Steamed Crucian Carp

Steamed Crucian Carp

Show your love for your family with this nutrient-rich oriental recipe!
 
Total Time: 45 minutes
Prep: –
Cook: –
Ingredients Serves 5
Steamed Crucian Carp
Fresh Carp
1
Ginger
2cm
Spring onions, sliced
3-4 stalks
Hot pepper or red chillies, sliced
1
Soy sauce
7-8 tbsp
Peanut oil
4-5 tbsp
Cooking wine
2-3 tbsp
Salt
To taste
Method
Steamed Crucian Carp

Step 01

Prepare raw ingredients and clean the carp.
Step 02
Score the flesh of the carp, add salt, cooking wine and leave it for 10 minutes.
Step 03
Slice the onion, ginger and spring onions.
Step 04
Place sliced ginger and onions underneath the carp on a plate. Steam it for 15 minutes.
Step 05
Open the lid, add the soy sauce and place some ginger on top of the carp. Close the lid and cook the fish for another 5-7 minutes or until the flesh is flaky.
Step 06
Place 4-5 tablespoons peanut oil in a hot pan, remove steamed fish from steamer and pour the hot peanut oil on top of the carp.
Step 07
Garnish it with spring onions and sliced red chillies.

Fun fact: This fish dinner meal is a traditional Han dish, originated from the Sichuan Province.

Panko Crusted Salmon

Panko Crusted Salmon

An easy, elegant dinner meal with a crunchy crust.
 
Total Time: 25 minutes
Prep: –
Cook: –
Ingredients Serves 4
Panko Crusted Salmon
Salmon fillets with skin
4
Panko
2/3 cup
Minced fresh parsley
2 tbsp
Grated lemon zest
1 tsp
Olive oil
2 tbsp
Dijon mustard
2 tbsp
Vegetable oil
2 tbsp
Salt and pepper
To taste
Lemon wedges
4
Method
Panko Crusted Salmon

Step 01

Preheat oven to 200°C.
Step 02
In a bowl, mix panko, parsley, lemon zest, ½ teaspoon salt and ½ teaspoon pepper. Drizzle olive oil and stir until the crumbs are evenly coated. Set aside.
Step 03
Place salmon fillets skin side down. Generously brush the top of fillets with mustard and sprinkle with salt and pepper. Coat each salmon fillet with panko.
Step 04
Heat vegetable oil over medium heat, on a cast iron skillet or oven proof pan. Adding salmon fillets skin side down, sear for 4 minutes – without the skin turning brown.
Step 05
Transfer pan to hot oven for 5-7 minutes until salmon is cooked and panko is browned.
Step 06
Remove from oven and cover with aluminium foil, allowing it to rest for 5-10 minutes.
Step 07
Serve with lemon wedges.

Serve this with a side of glazed baby carrots and mashed potatoes for a balanced meal.

Spinach & Salmon Burger

Spinach & Salmon Burger

Packed with iron and omega-3, this burger recipe is super tasty, and healthy!
 
Total Time: 2 hours
Prep: –
Cook: –
Ingredients Serves 3
Spinach & Salmon Burger
Salmon
6 fillets
Garlic, finely chopped
4 cloves
Soy sauce
5 tbsp
Honey
1 tbsp
Olive oil
2 tbsp
Fresh lime juice
½ cup
Onion, chopped
1
Fresh ginger
2 tbsp
Spinach
2 cups
Eggs
2
Salt and pepper
To taste
Method
Spinach & Salmon Burger

Step 01

Mix soy sauce, garlic, lemon juice and honey together. Marinate salmon in mixture, and refrigerate for one hour.
Step 02
Prepare oven or outdoor grill. Cook salmon on each side for 5 minutes or until crisp on edges. Let it cool.
Step 03
Using a fork, remove the skin and flake salmon into bite-size pieces.
Step 04
In a large skillet, fry onions on low heat until translucent and slightly golden. Add ginger and cook until fragrant.
Step 05
Raise heat and add spinach until wilted. Set aside and cool.
Step 06
In a large bowl, mix spinach mixture and flaked salmon. Add eggs, then salt and pepper to taste.
Step 07
Form palm-shaped patties and arrange on a greased baking sheet. Refrigerate to set.
Step 08
In a large skillet, fry burgers with a touch of olive oil to brown each side.
Step 09
Transfer burgers to oven and finish cooking.

