Sardine Pate

INGREDIENTS
2 cans sardines with bones, in EVOO
1 hard-boiled egg
1 tsp capers
2-2.5 Tbsp soft butter (more for creamier pate)
1/2 red onion
1 tsp mustard
A little fresh dill (or parsley -- or skip it, but dill adds a special touch!)

INSTRUCTIONS

1. Drain the oil from the sardine cans.(Don't toss it -- save it for a tomato sauce!)
2. Place the sardines in a food processor.
3. Add the hard-boiled egg, capers, soft butter, red onion, dill, mustard, salt, pepper, and lemon juice.
4. Blend everything until you get a smooth, creamy paste.
5. For best results, let it rest in the fridge to firm up slightly. (But let's be honest... it's amazing right away too.)

Thai Steamed fish (Thermomix)

Ingredients

1 tbsp fresh coriander, leaves only
10 garlic cloves
5 bird's eye chillies (chilli padi), adjust to taste
2 fresh red chillies, deseeded
1 tbsp sugar
50 g lime juice (approx 4 limes)
3 tbsp fish sauce
100 g water
1 tsp homemade chicken stock powder
4 stalks fresh lemongrass
600 g barramundi fish (siakap) (1 whole fish), gutted and descaled, scored (see tips)
1 fresh green lime, cut in thin slices, to garnish
*500g water (for steaming if fish only) OR 1200g water (for steaming fish and rice in simmering basket)*

Preparation

1. Place coriander leaves, garlic cloves, bird’s eye chillies, red chillies, sugar, lime juice, fish sauce, 100 g water and chicken stock powder in mixing bowl, blend 5 sec/speed 5. Transfer to a bowl and set aside.
2. Insert 2 lemongrass stalks into the cavity of the fish. Place remaining 2 lemongrass stalks on a steaming tray, arrange fish on top of lemongrass. Place the steaming tray in Varoma dish.
3. Place 1200g water (for steaming fish and 350g rice in simmering basket) in mixing bowl, set Varoma into position, steam 20 min/Varoma/speed 4 (Speed 1 if cooking without rice). Remove Varoma. Carefully open Varoma lid, discard steaming liquid. Remove simmering basket that contain rice using spatula. Pour reserved garlic lime sauce onto steamed fish.
4. Set Varoma into position, steam 2 min/Varoma/speed 1 until cooked. Garnish with green lime slices. Serve immediately.

https://youtube.com/shorts/gWg0VQs5n0Q?feature=share

Laksa Johor

Ingredients:

1kg ikan parang (wolf herring)
4 red onions
10 cloves garlic
7.5cm galangal
7.5cm ginger
3 stalks lemongrass
5 tbsp cili boh (dried chilli paste)
150g dried shrimp, soaked
50g fish curry powder
500ml coconut milk
150g kerisik (toasted, pounded grated coconut)
4 to 5 pcs tamarind slices
sugar and salt to taste
500ml water
500g spaghetti

For the condiments
onions, peeled and finely sliced
cucumber, peeled, cut into rolls and finely sliced
Thai basil leaves, chopped
Vietnamese mint leaves, chopped
bean sprouts, blanched
sambal belacan, as required
Calamansi limes, halved

Method:

1. Boil the fish until cooked. Debone the fish and blend till fine.
2. Blend the onions, garlic, galangal, ginger, lemongrass, dried chilli paste and dried shrimp.
3. In a pot, add some oil and sauté the blended paste and curry powder on low heat. Once fragrant, add in the blended fish and stir to combine.
4. Add in the coconut milk and kerisik and stir well. Add tamarind slices, sugar and salt to taste. Keep stirring and add water at this stage.
5. Let mixture simmer on low heat for 1-2 hours until oil appears on the surface and colour is orangey-brown and the texture of the gravy is quite thick. Remove from heat.
6. In a pot, cook the spaghetti until al dente. Plunge into cold water. Take a handful of pasta strands, and make a knot.
7. Serve 1 to 2 knots of spaghetti on a plate along with the gravy. Place the condiments on top with a dash of sambal belacan and a squeeze of lime for an extra zesty taste.

