Tag Archives: Fish

Braised Saba Fish

1, Cut saba fish into smaller pieces, which will be easier to cook.

2, Heat a pan on stove, brush a little oil. Non-stick pan will be easier to handle and keep the fish unbroken.

3, Put fish pieces into the pan, fry each side till a bit golden brown. Please be gentle when flip the fish.

4, Add in 2 tsp light soy sauce, 1 tsp dark soy sauce, 2 tsp sugar and warm water can just cover the fishes.

5, Bring to boil, then turn to low heat. Cover with lid and let it simmer for 10 mins.

6, Off the lid, and turn up the heat to reduce the sauce.

Serve with hot rice. Easy and yummy.


Simple Fried Kampung Fishes

I bought one pack of this kind of small kampung fish from supermarket. I think I have never bought them before.

And I cooked them in a very simple way.

The fishes I bought already cleaned and head-removed. So I only need to wash them under water.

Sprinkle salt and turmeric powder and marinate for 20 mins.

Deep fry for about 15 mins or till very crispy.

Oh, my husband loved them very much.

Simple Roasted Saba Fish

Due to the COVID-19, it’s really difficult to find fresh meat, seafood and vegetables in supermarket. Cos all the shelves are empty. I just found this frozen saba fish in the fridge. So seems that I have no other choice.

This dish is super easy. Just 3 steps.

1, Season saba fish with salt and black pepper on both side.

2, Preheat oven to 200 degree.

3, Put fish into the oven and roast for 18-20 mins.

Ready to serve!

Steamed Fish with Crispy Granulated Soy Bean (豆酥蒸鱼)

During our trip in Taipei, my husband and I had 豆酥鳕鱼 (Steamed cod fish with crispy granulated coy beans). It’s the first time for we to try this dish and we love it very much. Its’ my husband’s favourite dish in our whole trip. I did a little research online about the dou su (crispy granulated soy bean) and found it’s possible to make at home. And not that complicated as I thought.

  1. Soak the soy beans overnight. Put them into the blender. and blender slightly into granulates.
  2. Heat a pan, add in 2-3 tbsp oil. Add in granulated soy beans. Stir fry with low heat till golden brown and crispy.

Sprinkle salt and cooking wine over fish. Steam fish fillet in boiling water for 8-10 mins.

Pour the water out of the plate after steaming. Drizzle 1 tbsp light soy sauce over fish.

Heat a pan, add in 2 tsp oil. Add in chopped 1 clove of garlic, 2 chopped shallot till aromatic. Add in granulated soy beans and 1 tsp sugar. Stir fry evenly.

Spread soy bean over the fish.

My husband said it taste quite similar to the one we had in Taipei, except I didn’t use cod fish. Dou su part is really like that one.

Steamed Cownose Ray

My husband has great interest in fish. Every time when we go shopping for groceries, he is the one who’s in charge of choosing fish for me to cook. We found this cownose ray in the supermarket. Neither I or he tried this fish before. So we bought one pack with 3 pieces of cownose ray fish fillet.

  1. Sprinkle salt, pepper and cooking wine over the fish. Let them be marinated for a little while.
  2. Coat fish with a thin layer of starch.
  3. Put several ginger slices in the plate and fish over ginger. Steam for about 12 mins.
  4. Prepare sauce: Heat a pan, add in 1 tbsp oil. Add in chopped green onion and fry with low heat. When the green onion’s flavor starts to come out, add in 1/2 tsp light soy sauce, 1/4 tsp dark soy sauce, 1/2 tsp oyster sauce. Bring the sauce to boil. And turn off the heat.
  5. Pour the sauce over fish. And done.


Crispy Fried Fish

  1. Prepare fish fillet. Cut into slices. Season with salt and pepper.
  2. Coat fish with a thin layer of flour.
  3. Prepare batter: 1/2 cup flour, 1/4 cup starch, 1/2 tsp baking powder, 1/4 tsp salt, 1/4 tsp baking soda. Add in water (about 150 ml) while stirring it. Add in 1/2 tsp vinegar at last.
  4. Dip fish in batter first, then flour again.
  5. Deep fry till golden brown color.


If you want it to be crispier, you can fry it twice.

Yellow Croaker Fish (Huang Hua 黄花鱼) Soup

My husband likes 100 seconds yellow croaker fish soup of Putien restaurant very much. The soup’s name 百秒黄花鱼 literally means cook yellow croaker fish for only 100 seconds. The soup is very nice and tasty.

We happened to see fresh yellow croaker sold in supermarket and we bough 2 of them. It’s very rare to see fresh yellow croacker here.

I tried to cook this soup, but I didn’t dare to cook fish for just 100 seconds since my fish looks much bigger. I worried 100 seconds is not long enough to cook fish thoroughly. So I decided to cook it for 3 mins.

  1. Cut fish open at the belly and make it look like a stingray. sprinkle a little salt all over the fish. Place fish in a big bowl, drizzle in cooking wine and several ginger slices. Marinate for about 20 mins.
  2. Prepare a big and deep pot or a wok. Add in 1 cup water, white part of 1 stalk spring onion, 2 ginger slices, 1/2 tsp salt and 1 pinch sugar. Bring to boil for 2 or 3 mins.
  3. Gently put the fish in. Cover the lid for 3 mins. To make sure fish is fully cooker, I let the lid on for another 30 seconds after 3 mins.
  4. Garnish with the rest spring onion green part.


I have to say it’s definitely not as good as Putien restaurant.

Fish is cooked for sure.

My husband still thinks it’s very nice though.


Sweet & Sour Fish (糖醋鱼)

Finally, I got the chance to try this sweet & sour fish (糖醋鱼,tang cu yu). Before everything, I want to give you a little warning here: this dish requires too too much oil to fry the fish. That’s also why I didn’t dare to try it.

