Tag Archives: Fish

Miso Saba Fish (Mackerel)


1. Prepare a Saba fish fillet. Cut into halves. And make a cut on the skin side.

2. Boil some water. Add fish fillet in. Once fish turns white, take them out. Soak in cold water and wash them clean.

3. Heat a pan. Add in 1 cup water, 1/4 cup cooking wine, 1/4 cup mirin, 1 tablespoon sugar. Bring to boil. Dissolve in 1 tablespoon miso. Put fish in. Also add in a little ginger slices. Simmer for 5 mins.

4. Add in green pepper. Simmer for 2 mins. And take the pepper out.

5. Dissolve in another tablespoon miso. Turn up the heat and reduce sauce for a little while.

6. Take the fish out into the plate. Pour the sauce over fillet. Serve with green pepper and green onion shreds.

Fish is soft, juicy and tasty.

My husband loves it.


Oven-Roasted Saba Fish

Saba fish is very popular in Japan. And Saba fish fillet is also very commonly seen here in Singapore. I buy them sometimes.

This fish can be easily roasted by oven.

1. Preheat oven to 200 degree C.

2. Season fish fillet with salt and black pepper on both sides.

3. Into the oven for 15-18 mins. Because my husband likes the crispy fish skin, so when I put the fish into oven, I usually set the skin side up. At the last 5 mins, I will turn the fish over and place lemon slice on the fish.

Very easy to cook.

Fish Maw Soup

In fact, I’ve never had fish maw before I came to Singapore. Fish maw is not that popular in my hometown as it is in southern part of China. The story began on one day, my husband received a CNY gift, which contained many traditional Chinese ingredients for CNY and that’s how we got a can of fish maw. Never cooked fish maw before. But I still wanted to give it a try.

Main ingredient of this soup is fish maw. To make the soup more tasty, I made some fresh chicken stock.

Just put a half chicken into a pot with some ginger slices. and cook for 2 hours.

Apart from fish maw, I also used clams. I guess seafood like shrimps and crab meat also goes well with this soup.

  1. Boil a pot of chicken stock.
  2. Take the fish maw out, drain and cut into smaller pieces. The liquid in the can is also edible, so I just poured everything (there are also some shiitake mushroom slices) into the pot.
  3. When stock boils, add fish maw in. Skim the soup when it boils again.
  4. Clams in and simmer for 5 mins.
  5. Dissolve 1 tablespoon starch in 2 tablespoon water. Pour starch water into the soup and stir evenly.
  6. Beat 1 egg into a bowl. Pour egg into the soup while stirring the soup.
  7. Boil for another minute and season with salt.


Soup is easy.

My husband loves it very much.

Oh. For the chicken I used to make chicken stock, It can be served as one dish. Just cut in into smaller chunks. Mix 2 tsp light soy sauce and 2 tsp sesame oil. pour the sauce over chicken.

Sambal Fish Wrapped in Banana Leaf

Recently, I am focusing on South-Eastern Asia cuisine or Malay food, to be more specific. I have this deep crush on sambal chili sauce. I have banana leaf and fish in my fridge. So I decided to try this dish.

I watched many video on cooking sambal fish. And most of them make fresh sambal chili sauce. I am being lazy here. I just chose sambal bought from NTUC.

It’s really simple if you don’t need to make fresh sambal sauce:

Place a big banana leaf on the table. In the middle of it, spread some sambal sauce. Then place fish fillet over the sauce. Spread some another sambal sauce on the top. Wrap the fish with banana leaf. Then wrap them with a parchment paper.

In to the oven. 200 degree and 20 mins.


Very nice and lazy version of sambal fish. I love it.

Steamed Cod Fish Fillet

  1. sprinkle salt and 1 tsp Shaoxing wine over cod fish fillet.
  2. chop ginger into shreds, garlic into slices. Fry them till golden brown. Set aside for later use.
  3. place several ginger slices in a plate. Fish over the ginger. Steam fish for about 8 mins.
  4. pour the water in the plate out. Drizzle 1 tsp light soy sauce over the fish.
  5. Put fried ginger and garlic on the fish fillet. Top with green onion shreds.
  6. heat 1 tablespoon oil till very hot. Pour the hot oil over the fish.

Simple and easy.

And also yum!

Cod Fish Fillet

My husband loves fish, especially fish from the deep sea. We often buy salmon. We don’t buy cod fish that often. Last time when we went out shopping for groceries, he saw the frozen cod fish fillet. He asked if he could buy some. I was a bit hesitant because I didn’t cook cod that much. He told me just to cook it in the same way of cooking salmon. OK, then. My husband always tells me to cook seafood in a simple way with less condiments, even though he almost never cooks.

As he said, I just pretend I am cooking a salmon fillet.

1. Season cod fillet with salt and pepper.

2. Heat a pan, drizzle in a little oil. When pan is hot, place cod fillet in.

3. Sear the cod fillet for 3-4 mins. Then flip over. Sear for another 3-4 mins. I also added in a clove of garlic. Fry both sides till a bit brownish.

4. Don’t forget to sear the edge side of fillet. Fry each side for another minute at last.

Please be gentle while cooking cod fish. I guess I was too careless, I kind of broke the fish. 😦

Well, my husband still loved it.