Asam Pedas (Thermomix)

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

30g tamarind paste
80g ladies' fingers (approx. 7 ladies' fingers)
30g dried chillies, deseeded, soaked to soften
550g water
1 tsp salt, adjust to taste
120 g shallots
1 tsp sugar
4 garlic cloves
700g red snapper (1 whole fish), cut into slices (2 cm)
2g fresh ginger
10g fresh turmeric
20g shrimp paste
80g cooking oil

𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧

1. Place a bowl onto mixing bowl lid, weigh in tamarind paste and 500g water. Mix, deseed and set aside. Place dried chillies, shallots, garlic cloves, ginger, turmeric, shrimp paste, cooking oil and 50g water into mixing bowl, blend 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Sauté 8 min/120°C/Speed 1.
3. Add reserved tamarind-water mixture, set Varoma dish into position, weigh in ladies' fingers. Close Varoma lid and steam 5 min/Varoma/Speed 1. Set Varoma aside.
4. Add salt, sugar, red snapper and steamed ladies' fingers, cook 2 min/Varoma/Reverse/Stirring Speed. Let it stand for 2 minutes before serving.

Thai Fishcakes (Thermomix)

Difficulty : easy

Preparation time : 30 min
Total time : 1h 10 min
Serving size : 9 pieces

Ingredients
3 dried kaffir lime leaves
2 fresh green chillies
2 shallots, halved
1 tsp palm sugar
400 g white fish fillets (e.g. cod or haddock) cut in pieces
10 g fish sauce
3 Tbsp red curry paste
1 medium egg
groundnut oil, for frying
2 limes, cut in wedges

Preparation

1. Place kaffir lime leaves, chillies, shallots and palm sugar in mixing bowl then chop 5 sec/speed 10. Scrape down sides of mixing bowl with spatula then chop again 5 sec/speed 10.
2. Add fish and chop 10 sec/speed 5. Scrape down sides and lid of mixing bowl with spatula.
3. Add fish sauce, curry paste and egg then mix 10 sec/Reverse Spin/speed 4.
4. Shape 2 Tbsp mixture into a round then flatten to about 1 cm thick. Place in fridge to chill for 30 minutes.
5. Heat a frying pan with groundnut oil over a medium heat. Fry for 3 minutes on each side until cooked and golden. Serve fishcakes hot with lime wedges.

Pea and Ginger Soup, Lemon Salmon with Broccoli (Thermomix)

Difficulty : easy

Preparation time : 25 min
Total time : 50 min
Serving size : 4 portions

Ingredients
80 g olive oil
50 g soy sauce
½ tsp brown sugar
1 lemon, zest and juice
4 fresh salmon fillets, skinless (150-180 g each)
100 g shallots, halved
1 garlic clove
100 g leeks, white part only, cut in pieces
20 - 30 g fresh root ginger, peeled, cut in round slices (2 mm) (optional)
100 g celery stalks, cut in pieces
350 g frozen peas
450 g water
2 tsp salt
400 g broccoli florets
2 pinches ground black pepper
50 - 100 g double cream, to taste

Preparation

1. Place 30 g olive oil, soy sauce, brown sugar, lemon zest from half the lemon and 25 g lemon juice in mixing bowl. Mix 20 sec/speed 5. Place salmon fillets in a deep dish and pour marinade from mixing bowl over the salmon. Refrigerate for 10 minutes and continue with recipe.
2. Place shallots, garlic, leeks, ginger (if using) and 50 g olive oil in mixing bowl. Chop 4 sec/speed 4, then sauté 7 min/120°C/speed 1. Meanwhile, line Varoma tray with baking paper.
3. Add celery, peas, water and 1 tsp salt to mixing bowl. Set Varoma dish in position, add broccoli florets to it and season them with ½ tsp salt. Insert prepared Varoma tray, arrange salmon fillets on it, season with ½ tsp salt and ground black pepper and drizzle with marinade. Close Varoma and cook 20 min/Varoma/speed 1. Set covered Varoma aside on a plate to keep warm.
4. Add cream to mixing bowl, insert measuring cup and blend 2 min/speed 5-10, increasing speed gradually. Serve soup for starter (see tip), then salmon fillets and broccoli for main course.

Hints & Tips
A quick, healthy meal with bright flavours and colours, starting with a vibrant green pea soup with zingy ginger, followed by lemon-marinated salmon with steamed broccoli: this recipe can turn a weeknight dinner into a special treat.

