Wednesday, February 25, 2009

Steamed White Pomfret

steamed pomfretI love going to the asian supermarket. Maybe because I am asian. :P Finding stuff that I am familiar with and in the shape that I am accustomed to and with price tags that would not make me cry. True isn't it? Somehow the stuff sold at the asian supermarkets are cheaper and fresher (for veggies and seafood at least). I don't buy prawns/shrimps at the regular supermarkets where it would cost me maybe $5-$8/lb since I can get them for $4/lb at the asian supermarket. They also have a wider varieties of fish and would clean them for you which is the way I like it since for the life of me, I can not clean them myself.

Anyways, the last visit to the asian supermarket, I bought a few types of fish and usually would eat them for a whole straight week. Previously I posted Baked Trout with Vegetables so today I am going to post my Steamed White Pomfret recipe that I made a few weeks ago.

Steamed White Pomfret

1 whole white pomfret, cleaned (mine was about 1.5lb)
2-3in ginger, thinly julienne
4 shallot, thinly julienne
2 garlic, thinly sliced
2-3 thai chili, sliced (or 1/2 serrano chili)
1 red chili, sliced
Juice from 2 lime
1/3 tsp salt
1 tsp sugar

1. Make 2 slits on each side of the fish and set aside.

2. In a bowl, mix all the other ingredients well and taste. Add salt or sugar or lime juice to your liking.

3. Pour some of the juice into a pyrex bowl (or any bowl that you are using to steam the fish), lay the fish and pour the rest of the juice on the fish. Let it marinade in the fridge for a couple of hours or overnight. I did mine overnight.

4. Take the bowl out of the fridge an hour before cooking to bring it to room temperature.

5. Put it in a steamer and steam until cooked. You will know the fish is cooked when the meat will flake easily with a fork or chopstick.

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Monday, February 16, 2009

The Best Chili Sauce

Everybody have their own favourite brand. Be it the burger patties, frozen roti pratha, pastry shells or even canned coconut milk. I guess the same goes with me. Among other things that I am very particular with is chili sauce, not very common here in the US as people would usually go with kechup. I used to eat everything with chili sauce. When I get some KFC, I would use so much chili sauce that my colleague would tease me and say to me, "Farina, do eat some chicken with your chili sauce".

As you can see from the pictures, my personal favourite brand is Lingham Chili Sauce. When we first moved to California, I would get my supply from the World Market but then they discontinued bringing them in and I was left very very very sad. I was told that the closest I would get to the taste is the Mae Ploy chili sauce. Well, to me it is pretty good but it now Lingham Chili Sauce and I was not the only one thinking that way. Michael is not the type who would eat sweet chili sauce but he loves eating Cekodok with Lingham Chili Sauce and Lingham Chili Sauce only. When we ran out of supply and had to eat with Mae Ploy, he complained about the texture and the taste. Can you believe that? He is the type who eats so that he is not hungry while I, eat because the food is good.

Recently we went to Ranch 99 store in Irvine and saw them on the shelves! I was ecstatic beyond believe. Lingham has a few varieties of the chili sauce but we both like the regular hot sauce. It is a sweet chili sauce but not too sweet that you can only taste the sugar. So the next time you visit your asian store, do see if they carry Lingham and if they do, get a bottle and give it a try.

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Wednesday, February 11, 2009

Baked Trout with Vegetables

baked trout vegetableThere are many reasons why I love blogging. From getting to 'meet' people from around the world, sharing experiences to learning different cultures and cuisine. One of my newly found friend is Olga of Mango & Tomato. A couple of months ago while browsing her blog, something caught my attention. Her dad was her guest blogger that day and he just made Baked Trout with Vegetables. I love fish. And vegetables. But I have never bake them together. In fact I have never baked any fish before.

I told her that I will try that recipe once I got hold of some trout and last weekend I finally got some .. err actually just 1. As usual I would add a few others of my favourite vegetable and ingredient. Here is my version of Baked Trout with Vegetables.

Baked Trout with Vegetables
serves 1

1 trout, cleaned and make 4 slits on each side
2-3 medium size potato, peeled and cut into chunks
1 carrot, peeled and cut into chunks
1 eggplant, cleaned and sliced 1cm thick
A handful of green beans, cut both ends and halves
1 red chili, core removed and julienned
Juice of 1 lime (or 2)
1 tbs light soy sauce
1 tbs sweet soy sauce
2 garlic, finely chopped
A dash of cayenne pepper

1. Preheat oven 375-400F

2. Season the fish with salt (inside and out) and lay it on the oiled pan.

3. Put lime juice, soy sauces, garlic, salt, cayenne pepper and tarragon in a bowl and mix well.

4. Lather the fish with the mix making sure that you stuff some of the coarser ingredients in between the slits and the inside of the fish. Pour the rest of the ingredients on to the fish.

5. Start laying out the vegetables around the fish and drizzle some salt and oil on top.

6. Bake for 20-30min.

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