♡马鲛鱼鲜汤 Mackerel Fish Soup♡

热了好多天，今天下午终于下大雨了，

行动管制令 #第37天晚餐

就来碗热腾腾的*马鲛鱼鲜汤*

材料：（2~3人份)

马鲛鱼肉 2片，去骨取肉，把鱼肉切薄片(用少许酱油、胡椒粉和薯粉腌制一下)

胡椒粒 1大匙，压碎

香茅 2支，拍扁

姜片 3~4片

水 800毫升

青葱和芫荽 少许（点缀）

调味料： 

少许盐巴和鸡粉

做法： 

1.锅里倒入水，大火煮开，加入胡椒粒、香茅和姜片，转至中火让它滚出味约10分钟。

2.加入鱼肉片，再让它滚3分钟。加入少许调味料拌匀即可。

3.汤内加入青葱芫荽（以个人喜好可以不加）提高香气。

Ingredients：（2~3servings)

2 big slices mackerel fish, debone & cut in thin slices 

    (marinate with some soya sauce, pepper & starch) 

1 tablespoon white pepper, slightly crushed

2 sticks of lemongrass

3~4 slices od ginger

800ml of water

Seasoning： 

some salt & chicken powder

Garnish 

some scallions & coriander leaves

Method： 

1. Boil 800ml water in a pot, add in pepper, ginger & lemongrass, bring it to boil until the aroma coming out for about 10 minutes under medium heat.

2. Add in fish meat, bring it to cook for 3 minutes. Add in seasoning before off the heat. 

3. Garnish with some scallion & coriander leaves & serve in hot.

♡麦香煎鲛鱼肉 Crispy Cereal Mackerel♡

家人很喜欢吃煎鱼排，但是又不喜欢超市那种冷藏鱼肉，
所以在巴刹买了中型马鲛鱼，请卖鱼老板帮忙处理起肉。
新鲜的鱼肉只需少许调味料，
就能做出一道香喷喷的*麦香煎鲛鱼肉*

材料：
马鲛鱼 2条，去内脏后洗净去骨起肉
蛋 1个
Nestum 原味麦片 1/2饭碗，稍微打碎

调味料：
百里香干香料 Thyme 适量
Paprika 粉 少许
胡椒粉 少许
盐巴 少许
味精 少许

做法：
1.将全部调味料均匀地涂在马鲛鱼肉两面，存入冰箱腌渍至少1/2小时。
2.预热平底锅，锅里倒入少许食油。
3.将鱼肉片沾上蛋白再沾上麦片，放入锅里以中火煎至两面香脆金黄色，捞起沥干油。搭配辣椒酱或美奶滋味道更佳。

Ingredients：
2 pcs of Mackerel, remove innards, wash & cut out the fish bones & meat
1 egg white
1/2 rice bowl of Nestum cereal, slightly crushed

Seasoning：
1 tablespoon of Thyme
1 teaspoon of Paprika powder
dash of pepper
salt to taste
ajinomoto to taste

Method：
1.Rub all the seasoning on both side of mackerel fish, Chill in the fridge for at least 1/2 an hour.
2.Preheat non stick pan, pour in 3~4 tablespoon of cooking oil.
3.Dip the fish into the egg white & coated with nestum cereal, fried it under medium heat until golden brown. Served with chilli sauce or mayonnaise.

♡黄芽白菜焖石斑鱼 Braised Grouper with Peking Cabbage♡

中秋节晚餐吃热腾腾的*黄芽白菜焖石斑鱼*
白菜搭配石斑鱼，焖出来的汤汁
宝贝们直喊好鲜甜，太好吃了!