If the celery stalks have leaves, place a few leaves on top of salmon fillets before steaming to add extra flavour.
- For a milder taste omit drizzling salmon with marinade in step 3.
- After serving the soup, set mixing bowl and covered Varoma back in position so the main course keeps warm while the soup is served.

Thai fish cake tod mun pla

Ingredients

500g mackerel fillet (you can substitute snapper, swordfish, ling or barramundi)
3 tablespoons Thai red curry paste
1 egg white
1 teaspoon sea salt
1 teaspoon sugar
½ cup finely sliced snake beans*
6 kaffir lime leaves, finely sliced
vegetable oil, for deep-frying

Sweet Chilli Syrup:
1/4 cup white sugar
1/3 cup white vinegar
2 tablespoons fish sauce
1/2 fresh long red chilli, halved, seeded and finely chopped (optional)
1/4 cup cucumber, seeded and finely diced

Method

1. Flake fish with a spoon. Mix fish, curry paste, egg white, salt and sugar and knead with your hands. Mix through snake beans and kaffir lime leaves.
2. For the sweet chilli syrup, heat the sugar, vinegar, fish sauce and 2 Tbsp water in a saucepan for about 3 minutes or until the sugar has dissolved. Leave to cool. Place chilli and cucumber in a bowl and pour over cool syrup. Set aside until ready to serve.
3. Heat enough vegetable oil in a saucepan or wok to deep-fry. When the oil is hot, pinch off tablespoons of the fish mixture and carefully drop into oil. Cook in batches for 2-3 minutes or until golden. Drain on paper towel. Serve with sweet chilli syrup.
4. Note- snake beans are available from some Asian grocery stores. Substitute green beans if unavailable

Ikan Masak Cuka

Ingredients:

Ikan (siap digoreng jangan sampai garing)
2 ulas bawang besar*
4 ulas bawang putih*
Cili besar*
Cili api*
Biji sawi*
Halia*
Air asam
2 sudu makan cuka
Air
Garam
Gula
Timun

Method: 

1. Panaskan lebihan minyak kemudian masukkan bertanda *. Tumis sehingga wangi.
2. Kemudian masukkan semua bahan kecuali ikan.Tunggu seketika hingga mendidih.
3. Apabila sudah mendidih masukkan ikan. Pastikan rasa semua ada masam dan manis.
4. Siap untuk dihidang dan makan dengan nasi panas.

Pindang Ikan Kembung

Ingredients: 

6 ekor ikan kembong yang besar 

1 batang serai - dititik 

3-4 pokok daun kesum 

1 keping asam keping - boleh ditambah ikut selera sendiri 

Air secukupnya 

Garam secukup rasa 

Blended ingredients: 

1 biji cili merah yang besar - kalu nak tambah pun boleh 

2 cm kunyit hidup 

3 biji bawang merah 

1 ulas bawang putih 

2 cm belacan yang dah dibakar 

*Selalunya asam pindang utara ni tak terlalu pedas dan semua rasa masam , pedas adalah seimbang.. 

Instructions:

1. Masukkan semua bahan tumbuk dalam periuk, serai, air dan asam keping. 
2. Masukkan semua ikan kembong dan garam, kacau. 
3. Biarkan kuah memdidih dan ikan masak baru la ditutup api dapur.

Keto Fish Pie

Hands-on 30 minutes Overall 75 minutes

Nutritional values (per serving)
Net carbs 8.3 grams
Protein 37.5 grams
Fat 46.5 grams
Calories 616 kcal

Ingredients (makes 6 servings)
4 large eggs
1 large cauliflower (1 kg/ 2.2 lb)
1/4 cup + 2 tbsp butter or ghee (85 g/ 3 oz)
2-3 fillets white fish such as haddock or cod, skinless (300 g/ 10.6 oz)
2 fillets salmon, skinless, preferably wild (220 g/ 7.8 oz)
2 fillets mackerel, skinless (180 g/ 6.3 oz)
1 medium red onion (100 g/ 3.5 oz)
2 bay leaves
4 cloves or 1/4 tsp ground cloves
1 cup heavy whipping cream (240 ml/ 8 fl oz)
1/2 cup water (120 ml/ 4 fl oz)
1 tsp Dijon mustard
1/8 tsp ground nutmeg
1 cup + 1/2 cup cheddar cheese, shredded (170 g/ 6 oz)
4 tbsp freshly chopped chives
fresh parsley or more chives for garnish
1/2 tsp salt or to taste
freshly ground black pepper to taste