Pair your salmon burgers with some warm buns and guacamole, for a delicious lunch treat!

Rosemary Mackerel

Rosemary Mackerel

A fresh and tasty way to enjoy a fish meal.
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 3
Rosemary Mackerel
Olive oil
2 tbsp
Unsalted butter
2 tbsp
Mackerel fillet
1
Fresh rosemary, chopped finely
1 sprig
Salt & ground black pepper
To taste
Lemon
½
Fresh basil leaves
For garnishing
Olives, pitted
100g
Garlic, chopped finely
1 clove
Olive oil
2-3 tbsp
Method
Rosemary Mackerel

Step 01

Heat pan. Add butter and some oil (so that the butter doesn’t burn).
Step 02
Add mackerel fillet and sprinkle it with rosemary, adding salt and black pepper.
Step 03
Fry for approximately 2 minutes on each side, or till it turns opaque.
Step 04
Squeeze lemon over it, and remove from the pan.
Step 05
Blitz olives, garlic and olive oil for the dressing.
Step 06
Pour dressing over the fillet and garnish with fresh basil leaves.

Serve this alongside a lovely leafy salad for a balanced meal!

[Masterchef] Asian Fish Ceviche on Cabbage ‘Tacos’ with Black Vinegar Mayonnaise

[Masterchef] Asian Fish Ceviche on Cabbage ‘Tacos’ with Black Vinegar Mayonnaise

This dish works well as a canapé. Simply cut it into smaller pieces and you should have enough for 10!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 5
[Masterchef] Asian Fish Ceviche on Cabbage ‘Tacos’ with Black Vinegar Mayonnaise
Sashimi-grade fish (swordfish or yellowtail), finely diced
400g
Toasted sesame oil
50ml
Calamansi juice or juice of 1 ½ limes
50ml
Honey
1 tbsp
Large red chilli
1
Salt and white pepper
To taste
Cabbage ‘tacos’
Chinese cabbage
Half a head
Garnish
Ginger, cut into thin strips and stored in iced water
1 piece (thumb size)
Leek, white parts cut into thin strips and stored in ice water
1
Method
[Masterchef] Asian Fish Ceviche on Cabbage ‘Tacos’ with Black Vinegar Mayonnaise

Step 01

Combine all ingredients in a bowl. Place bowl on top of a larger mixing bowl filled with crushed ice.
Step 02
Season with white pepper, salt, and additional calamansi or lime juice – if needed. Cover with clingfilm and store in the fridge.
Cabbage ‘tacos’
Step 01
Separate the leaves from the cabbage.
Step 02
Place them flat on a cutting board and cut out circles using a 4-8cm ring cutters and stack 2-3 pieces of cabbage.
Step 03
Preheat a non-stick frying pan on medium heat. Dry fry the cabbage stacks, press them down with a spatula. Set it aside once it's slightly browned.
Step 04
To serve, squeeze a dollop of the black vinegar mayonnaise on each stack of cabbage leaves. Cover with the chilled ceviche mixture and garnish with the strips of leek and ginger. Serve immediately
Garnish
Step 01
Blend the ingredients together and store in a squeeze bottle.

Once dressing is applied to the fish, it must be served immediately as the acidic dressing will start to change the taste and texture of the fish.

Barbecued Barramundi with Balsamic Glaze

Barbecued Barramundi with Balsamic Glaze

Bring the taste of Aussie to your backyard!
 
