Wat Dan simply means smooth egg (滑蛋). This is done by pouring egg into the gravy in the last cooking step and turning off the flame immediately before the egg is fully cook, hence...
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Ingredients (serve 4) 2 cm section of ginger 1-2 stalk spring onion 400 grams Spanish Mackerel (马交) fish fillet (or Grouper,石斑) (or Snakehead, Ikan Toman, 生鱼) 1 cup rice 6 bowls water salt fish bone...
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Occasionally you may get very small ikan kuning, up to 10 cm in length, from the market. The meat is very thin and little meat to eat, but if fried till crispy, you can...
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The fry fish is the same as the basic fry fish, and we added soya sauce gravy to go with it. Most fish is ok for this cooking, but I particularly like threadfin (午鱼)...
(1 votes, average: 5.00 out of 5)
This is good with fish chucks, fish fillets or whole grouper fish. Ingredients 600-800gms Fish ½ teaspoon Salt ½ teaspoon white ground pepper cooking oil for deep frying Corn flour enough to coat the...
(1 votes, average: 5.00 out of 5)
This is the same as steam fish with shitake mushroom, with daylily and red dates added. This is good for premium fish like grouper, threadfin, pomfret (or commonly misspelled as promfet), where the meat...
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Ingredients 300 grams Fish belly, fish head, fish backbone (after fillet out the flesh), or just fish meat chunks. (Garoupa is good for this) 2 table spoon soya sauce 2 table spoon sesame oil...
(1 votes, average: 5.00 out of 5)
Fish that turn out to be not so fresh, simple steaming it usually turn out to be too fishy. Either you can fry them, or try this. This also works well on less premium...
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