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions

1. Start by cooking the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. Peel the eggs and set aside.
2. Prepare the cauliflower topping. Wash the cauliflower and cut into smaller florets. Place on a steaming rack inside a pot filled with ~ 2 inches of water. Bring to a boil and cook for about 10 minutes. Do not overcook. Place the cooked cauliflower into a blender add 1/4 cup of butter and 1/4 tsp salt. Process until smooth and creamy. When, set aside.
3. Poach the fish. Preheat the oven to 200°C/ 400 °F. Remove the skin from the fillets (mackerel skin doesn't need to be removed) and dice into medium-large (~ 2 inch) pieces. Place the fish in a deep pan and pour in the cream and water.
4. Peel and finely dice the onion and add to the pan together with the bay leaves and cloves. Add 1/4 tsp salt and bring to a boil and simmer on low for 8-10 minutes.
5. Using a slotted spoon, transfer the fish into a baking dish deep enough to fit the fish and cauliflower topping. 
6. Prepare the sauce. Simmer the fish & cream sauce over a medium heat. Add the remaining 2 tablespoons of butter, nutmeg and Dijon mustard. Simmer for about 5 minutes until it starts to thicken. Turn off the heat. Discard the spices (bay leaves and whole cloves if used). Add 1 cup of shredded cheddar cheese and stir until melted and thickened.
7. Layer the fish pie. Halve and quarter the eggs and place them in the baking dish on top of the cooked fish. Pour the cream & cheese sauce over the eggs and fish.
8. Sprinkle with chopped chives or spring onion. Top with the cauliflower mash. Using the tines of a fork, create a decorative pattern on top.
9. Top with the remaining 1/2 cup of shredded cheddar and place in the oven. Cook for 30-35 minutes or until the top is golden brown.
10. When done, turn off the oven and place on a cooling rack for 15 minutes. Serve hot or let it cool down and store in the fridge for up to 5 days.

https://ketodietapp.com/Blog/lchf/keto-fish-pie

Baked Salmon with Asparagus in Foil

Yield: 4 servings

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients
4 (6 oz) skinless salmon fillets
1 lb asparagus , tough ends trimmed
2 1/2 Tbsp olive oil
2 cloves garlic , minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs , or chopped fresh thyme, rosemary or parsley

Instructions

1. Preheat oven to 400 degrees. 
2. Cut four sheets of aluminum foil about 14-inch long. 
3. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil. 
4. In a small bowl stir together oil with garlic. 
5. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. 
6. Layer fillets over asparagus. 
7. Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. 
8. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). 
9. Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
10. Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 20 minutes. Unwrap and broil for 5 mins to add colour & serve warm.

Fish & chips with tartare sauce & pea purée

from Tom Kerridge's Proper Pub food

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hr

Ingredients
For the tartare sauce
- 3 free-range egg yolks
- 3 tsp Dijon mustard
- 4 tsp white wine vinegar
- 500ml/18fl oz vegetable oil
- 3 free-range eggs, hard boiled and grated
- 4 banana shallots, finely chopped
- 75g/2½oz gherkins, chopped
- 100g/3½oz capers, drained
- 50g/1¾oz flatleaf parsley

For the pea purée
- 1 shallot, finely chopped
- 25g/1oz butter
- ½ tsp sea salt
- 400g/14oz frozen peas (defrosted)
- 3 tsp sugar
- 100ml/3½fl oz chicken stock, boiling hot
- 10 fresh mint leaves

For the chips
- 8 large potatoes
- vegetable oil, for deep frying
- salt

For the battered fish
- 2 free-range egg whites
- 350g/12oz self-raising flour, plus extra for dusting
- large pinch bicarbonate of soda
- 340ml/12fl oz sparkling water (or, if you prefer, beer)
- 1 whole brill (alternatively use turbot or flounder), filleted, skinned and cut into portions

