Monday, November 17, 2008

A Simple Meal for Two

Well, the title says it all. Really, there's nothing fanciful about our dinner today (when has it ever? lol!). But it's still yummy and nutritious, goes well with rice and most importantly, darn easy to put together. So here are my recipes for Steamed Fish With Ginger Paste and Stir Fried Kangkung (Water Spinach). 

Steamed Fish With Ginger Paste
  • 2 fish fillets (honestly I don't know what type of fish I used. Take a look at the picture and let me know will you :) But I think dory fillet would be great for this recipe)
  • salt & pepper
  • 3-4 inches young ginger, skinned and sliced
  • 3 tbsp olive oil
  • 1 tbsp sesame oil
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • a stalk of spring onions and a sprig of coriander, chopped (for garnishing)
  1. Boil water in a wok or rice cooker (mine comes with a plastic perforated steamer tray that fits into the top).
  2. Rub some salt and pepper on both sides of the fish. Put fish on a metal or heatproof dish.
  3. Blend ginger and olive oil to a smooth paste. Pour paste over fish.
  4. Steam fish over rapidly boiling water for about 20-30 minutes.
  5. Combine sesame oil, oyster sauce and soy sauce and pour over cooked fish. 
  6. Garnish with spring onions and coriander.

My photography 'skills' (if you can even call it that) is extremely basic so it doesn't look quite appetising here but it's really nice....really! 
 Gives you that warm feeling after eating (probably not because it was so lovingly prepared but the ginger)

Stir Fried Kangkung
  • 300g kangkung, soak in water, washed and drained (I do this at least 3 times as I find that kangkung may have lots of foreign stuff lodged between the stalks...don't wanna risk biting into a snail or something...acckk!) Roughly chop your squeaky clean kangkung, about 1-2 inch in length.
  • 4-5 cloves of garlic, smashed and discard skin
  • 4-5 cili padi (bird's eye chilly), sliced diagonally
  • 1 tsp concentrated liquid chicken stock
  • 1-2 tbsp oil
  1. Heat oil in wok and fry crushed garlic till fragrant, but not crisp.
  2. Add in cili padi and give it a quick stir.
  3. On high heat, toss in kangkung and stir fry till the leaves start to wilt.
  4. Add chicken stock and stir for another 30 seconds or so.
  5. Dish up and you're all set.

A different take from the usual kangkung belacan (water spinach with prawn paste). 
Those bird's eye chillies sure were hot, as good as chilly paste I tell ya.
TW loved it!
Maybe next time we'll have this with plain rice porridge :)

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