This Mohinga recipe is a cheat's version that uses canned fish to get the same outcome as the traditional way of cooking, deboning and flaking the fish manually. For those that don't know, mohinga is a Burmese fish noodle soup that is often eaten for breakfast - or anytime really. It's one of my favourite … Continue reading Cheat’s Mohinga (Burmese Fish Noodle Soup)
This Sichuan chilli fish is one of my favourite spicy foods. I first discovered Sichuan food about 10 years ago and one of the distinguishing features of this cuisine is the Sichuan peppercorn. It leaves a bit of num feeling in your mouth, especially when you accidentally bite into a whole peppercorn. I thought I … Continue reading Sichuan chilli fish
Gong xi fa cai! Another year has gone and we now welcome the year of the Rooster and my husband has already started making "cock" jokes. Sigh! Anyway, we decided to walk to Footscray market this morning and I couldn't resist getting some fresh fish. After all, fish on Chinese New Year is supposed to … Continue reading Chinese steamed whole snapper (196 calories per serve)
Burmese fish curry goes very, very well with rice so it's difficult to eat when you're on a low-carb diet. Actually, most Burmese foods are made to be eaten with a lot of rice and there's even a word for it. In Burmese, they call this "htamin main" which means somethign so good that it … Continue reading Burmese fish curry
The first time I tried hor mok was in Cambodia where they called it amok. A few weeks ago, I took a friend to a fusion Asian restaurant/bar in Melbourne called Cookie and this was on the menu. She had never tried it before but loved it when I ordered it. So when I told … Continue reading Thai ‘hor mok’ fish custard
Pan fried fish fillets really shouldn't be that hard. But when I first started cooking, I really sucked at cooking fish. I tried steaming them once, because I was told it was very easy. It was not. I ended up overcooking the outside edges and the inside was still raw. But pan frying the fish … Continue reading Pan fried fish fillets with ginger and soy
I like baking fish in foil parcels because it keeps a lot of the moisture inside while also making it easier to clean up afterwards. The flavours are South East Asian and are similar to my red curry fish parcel recipe. I have used a whole Red Snapper here but you can use any whole … Continue reading Lemongrass and ginger Snapper parcel (297 calories per serve)
This is a very quick and easy midweek dinner. Because the fish are cooked in individual parcels, it is also great for cooking two different levels of spiciness as you can make one parcel with or without the chillies. Prep 5 minutes Cook 15-20 minutes Serves 2 Ingredients 2 large fillets of a white fish, … Continue reading Red curry fish parcels with broccolini and baby carrots (480 calories per serve)