Method

1. For the tartare sauce, make a mayonnaise by mixing the egg yolks, Dijon and vinegar to a paste. Slowly add the vegetable oil in a thin stream, whisking all the time. When emulsified, mix in the rest of the ingredients. Set aside.
2. For the pea purée, gently fry the shallot in the butter and salt in a pan. Add the peas and sugar, then pour in the chicken stock. Bring to the boil and cook until the peas are tender. Strain, reserving the cooking liquor in a jug. Transfer the peas and shallots to a blender, add the mint and a few tablespoons of the cooking liquor. Blend to a purée, adding more cooking liquor as required. Season to taste with salt and pepper. Keep warm.
3. For the chips, top and tail the potatoes and cut into chips using an apple corer (alternatively cut into chunky wedges).
4. Bring a pan of salted water to the boil and blanch the chips until soft, but still holding their shape.
5. Remove the chips with a slotted spoon and drain them on a perforated tray (alternatively use plates lined with kitchen paper).
6. Fill a deep-fat fryer with vegetable oil and preheat to 140C/284F (CAUTION: hot oil can be dangerous. Do not leave unattended.)
7. Cook the chips for approximately 8–10 minutes, or until the oil stops bubbling (which means that the moisture has been removed). You will need to do this in batches unless you have a large fryer. Remove the chips using a slotted spoon and drain the chips on a perforated tray or plates lined with kitchen paper.
8. For the battered fish, beat the egg whites until very soft peaks form when the whisk is removed. 
9. In a separate bowl mix the flour, bicarbonate of soda and sparkling water together. Stir in the egg white mixture. Mix to just combine, but don’t over work (a few lumps are fine). Set aside to rest for 20 minutes.
10. Preheat the deep-fat fryer to 180C/350F. Deep fry the chips for a second time until crisp and golden-brown. 
11. Meanwhile, sprinkle some flour onto a shallow plate. Dust the fish pieces with the flour, dip in the batter and deep fry until the batter is golden-brown and crisp (you may need to do this in batches). 
12. Season the chips, to taste, with salt and serve immediately with the fish, pea purée and tartare sauce.

Top recipe tip
The recipe makes more tartare sauce than you're likely to need, but any leftovers can be stored in the fridge for another time.

Steamed Fish With Lime and Garlic Recipe (ปลากะพงนึ่งมะนาว)

Prep time : 20 mins

Cook time : 15 mins
Total time : 35 mins

Ingredients
For the fish:
1 whole barramundi, about 1 - 2 kilos (or whatever size you can get), guts and gills already removed
5 stalks lemongrass, bottom half only, smashed, and cut into chunks
For the sauce:
1 cup good chicken stock or fish stock (fresh or canned)
2 Tbsp finely chopped palm sugar
8 Tbsp lime juice
6 Tbsp fish sauce
2 heads of garlic, chopped
Thai chilies to taste, finely chopped
20 - 25 sprigs cilantro, chopped
1- 2 stalks Chinese celery, cut into 1-inch pieces

Method:

1. Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 - 15 minutes depending on the size of your fish.
2. In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
3. Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
4. When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
5. Make sure you eat with steamed rice!

From: eatingthaifood.com

Salmon Wellington

Ingredients:

2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten

Method:

1. Preheat oven to 220°C (425°F).
2. In a pan over medium heat, melt butter. 
3. Add the garlic and onions, cooking until translucent. 
4. Add the spinach, salt, and pepper, cooking until spinach is wilted. 
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides. 
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry. 
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.

Slice, then serve!

Serves 2

How-to video

Salmon Teriyaki

Ingredients:

1 lb salmon fillet, cut into two equal-sized pieces
Oil, for searing

Teriyaki Sauce
Makes 150 ml
5 Tbsp Mizkan (Bonito Flavored) Soup Base
3 Tbsp Mizkan HONTERI Mirin Seasoning
3 Tbsp sake
1 Tbsp sugar
1 Tbsp cornstarch

Method:

1. Add all the ingredients in the Teriyaki Sauce in a saucepan. Stir to blend well.
2. Heat up the saucepan over medium heat. As soon as the teriyaki sauce bubbles and thickens, remove it from heat. Let cool.
3. Marinate the salmon with half the Teriyaki Sauce in a sealed plastic bag for 4-6 hours, or best overnight.
4. Pre-heat the oven to 350 degree F.
5. Heat up a non-stick pan over medium heat. Add the oil and pan-sear the marinated salmon until the surface is charred, about 1-2 minutes.
6. Brush the remaining Teriyaki Sauce on the seared salmon and transfer them to the oven. Bake for 10 minutes or until the salmon is just cooked through.
7. Remove from the oven, drizzle the leftover Teriyaki Sauce on the salmon and serve immediately with steamed rice.