材料：
石斑鱼 1条 约1公斤，去内脏、洗净沥干后用少许盐巴涂在鱼里外，备用
黄芽白菜 10大片， 洗净沥干水
黄豆干 2块，每块切成6块
文冬姜 5片
蒜头 4瓣，拍扁
红萝卜 2寸，切片
青葱 1小棵，洗净切段（葱白与青葱分开）
芫荽 1小棵，洗净切段
红辣椒 1条，去籽切丝
水 800毫升

调味料：
盐 适量
胡椒粉 少许
鲍鱼汁 1茶匙
绍兴酒 2~3大匙

做法：
1.锅内倒入2大匙油，爆香蒜头、姜片和葱白。
2.倒入清水，让它滚开。加入黄芽白菜和红萝卜片，盖上锅盖以中小火，让它焖煮10分钟。
3.加入石斑鱼、黄豆干和调味料盖上锅盖再焖煮10分钟。
4.取出黄芽白菜一片一片重叠摆入大碗内，叶子朝里面，再将石斑鱼肉和黄豆干摆入碗中。然后将黄芽白菜包盖起来。
5.用另一个盘子，将它倒扣，把白菜打开，再将汤汁和其它材料一起倒进去，撒上青葱、芫荽及段即可趁热享用。


Ingredients：
1 pc (about 1 kg) of grouper, removed innards, washed & drained. Rubbed with some salt on the fish.
10 pcs peking cabbage, washed & drained
2 pc of yellow bean curd, sliced into 6 pieces
5 slices of Bentong ginger
4 cloves garlic, crushed
2 inches carrot, sliced
1 small stalk of scallion, washed & cut into section (separate the green part & white part)
1 small stalk of coriander leaves, washed & cut into section
1 red chilli, shredded
800 ml water

Seasoning：
salt to taste
dash of pepper
1 teaspoon of abalone sauce
2~3 tablespoon of Shao Xing Wine

Method：
1.Preheat 2 tablespoon cooking oil, saute ginger, white portion scallion & garlic until fragrant.
2.Pour in water, bring it to boil. Add in Peking Cabbage & carrots, covered with lid & bring it simmer for 10 minutes under medium heat.
3.Add in grouper fish, bean curd & seasoning, cover with lid again and braise for another 10 minutes.
4.Ladle out Peking Cabbage, plate it overlapped piece by piece into a big bowl, faced the green leaves part at the bottom, put in grouper & bean curd, covered with the Peking cabbage.
5.Place a big plate in the top of the bowl, flip it. Lifted up the Peking cabbage, pour in remain soup into it, garnish with some coriander, scallion and red chilli. Best served in hot.

♡姜葱酱爆黑鲳鱼 Crispy Black Pomfret with Soya Sauce♡

简单又下饭的*姜葱酱爆黑鲳鱼*
预先煎香黑鲳鱼，再淋上酱油和热油，
最后以炸姜丝、辣椒丝和青葱粒，
幸福简单又一餐~

材料：
黑鲳鱼 1条，去内脏洗净沥干水后再撒些盐巴
姜 2寸，切丝
红辣椒 1条，切丝
小红葱 3颗，切薄片
薯粉 2大匙

调味料:
酱油 2大匙

做法：
1.热油，将小红葱和姜丝炸成金黄色捞起备用。
2.在黑鲳鱼里外搽上适量的薯粉。待油热后，再将鱼放入，煎至两面金黄色即可上碟。
3.将已煎好的鱼，淋上酱油和热油再撒上炸葱、姜丝、辣椒丝以及青葱即可享用。

Ingredients：
1 black pomfret, sprinkle a pinch of salt on the fish
2 inches ginger, shredded
1 red chilli, shredded
3 cloves of shallot, sliced
2 tablespoon starch

Seasoning :
2 tablespoon of soya sauce

Method：
1.Preheat oil, fried shredded ginger & shallots until golden brown, drain set aside.
2.Coated the pomfret with starch, fried the pomfret once the oil is hot until golden brown. Transfer it on the plate.
3.Pour the soya sauce & hot oil on the fish. Garnished with chopped scallions, red chilli, fried ginger and shallots.

♡辣椒硬尾鱼 Hardtail Mackerel Stuffed with Sambal♡

开胃晚餐

*辣椒硬尾鱼*

大家一起开动咯！

材料:
硬尾鱼 3条,洗净,去内脏洗净，用小刀在鱼背上割开两刀
小葱头 5颗，切幼
蒜头 2瓣，切幼
香茅 2支，切幼
辣椒糊 100克
马来盏 半块，预先煎香

阿叁膏 1大匙，加入少许水混合均匀，隔渣取汁
食油 3~4大匙
面粉 少许（沾鱼背部用）

调味料:
盐 少许
酱油 1茶匙
糖 适量

做法:
1.将切碎的小葱头、蒜头、香茅放入电动搅拌器里捣烂，备用。
2.热锅,倒入3~4大匙的食油, 爆香已经捣烂的材料(步骤1), 加入辣椒糊和已经煎香的马来盏，然后以中火不停的翻炒至出油约二十分钟。再加入调味料和适量的阿叁汁拌均匀，再翻炒一分钟即可熄火。将炒好的辣椒盛入碗中，备用。
*在翻炒辣椒切记要不停地翻炒避免炒焦

