Healthy lunch

Had disappeared for a long time, really busy at work, and felt rather tired after doing alot of baking recently. :) Dotter had to do a healthy lunch with my help as a project over the long National Day weekend, so she did the planning and managed to come up with a healthy and yet delicious dish.

Ingredients

Broccoli washed and cut into smaller pieces
Carrot julienned
Fishball 6 pieces halved
Mushrooms 4 pieces chopped
1 tbsp oil from fried onion
Egg white from an egg (optional)
2 tbsp soya sauce











1)Arrange the broccoli in the outermost ring.


2)Next place the carrots in the middle of the plate.







3)Place the fishball in a ring on top of the carrots.







4)Next add the chopped mushroom right in the middle.
5)Drizzle onion oil and soya sauce on the ingredients.
6)The ingredients are now ready for steaming.
7)Steam the ingredients for 10mins.

8)Add the egg white on top of the fishball and mushrooms and steam for another 5mins.


9)Remove from steamer and the dish is ready.

Fish Soup

Ingredients
200g sliced batang fish fillet
some fish bone
1 tomato cut into wedges
Tofu cut into cubes(optional)
Local lettuce (optional)
spring onion chopped(optional)
Parsley chopped (optional)

Seasoning
2 tsp onion oil
500ml water
2 tbsp fish sauce/1 1/2 tsp salt
1 tbsp chinese wine
pepper

Marinade
1 tsp salt
1 tsp corn flour
Sprinkle of pepper

Method
1. Marinade fish slices, leave aside.

2. When the water boil add in the fish bone. Turn to medium fire and boil the bone for 10min.

3. Remove the bone, add in onion oil.

4. Add tomato and when the water boils add in the fish slices.

5. Gently stir so that the slices do not stick together.

6. When the fish is 3/4 cooked, add in the fish sauce, chinese wine and sprinkle of pepper.

7. Let the water boil for 2 mins then switch off flame. Add in spring onion.

8.Serve hot with rice or pour on bowl of rice to make it into teochew type fish porridge.

Fish/ Fish Head Curry

Ingredients

1 fish head/2 pieces of any type of fish/2 whole fishes
1 Brinjal cut into 4cm cubes
4 ladys Finger cut into 3 pieces
1 tomato cut into wedges
1/2 onion cut into wedges
3 tbsp fish curry powder mixed into paste
3 bowls of water
1 small stalk of curry leaf
2 tbsp oil/ghee
1 tbsp thick coconut milk

Method
1. Heat up oil in the pot and add in onion. Fry till fragrant, add in curry leaves and curry paste.
2. Fry the mixture for 1 min and add in water. Switch to strong fire.
3. Add in the brinjal and tomato.
4. When the water boil, add in the fish, then switch to medium flame.
5. After 5 mins, add in ladysfinger.
6. Simmer for another 10mins, add in salt to taste and 1 or 2 tbsp of thick coconut milk.
7. Mix the coconut milk well and switch it off. Serve with plain rice or Briyani rice.

Fish in coconut milk and tumeric

I have some left over coconut milk from making nasi lemak previously. So I decided to try to finish it up. Today for lunch, I tried making "Fish in coconut milk and tumeric". The recipe was picked up from a cooking show. It is rather easy to make and not spicy which is just right for serving up for a family with kids.

Ingredient

3 slices of Mackerel, ikan tengiri or any white fish

1 tomato cut into wedges

3 tbsp of packet coconut milk diluted with 1 cup of water

3 tbsp thick coconut milk

Half onion sliced

2 slices of ginger julienned

1 green chilli julienned

1 garlic chopped

1 small stalk curry leaves

2 tsp salt

2 tsp tumeric powder

2 tbsp oil/ghee

Method

1. Marinade fish with 1 tsp tumeric powder, 1 tsp salt, some chopped garlic and leave aside for 10mins.

2. Heat oil and fry onion, ginger, chilli, garlic and curry leaves.

3. Add diluted coconut milk and 1 tsp of tumeric powder and bring to a boil. Add fish and lower heat and cook for 10 mins.

4. When the fish is ready, add tomato and 1 tsp of salt.

5. Cook for another 3 mins and add thick coconut milk. Switch off the fire after another 2 mins.

Fried Fish with lime

Ingredients

2 fishes (Ikan Selar)
Ginger
Salt
1 teaspoon
1 lime

Method

1) Grate the ginger to get juice.


2)Score the fish and squeeze ginger juice onto the fish to marinate.


3) Spread the salt all over the fish.


4)Prepare the pan with 1 tablespoon of oil for frying.


5) Pat the fish with some corn flour then slide the fish in.


6) When the fish are nicely cooked on both side, place on a plate.


7)Half a lime to be squeezed on the fish before eating.