Yesterday, my husband and I went to shopping for groceries. I was too busy recently. Some of my blogs were done maybe days ago, or even months ago. I wrote them when I got time and was not feeling lazy. Then when I was busy and had no time for blogging, I would just publish my draft done before.

But I did cook this dish today. Yesterday my husband chose sea bass at the supermarket. I’ve done steamed fish, braised fish, roasted fish, fried fish before. I also cooked sweet & sour fish fillet before. But I never did this whole sweet & sour fish. It’s a very popular fish in China. But it’s not an easy dish to make at home, since it requires cutting skills and too too much oil. So most people order it at the restaurant.  My husband had this dish when he was in Dalian, He loved it. My brother is also a big fan. I was planning to learn this dish and cook for my brother when I go back home.

  1. Prepare a sea bass, you can also choose carp. My fish was cleaned at the supermarket. So I just need to wash it again. Then  use a sharp knife to cut about 4 cm below the gill. Make several more cut every 4 cm. When cut the fish, first cut it vertical to the bone, then horizontal to make a crescent moon shape. Do the same to the other side.
  2. Marinate fish with 2 tbsp cooking wine, 1 tsp salt and 1 tsp black pepper for 10 mins maybe.
  3.  Dust fish with potato starch and shake off the excessive.
  4. Prepare batter: 1/2 cup flour, 1/3 cup potato starch, 3/4 cup water. Mix well. You can test batter by scooping some batter up. If it can flow like tiny stream then it’s good. Add more flour if too thin. Add more water if it’s too thick.
  5. Heat oil. To save oil, you can just add in enough oil that can cover half the fish. Dip fish in the batter. Make sure whole fish is coated with batter completely, especially the cut part.
  6. When oil is hot, grab fish by head and tail with 1 hand.  Fry the fish for a little while to let the fish get firm. Then drop whole fish gently into the pot. Use a ladle to scoop and pour hot oil over the fish. Flip fish if one side turns golden brown. Fry for about 5 mins or till whole fish turns golden color. That’s how to make fish crispy.


This is how my fish looks after frying. Fin is really crispy.

7. To make sauce: Heat a pan. Add in 1 tbsp oil. Then add in 4 tbsp tomato sauce. Stir fry to make tomato sauce fully mixed with oil. and color will be brighter. Add in 3 tbsp sugar, 2 tbsp vinegar and 2 tbsp water. Simmer with low heat. Dissolve 1 tsp starch in a little water and add into the sauce. Reduce sauce to condensed.

8. Pour sauce over the fried fish.


When I put the fried fish into a bigger plate, I accidentally broke its tail. Poor fish 😦

I have to let it lie down in the plate. I also garnish fish with green peas.

My husband gave me thumps up. The fish is really crispy outside, but tender and juicy inside.



Curry Fish

Remember last time my husband said he wanted to have laksa? He actually also said he wanted curry fish too. And He even chose fish filet for me to cook curry fish. Which is really rare, since my husband used to only choose snacks, diary products, and drinks. And he chose me stingray fish fillet. Well, that’s a bit challenging for me, since I have never cooked curry fish before, not even curry stingray fish. But my husband was like over confident with me. “Just cook it in the way how you cook curry chicken lah.” It’s easy to say those words, especially from a man who never cooks.

Anyway, I gave it a try. But not same as the way I cooked curry chciken.

  1. Cut sting ray fish fillet into smaller chunks. Sting ray has soft bone, which makes cutting a lot easier.
  2. Sprinkle salt, pepper and turmeric powder over the fish on both sides. (Why do I have turmeric powder in my kitchen while I don’t use it that often. Well, I don’t know either. 🙂 )
  3. Heat a pan, add in 1 tbsp oil. Fry fish fillet with low-medium heat till both sides turn golden brown. Then set aside for later use.
  4. Chop 1 onion, 4 garlic cloves and a small pieces of ginger and red chili (according to how spicy you can accept). Chop them as fine as you can. When I lose my patience, I jut chop them coarsely.
  5. Heat the pan again. Add in another 1 tbsp oil. Put all the chopped ginger, garlic, chili and onion in. Saute till aromatic.
  6. Add in 2 tbsp curry powder. saute a bit.
  7. Pour into 1/2 1 cup water or stock. Bring to boil.
  8. Add in potato chunks (my husband specifically said he wanted potato in this curry fish) , chopped 2 medium tomatoes and 1 tbsp tomato sauce. Lid on and simmer with low heat for 15 mins.
  9. Add in chopped long beans and green chili. Simmer for another 5 mins.
  10. Add fried fish fillet in. Also  add in 200 ml coconut milk. Stir evenly and simmer for another 10 mins.
  11. Season with salt.

My husband is pretty satisfied with this curry fish dish.


Yesterday, My husband and I went to Gardens By The Bay for Sakura Matsuri Floral Display.

Gardens By the Bay usually holds different floral display activities the whole year. They will display flowers from different places of different seasons. Now it’s spring time, so it’s sakura season.

The floral display is held in flower dome, which needs ticket if you want to go inside. Outside of it is free. You can see the famous skytree and other theme gardens.

Tickets for 2 of us is S$21.6. Even though it’s weekday, there are still many people there.

Sakura trees are not as many as we expected.

Looking from distance, the view is like this:


White sakura and pink sakura. Some are in full blossom while some are still in sprouts.

Petals fall from the tree and drift slowly in the air.


Janpanese Marumado Art



And others


There are more than sakura in Flower Dome.

We also visited the big Fish Aquarium @ Gardens by the Bay. My husband and I stayed there for a long while till it gets dark. We also made the fish video of that big aquarium.