Total Time: 45 minutes
Prep: –
Cook: –
Ingredients Serves 4
Barbecued Barramundi with Balsamic Glaze
Barramundi, filleted
1kg
Onion, halved
1
Olive oil
¼ cup
Oil
3 tbsp
Garlic
2 cloves
Parsley, firmly packed
½ cup
Salt and pepper
To taste
Balsamic vinegar
250ml
Honey
1 tbsp
Brown sugar
2 tsp
Soy sauce
2 tsp
Method
Barbecued Barramundi with Balsamic Glaze

Step 01

Slice the barramundi into large pieces.
Step 02
For the marinade, combine olive oil, garlic, parsley, salt, and pepper. Add the fillets in and coat it evenly. Set aside for approximately 20 minutes.
Step 03
Preheat the BBQ grill to medium-high heat and rub a layer of oil with the onion.
Step 04
Place the fillets on the grill and cook each side for 3-4 minutes. Transfer to a serving plate.
Step 05
To make the glaze, add balsamic vinegar, honey, brown sugar, and soy sauce in a small saucepan and mix it for about 15 minutes
Step 06
Plate the fish and drizzle the glaze.

You can serve this with lemon wedges or rice.

Jamaican Jerk Fish Tacos With Plantain

Jamaican Jerk Fish Tacos With Plantain

Immerse your plate with the best of the Caribbean!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 4
Jamaican Jerk Fish Tacos With Plantain
Salmon steak
2
Olive oil
2 tbsp
Cumin
1 ½ tsp
Chilli powder
1 ½ tsp
Allspice
½ tsp
Cayenne pepper
¼ tsp
Plain greek yoghurt, for serving (optional)
¼ tsp
Salt and pepper
To taste
Lemon, juiced
1
Warm corn tortillas
8-10
Plain greek yoghurt, for serving (optional)
1 cup
Pineapple salsa
Pineapple
1
Coconut oil
1 tbsp
Jalapenos, chopped
1-2
Salt and pepper
To taste
Lime, juiced
1
Cilantro, chopped
⅓ cup
Plantain Rice
Large ripe plantain
4
Coconut oil
¼ cup
Salt and pepper
To taste
Cooked black beans
½ cup
Cilantro, chopped
¼ cup
Method
Jamaican Jerk Fish Tacos With Plantain

Step 01

In a small bowl, combine cumin, chilli powder, curry powder, allspice, cinnamon, and salt and pepper. Rub the spice mixture and lemon juice over the salmon until fully coated. Cover and place the salmon in the fridge.
Pineapple salsa
Step 01
Preheat oven to 200°C. Coat the pineapple with coconut oil and place it on a baking tray, lined with parchment paper. Add jalapeno and roast it for 20 minutes or until pineapple is charred and caramelised.
Step 02
Be sure to turn the pineapple halfway through cooking. Remove from oven and let it cool.
Step 03
Once cooled, chop the pineapple and place it into a bowl.
Step 04
Remove seeds from jalapeno, chop and add it into the bowl. Stir in lime juice, cilantro and salt.
Plantain Rice
Step 01
Peel the plantains and chop them roughly until they resemble rice.
Step 02
Add coconut oil to a large skillet over medium heat. Once hot, add plantain rice and fry until golden and crisp for 3-5 minutes. Remove from heat and season with salt and pepper.
Step 03
Stir in black beans and cilantro. Keep it warm.
Step 04
Place a cast iron skillet over high heat. Cook the fish for 4 minutes on each side. Turn off the heat and flake the salmon using a fork.
Step 05
To assemble the tacos, add plantain rice and salmon to the warmed tortillas. Top it with pineapple salsa, fresh cilantro, lime and a dollop of yoghurt if desired.

You may opt for white fishes like cod or halibut for this recipe!

Crispy Cod Nuggets with Sweet Potatoes

Crispy Cod Nuggets with Sweet Potatoes

A great recipe for fussy kids!
 
