Saturday, August 29, 2015

Cornmeal Crusted Fish

I've notice that I seldom blog on fish recipes. My girl is not picky on any fish dishes, whereas my boy is rather particular as he usually prefers deep fried ones. I hate frying fish hahaha.....but once in a while I will make some fried fish for them. I still prefer baking or steaming method as it is more healthy and most importantly no oiliness in the kitchen! :D



I bought this tray divider from Daiso! Really usefully for crumbs coating of meat/fish!



Prepared a simple stir-frying broccoli & cauliflower with shimeiji mushroom and steamed garlic butter rice to go along with the fried fish.



Ingredient

  • 4 tilapia fillets (approx. 200gm each)
  • 1 egg, lightly beaten
  • 60gm+125gm plain flour
  • 60gm yellow cornmeal
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 5 tbsp olive oil

Method
  1. Combine 125gm plain flour with cornmeal, garlic powder, onion powder, salt & pepper evenly.
  2. Coat each tilapia fillet with a thin layer of flour, follow by dipping all sides with beaten, lastly coat evenly with cornmeal mixture.
  3. Heat oil in a large non-stick pan over medium heat, fry fillets, two at a time, 5-6 mins on each side until golden brown. Fish should flakes easily when its cook. Drain well on kitchen paper.
  4. Serve immediately.

Tuesday, August 25, 2015

Minced Chicken Curry Rice

A sudden downpour in the afternoon helps to cool down the weather slightly. Let's has a plate of hearty and spicy minced chicken curry rice for dinner! No preparation of rempah is required and minced chicken is used in this recipe, so it won't take too long to cook. Fast, simple and delicious dish which I like. :D 







Recipe ref : Famous Cuisine Feb 2012
Ingredient
  • 400gm minced chicken
  • 1 large potato, peeled and diced
  • 1 large onion, peeled and diced
  • 1 lemongrass, (white ends) finely chopped
  • 1 sprig curry leaf
  • 1 cinnamon
  • 2 cardamons
  • 1 star anise
  • 2 tbsp chicken curry powder
  • 1/2 tbsp chilli boh (I've reduced to suit my kids)
  • 2 cloves garlic, chopped
  • thumb sized ginger, chopped
  • 300ml water
Marinade :
  • 1 tsp turmeric powder
  • 1 tbsp oil
  • 2 tsp pepper
  • 1/2 tsp salt
Seasoning :
  • 1/4 tsp salt
  • 1 tsp chicken stock powder
  • 1 tsp sugar
  • 1 tbsp grated coconut, toasted

Method
  1. Combine minced chicken with marinade and set aside for at least 20 mins.
  2. Heat 3 tbsp oil in wok. Saute garlic and garlic over low heat until fragrant.
  3. Add in curry leaves, lemongrass, onion, cinnamon, cardamons & star anise, stir-fry until aromatic.
  4. Add in marinated minced chicken, potatoes, curry powder and chilli boh. Stir fry for 5 mins until chicken meat turn white. Add water and bring to boil.
  5. Cover, simmer on medium heat for 25 mins. Add in seasoning and mix well. Cook for another 2-3 mins till thickens. Remove from heat and serve with hot rice.

I'm submitting this post to Cook-Your-Books#26 organized by Joyce of kitchen flavours



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