Showing posts with label FISH. Show all posts
Showing posts with label FISH. Show all posts

Thursday, May 10, 2012


Sardine Recipe  @

For many years, I have abstained myself from taking any dish with canned sardine. But that had changed  ever since I have tasted a fantastic recipe cooked by our chef in my previous workplace.

For the recipe below, I had used canned sardine in tomato sauce and lemon juice to get rid of its unpleasant smell.  It turned out fabulous and quite pleasing to our palate though it can't never be the same from what I had tasted before. You may discard the sauce and use only the  fish but this is personal choice.

They are great serve with rice,  paratha, naan or bread.

Monday, August 8, 2011


Hot and sour soup is a light and filling dish, you can use any meaty fish such as threadfin, sea bream or mackerel if you intend to add the fish in your soup.  It has tangy and spicy flavor which can be adjusted to your liking.

Since the fish doesn't need longer time to cook, quickly remove from heat once the fish is cooked.  This  soup is a warming, satisfying and flavorful meal that goes well with rice.

Serves  3-4

200g fish fillet
1/4 tsp turmeric powder

2 cloves garlic
1 big onion
1/2 in   piece of ginger
5  fresh red chili or to taste

salt and sugar to taste
2 TB cooking oil
3-4   cups water
2 tomatoes cut
2 TB lemon juice


Clean the fish, drain then rub with salt and turmeric, keep aside.

Heat the oil, fry the blended ingredients till fragrant.

Add water, salt and sugar, bring to boil.

Now add the fish, tomato, bring to boil again.

Remove from heat, add lemon juice and  more salt (if needed).

Serve hot.

Tuesday, June 15, 2010



After searching through the net about this vindaloo, I came across few versions of making this dish, one with tamarind and another one without. Tried this dish with tamarind and it turns out slightly darker tone compared with the other style. Overall it has tangy and spicy taste and not so overpowering with vinegar, my family loved them so much.

This is what I have used, you could adjust the quantity of chili and vinegar according to your taste. After all cooking is about experimenting and getting the taste right to our taste bud. If you want to try, here is the recipe :


500g ( 1 lb) fish slices
2 onions chopped
2 tomatoes chopped
2 T chili powder
1/2 teaspoon turmeric powder
1 T cumin powder
1 T tamarind paste
1/2 cup water
2 teaspoons ginger garlic paste
1/2 teaspoon mustard seed
1 sprig curry leaves
3 T cooking oil
2 T vinegar
coriander leaves


* Clean the fish and coat with little turmeric, chili powder and salt. Lightly fry them. Mix tamarind paste with water, strain to obtain juice.

* Heat the oil, splutter the mustard seed, add onion, fry until light brown.

* Add ginger garlic paste and curry leaves, stir for few minutes then add tomato with salt, cook until tomato turns soft.

* Now add the chili, cumin, turmeric powder and tamarind juice, cook until fragrant.

* Add in fish, vinegar and salt if required, stir until fish is fully coated with the spices.

* Remove and sprinkle with coriander leaves.

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Wednesday, May 12, 2010



Fish is always my family's favorite food, especially if it is simmered in hot and spicy gravy like this one. For a long time I have not cooked this dish, so my son requested to prepare the fish using bird's eye chili. Preferably selecting less bony fish if you are feeding small children and it turns out very spicy but delicious. One could fry the fish first or simply cook in gravy - either way it is superb.


4-5 slices fish
15 bird's eye chili (adjust to your taste)
1 cup coconut milk
1 and 1/2 cup water
1 inch fresh turmeric root
1 medium lime obtain the juice
2 lemon grass bruised


1. Wash the fish with lemon juice, drain.

2. Blend together bird's eye chili and turmeric with some water.

3. Pour water, coconut milk, blended ingredients, lemon grass and salt in a pot. Stir until boiling.

4. Slide in the fish and bring to boil until fish is cooked.

5. Remove from heat, add lime juice and it is ready to eat.

Wednesday, April 14, 2010



My kid is a great fan of fish whether fried, baked or stewed does not really matter to him as long as it's spicy he loved it. This dish uses chopped tomato and onion and a bit of chili powder. The fish is semi-fried but could be done without frying too. Using red snapper or other variety like sea bass or any meaty fish is perfect for this recipe. If more gravy is needed just add more water.