Xun Yu 熏鱼 Recipe

It’s a classic Shanghai dish.

1. Prepare a fish or fish fillet. Cut into slices about 1.5-2 cm thick.

2. Place fish slices in a bowl. Marinate with cooking wine, ginger slices and chopped spring onion.

3. Drain the fish. Pat them with kitchen towel. Cos next step is to deep fry them. If fish has water on it, the kitchen will become a dangerous war zone.

4. Deep fry the fish with medium low heat. This step needs a bit patience. Fish after frying should be crispy.

5. Prepare the sauce. Authentic Xun Yu needs a big pot of sauce. But I really don’t know how to deal with so much sauce. So I decided to make only a little sauce. Heat a sauce pan. Add in 1 tablespoon cooking wine, 2 tablespoon light soy sauce, 2 tablespoon sugar, several ginger slices. Heat to reduce the sauce a bit.

6. Put the fried fish in. Roll it in the sauce and quickly take it out. If it stays long in sauce, it won’t be crispy.

My First Try On Nasi Lemak

Nasi Lemak is a Malay dish. When I first came to Singapore, I tried it. But didn’t have any deep impressions on it. The specialty of it lies in rice, which is cooked with coconut milk. But when I had it before, rice was cold, so I couldn’t taste the fragrance of coconut milk.

The other day, I tried cooking rice with coconut milk, the rice turned out very nice. So I bought pandan leaves, lemon grass, sambal chili sauce and decided to cook my first nasi lemak.

Rice part:

1 cup rice ( I used the ones with some brown rice mixed in)

70 ml coconut milk

1 1/2 cup water

1 stalk pandan leave (make into a knot)

1 stalk lemon grass (pat lightly with knife)

1/2 tsp salt

Put all the ingredients above into rice cooker and press the cooking bottom. Trust me your kitchen will smell so so good.

For side dish, I chose to fry yellow strip fish (kuning) and chicken wings. Also served with peanuts, anchovies, egg and cucumber.

Place Yellow strip fish in a bowl, sprinkle salt and white pepper.

Put chicken wings in a big bowl, add in 1/2 tsp salt, 1/2 tsp whit pepper, 1/2 tsp chili powder, 1/2 tsp ground ginger, 1 tablespoon corn starch, 1 tablespoon rice flour and 50 ml coconut milk. Mix well and marinate for a little while.

1. Heat a lot oil in the frying pan or pot. Add in dried anchovies, fry till golden brown. Dish them out. Fry peanuts till aromatic and brownish.

2. Fry yellow strip fish with low heat. Dry the fish before frying. Be careful of the hot oil. Frying fish till bone is also crispy. (My husband loves crispy fried yellow strip fish).

3. Last fry chicken wings. Also use low heat. Fry chicken till golden brown.

Spread a banana leaf over the plate. Place rice in the middle.

Around rice, place fried fish,


fried chicken wings,

peanuts, anchovies,

boiled (or fried ) egg, cucumber slices and don’t forget the sambal chili sauce.


Serve hot. That’s also very important.

Here is the first nasi lemak I cooked. My husband was astonished when I brought the plate in front of him. He loves it very very much. He said it’s the best nasi lemak he ever had. πŸ™‚


I also love it. Now I finally realize why nasi lemak is a popular dish here in Singapore. Rice is very rich, full of coconut fragrance. I just can’t stop having it. I also very like sambal chili sauce. It’s very different from Chinese mala chili sauce. It tastes a bit sweet and its spicy is perfect. I also ate all the sambal chili sauce on the plate. πŸ™‚

Oven Roasted Fish

1. Cut fish 2 or 3 times on both sides.

2. Put fish into a big bowl, add in 2 tablespoon cooking wine and several ginger slices. Marinate for half an hour.

3. Wipe fish dry with kitchen towel.

4. Sprinkle salt and white pepper over fish.

5. Heat 2-3 tablespoon oil in the pan. Add in 3 tablespoon chopped garlic, 1/2 tablespoon chopped ginger, and 1 tablespoon chopped dried chili. Fry with low heat till aromatic.

6. Add in 1 tablespoon Pixian soy bean sauce. Stir fry till aromatic.

7. Add in 1/2 tablespoon sugar. Stir evenly.

8. Place vegetables you like in the baking pan. I chose enoki mushroom, celery and onion.

9. Place fish over vegetables. Pour the sauce over fish and vegetables.

Into the preheated oven (180 degree C) and bake for 15 mins. Flip the fish over and bake for another 15 mins.

Steamed Greasy Grouper

1. Sprinkle salt evenly over and inside the grouper.

2. Place several ginger slices in a plate. Then put the grouper over them.

3. Put several tofu pieces in the plate too. It’s optional, if you don’t like tofu, just skip this step.

4. In a small bowl, add in 1 tablespoon cooking wine and 2 tsp oyster sauce. Mix well then pour the sauce over fish.

5. Put plate with fish on steaming rack. In hot water and steam for 12 mins. My grouper is a small one. More time will be needed if the fish is bigger.

6. Take the plate out after steaming. Sprinkle ginger and spring onion shreds over fish.

7. Heat a pan. Add in 1 tablespoon oil and 1 tablespoon sesame oil. When the oil is very very hot, pour it over the ginger, spring onion and the fish. Enjoy the sizzling.