Asam Pedas Melaka

Bahan-bahan:

a) 3 keping ikan bawal emas
b) 1/2 bunga kantan atau daun kesum
c) Air asam jawa
d) 1 biji tomato- belah 2
e) 5 biji kacang bendi
f) Garam dan gula
g) Serbuk perasa Secukup Rasa

Bahan untuk dikisar:
a) 3 biji bawang merah
b) 10 biji cili kering
c) 1/2 in halia
d) 1 sudu teh jintan manis
e) 1 sudu teh jintan putih
f) 1/4 sudu teh lada hitam
g) 1/2 in kunyit hidup
h) 2 ulas bawang putih
i) Belacan

Bahan untuk ditumis:
a) 1/2 bawang besar-hiris
b) 1/4 sudu teh biji sawi
c) 1/4 sudu teh halba
d) 2 tangkai daun kari
e) 1 serai-diketuk

Cara penyediaan:

1. Panaskan minyak. Tumis bahan tumis sebelum dimasukkan bahan kisar. Tumis sehingga pecah minyak.
2. Masukkan air asam jawa dan air secukupnya. Biarkan betul betul mendidih, baru dimasukkan ikan dan bahan bahan lain. 
3. Masukkan garam dan gula.
4. Perlahankan api dan biarkan masak dan pecah minyak. Bolehlah angkat dan dihidangkan.

Ceviche

Ingredients:

2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips

Method:
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Gulai Nenas

Ingredients:
1 Pomfret, or other white-fleshed fish

(A) To grind:
1½ large onion
3 cloves garlic
1" fresh tumeric (OR 1 tsp tumeric powder)
3 fresh red chillies
a little belacan (toasted)

4 cups water
15-20 asam jawa (mixed with ¼ cup water)
1½ tsp salt
3-4 Tbsp sugar
a few stalks daun kesum
1 pineapple, sliced

Method:

1. Add (A) to water, air asam & pineapple & boil.
2. Once boiling add fish, daun kesum, salt & sugar.
3. Remove once fish is cooked.

Fried Cod (for Fish & Chips)

Ingredients:
4 thick pieces of cod fillet (175g each), preferably from head end
15g fresh yeast
300ml beer
225g AP flour
2 tsp salt
1 egg yolk
1 tsp wholegrain mustard
1 Tbsp lemon juice
200ml light olive oil
salt & pepper for seasoning

Method:

1. For the batter, cream the yeast with a little beer to a smooth paste. Gradually stir in the remaining beer. Sift in the flour & salt into a bowl, make a well in the centre, add the yeast & whisk into a smooth batter. Cover & leave at room temperature for 1 hour.
2. For the mayonnaise, process the egg yolk, mustard, lemon juice, salt & pepper in a food processor until frothy. With the machine still running, gradually add the oil, drop by drop, until the mixture begins to thicken. Continue adding in a steady stream until it has been incorporated. Adjust the seasoning. Thin with a little hot water if too thick, & chill
3. To fry the cod, season the fish & dip into the batter. Deep fry 2 pieces at a time for 7-8 mins until golden brown & cooked through.
4. Drain on kitchen paper.

Nyonya Asam Fish Curry

Ingredients:
600 to 700g white pomfret, cleaned and cut into thick slices

Mix and strain:
50g assam jawa
400ml water

(A) Pound:
100g shallots
5 pips garlic
2 slices lengkuas
2 buah keras

(B):
2 stalks serai (lemon grass)
1 bunga kantan, cut into halves
4 stalks daun kesom

(C):
2 1/2 tbsp chilli boh
1 tsp turmeric powder
1 tsp Maggi belacan powder

Seasoning:
1/2 cube Maggi ikan bilis stock
1/2 cube Maggi chicken stock
1/2 tsp sugar

Method:

1. Sprinkle a dash of salt over fish and set aside.
2. Heat 4 tbsp oil. Saute (A) and (B) till fragrant. Add (C) and assam jawa juice. Simmer, then add seasoning and put in the fish.
3. When fish is cooked, turn off the heat. Dish out, sprinkle with sliced bunga kantan and serve with steaming hot rice.