Lemon Pepper Salmon and Carrot Rice by Debbie Chen

Lemon pepper salmon
(For 4 fillets)
2 tbsp melted butter
2 tbsp soy sauce
Dash of lemon pepper (Note 1)

Method:

1. Preheat oven @ 200 degree.

2. Mix melted butter & soy sauce together. 

3. Wash and pat dry salmon. Put salmon on foil, skin side down and brush soy sauce butter mixture on salmon. Keep the remaining mixture for use later.

4. Sprinkle lemon pepper on salmon. For kids, you might want to use less.

5. Seal the foil and bake for 20-25 mins depending on thickness of fillet. 

6. 5 mins before taking out of oven, I opened the foil and let it bake another 5 mins. This is so that the surface of fish is slightly crusty. If you don't like, just bake with foil close all the way. 

7. After taking out from oven, drizzle remaining mixture over fillet. 

Note 1:

Substituted with this mixed seasoning (bought in NTUC, Singapore) and black pepper

Carrot Rice 

1.5 cups chicken stock (can use other stock too)

1 cup rice

1 medium carrot (grated)

Method:

1. Wash rice and carrot together and add stock. Put in rice cooker and just press cook.

Salmon Head in Miso Soup by Mary Koh

Method:

1. Marinate salmon head with sesame oil, minced ginger, shao xing wine for 1 hr.

2. Boil water and salt.

3. Throw in salmon heads, 2 garlic (cut 1 big clove into 2 like a bowl), 1 big onion and minced ginger.

4. Boil in thermal pot for 15 mins.

5. Just before putting back into the pot, add in enkoi mushroom & carrots.

6. Add in miso paste just before serving (scoop a bit of soup into a small bowl, dissolve 1 tablespoon of miso paste, pour back into the soup)

7. Sprinkle with spring onion just before u serve.

Fish Paste Tau Kee (Beancurd) by Mary Koh

Method:
Fish Paste : Mix all in a bowl:
Dodo fish paste 1 pkt (appx 180g)
4-5 table spoon of plain flour
1-2 eggs
Black & white pepper
Shaoxing wine
Sesame oil
A bit of garlic, ginger, onion, spring onion
Minced prawns (optional)

The Tau kee (dried beancurd) is bought from the dry goods wholesales opposite guan yin temple. It comes in a transparent bag, no name or label, all nicely cut up. You do not need to "treat it"!

Put a teaspoon of fish paste mixture in the center of the tau kee skin, fold and gently use both hand to "flatten" the tau kee.

Deep fry or air fry. I use the former. 

Notes:

* I didnt put a lot of mix per pcs coz I like it more crispy. 

* You can get this tau kee skin from the supermarket, not tat I know of

* I didn't buy Bobo paste coz its too saltish, this Dodo brand is still saltish but its still acceptable.

* You can buy your own fish paste from wet market, its healthier. 

* You can replace fish paste with minced chicken, minced pork just like wanton filling. You can even dice up all sorts of mushroom, sautee with butter!

* I freezed the balance 28 pieces. It can last 3-4 weeks.

Fish Kofta by Guna Kaye

Method:

1.Steamed 1 kg fish until cooked. (tenggiri/any firm flesh fish). Mash. 

2. Boil 1 kg potatoes in salt water. Drain and mash. Combine with fish.

3. Mince 2 big onions, 3 cloves garlic, half inch ginger, 3 green chillies, 5 green chillies till tiny, or a handheld mincer will do just fine - 10 second blitz job. 

4. Add a teaspoon of horseradish for taste but this is optional. Then salt as per your taste. A dash of garam masala. 

5. Mix fish, potato and minced stuff and a beaten egg yolk and form balls. Dip in white egg and breadcrumbs and fry over medium-high heat for a minute till browns. You get around 40 balls just slightly smaller than pingpong size.

Fish Pie by Ann Thong

Ingredients:
150gm potato
80gm fish fillet
2 glove garlic
1pc yellow onion
100g green peas
1tbsp cream cheese
Shredded cheddar cheese

Method:

1.) cut potato in cube and steam till soft, mash and mix with 1/2tbsp butter

2.) dice onion, garlic & fish fillet

3.) stir fry onion till soft, put in garlic and fry awhile

4.) put in fish fillet & green pea stir fry awhile, lastly stir in cream cheese

5.) scoop fish batter into small baking tray and seal with mash potato then put cheddar cheese on top

6.) put in preheated oven at 200'C and cook for 20-25 min or till cheddar cheese become slight golden brown color

**Note: I did not season the ingredient with salt because I cook it for my girl. You may season the fish with some salt if you want it to become flavourful . But to me it's tasty enough for baby without salt

Fish & Chips by Diana Lim Li Yen

Ingredients for Fish:
- Sole fish fillet
- 2/3 cup all-purpose flour
- 1/2 tsp salt n 1/2 tsp black pepper
- 2/3 cup cold water
- 1 tbsp vinegar
- 1 tsp baking powder

Method:

Sprinkle a tiny bit of salt and black pepper on the fish fillets. Mix flour, pepper and salt together then add in the cold water and mix till no longer lumpy. Combine vinegar and baking powder in a separate bowl then pour it into the wet batter and stir well. Dip fillets in batter then let the excess batter drip off before shallow frying in a pan of oil.

