Tag Archives: fish

Thai Coconut Prawn and Fish Soup

A delicious meal awaiting at my dinner table

I have always been a huge fan of this soup. I still remember the first time I had this soup more than two decades ago at Tokyo Training Center when I was a trainee in Japan sponsored by AOTS. Their canteen served this soup, and being a fan of seafood, I ordered and tried it out. Yes, I was hooked. The level of spiciness is not too much, just a little tang and a note of sweetness that ended with a nutty taste of coconut. It was a very rich soup that is full of flavours.

Now that Ayam brand had the light version of coconut milk, with only 5 percent fat and yet still flavourful, I was so ecstatic to cook it again without feeling the guilt! Yahoo!

Ingredients

  • 660g Ayam Coconut Light (5% fat)
  • 40g chopped and split Lemongrass
  • 24g chopped shallots
  • 12g chopped green chili
  • 38g galangal ginger
  • 95g squeezed lime juice
  • 50g red curry paste
  • 40g fish sauce
  • 1L chicken broth
  • 400g cod fish fillet (or any of your preferred fish)
  • 500g deveined prawn with shell
  • 1 can straw mushroom (drained)

Method

  • Heat up your pot and drizzle 10g of oil then sauté your curry paste, lemon grass, shallots, ginger and green chili for about 2-3 minutes to release the fragrance of the spices.
  • Add the chicken broth, lime juice and Ayam coconut milk; bring to boil.
  • Lower the heat before adding the prawn and fish fillet then let it simmer until the seafood are cooked.
  • Season it with fish sauce.
Steaming hot soup ready to be served!

The aroma permeating in my kitchen was making everyone at home hungry. Who wouldn’t be, right?

 

Silver Fish/White Bait Fish Omelette Foo Yong

This is not only easy to prepare, but also economical. Silver fish cost less than 3 Singapore dollar for about 150g. The rest of the ingredients added are not expensive as well. Living in Singapore, which is the most expensive city, and has already surpassed Hong Kong , you need to know how to cook and look for ingredients that are inexpensive yet healthy.

Ingredients For omelette

  • 150g silver fish
  • 50g grated carrots
  • 4g spring onion (can add more as to your preference)
  • 40g minced shallots
  • 4 large eggs (64g each)
  • 1 Tbs black sesame oil
  • 1 Tsp rice wine
  • 1 Tsp chicken powder
  • 1 Tsp oyster sauce

Ingredients for the gravy

  • 1 pack of bunashimeji
  • 160 Ml water
  • 3 Tbs oyster sauce
  • 2 Tsp soy sauce
  • 1 Tsp chicken powder
  • 1 tsp sugar

Beat your eggs then add in the rest of the ingredients except the one for the sauce. Prepare your hot wok, drizzle sufficient oil only when your wok is hot, you should start seeing a bit of smoke. Then pour in your omelette mixture. My wok is big enough to pour everything in.

Flip the omelette to fry the other side. When ready place it on a dish. Now we are going to prepare the gravy. Remove excess oil, leave only about 1/2 Tbs, this is good enough to sauté your mushrooms. Sauté until soften then add in the water. Add the rest of the ingredients for the gravy. As our soy sauce and oyster sauce might be of different brand, so please adjust accordingly to suit your taste. I do not need to add cornstarch to the gravy as the oyster sauce also helps thicken my gravy exactly the way I wanted it to be. But if you wanted to thicken it more, just add some cornstarch slurry. Last step would be to drizzle your gravy onto the omelette. Yum! Let’s eat!

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