3.辣椒冷却后，即可用汤匙将它塞进鱼背中，然后将少许面粉搽在塞满辣椒的鱼背上，以防止在煎鱼过程中，辣椒漏出来。
4. 热锅后，倒入适量的油，用中小火把鱼煎至两面金黄色，即可上桌了。

Ingredients:
3 hard tail fish, clean innards, washed & drained
5 shallots, chopped
2 cloves garlic, chopped
2 sticks of lemon grass, take the white portion, chopped
100g chilli paste
1/2 piece of belacan, grilled until aroma in advance 
1 tablespoon of tamarind paste, dilute with some water, take the juice
3~4 tablespoon cooking oil
1 teaspoon of flour（ for coated purpose）

Seasoning:
pinch of salt
1 teaspoon soya sauce
sugar to taste

Method:
1.Blend chopped shallots, garlic, and lemon grass with blender until fine.
2.Preheat 3~4 tablespoon cooking oil, saute blended ingredients (step 1) until fragrance. Add in chilli paste and grilled belacan and continue stir fry until you can see the chilli paste separate with oil for about 20 minutes under medium heat. Add in seasoning and tamarind juice,mix well and keep stir fry for another minute before off the heat. Ladle out the chilli in a bowl and let it cool.
3.Stuffed the chilli into the back of the fish, coated with some flour to prevent the chilli leak out when frying the fish.
4. Preheat oil, pan fry the fish until both side golden brown. Best serving with white rice or nasi lemak.

♡酸辣阿叁黄姜鱼 Sour & Spicy Asam Pedas Fish♡

今晚简单料理就是它~
*酸辣阿叁黄姜鱼*
色拉鱼预先沾上黄姜粉煎熟，
再淋上酸辣阿叁辣椒，
真的难以抗拒，胃口大开。

材料：
(a)色拉鱼 5条，去内脏后洗净沥干水
  （任何鱼都行，我较喜欢色拉鱼）
    黄姜粉 适量
    盐巴 少许
(b)番茄 1颗，切八块
     羊角豆 10条，切半
     洋葱 半个，切片

酸辣阿叁辣椒材料：
(c)香茅 3支，取白色部份，切幼
    姜 1拇指大，切碎
    小红葱  5 颗，切碎
(d)马来盏 1小块 （预先煎香）
    辣椒糊 5大匙
    阿叁膏 1大匙，参少许水混合后取汁
    盐 少许
    酱油 1茶匙
    糖 适量
    水 适量

做法：
1.将色拉鱼涂上少许盐巴再沾上黄姜粉。待油热后，煎至两面金黄色或鱼肉熟后即可捞起沥干油，摆盘备用。
2.用搅拌机将材料(c) 搅烂。热油，加入已搅烂的材料，翻炒至出味。
3.加入辣椒糊，不停的翻炒至出油。加入阿叁汁、调味料和少许水。
4.加入羊角豆和番茄，让它滚一下至羊角豆熟即可熄火。
5.将它淋在已煎好的色拉鱼上即可趁热开动。

Ingredients：
(a)5 Selar fish, clean innards, wash and drain the fishes
  （any type of fish but I prefer Selar fush this time）
    2~tablespoon turmeric powder
    few pinch of salt
(b)1 tomato，sliced in 8 pieces
     10 lady fingers, cut into half
     1/2 onion, sliced

Sour & Spicy Asam Pedas Ingredients：
(c)3 sticks of lemon grass, take the white portion, chopped
    1 thumb size ginger, chopped
    5 shallots, chopped
(d)1 small piece of belacan （grilled until fragrance in advance）
    5 tablespoon chilli paste / chilli boh
    1 tablespoon tamarind paste, dilute with some water, take the juice
     pinch of salt
    1 teaspoon soya sauce
    sugar to taste
    adequate of water

Method：
1.Coated the fish with salt and turmeric powder. Preheat cooking oil, fried the fish until golden brown, drained and transfered on a plate.
2.Blend the ingredients (c) until fine. Preheat oil, saute the blended ingredients until fragrant.
3.Add in chilli paste, saute until you can see the chilli is separate with oil. Add in tamarind juice, seasoning and some water.
4.Add in lady fingers and tomato, bring it to cook for few minutes, off the heat.
5.Pour the asam pedas sauce together with the lady fingers and tomato on the top of the fish. Served with hot rice.

