Spicy Tuna Pizza

Ingredients

120g high-protein flour 120g plain flour 1¼ tsp instant yeast granules 1 tbsp olive oil 150ml lukewarm water ½ tsp salt 1 tsp castor sugar

Topping

1 quantity pizza sauce 1 can chilli tuna, well drained Some red and green capsicum, cut into rings Some black and green kalamata olives, sliced thinly Some onion half rings 150g grated mozzarella cheese Coarsely ground black pepper

Method

Sift both flours into the bowl of an electric mixer fitted with a dough hook. Add yeast, olive oil, water, salt and sugar. Beat for 2-3 minutes or until dough is smooth. Cover the dough with a piece of cling film wrap and leave aside to rise for 35-40 minutes.

Roll out the dough to release air bubbles then place on a lightly floured tabletop. Roll out the dough to fit a lightly greased pizza pan. Brush the surface with a little olive oil and spread pizza sauce on the base.

Sprinkle over with a thin layer of mozzarella cheese. Spread tuna over and arrange capsicum, onion rings and olives around and sprinkle over with remaining mozzarella cheese. Add a dash of black pepper. Bake in preheated oven at 200°C for 15-20 minutes or until golden brown. Remove and serve immediately.

Sambal Ikan

BAHAN-BAHAN:

6 ekor ikan kembung

8 tangkai cili kering (kisar)

Sedikit belacan

3 ulas bawang putih (tumbuk)

4 ulas bawang merah (tumbuk)

2 keping asam gelugur

Garam dan gula

CARA MENYEDIAKAN:

1.Tumis semua bahan tumbuk dan belacan hingga naik bau.

2.Kemudian masukkan cili dan asam gelu­gur. Bubuhkan garam dan gula.

Tumis hingga pecah minyak.

3.Masukkan ikan yang telah digoreng terlebih dahulu dan gaul rata.

Asam Pedas Stingray

Ingredients

300 gm stingray
5 shallot - blend
3 cloves garlic - blend
50 gm dried chillies - blend
1 cm ginger - blend
1 cm galangal - blend
1 cm fermented shrimp paste - blend
1 sprig daun kesum
1 stalk bunga kantan - cut into 4
1 stalk lemongrass - chopped
1 cm fresh turmeric - thinly sliced
Coconut oil
Tamarind paste - mix with water and seived
Plain water
Salt to taste
Sugar to taste

Method:

1. Heat oil in wok over a medium fire. When hot, stir fry shallots, garlic, dried chillies, ginger, lengkuas and shrimp paste until fragrant and oil separates.
2. Add in daun kesum, bunga kantan, lemongrass and tamarind paste. Stir to mix well until boil.
3. Add water, sugar and salt to taste. Stir and wait until it boil for a while.
4. Add stingray and wait until it well cooked. Turn off fire.
5. Ready to serve.

Steamed fish

Ingredients

One siakap (or other types of fish)
Gingers, thinly sliced
3 teaspoons cooking oil
3 teaspoons soy souce
3 tomatoes, cut into pieces
3 mushrooms, sliced
Celery, cut into small pieces
Chillies, thinly sliced

Method

1. Place the cleaned siakap onto a large pan for steaming.

2. Place pieces of mushrooms, tomatoes, ginger and chillies on top of the fish.

3. Add the cooking oil and soy sauce on the sides of the fish.

4. Place the covered pan inside a wok, which has some water in it, and steam the fish until it cooks.

Masak lemak cekur ikan keli

Ingredients

1/2kg catfish (ikan keli), barbecued

To be ground:

10 cili padi
3 shallots
2 garlic

500ml fresh coconut milk
5 pieces daun cekor, cleaned and sliced thinly
1 piece asam jawa
Salt to taste

Method

1. Put coconut milk into a medium-sized pot, add the ground ingredients, and mix well. Cook over medium fire.

2. Add the barbecued catfish, cook till the gravy begins to boil. Stir constantly.

3. Add salt, asam keping and daun cekur into the gravy, and cook over slow fire for another 10 minutes. Stir constantly.

4. When the gravy thickens, it is ready to be served.

Source : Goodbites

Boneless steamed fish fillet

Ingredients

200g Dory fish fillet
1/2 tsp salt
Pinch of white pepper
2 Tbsps chopped young fresh ginger
2 tsps chopped garlic
1 Tbsp oil
2 tsps soy sauce
1 Tbsp chopped spring onion

Method

1. Clean the fish fillet and pat dry it thoroughly with kitchen paper.
2. Place the fish in a plate (or tray) for steaming, rub the fish with salt, add pinch of pepper on it, then sprinkle the chopped ginger on top.
3. Steam the fish fillet in a pre-heated wok for 7 minutes.
4. In a non-stick pan, fry and brown the chopped garlic with 1 tablespoon oil and pour the oil and fried garlic on to the fish when it is cooked.
5. Add soy sauce to the fish and sprinkle the chopped spring onion. The fish is ready to be served.

Source : Goodbites

Fish Sambal (serves 5)

Ingredients

500 g (5 medium size pcs) tenggiri/karau/kembung/selar fish
80 g (1) onion, sliced into rings
50 ml (1/4 cup) low fat milk
15 g (1 1/2 tbsps) vegetable oil
1 tomato, sliced finely
3 g (1 tsp) salt
5 g (1 tsp) sugar

blended

10 g (1 tsp) turmeric powder
30 g (30) dried chillies

mixed

30 g (1 tbsp) tamarind
50 ml (1/4 cup) water

blended

30 g (6 pips) garlic
80 g (8) shallots

Garnishing

Cucumber, sliced finely
Tomato, sliced into rings


Method to bake fish

1. Clean fish and mix with turmeric powder and salt. Bake in an oven for 30 minutes.

Method to prepare sambal

1. Heat oil and saute blended garlic and shallots.
2. Add dried chillies and fry until fragrant.
3. Add tamarind juice, tomato and salt.
4. Finally, add onion and low fat milk.

