Monthly Archives: May 2020

Fish Fillet with Tofu in Spicy Black Bean Sauce

This is the first time I cooked this dish and it was well received by my family. As I was clearing up the black bean sauce, I thought of trying out these combination and it turned out very well. The freshness of the fish that I got from Daily Catch and Tofu were perfect to go with the sauce. Definitely will make it again. ๐Ÿ™‚ So here I am, would like to share with you the recipe.


  • 300g Halibut Fillet (Sliced )
  • 1 block of firm tofu (the one suitable for frying) – cut to small block size as shown below
  • 10g chopped shallots
  • 10g minced ginger
  • 20g spring onion (2 inches strip, green part)
  • 1/2 tsp salt
  • 2 tsp cooking wine
  • 1 tbsp potato starch + 1 tbsp


  • 3/4 cup water
  • 1 1/2 tbs spicy black bean sauce
  • 2 tsp oyster sauce
  • 1 1/2 tsp sugar
  • 1 tsp potato starch


  • Mix all the sauce ingredients and set aside.
  • Marinate the fish fillet with 2 tsp cooking wine, salt and 1 tbs potato starch then set aside.
  • Dust all sides of the tofu with 1 tbs of potato starch
  • In a heated pan at medium fire, add enough oil to pan fry the tofu. The oil should be at least half the height of the tofu. Add in only when the oil is hot by testing it using a bamboo chopstick. Bubbles around the chopstick indicates that the oil is ready. Pan fry until both sides are golden brown, place it on a kitchen towel and set aside. Dish out any bits and pieces that might have left from pan frying the tofu
  • Using the same pan, pan fry the fish until golden brown. Remember not to overcrowd the pan. Place it in a strainer or kitchen towel. Do the same for the rest of the fillet. Set aside.
  • Using the same pan, remove excess oil, leaving only about 2 tbs of oil.
  • Add in the shallots, ginger and spring onion, stir fry for about a minute. Add in the sauce and let it boil and thicken a bit, then turn off the fire
  • Add in the tofu and fish fillet. Give a gentle mix and serve immediately .

Eggplant with minced meat in mildly spiced sauce

This is what we called in Chinese as ้ฑผ้ฆ™่Œ„ๅญใ€‚However my version is only mildly spicy as one of my child has lower tolerance for spicy food. Nevertheless, it is still very tasty and just perfect with a bowl of piping hot rice. My niece who is an exchange student and have been staying with me since the circuit breaker loves this dish so much. The fact that she doesn’t like eggplant, she requested me to cook it again where I happily granted her wish. I told her that I will blog this one so she can cook it when she gets back to her home country :). This is the main reason of my blogging, that is to share my recipe to the people I love and to other food lovers like me. With my blogging, my children can easily follow and whip up the dish themselves with only minimal supervision from me. There are instances that I would find it too troublesome to blog, needing to measure every single thing when most of the time I would just put in ingredients based on estimation. However, if I get acknowledgement from people that they have tried the recipe and appreciate my sharing, that keeps me going. Anyway here is the recipe, enjoy ๐Ÿ™‚


  • 600g sliced eggplant (logged shape, refer to picture below)
  • 300g minced meat
  • 20g minced shallot
  • 15g minced garlic
  • 1 chopped long red chili (with seeds)
  • 4 pcs chopped birds eye chili ( small red chili)


  • 1 stalk of chopped spring onion (only the green part)

Sauce /gravy

  • 3/4 cup water
  • 2.5 tbs light soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp rice vinegar
  • 2 tsp sugar
  • 1 tbs oyster sauce
  • 1 tsp potato starch

Note : feel free to add more chilis if you like it more spicy.


  • Mix all the sauce in a bowl and set it aside
  • In a heated wok at medium high heat, drizzle enough oil to deep fry the eggplant. Ensure that the oil is hot enough before putting in the eggplant. Test the oil by the using a wooden chopsticks. Bubbles around your chopsticks signifies that the oil is ready. Fry the eggplant in 2 batches. Fry until the eggplant softens. Strain the eggplant (see note below)
  • Remove the excess oil, and leave only about 3 tablespoon of oil in the wok, add in the chilis, shallots and garlic. Stir fry for a minute at medium heat.
  • Add in the minced meat, stir fry and break up the meat into small bits. Stir fry until all meat are brown and cooked.
  • Add in the sauce, stir and lower down the heat and let it simmer until it slightly thickens, this will only take less than a minute. Turn off the heat. Add in the eggplant and stir well to combine. Serve and garnish with some chopped spring onion

Note : If you do not want to fry, you can also use boiling method. Just like my other recipe Add in only the eggplant on a rapid boiling water, and use a heavy bowl to push down the eggplant. It is important that all eggplant are submerge to prevent oxidation thus losing the purplish colour.

Another method would be steaming. Add in the eggplant into the steamer only when the water is rapid boiling. These two method are the healthier option however, I noticed the fried one’s texture is better (ๅฃๆ„Ÿ๏ผ‰ใ€‚I leave it up to your preference ๐Ÿ™‚