♡咸菜焖鱼肉 Salted Vegatable Stewed Fish♡

周一简单上菜
煮了妈妈常爱煮的*咸菜焖鱼肉*
咸香开胃，开动咯~

材料：
红鱼肉 1大块 （任何鱼肉都行）洗净沥干水
汕头咸菜 2片，洗净，浸泡水中十分钟后切丝
蒜末 1大匙
姜丝 1大匙 （这次我没放）
红辣椒 1条，切丝
水 适量

调味料：
糖 少许
绍兴酒 1大匙
薯粉 少许

做法：
1.热油，将鱼肉粘上少许薯粉，然后下锅炸至金黄色，捞起备用。
2.爆香蒜末和辣椒丝，加入咸菜丝翻炒至香。
3.加入适量的水，让它滚开后，把炸好的鱼肉放入焖煮五分钟。
4.上碟前加入少许糖和绍兴酒拌匀，以薯粉水勾芡就大功告成了。

Ingredients：
1 piece of fish meat （any type of fish）
2 slices Sua Tao Kiam Chye @China Imported Salted Vegetables
(Washed & soak in the water for 10 minutes and then shreded)
1 tablespoon chopped garlic
1 tablespoon shredded ginger（I didn't add this time）
1 red chilli, shredded
adequate of water

Seasoning：
sugar to taste
1 tablespoon Shao Xing wine
pinch of tapioca starch

Method：
1.Preheat cooking oil, coated the fish meat with some starch, deep fry the fish meat until golden brown color. drained and set aside.
2.Saute chopped garlic and chilli, add in kiam chye stir fry well until fragrance.
3.Pour in adequate of water, bring it to boil. Following add in fried fish meat and let it to cook for 5 minutes.
4.Before it done, add in some sugar and shao xing wine, thicken the gravy with some starch.

♡姜葱麻油鲛鱼片 Sliced Mackerel with Ginger and Scallions♡

今早在巴刹看见大片又新鲜的鲛鱼肉，
高兴地买了两片回来，
周四晚餐简单煮了宝贝爱吃的*姜葱麻油鲛鱼片*
清淡美味，鱼肉鲜甜，
您是否也会爱上它呢？

材料：
鲛鱼 2大片，洗净去骨，切片（用少许酱油，胡椒粉和薯粉混合均匀，备用）

蒜头 3瓣，切片
红辣椒 1条，切丝
姜 1寸，切片
青葱 1大棵，洗净切段（葱白分开）
麻油 1大匙

调味料：
酱油 2大匙
胡椒粉 少许
绍兴酒 2大匙
水 适量
薯粉 1茶匙+1大匙水

做法：
1.倒入麻油，加入姜片，葱白和蒜片爆香。
2.倒入适量的水，酱油和胡椒粉。待滚开后，将鲛鱼片，逐片加入，让它煮约三分钟。
3.加入绍兴酒拌匀，再加入薯粉水勾芡，撒上辣椒丝和青葱即可搭配白饭乘热享用。

Sliced Mackerel with Ginger and Scallions
Ingredients：
2 slices of Mackerel fish，washed, de-boned & sliced
(marinate with some soya sauce, pepper and tapioca starch, set aside)
3 cloves garlic, sliced
1 red chilli, shredded
1 inch of ginger, sliced
1 stalk scallions, washed & cut into section（separate the white portion of the scallions）
1 tablespoon sesame oil

Seasoning：
2 tablespoon soya sauce
dash of pepper
2 tablespoon Shao Xing wine
adequate water
1 teaspoon tapioca starch +1 tablespoon water

Method：
1.Pour a tablespoon sesame oil in wok, saute ginger, garlic & white portion of scallions until fragrant.
2.Add in adequate water, soya sauce,pepper and bring it to boil. Add in sliced mackerel gradually bring it to cook for 3~5 minutes.
3.Lastly, add in shao xing wine and thicken the gravy with tapioca starch. Sprinkle shredded chillies and scallions. It is ready to serve with white rice.

