Seafood Cleaned, Prepped & Pan-ready!

Fresh fish and seafood need only the gentlest of seasoning to bring out their natural sweetest. Here's a collection of our family's favourite recipes, featuring our favourite seafood and fish - try them!

Teochew Style Steamed Fish

Ingredients

•1 whole fish •1 inch ginger, thinly sliced •1 big red chilli, thinly sliced with seeds removed •1-2 medium tomatoes, cut into wedges •80g of salted vegetables, sliced thinly to 1 cm •2 salted plums (optional) •Spring onions (scallions), thinly sliced to wispy strips for garnishing •½ tablespoon of light soy sauce •½ tablespoon of sesame oil

Cooking Instructions

Make butterfly cut on the underside of the fish so that the fish can rest on the plate (porcelain plate preferred). Rub a bit of salt on the fish. Place the sliced ingredients - ginger, chilli, tomatoes, salted vegetables and salted plum over the fish and around the plate. Bring the water in the steamer to boil. Then place the fish to steam on high heat for 10-15 minutes. The bigger the fish, the longer it takes to steam. Do not over-steam as the meat of the fish will become tough. When the fish is cooked, garnish with spring onions. Mix the sesame oil and soy sauce in a small bowl and pour it over the steamed fish. Serve and bon appetit! CLICK here to buy a whole pomfret now.

Cantonese Style Steamed Fish

Ingredients

•1 whole fish •2 inch ginger, peeled and thinly sliced •1 big red chilli, thinly sliced with seeds removed •Spring onions (scallions), cut into 2 inch length, thinly cut into threads •3-4 pieces of coriander leaves •1 tablespoon of light soy sauce •1 tablespoon of light sesame oil •2 tablespoon of Shao Xing wine (or rice wine)

Cooking Instructions

Make butterfly cut on the underside of the fish so that the fish can rest on the plate (porcelain plate preferred). Rub a bit of salt on the fish. Place the sliced ginger and chilli over the fish and around the plate. Bring the water in the steamer to boil. Then place the fish to steam on high heat for 10-15 minutes. The bigger the fish, the longer it takes to steam. Do not over-steam as the meat of the fish will become tough. When the fish is cooked, garnish with spring onions & coriander leaves. Mix the Shao Xing wine, sesame oil and soy sauce in a small bowl, and pour over the steamed fish. Serve and bon appetit! CLICK here to buy your choice of whole fish now.

Curry Fish Head

Ingredients

•1 whole fish head, cut into halves •2 inch ginger, sliced •1 big galangal, cut into slices •2 stalks of lemongrass •1 big onion, sliced •2-3 cloves of garlic, sliced •½ a cup of curry leaves •150g of curry powder •50g of tamarind juice (soaked in water) •300g of coconut milk •4-5 pieces of ladyfingers, cut into bite-sized pieces •3-4 purple brinjals, cut into bite-sized pieces •2-3 Tomatoes,cut into wedges •1 big red chilli & 1 green chilli, sliced with seeds removed •300ml of oil for frying •1.5 litres of water

Cooking Instructions

Pour some cooking oil into the pot. Add the sliced onions and garlic first and fry till golden-brown. Then add ginger, galangal, curry leaves & lemongrass. Keep stirring with a spatula. Next, mix the curry powder with some water and add them into the pot. Continuously stir till liquid turns red and reaches a boil. Add tamarind juice and some more water. When the above concoction has been boiling for 5-10 minutes, add the vegetables (ladies finger, brinjal and tomatoes). Once the vegetables are cooked, add the red and green chilli. Lastly, add the fish head, coconut milk and the remaining water. Season with sugar and/or salt to your taste. Serve with steam rice, on a big plate. Bon appetit! CLICK here to buy your choice of fish head now.

Aasam Fish Head

Ingredients

•1 whole fish head, cut into halves •1 tablespoon of fish curry powder •½ a pineapple, cut into cubes (optional) •4-5 ladyfingers, cut into bite-sized pieces •3-4 purple brinjal, cut into bite-sized pieces •2-3 tomatoes, cut into wedges •2 sprigs of Vietnamese coriander Spice Base •1 clove of garlic •1 stalk lemongrass (white part only) •4-5 shallots (small onions) •8-10 dried chilies (adjust to taste and how spicy you like your dish) •½ a tablespoon of Belacan prawn paste •Oil for frying •500ml of tamarind Juice •Tamarind pulp the size of a small ping pong ball

Cooking Instructions

Pound all the ingredients for the spice base with a mortar and pestle, or grind them in a food processor. Soak the tamarind pulp in 500ml warm water for 15mins. Squeeze the tamarind pulp constantly to extract the flavor. Drain the pulp and save the extracted tamarind juice. Heat the oil and fry the spice paste for 2-3 minutes or until fragrant. Add the tamarind juice, fish curry powder and bring it to a boil. Add the tomato wedges, ladies finger, brinjal, pineapple cubes & Vietnamese coriander. Add the fish (or fish head). Simmer on low heat for 5-10 minutes until the fish is cooked. Serve hot on a big plate and bon appetit! CLICK here to buy your choice of fish head now.

Steamed Prawns with Shaoxing Wine

Ingredients

•500g of red-legged prawns •20g of minced garlic •20g of thinly sliced ginger •20g of chopped spring onions •2 tablespoon of light Hua Tiao wine •1 tablespoon of sesame oil •1 tablespoon of light soya sauce (to taste) •½ a teaspoon of pepper Egg White Custard •4 egg whites •3 tablespoons of water •¼ teaspoon of corn flour •¼ teaspoon of salt •¼ teaspoon of pepper

Cooking Instructions

Make a slit in the back of the red-legged prawns and de-vein them, leaving the shells on. Marinate the prawns with Hua Tiao wine, light soya sauce, sesame oil and pepper for at least 15 minutes. Separate egg yolks from the egg whites. In a separate bowl, mix the corn flour, salt, pepper and water. Pour the mixture into the 4 egg whites. Give it a gentle stir until well mixed. Lay the prawns neatly onto a steaming plate. Pour the egg white mixture around it. Steam the prawns for 6-7 minutes (timing varies depending on the size of the prawns). Garnish with the chopped spring onions. Serve hot and bon appetit. CLICK here to buy red-legged prawns now.

Sambal Sotong

Ingredients

•1 kg fresh sotong, cut into ½ inch rings •1 big onion, sliced •3 big tomatoes, cut into wedges •1 teaspoon of sugar •½ a teaspoon of salt •200ml of oil for frying •4 calamansi Sambal Base •25g of dried chillies •20g of belacan •150g of shallots (small onions) •80g of red chillies •60g of garlic •60g of ginger •40g of lemongrass •40g of palm sugar •2 tablespoons of tamarind mixed with 3 tablespoons of warm water

Cooking Instructions

Pound the sambal paste with a mortar & pestle or grind them in a food processor. Soak the tamarind pulp in warm water for 15mins. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice. Heat the oil and fry the sambal paste for 2-3 minutes. Add the tamarind juice & fry till fragrant. Remove the sambal paste (to add to fresh sotong later). Add 2 teaspoons of oil to the pan. Add sliced onions, followed by tomato wedges. Add the sambal paste, 1 teaspoon of sugar, ½ a teaspoon of salt and some water. Add in the sotong rings. Cover with a lid and let it cook for 6-8 minutes. Serve with calamansi and bon appetit. CLICK here to buy sotong now.