500g (1 lb) fish slices
2 tomatoes chopped
2 big onion chopped
2 cloves garlic minced
1 teaspoon ginger paste
2 tablespoons chili powder (adjust to taste)
1/2 teaspoon turmeric powder
2 tablespoons tomato ketchup
salt to taste
lemon juice
1/2 to 1 cup water


* Marinate cleaned fish with turmeric, salt and lemon juice for 15 minutes.

* Heat the oil, shallow fry the fish. Remove and place on absorbent paper.

* Heat 3 tablespoons of oil, add onion and fry until light brown.

* Add ginger and garlic paste, cook until fragrant.

* Now add the tomato and salt, cook until tomato turns soft, add chili powder, tomato ketchup and water, bring to a boil.

* Add the fried fish and simmer for a few minutes, remove from heat.

* Serve hot.


My blogger pal, Sheeba of Art, Food & Travel Chronicles has sent the following award. Thanks Sheeba and I'm sharing this is with all of you my dear friends.


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Tuesday, March 23, 2010


Fish Recipe @

My children love to eat fish but preferred the one with less bones like threadfin, sea bass or red snapper if I bought the smaller ones they ate reluctantly so safer side just bought fish fillet for them. After having curry dishes, decided to cook this dish using soya sauce and bird's eye chili. The eating session ended with smiling face and it is finger licking good. Using fish fillet for this Fish Tempra  recipe.

Tuesday, January 12, 2010


The dish is originally from Padang, Indonesia. It is widely served in most nasi padang restaurant in this region. Very simple yet tasty way to cook with fish. Fried fish is coated with a sauce made of fresh chili which is coarsely pounded using pestle and mortar if not food processor could be used.


500g spanish mackerel or any fish
3 lime leaves
1 tomato chopped
1/2 teaspoon turmeric powder
salt and sugar to taste
lime juice

15 fresh red chili
10 shallots
4 cloves garlic



1. Wash fish then coat with salt, turmeric and lime juice. Keep for 15 minutes.

2. Heat oil, fry the fish until golden brown, drain on absorbent paper.

3. Using the same pan, remove the excess oil but leaving about 3 tablespoons, add in the pounded ingredients, tomato, sugar, lime leaves and salt. Cook until fragrant.

4. Add the fried fish, lime juice and salt if needed. Stir for few minutes until well coated.

5. Serve hot.

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Friday, January 8, 2010



This is very simple dish using sweet soya sauce, vinegar and chili paste thus you have 3 in one of hot, sweet and sour taste. The fish to be fried first before adding the soya sauce. Lime juice could be added instead of vinegar.


500g spanish mackerel or any meaty fish
1 teaspoon turmeric powder
1-2 tablespoons chili paste
2 medium onions sliced into ring
2 cloves garlic sliced
1 inch ginger sliced
1/2 cup sweet soya sauce
1 cup water
2 green chili sliced
2 red chili sliced
2 tablespoons vinegar or lime juice
salt and sugar to taste


1. Rub fish slices with turmeric, salt and little water then deep fry until light brown. Drain.

2. Heat 3 tablespoons oil, fry onion, ginger, garlic and chili paste until fragrant, add little water if it is too dry.

3. Add soya sauce, water, sugar and salt, let it boil.

4. Put in fried fish, red chili, green chili and vinegar. Cover and simmer for about 5 minutes.

5. Serve hot.

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Monday, December 21, 2009



This dish is a grilled fish in coconut sauce. This fish is cleaned then grill under a gas or electric one but I used a flat non stick pan to cook both side of the fish. Mullet, bream, snapper and other type of small fish can be used. After preparing the sauce just put in the fish for a few minutes in order to fully absorb the spices. Tightly wrapped the fish with banana leaves if available and grill until the leaves turn brown. Kindly reduce the amount of chilli paste to suit your preference.