♡糖醋腐皮马友鱼 Sweet and Sour Vinegar Fish with Fu Chok♡

酸酸带点甜味的开胃晚餐 *糖醋腐皮马友鱼*
我妈妈常爱煮的一道菜~
别有一番的风味！~

材料：
马友鱼 1大片 (任何鱼肉都可以）

淡腐皮 1大片，剪成小块
文冬姜 5片，切丝
红辣椒 1条，切丝
蒜末 1大匙
青葱粒 1大匙

调味料：
甜豆瓣酱 1/2 汤匙
浙醋 2~3大匙

糖 少许
水 200毫升
薯粉 1大匙 + 1大匙水

做法：
1.预先将剪好的腐皮炸至金黄色，捞起沥干，备用。
2.然后再将马友鱼肉沾上少许薯粉，然后煎至两面金黄色，捞起备用。
3.爆香蒜末，姜丝和豆酱。
4.倒入水和调味料，加入腐皮，以中小火煮至软，约10~15 分钟，然后再加入已炸好的鱼肉片和辣椒，再焖多5分钟。
5.倒入薯粉水勾芡即可上碟。最后撒上少许青葱就大功告成。

Ingredients：
1 slice ma yao fish or any fish sliced (任何鱼肉都可以）
1 piece fu chok, cut into small pieces
5 slices ginger，shredded
1 red chilli，shredded
1 tablespoon chopped garlic
1 tablespoon chopped scallions

Seasoning：
1/2 tablespoon of Fermented bean paste
2~3 tablespoon black vinegar
pinch of sugar

200ml water
1 tablespoon tapioca starch + 1 tablespoon water

Method：
1.Fried the fu chok in advance until golden brown color, drained and set aside.
2.Coated some tapioca starch on the fish and deep fried both side until golden brown color, drained and set aside.
3.Saute chopped garlic, ginger and fermented paste until fragrant.
4.Add in water and seasoning and bring it to boil, add in fu chok, simmer for 10~15 minutes under medium low heat. Following add in fish and chili, bring it to simmer for another 5 minutes.
5.Pour in tapioca starch for thicken the gravy, off the heat, ready for transfer on the plate. Sprinkle some scallions on the top of the dish.

♡酸甜石斑鱼 Sweet & Sour Grouper♡

天气炎热，没胃口吃饭，
今晚来些醒胃的*酸甜石斑鱼*呗~
酸酸甜甜，味蕾大开~

材料
(a)石斑鱼 1尾，去内脏洗净，破开两半（别切断），在鱼的内外涂上少许盐
    合隆粉/玉米粉 4大匙
    食油 1大碗

 
(b)日本黄瓜，1/4条，去皮洗净切丁
     红萝卜 2寸，切片
     番茄 1个，切丁
     黄梨 1片， 切丁
     米醋 2大匙
     糖 1大匙

酸甜酱汁
材料：
番茄酱 2大匙
辣椒酱 1大匙
糖 适量
酸梅酱 1茶匙
黑醋 1大匙
水 适量
薯粉 1大匙+ 水 1大匙

做法：
1.将所有的材料 (b) 混合均匀，存入冰箱腌制至少一小时以便入味。
2.预热食油，将石斑鱼完全沾上合隆粉，以大火将鱼炸至金黄色，捞起沥干油，备用。
3.准备另一个小锅，酸甜酱汁材料倒入（除了薯粉水），待滚后加入已腌制好的材料(b)，炒拌均匀，最后加入薯粉水勾芡。
4.将已炸好的石斑鱼摆在盘子上，再将已煮好的酸甜浆汁淋在鱼上面，趁热享用~


Ingredients:
(a) 1 grouper fish, cleaned & washed, cut it half，spread some salt inside & outside of the fish
     4 tablespoon corn starch / Hup Loong cook's frying powder
     1 bowl of cooking oil

