2 tbsp light soya sauce
  • 1 tbsp rice wine
  • 1 tsp sugar
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 tbsp hua tiao jiu
  1. Season fish head with 1 tbsp soya sauce, rice wine & sugar for 10mins. Reserve the seasoning.
  2. Heat 2 tbsp spoon oil in wok. Add ginger and shallots and stir fry till fragrant.
  3. Add fish head and pan fried for 5 mins on each side until golden brown.
  4. Add in reserve seasoning, water, light soya sauce, salt & hua tiao jiu, tomatoe & spring onion. Bring to boil. Cover & simmer on low heat for 8mins. Adjust taste if necessary. Remove from fire.

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