Salted Fish WIth Coconut Milk and Bird Eye Chilies

Ingredients:
2 bird eye chili, chopped
2 big red onion, finely chopped
4 garlic, finely chopped
A handful of Chinese parsley, roughly chopped
Salted fish, dip in water
Corn oil
1 bowl of thick coconut milk
1/2 bowl of light coconut milk
1 cup of chicken broth/1 chicken cube
2 eggs
1 red chili for garnising
Salt for taste

1. Heat your cooking pot & add oil
2. Add the onion, garlic & chili, keep stirring
3. Add the chicken broth/cube
4. Add the thick coconut milk, slow fire
5. Add the salted fish
6. Add the light coconut milk
7. Bring it to boil and add 2 eggs, no more stir coz egg will cook with the heat from the soup. 
8. Add salt for taste
9. Sprinkle the parsley and its ready to serve

Nyonya Style Steamed Red Tilapia

1 Red Tilapia fish (500gm to 1kg weight)
1 tbspn cooking oil
2 or 3 tbsp chili paste
1 large green onion, thinly slice
2 stick lemongrass, thinly slice
1 ginger flower, thinly slice
3 cloves garlic, thinly slice
2 tomatoes, cut into 4
1 tbsp dried shrimp
1 cube fish stock
1 liter plain water
Water (if needed)
Pinch of salt and pepper
Chopped Chinese celery

1. Heat your large cooking pan and add the cooking oil.
2. Fry the slice green onion, garlic, until it get brown. 
3. Add the ginger flower, dried shrimp and lemongrass, stir gently
4. Add the chili paste and let it cook for awhile by stirring
5. Add fish stock and the fish into the pan. Make sure the water cover 2/3 of the fish and cover the pan with a lid.
6. After 10 minutes, turn the fish to another side and simmer for another 5 minutes.
7. Turn off the fire and add the tomatoes into the steam mixture. 
8. Move the steam fish and the juice to your serving plate and garnish with chopped Chinese celery

Steamed Grouper Fish with Lemon

1 green onion, slice

3 cm ginger, slice 

3 - 5 red chili, slice

1 tbsp margarine (Or 2 tbsp cooking oil)

1 liter fish stock

Sugar, if its too spicy

1 grouper fish (500gm - 1kg)

2 or 3 tomatoes, cut into 4

Half cup of lemon juice

Pinch of salt

Coriander leave, to garnish

1. Heat your large cooking pan (with lid) and add the margarine.
2. Fry the green onion and ginger, for 3 minute and add the chili.
3. Add the fish stock, and fish. Then cover the pan.
4. If the soup is not enough, you can slowly add some water.
5. Don't forget to turn the other side of the fish and keep it simmer.
6. Finally, add the tomato and pinch of salt. 
7. *I only will add sugar if it is too spicy.

Mediterranean Fish Soup

Juicy chunks of fish and sumptuous shellfish are cooked in a flavoursome stock. Serve with rice, toasted bread or maybe rice noodle.

1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
1 1/4 cup fresh fish stock
2/3 cup white wine/vinegar
1 bay leaf
1 spring each fresh thyme, rosemarry and oregano
450g fish fillet (cod/dory/halibut) skinned and cut into cubes
450g fresh mussel, prepared
400g can chopped tomatoes
225gm peeled prawn
Salt & pepper
Spring of thyme, to garnish

1. Heat the olive oil in a large saucepan and gently fry the onion and garlic for 2 - 3 minutes until just softened.
2. Pour in the stock and wine and bring to the boil.
3. The bay leave and herbs together with clean string and add to the saucepan together with the fish and mussels. Stir well, cover and simmer for 5 minutes.
4. Stir in the tomatoes and prawn and continue to cook for a further 3 -4 minutes until piping hot and the fish is cooked though.
5. Discard the herbs and any mussels that have not opened. Season to taste, then ladle into serving bowl.
6. Garnish with springs of fresh thyme and serve with rice, bread or maybe rice noolde.

Baked Dory Fish with Lemon & Greek Brown Rice Salad

What for dinner tonight? How about making this delicious and salad kind of dish called, Baked Dory Fish with Lemon and Greek Brown Rice Salad.

300gm brown rice
1 large red onion, thinly sliced
4 Dory fish fillet
Large handful parsley, roughly chopped
Large handful mint, roughly chopped
85gm olives, quartered
1 cucumber, diced
Salad leave, chopped in large size
300gm cherry tomatoes, halved
1 tbsp olive oil
Juice 1 lemon
Slices of lemon
Pinch of Salt
Grounded black pepper
Dried parsley

1. Cooked the rice following pack instruction, then rinse under cold water and drain thoroughly.
2. Heat the oven at 190 degree celcius, place the slices of lemon on the baking tray and place the fish fillet on top of the lemon. 
3. Pinch some salt, black pepper, and dried parsley on top of each fish fillet and put it in oven for 10 to 15 minutes. 
4. Mixed the remaining ingredient with brown rice and some seasoning. Serve alongside the baked fish fillet.