Method for Baked Sweet Potato & Potato Wedges

1. Cut and soak them for 15-20 mins to remove starch. Drain and dry. 

2. For the sweet potatoes, sprinkle tiny bit of cornstarch and rubbed them so no white flour lumps stick to the fries then add rock salt, black pepper, paprika and olive oil (no exact measurements, you can use how much you prefer) and lay it out nicely on a non-stick tray so it does not touch each other. 

3. Bake at 220C for about 30mins till browned and cooked through turning it over once halfway through. 

4. For the potatoes, boil them first till half cooked, dry them then sprinkled some plain flour on them, rosemary, rock salt, black pepper and olive oil.

5. Bake at 220C till you see a nice golden crispy crust appear and it has cooked through. Remember that you should adjust cooking time as it depends how thick you cut the fries or wedges. Try to cut uniformed sizes so it cooks at the same time.

Method for sauteed purple cabbage:

Purple cabbage was just sauted with some salted butter, black pepper and a handful of dried cranberries. Finished off with a squeeze of lemon juice.

Ingredients for yogurt tartar sauce:

- 1 tbsp mayonaise

- 5 tbsp Farmer's Union greek yogurt

- Some chopped gherkin pickles

- A squeeze of lemon juice & a dash of vinegar (i used red wine vinegar..you can leave this out or replace with a tiny bit of the pickled gherkin juice)

- A tiny bit of honey..abt 1 tsp or less

Method:

Mix everything together and adjust to taste accordingly. If you prefer more tangy and sour, add a lil bit more lemon juice. If too sour, add tiny bit more honey. Keep refrigerated till ready to serve. My hubby loves this healthier version of tartar sauce.

Cabbage Fish Soup by Antonia Tan

Ingredients:
1 big fish head and bones
Long Cabbage
Carrot
Corn
Spring onion
Tofu
Slice fish
Egg

Method:

1. Pat dry the fish head. Season with salt.

2. Heat up wok with some oil. Pan fry the fish head with ginger. Add water to cover the fish head. Boil for 10 mins. 

3. Pour stock in a pot. Add carrot and corns to boil. Can also add some ikan bilis if cooking a big pot of stock. Use small fire to boil.

4. Drain the fish head. Re pan fry it again. Add water to cover it again and boil for 10 mins in wok. Transfer everything to the pot with 1st batch of soup. 

5. Add spring onions.

6. Let it simmer for an hour or til the soup turns to be in white. 

7. Marinate fish slices with light soya sauce, sesame oil and a bit of corn flour.

8. Scoop some stock to a small pot. Add cabbage to boil.

9. When cabbage is soft, add tofu, fish slices and a egg. Pour out to a bowl. Garnish with some fried shallots. 

Fish head and bones are pan fried twice to remove this fishy smell. I tried it with salmon and really no fishy smell.

Salmon Aglio Olio Spaghetti by Jaimy Chan

Stir fry 1 tablespoon of chopped garlic with 1-2 tablespoon of olive oil until fragrant, add in 6 sliced porto bello mushrooms, almost one box of honey cherry tomato cut into half, add in preboiled spaghetti, chopped basil (about 1/2 pack), black peppercorn, some salt. can serve as it is or with panfry salmon.

Cod with Quinoa Pilaf by Janice Toh

Spiced cod (paprika, garlic powder, salt & pepper; cooked on medium high heat for 3-4 mins on each side) served on a bed of quinoa pilaf (sweat onions with some olive oil on medium high heat, then add 1 cup quinoa and 1 1/2 cup of stock, reduce heat to low then cook for 10-12 mins with lid on before adding 2 cups of broccoli florets, then cook for another 8-10 mins with lid on before adding raisins, roasted almond flakes and scallions)

Steam Pomfret by Wang Xing Hui

Clean the fish, pat dry, place on a steaming plate. Slice ginger and cut into strips, put inside the stomach and some on the top of the fish. Prepare the sauce, put in 1/2 cup of water into a bowl, add in 1 tbsp oyster sauce, 1/2 tbsp of light soy sauce, 1 tsp of fish sauce and 1 tsp of sugar, mix well. Pour the sauce onto the fish. Boiled a pot of water and put the fish to steam on high heat for 10 - 12 minutes. Sprinkle some spring onion on top and some crispy shallot and garlic oil. Ready to serve. ( For the sauce you can adjust according to your own taste)

Fish in Soya Gravy by Wendy Tlp

Fried fish, set aside, prepare gravy and drizzle over fish. Gravy = fried ginger, onion, pour in black soy sauce, add salt, warm water. Garnishing = spring onion, shallots Prep+cooking=20 mins

Sweet & Sour Fish by Anna Ng

Deep fried fish
Assorted bell pepper cut in cube size
Onion cut in cube size

Method:
1. Sautéed garlic and onion till fragant. Add in tomato sauce, water and sugar salt to taste.
2. Let simmer for 5 mins. Add in all the bell pepper. Simmer for another 5 mins. Pour on top of the deep fried fish and serve hot.

