Fish – Rohaizan's Culinary Secrets

Mummy’s Fantastic Fish Curry

Rohaizan — Wed, 06 Jul 2011 17:59:27 +0000

I love Mummy’s curry and every time she cooked it I said I would watch and learn. In fact my actual words were “I’ll recipise it.” One day. And it went on and on. Not that I couldn’t cook fish curry, I couldn’t cook it so it would turn out like Mummy’s fish curry. Plus, every time I cooked it, it would turn out different! I’d get it right purely intuitively. And I was tired of that.

So one day in 2009, I followed her around her wet kitchen, watched her, weighed and measured everything, took pictures and took notes! And this post is the result.

After recipising it, I tried cooking it on my own at the apartment and the result was…..THIS…fish curry that looked and tasted exactly like Mummy’s!

INGREDIENTS

2 – 3 slices of “ikan tenggiri” or king fish
2 tomatoes, quartered
2 – 3 ladies’ fingers, each cut into two
3 – 4 fresh “belimbing”, if available
1 strip of fresh curry leaves or a handful of dried leaves as substitute
25 gms curry powder (Babas curry powder is great!)
25 gms of “santan” powder (coconut milk powder, “Santan” brand or other)
Golf ball size “asam jawa” (tamarind pulp)

This is how to prepare the curry in pictures:

Serve hot with white rice!

Fish with tomato sauce and potatoes

Rohaizan — Tue, 29 Mar 2011 16:15:49 +0000

My Indonesian friend in Kuwait, Diana Loubry posted some photos of a fish dish her ex-chef husband cooked. It looked interesting AND low calorie so I promised myself I would try it one day when its fish day.

I did today and it turned out just fine, although we really should have waited till it cooled down before eating it!!!

INGREDIENTS

3 frozen fish fillet (about 550 gms)

500 gms potatoes

200 gms fresh tomatoes

100 gms onions

5 garlic

1.5 tbsp olive oil

1 can Del Monte chopped tomato with garlic

1.5 tsp paprika powder

3 guindilla

Salt and pepper to taste

DIRECTIONS

Peel the potatoes, cut into thin slices, wipe dry and fry in Tefal Actifry with 1/2 tsp of olive oil – about 40 minutes until brown.

Defrost the fish.

While potatoes are cooking, prepare the tomato sauce. Heat 1 tbsp olive oil in a wok and when hot add the garlic and onions and fry slowly on medium heat till fragrant. Crush the guindilla and add the paprika powder. Stir well and make sure it doesn’t burn.

When tomatoes are soft, add the can of chopped tomatoes and cook for 10 minutes until some of the water dries off. Add salt to taste. Set aside.

Preheat oven to 200 degrees Celcius. Cut each fish in half, sprinkle some white pepper, rub well into fish and set aside.

Arrange cooked potato slices on a round casserole. Take 1/3 of the tomato sauce and spread over the potatoes. Arrange the fish fillets over the sauce and pour remaining sauce over the fish, covering it well.

Bake in oven for 30 minutes. Serve hot with bread, or couscous.

Buñuelos de pescado (Spanish fish fritters)

Rohaizan — Mon, 14 Feb 2011 15:23:36 +0000

It was fish day today on the second day of our carb-free regime after the long holiday in Malaysia. And I wanted to make something different from the usual favourite fish dish, Baked Moroccan Fish.

Hubby’s fish fritters recipe was just right. It was easy to make and I was excited about trying out our new food processor..

These fritters are also great as an appetiser or can be served as tapas preceeding a meal..

INGREDIENTS

1 pack of white fish fillet (484 gms)

2 cloves garlic, minced

A handful of fresh parsley, chopped

Salt to taste

Canola oil for frying

DIRECTIONS

Cut the fillet into chunks, place in food processor and mince it. Add garlic and parsley and process further till everything is mixed well.

Dip hands into a bowl of water and pick up a ball of mixture with wet hands and form into patties.

Heat oil in a shallow pan or wok and fry until golden brown.

When cooked, drain on a kitchen towel and serve warm with a salad.

Moroccan baked fish (Chermoula)

Rohaizan — Tue, 05 Jan 2010 19:08:01 +0000

Serves 2 to 3

INGREDIENTS

500gms fillet of any white fish (frozen is good)

Marinade:

Juice of half a lemon

1 tsp paprika powder

2 tsp ground cumin

1/4 onion, chopped finely

2 cloves garlic, minced

20 gms cilantro, chopped (optional)

20 gms flat parsely, chopped (optional)

3 tbsp olive oil

salt to taste

DIRECTIONS

Defrost the fish, wash, drain and dry with paper towel. If the fillet are long pieces, cut each piece into two.

In a shallow Pyrex bowl with cover, mix all the marinade ingredients and taste for salt. Add the fish and mix well with the marinade. Cover and leave for 30 minutes to an hour.

Preheat oven to 180 degrees Centigrade. Arrange the fish in a heatproof dish and bake for 30 minutes. If desired, grill for the last 10 minutes.

Serve hot with couscous and a simple ratatouille.

Sambal Shoom

Rohaizan — Fri, 20 Feb 2009 14:05:54 +0000

INGREDIENTS

1 medium-sized shoom (a Kuwaiti fish – but any fish will do)

3 – 4 cloves garlic

Thumb size fresh ginger

4 – 5 fresh chillies

1/2 cup Canola oil for deep-frying

Thai fish sauce

Maggi all-purpose seasoning

DIRECTIONS

Wash the shoom well, then cut slits diagonally on both sides of the fish. Blend the chillies, garlic and ginger with some water till well-pureed.

Heat the oil in a frying pan and shallow fry the fish till both sides are crispy. Drain the fish and discard all the oil. In the same pan, heat 2 tbsp canola oil on medium heat and fry the chilli mixture.

When aromatic, add a couple of dashes of Thai fish sauce and Maggi all-purpose seasoning and mix well. Don’t let it dry up too much.

Pour this sambal over the fish and serve hot with rice or vegetables.