4 yellow tail fish
1 cup coconut milk
4 tablespoons chilli paste
4 shallots
2 garlic
1/2 in ginger
1/2 in galangal
1 dried tamarind
salt and sugar to taste


1. Clean fish, rub with salt then grill over medium heat until both side is cooked.

2. Blend the chilli, shallot, ginger, garlic and galangal.

3. Add in blended spices, salt, sugar and dried tamarind to the coconut milk. Cook until thick and well mixed.

4. Now add the grilled fish, cook for a few minutes, remove from heat.

5. Serve hot.

Thursday, December 10, 2009



Cooked this favourite dish to be taken with naan. It's free from coconut milk but tasted wonderful. The chili powder can be adjusted to suit your taste but mine very spicy and tangy, the way my family like it. If you want thicker gravy add less water, best eaten with plain rice, naan, prata or even dosa.


500 g fish cut into medium pieces
7 ladies finger cut of top
2 tablespoons coriander powder
1 tablespoon chili powder
1/2 teaspoon turmeric powder
100 g shallots sliced
4 cloves garlic
1/2 in ginger
2 tomatoes chopped
1 cup tamarind juice
1 teaspoon mustard seed
1/2 teaspoon fenugreek whole
1/2 teaspoon cumin whole
1/2 teaspoon urad dhal
2 sprigs curry leaves
3 cups water
3 tablespoons oil


1. Lightly fry the ladies finger without oil, remove. In the same pan, heat the oil and fry  the fish which has been coated with turmeric and salt, keep aside.

2. Heat oil, add mustard, fenugreek, cumin and urad dhal for few seconds.

3. Add onion, fry until slightly brown. Add ginger, garlic, tomato and curry leaves, cook until tomato turns pulpy.

4. Pour in coriander, turmeric and chili powder add little water, cover pot till it is boiling.

5. Add in tamarind juice and water, let it boil.

6. Now add fish, ladies finger and salt, boil until fish is cooked.

7. Remove from heat. Fish curry is ready to be eaten with rice, prata or naan.

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Monday, December 7, 2009



Asam pedas is one of 'must have' dishes in every Malay household. The gravy is very spicy and a bit sour in taste. Using blended dry chilli, tamarind juice and fish such as stingray, snapper, mackerel or threadfin as its ingredient. Best served with plain rice or even with bread.


500g fish cut into slices
1/2 cup tamarind juice made  from 2 tbsp tamarind
5 stalks daun kesum (vietnamese coriander)
4 tablespoons cooking oil
10 ladies finger cut off top
2-3 cups water
salt to taste


20 dried chillies (soak then drain)
1 big onion
5 shallots
3 cloves garlic
1 in fresh turmeric


1. Heat oil, fry blended ingredients until fragrant.

2. Add salt, water and tamarind juice, let it boil.

3. Now add fish, ladies finger and daun kesum, simmer until fish is cooked.

4. Remove from heat and asam pedas is ready to eat.

Friday, November 6, 2009



This is really simple and easy recipe. It uses canned sardines in tomato sauce. With addition of onion, tomato and spices, it turns out really delicious. Sometimes I do prepare this dish on lazy weekend. Kindly adjust the chili used according to your preference. It is best served with hot steaming rice, capati or bread.


1 tall tin of sardine
2 tomatoes chopped
1 big onion sliced
3 green chili sliced
1-2 tbsp chili powder
1/2 tsp turmeric
1 tsp coriander powder
1 tsp ginger paste
4 garlic chopped
1 tbsp vinegar or lime juice
oil, salt


Heat the oil, fry the onion until slightly brown, add ginger and garlic, cook until fragrant.
Add tomatoes, cook until soft.
Add the chili, coriander powder, green chili and turmeric, you can add some amount of water if it is too dry.
Now add the sardine together with the sauce and vinegar, stir well and add salt to taste.
Ready to be served.

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Thursday, November 5, 2009


Spicy Nadan Tomato Fish

Instead of normal fish curry, I tried this recipe by Roselle which is a hit with my family. It has sweet, slightly hot and tangy taste the way I like it. Sweetness comes from the onion used and recommended that you lightly fry the fish before adding to the gravy.

If possible try to use bigger fish with less bone and thick flesh. Adding chili powder and tamarind can be adjusted to your liking. This recipe produces rather thick curry but if you want more gravy, do add more water but not too much.