 
(b)1/4 pc Japanese cucumber, removed skin, diced
     2 inches carrot, sliced
     1 pc tomato, diced
     1 slice of pineapple, diced
     2 tablespoon vinegar
     1 tablespoon sugar

Sweet & Sour Sauce
Ingredients：
2 tablespoon tomato sauce
1 tablespoon chilli sauce
1/2 tablespoon sugar
1 teaspoon plum sauce
1 tablespoon black vinegar
adequate of water
1 tablespoon tapioca starch+ 1 tablespoon water

Method：
1.Mix all the ingredients (b),combined well. Keep in the covered container and chilled in the refrigerator for at least 1 hour for better taste.
2.Preheat cooking oil, coated the grouper fish with Hup Loong powder, deep fried the fish until golden color with high heat. Drained and set aside.
3.With another small pot, pour in all the sauce ingredients (except tapioca starch) and bring it to boil. Once the gravy boiled, add in marinated ingredients (b). Lastly, thicken the gravy with tapioca starch.
4.Transfer the fried grouper fish on a plate and pour the gravy on the top of the fish and it is ready for served with rice.

♡鱼肉可乐球 Fish Croquettes Balls♡

家里吃不完的煎鱼别浪费，
将鱼肉拨开，弄碎再加压烂的马铃薯泥，
再搭配些调味料，
简单美味的 *鱼肉可乐球* 就完成啦~
变一变，一点也不浪费！~ 

材料：
(A)煎熟的去骨鱼肉（任何鱼肉都行,我用鲛鱼肉）, 1饭碗 剥碎
     马铃薯 1大个 （预先煮熟，去皮压烂）
     红萝卜碎 2大匙
     红葱头碎 2大匙

(B)玉米粉 1小碗
     面包糠 1小碗
     蛋白 1个

调味料：
盐 1/2茶匙
鸡精粉 1/2茶匙
黑胡椒粉 1/2茶匙
Oregano 干香料 1/2茶匙

做法：
1.将材料(A)与所有调味料混合均匀，然后搓成球状。

2.存入冰箱至少两小时以便入味和定形。
3.热开始适量的油（油的份量要盖过可乐球)。
4.把可乐球粘上一层薄薄的玉米粉，再粘上蛋液，最后粘上面包糠。

5.将已粘好的可乐球放入锅里炸至金黄色即可捞起，沥干油上碟。
*可搭配美奶滋或辣椒酱酱一起吃。

Ingredients：
(A)1 bowl of Pan-fried fish, removed bone, mashed the meat (any type of fish, I use Mackerel fish）
     1 large potato (cooked in advanced & mashed)
     2 tablespoon chopped carrot
     2 tablespoon chopped shallots

(B)1 small bowl of corn starch
     1 small bowl bread crumbs
     1 egg white

Seasoning：
1/2 teaspoon salt
1/2 teaspoon chicken powder
1/2 teaspoon black pepper
1/2 teaspoon Oregano

Method：
1.Mix ingredients (A) with seasoning, combined well, dough in ball shape.
2.Chilled in the refrigerator for at least 2 hours for better taste.
3.Preheat adequate oil in a pot.
4.Coated the croquettes ball with corn starch, following deep it into egg white and lastly, coated with bread crumbs.
5.Deep fried the croquettes balls until golden color under medium heat.Drained the balls, transfer on the plate  and it is delicious to eat with some mayonnaise or chilli sauce.

♡香煎沙尖鱼扒 Fried Sand Borer Fish Chop♡

沙尖鱼的肉质细幼又香甜，家人都很爱吃。
但是就是多骨，一个不小心就会被那又尖又细的鱼骨刺伤喉咙，
所以顾及家人的安全，多工一点点，在烹煮前先把它去骨， 再把它粘粉香煎
这样就可以大大的减低被刺伤的危险性啦！

材料：
沙尖鱼5尾，洗净去头，起骨

调味料：
炸鸡粉半小饭碗
面包糠半小饭碗
蛋白1个
做法：
1.将炸鸡粉和面包糠混合均匀备用。
2.把起好骨的沙尖鱼沾上蛋白再沾上混合好的粉。
3.烧锅，待油热后放入沾好粉的鱼，炸至两面金黄色即可上桌。
4.享用时，可挤入少许柠檬汁和搭配美奶滋一起吃。

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