Total Time: 50 minutes
Prep: –
Cook: –
 
Ingredients Serves 4
Crispy Cod Nuggets with Sweet Potatoes
Skinned cod fillet,sliced to chunks
4
Plain flour
2 tbsp
Large egg,beaten
1
Breadcrumbs (wholemeal)
100g
Olive oil
2 tbsp
Sweet potatoes, cut into wedges
2
Honey
1 tbsp
Sunflower oil
As needed
Sour cream (dipping sauce)
As needed
Chive dip (dipping sauce)
As needed
Barbecue sauce (dipping sauce)
As needed
Lemon wedges
To serve
Method
Crispy Cod Nuggets with Sweet Potatoes

Step 01

Coat each piece of cod fillet in flour and beaten egg. Turn it over in a layer of breadcrumbs, and keep chilled for 20 minutes.
Step 02
Preheat the oven to 200°C.
Step 03
Heat up olive oil in a roasting tin for 3-4 minutes and add in the sweet potatoes. Roast for 20 minutes and turn it over. Coat the potatoes with a layer of honey and bake in the oven for 10 minutes until golden and tender.
Step 04
Heat up some sunflower oil and place the fish nuggets in. Fry for 2 to 3 minutes on each side until golden brown.

You may opt for other white fishes such as halibut for this recipe!

Yee Sang (Prosperity Toss)

Yee Sang (Prosperity Toss)

Ring in the lunar New Year with this dish!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 8
Yee Sang (Prosperity Toss)
Smoked salmon, sliced into strips
180g
Pomelo, cut into small wedges
½ pc
Sweet turnip / yam bean, shredded
½ pc
White radish / daikon, shredded
½ pc
Pickled red ginger, grated
40g
Mango, cut into small strips
1 pc
Green onions, chopped
2 pcs
Cucumber, shredded
1 pc
Carrot, shredded
1 pc
For garnish
Roasted peanuts, chopped
40g
Fried wonton skin, sliced into strips
50g
Toasted sesame seeds
25g
For dressing
Lime juice
1 pc
Plum sauce
1 tbsp
Sesame oil
1 tsp
Five-spice powder
A pinch
Salt
A pinch
Method
Yee Sang (Prosperity Toss)

Step 01

Season the smoked salmon with lime juice. Arrange the salad ingredients on a large platter.
Step 02
Pour all the garnish ingredients over the salad ingredients.
Step 03
Mix all the dressing ingredients in a bowl, and pour it over the salad before serving.
For garnish
For dressing

It is customary to have your guests simultaneously toss the salad high with chopsticks while sharing good wishes!

Smoked Salmon Temaki

Smoked Salmon Temaki

A healthy roll perfect for any time of day!
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 4
Smoked Salmon Temaki
Smoked salmon, slices
4 pcs
Sushi rice, cooked
1 cup
Rice vinegar
1 tsp
Nori (dried seaweed wraps
2 sheets
Cucumber, sliced into strips
4 strips
Avocado, sliced into strips
1 strips
Mayonnaise
As needed
Method
Smoked Salmon Temaki

Step 01

Combine the cooked rice with vinegar. Set aside to let cool.
Step 02
Slice the cucumber and avocado into thick, pencil-like strips.
Step 03
Cut the nori sheets into half and place the shiny side down.
Step 04
With damp hands, shape a handful of rice (about ¼ cup) into a cone shape.
Step 05
Compress rice slightly on one side of the cone with your thumb. Spread some wasabi and mayonnaise into the indentation and pack it with a slice of salmon and strips of cucumber and avocado.
Step 06
Place the rice cone diagonally on one side of the nori sheet, with the sharp edge of the cone pointing to the center of the bottom edge.
Step 07
Take the closer corner of the nori and fold over rice cone.
Step 08
Keeping the nori tight, continue to roll it over the rice cone using the pointed end of the rice cone as the central point.
Step 09
Seal edge with a little water.

Add in perilla leaf and caviar for a luxurious savour!