Fish Cubes in Sweet Tomato Sauce by Wendy Tlp

Method:
1. Marinate (cornflour, salt & pepper) then deep fry fish (red snapper) cubes, set aside.
2. Fry chopped garlic till fragrant, add in vege (chopped carrots/baby corns/green peas/tomato/big onion) & add in mixture (corn flour+ketchup/thick soya sauce/salt/water), throw in fried fish cubes and simmer for 2-3mins. Ready in 20 mins!

(optional: pineapple cubes, mushrooms, sliced ginger, fried shallots, spring onions, cili padi ... anything!)

Cod Fish with Potatoes & Carrots in Orange Juice by Maureen Fletcher

Cod fish with potatoes and carrots with orange juice for my 10 month old. I used a fork to mash them up and baked the fish with orange juice and a dollop of butter. Instead of blending it, I made the texture lumpy.

Vege Fish Paste by Jessica Lai-Ong

Ingredients:
Fish Paste (Recipe Link for Fish Paste : http://jessyummy28.blogspot.com/2013/01/fish-paste-ikan-tenggiri.html?m=1)
Edamame
Mushroom
Baby corn
Cucumber
Garlic

Method:
Mix all together & pan fry thinly

Cod Fish with Gravy by Wendy Tlp

Method:
Marinate then deep fry sliced cod fish, set aside. Drizzle gravy on it & sprinkle with garlic chunks & ginger stripes. Gravy: Corn flour, salt, pepper, thick soya sauce (or black pepper for pepper fans)~done in 20mins

Chicken Teriyaki & Fish with Mixed Veggies by Angela Ng

*Recipe for Chicken Teriyaki*
-300g chicken thighs, sliced & marinated with teriyaki sauce
-1 carrot, cut as pictured
-1 portobello mushroom, thinly sliced
-1 clove garlic, thinly sliced.
-1/2 spanish (red) onion, thinly sliced.
-1 tbsp teriyaki sauce
-1 tsp kecap manis, omit if you want to.
-pinch of brown sugar
-pinch of sesame seed

Method:

1. Heat 2tbsp olive oil, put in onion & garlic and stir fry till golden brown.

2. Put in chicken thighs & fry till skin is seared and brown. Add more oil if necessary.

3. Add carrot and fry till soften.

4. Keep stirring for 5 mins. 

5. Add teriyaki sauce, kecap manis and a bit of water if you like to have some gravy. Cook till meat is cooked.

6. Add mushroom and brown sugar and stir for 5 mins. Put on high flame if you want to reduce or thicken the liquid. If using nonstick pan/wok, pls put on medium.

7. Sprinkle sesame seed on top just before you serve. Add red capsicum if you like. They go well with teriyaki dish.

*Recipe for Fish*

-boil broccoli till soft but crunchy. 

-1 clove garlic sliced.

-1 fish fillet, im using ling fish.

-1 carrot

-1/2 stick celery. Can add whatever vegies you like.

-1tsp soy sauce.

Method:

1. Heat oil. Fry garlic till fragrant.
2. Add fish and fry till brown on both sides.
3. Add vegies and stir for 5 mins or so.
4. Add soy sauce. Stir for 2 mins. Serve.

Ling fish is quite tough. Hence why I add fish in the very beginning cos no matter how I stir, it will not fall apart. If you are using fish like snapper or bream, please pan fry your fish first then add into your wok to just stir for a few mins before serving.

Miso Salmon (Air-Fried) by Phui San Liau

Marinate: 2tbsp soy sauce, 2tbsp mirin, 1tbsp sugar and 1-2 tbsp miso paste.

Cook in air-fryer at 180C for 6-7 mins each side.

Teriyaki Salmon by Yee Chin Tung

Coat salmon fillet with flour or corn starch, pan fry it till 75% cooked. Pour in some teriyaki sauce & water, let it cook till the water is reduced. Corn and broccoli is cooked with some light soya sauce.

Fried Fish Paste Bean Curd Sheet by Jaimy Chan's MIL

Method:

1. Wash beancurd sheets.

2. Scrap all the meat from 'beh ka' fish.

3. Add pepper, salt, sugar to taste and sprinkle some corn flour.

4. Chop chop chop, fold, chop chop chop, fold, chop chop chop, fold, chop chop chop until it becomes like a sticky dough (If its too sticky you can dab some salt water ( bowl - water + some salt ) then continue.

5. Spread the sticky fish paste dough onto the beancurd sheet, sandwich it with another beancurd sheet and

pan fry until golden.

6. Cool down and cook immediately or freeze it.

Notes:

1.  I normally add these goodies into noodle soup 

2.  Variations :

a. you can also add some chopped carrots / parsley into the fish paste dough.

b. if you dont want to spread / sandwich it between bean curd sheets, you can roll the dough then cut / slice it. Dip into (egg + flour) batter then fry till golden like fish cake.