Fish, two ways

I came across "Angel Fish" in the market the other day..It's very similar to Pomfret, the kinds you normally get at a wedding dinner.

If you haven't got the time, try this method out..It's quick and simple even after a busy day..

Defrost the fish in the morning, that way it'll be oven ready by dinner time.

Preheat the oven to the highest temperature

Oil a dish with olive oil and a little sesame oil for more flavour

Place a bunch of your favourite herbs on the dish..I used mint, basil and kesom.

Rub the whole fish with salt and place it on the bed of herbs.

Top the fish with more herbs.

Drizzle a little oil on top

Next, pour a little white wine or fish stock into the dish

Place a piece of baking paper in contact to the fish (prevents sticking)

And cover the whole dish with foil

Cook in the oven for 15 minutes

Turn off the oven and leave the fish inside for another 10 minutes.

Serve with rice or if you're lazy like me, Just eat the fish like this..

Mussels- A day at the beach

The Beaches in Frankston on a lovely day like this are just amazing!

Kid's playing in the sand, sun-bathers getting a tan, fishers waiting for a catch and some (us) just wandering =)

 The platforms took us out further than we thought..

little did we know, the bottom of those stilks are covered in Mussles!

Lucky for us, we found some lying on the platform itself=)

Of course we didn't put them to waste..

 nyehehehe

 yeah my bag was really sandy after that..

 This one was extremely tiny

 Threw it into the pot anyway..funny thing is, I couldn't find it after I finished eating them..hmmmm

 

They were so extremely salty and surprisingly sweet, I did'nt even need to add any salt

Plus, I think the mussels already had some sea water in them..so there was plenty of yummy broth at the end

That's what I call REAL food

Recipe:

Freshest mussels

2 cloves of garlic

extra virgin olive oil (glug glug glug)

everything in a pot. Bring to a boil (might need to add water) until mussels start to open

Turn off heat and let sit for 1 minute (mussels will open further)

Eat with hands =)

Ocean Trout

If you ask me, Trout and Salmon taste almost the same. Just that trout is like half the price of salmon..

fish

+

herbs and flavour

=

A healthy and delicious way to cook fish=)
 That goes pretty well with

Coconut rice

The fish:
1 trout fish (about 1.2kg)
salt
3 stalks spring onion
4 kaffir lime leaves
a few slices of ginger
4 cloves of garlic, chopped
a handful of daun kesom
a handful of coriander/cilantrio

Place a piece of grease proof paper on a large piece of aluminium foil.
Place fish on top

rub the fish with salt inside and out
stuff the cavity with all the ingredients
drizzle with oil

Place another piece of grease proof paper on top to prevent it from sticking to the foil

Place another piece of foil on top. seal the edges well
Set the oven to the highest temperature.
Bake fish for 15 minutes.
Turn off the oven and leave the fish in the oven for another 10 minutes.
It should be perfectly done by then.

Spaghetti Carbonara and Herb-crusted Salmon

I've had a number of carbonaras in my lifetime, and so far I think my favourite is in delicious. However, that was years ago so I'm not sure if they've maintained the standard..

I find that most of the one's here in Melbourne are too rich, so I think it's best to make your own and adjust the richness to your liking=)

This is my favourite way of cooking Salmon. I think it's absolutely delicious!

Not too much herbs, not too much cooking time, it's perfect because the fresh flavours are really brought out.

Thanks to auntie Ghi for kindly giving me a pot of pineapple sage. This herb smells sweet like a pineapple and has a strong hint of sage. Goes great with anything really.

Herb crust: breadcrumbs

                   pineapple sage

            rosemary

Simply blitz it all together in a food processor. Add in a little olive oil and mix it through.

Heat a pan until its very hot. Add in some oil. Under medium heat, sear the fish fillet skin side down for about 2 minutes. Remove the fish onto a baking tray lined with greaseproof paper. Spoon on the bread crust and press it down lightly with the back of a spoon or your hands. Bake in a 180C oven for about 6-8 minutes until the crust is golden brown.

Just be sure not to overcook it.

It should be pinkish inside, crunchy on top.

Fish and chips, anyone?

Ok so just admit that you absolutely love fried food..no matter how healthy you claim to be, no matter how much you say you don't like fried stuff, deep down inside you do =) well, at least I do..

For the sake of self-comfort, fish and chips are'nt THAT bad if you make it yourself and use good oil.

So here it is

Fish and chips with a spinach and almond pesto

The fish, I used Basa fish because it has a really nice texture (fish and chips perfect). 

Wait till you see the "chips"

 

 Oh yeah

ooey gooey cheese incased potato sticks

 For these, I used mozarella cheese cos its just sooo good...

 These took some time to make but totally worth while

 I used Basa fish..its one of the cheaper types of fish but it has a really nice texture, perfect for this.

So the fish and "chips" were first dredged in flour, dipped in egg, covered in bread crumbs and then into the hot tub......of oil.

Spinach and almond pesto:

1/4 cups roasted whole almonds

250g baby spinach

4 tablespoons olive oil (extra virgin)

1/2 tablespoon sesame oil 

Blend the almonds till they are roughly chopped.

Add in the spinach and blend till combined. 

Add in oils and a good pinch of salt. Blend it to combine.