Here is my first recipe to share.
This evening, I decided to have fish for dinner.
Well, fish is not a common thing in the supermarket here where I live. It was a rarity to get fresh fish. There was only on van on the high street selling fresh fish on a Friday., ie, once a week. And the supermarkets did not have fresh fish, only frozen ones. Now 3 of the supermarkets have a smallish fresh fish counter each. When I say fresh, I mean fresh. Some of the fish that are in the supermarket are not up to my standard. So I hardly purchase from there. Having said that, I now find that the supermarkets are getting their act together and sometimes the fish are really fresh.
Alas, at the time when that happens, fish is normally in my menu for the day.
So I have my fish delivered. The fish is fresh and I normally freeze it immediately. My normal supply is sea bass; and some other fish like mackerel, if it is in season. At times I have plaice and haddock, or cod.
For the vegetable dish, we are having French beans fried with prawns. This is a very simple dish.
Here are the recipes
Pan Fried Sea Bass with Trimmings
4 fillets Seabass,
Sauce – mix together
5 tbsp Light soy sauce
6 tbsp water
1 stalk Spring onion –thinly shreded
1 sprig Coriander leaves
1 Red chilli – thinly shreded
Garlic crisps and oil
Sweet soy sauce
- Pat dry the fillets and season with salt and pepper on both side
- Heat a pan with 1cm height of oil.
- When the pan is hot, slip the fillets onto the pan, skin side down. You can fry 2 in a pan at the same time.
- Fry for about 3-4 minutes, until the skin is lightly brown.
- Carefully turn the fillets over and fry the other side for about 3 minutes.
- Lift the fillets out and drain and put on kitchen towels to soak up the fat.
- Repeat the other 2 fillets.
Put the sauce in a microwaveable dish and heat for about 1 minute until it is boiling. Remove and set aside.
Put the fillets in a plate. Pour the sauce over and garnish with the spring onions coriander leaves and chillies. Drizzle with garlic oil and garlic crisps and a shake of sesame oil.
The photo shows that we are having the meal served western style, all in a plate. This is unlike our Chinese style where we serve it separately as a dish together with adish of vegetables and rice.
Fried French Beans with Prawns
250g French beans -topped and tailed and cut into 3cm length
100g Carrots – cut into batons, 3 cm length
200g Large prawns, raw, cleaned weight – I use frozen prawns
2 Cloves garlic, chopped
Oil for frying
- Remove the vein of the prawn by making a slit in the back and removing the black vein.
- Season prawns with some salt, pepper and a pinch of sugar.
- Spray a pan or wok with cooking oil.
- Fry the garlic until light brown.
- Add the prawns and fry till light colour.
- Add in the vegetables.
- Stir fry for about 3 minutes and add a splash of water.
- Season with salt and pepper.
- Let it simmer for a few minutes until the beans are cooked.
- To test the beans- use a metal spoon to cut one of the beans. If it yields, it is done. You can use the food turner if it is metal.
- Dish out and serve.
The top photo shows the finished French beans with prawns.