Curry fish skewers , steamed fish
Curry fish skewers
Flavourful fish balls served on sticks with peppers and onions are cooked in a delightfully rich and hot yellow curry coconut sauce. Very much like you get in the city in Hong kong! You can discover the fixings at Asian stores.
Ingredients required to prepare the recipe
- 1 tablespoon oil
- 4 blocks yellow curry
- 1/2 onion, diced
- 400ml water
- 120g fried fish eggs
- 120g fish balls
- 1 (400g) tin coconut milk
- 2 green peppers, thickly sliced for skewers
- 1/2 onion, thickly sliced for skewers
- 1 red pepper, thickly sliced for skewers
How to prepare the recipe Curry fish skewers in simple steps
Warmth oil in a hot wok, add diced onions and cook for a couple of moments until mellowed. Add water and curry blocks. Cook until the squares have softened. Add the fish balls, singed fish balls and coconut milk. Bubble until the fish balls are cooked.
Add the peppers and mix well. Add the leftover onion; mix well and cook for a couple of moments to mellow. Organize the fish balls, peppers and onion together on sticks. Present with hot stew sauce or hoisin sauce for additional character.
Chinese steamed fish
This sensitive groundwork for snapper is brimming with flavor and best done in a bamboo liner.
For a simple planning, the dish is very noteworthy served in the liner at an evening gathering.
Ingredients required to prepare the recipe
- 450g (1 lb) red snapper, whole or fillets
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon grated fresh ginger
- 1 dessertspoon sesame oil
- 1 tablespoon soy sauce
- 2 shiitake mushrooms, thinly sliced
- 1/2 fresh red chilli, seeded and chopped
- 1 tomato, quartered
- 2 sprigs fresh coriander, finely chopped
How to prepare the recipe Chinese steamed fish in simple steps
Achieve 4cm of water to bubble in a liner fitted with a crate enormous enough for the snapper to lie level in one layer. Season snapper with salt and pepper, and spot in the liner bin. Top fish with ginger, and sprinkle with soy sauce and sesame oil. Spot shiitake mushrooms, tomato, and red stew in the liner crate.
Steam fish 15 minutes, or until effortlessly chipped with a fork. Sprinkle with coriander.