** To serve, pour sambal over grilled fish.
** Garnish with sliced cucumber and tomato.

Source : Nutriweb

Ikan Patin Masak Tempoyak

Ingredients

1 slice of patin
5 shallots2 garlic
2 stalks lemongrass, pound
1 brown cucumber
Bunch of daun kesum
Small piece of fresh turmeric
Small piece of ginger
Some cili padi
4 tablespoons tempoyak
Salt to taste

Method

1. Pound or blend shallots, garlic, fresh turmeric, cili padi and ginger. Mix the ingredients with tempoyak.
2. Slice the cucumber (after taking out the insides).
3. In a pot, combine the mixed ingredients with water - depending on how thick you want the gravy to be
4. Add in lemongrass and cucumber slices, followed by the fish.
5. Stir slowly over medium fire. Add salt to taste, and stir until cooked.

Boiled Tongkol Fish (Singgang Ikan)

Ingredients:

500g (1 medium size) tongkol fish
10g (2 pips) garlic - sliced
20g (1/2) onion - sliced
10g (1 cm) fresh turmeric - sliced
10g (1 cm) ginger - sliced
10g (1 cm) galangal - sliced
10g (10) bird's eye chillies, pounded finely
3g (3 pcs) dried tamarind
5g (1) turmeric leaf
750ml (3 cups) water
100g (10) ladies finger
1 tomato, halved
5g (1 tsp) salt

Method:

1. Clean fish and cut into 5 portions.
2. Place fish portion, sliced ingredients, bird's eye chillies, dried tamarind, turmeric leaf and water into a pot.
3. Cook until it boils.
4. Add ladies finger, tomato and salt. Leave for a while.
5. Remove and serve.

Additional:

Kembong and tenggiri fish can also be used here. Serves 5.

Deep-fried Fish in Fragrant Sauce

Ingredients

550-600g garoupa, threadfin, sea bass or any fresh water fish 1 tsp salt ½ tsp pepper Oil for deep-frying 2 cloves garlic, chopped 2 tbsp shredded ginger 1 stalk spring onion, cut into sections 1 stalk coriander, cut into sections 1 red chilli, cut into strips

Sauce ingredients – (combined)

1 tsp oyster sauce 2 tbsp light soy sauce 1 tsp sesame oil 1/8 tsp pepper 1 tbsp sugar ¾ cup chicken stock ½ tsp cornflour

Method

Clean fish well and cut two diagonal slits across each side of the body. Combine salt and pepper and rub over the fish. Heat enough oil in a wok until hot, then put in fish and deep-fry until fish is cooked through, golden and crispy.

Place fish on a serving plate or dish.

Leave 2 tablespoons oil in the wok and add ginger and garlic. Fry until golden, crispy and fragrant. Dish out and put aside.

Pour in combined sauce ingredients and bring to a boil. Simmer for a while, then pour sauce over fish. Garnish with spring onion, coriander and chilli before serving.

Asam Fish Curry

Ingredients

1kg mackerel (ikan kembong) 250g ladies fingers 1 tomato, quartered 3 sprigs polygonum leaves (daun kesum) 4 tbsp tamarind paste (asam jawa) mixed with 500ml water 1 wild ginger bud, halve and smash stem 2 pieces dried tamarind skin 5 tbsp oil Ground ingredients 12 shallots 8 fresh red chillies 4 slices galangal 1cm piece fresh turmeric 2cm square belacan, toasted 2 stalks lemon grass Seasoning ¾-1 tsp salt or to taste ½-1 tsp sugar or to taste Method Heat oil in a deep saucepan and sauté ground ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises. Add asam jawa juice and bring to the boil. Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes. Put in mackerel and cook for 10 minutes. Add tomato and adjust seasoning to taste. Dish out and serve with hot plain rice immediately.

FRIED DRIED FISH WITH POTATO

Ingredients :

Dried fish ~ fried
Potato ~ peeled, sliced and fried
Fresh chillie or bird eye chillie (cili padi)
Shallots
Salt to taste

Method :

1. Pound fresh chillie, shallots and salt.
2. In a wok, heat a bit of oil. Add in the pounded ingredients.
3. Fry till fragrant then add in the fried fish and potato.
4. Mix well and dish to serve.

Sweet and Sour Fish in Fruity Sauce

Ingredients

600g fish fillet, cut into thick strips
1 egg, slightly beaten


Mixed

3/4 cup corn flour
1 tbsp rice flour
1 tbsp oil

Ingredients (A) – combined

1/2 tsp sugar
1 sachet TUMIX Ikan Bilis Cooking Base
Seasoning
1/2 tsp pepper

Sauce ingredients (B) – combined

3 tbsp tomato sauce
1 tbsp oyster sauce
1 tbsp lemon juice
2 tbsp chilli sauce

Ingredients (C)

1/2 onion, cut into wedges
1 red chilli, sliced
2 kiwi fruits, cubed
1/2 Fuji red apple, cored and cubed


Method

Marinate fish with combined ingredients (A). Add in beaten egg. Roll in corn flour mixture and deep-fry until golden brown. Remove and place in a clean platter.

Heat oil and add in sauce ingredients (B). Bring to a simmering boil. Add in (C). Dish out and pour over fish slices. Mix in kiwi fruit and apple.

* Recipe by Amy Beh, The Star