There comes another celebration in few days time. Yes! Chinese New Year is on the way. 恭喜發財！Even we do not celebrate Chinese New Year officially, but we do symbolize it with reunion dinner, visiting relatives and friends during this period of celebration. It will definitely be another busy day for me on the CNY eve as we need to whip up some reunion dinner dishes for the family.
This year, I want to do something different and go mostly for baked dishes. This is one of the simple recipe I want to prepare and it is much healthier for a start of the new year. Baked fish with mango salad was adapt and modified from the Donna Hay magazine. Since, Chinese loves to have fish in their reunion dinner as the Chinese phrase "年年有余“ meaning wishing you prosperity every year. The last word of the phrase sounds the same as the fish "魚“ in Chinese. Thus, we usually will whip a fish dish for the dinner. Isn't it a good start for the year? If you want to know more about CNY phrases,
you can find it here.
I love this recipe as the mango salad added a twist of taste for the baked fish. You can have a mixture of sweet, sour, salty and refreshing taste in this dish. The mint leaves bring out the refreshing aromatic taste combined with other salad ingredients. Simply exotic and different from other baked fish dishes. If you too fancy mango salad with fish, do give this recipe a try!
Last by not least, I would like to wish all of you who celebrating Chinese New Year " A Healthy, Prosperous & Joyful " Chinese New Year. Till then, sit back and enjoy your holidays!
 Ingredients:
1 X 700gm red snapper, scored on each side
2 stalks lemongrass, bruised
Olive oil for drizzling
sea salt and cracked/ground black pepper
1 large red chilli, thinly sliced
100g bean sprouts
100g green mango, thinly sliced ( I used semi-ripe mango)
1/2 cup mint leaves
3 spring onions (scallions), thinly sliced
Lime wedges (optional)
Dressing (mix well):
2 tbsp light soya sauce (premium brand)
1 tbsp Chinese cooking wine (Shao Hsing Hua Tiao Chiew)
3 Kaffir lime leaves, thinly sliced
1 small red chilli, chopped
1 tsp brown sugar
Method:
1. Preheat oven to 200ºC (400ºF). Prepare aluminum foil about 30cm X 40cm, make sure the fish can fit in nicely.
2. Fold in 3 sides to form an envelope shape. Leave one side open.
3. Place lemongrass and fish inside and seal it properly by folding in the foil.
4. Put on a baking tray and bake for 30 - 35 mins or until the fish is firm to the touch and cooked through.
5. Meanwhile, place chilli, bean sprouts, mango, mint and spring onion in a bowl and toss to combine.
6. To prepare the dressing, mix all the ingredients in a bowl and set aside.
7. Once the fish is ready, carefully open the parcel by cutting the foil in " X " shape and letting the steam escape.
8. Top with the mango salad and spoon over the dressing. Serve immediately with lime wedges.
Note:
• The baking time may vary depending on the size of the fish.
• You may use baking paper for this recipe. |
Hi there! A new start ahead in year 2011. How was your new year celebration? What is your new year resolution? Mine is one of the simplest but important resolution, to keep staying healthy all the time. Recently, I had bought a new rice cooker, it is indeed a rice steamer which comes with a stainless steel pot separately. ANSHIN Rice Steamer is well-known for its safety, healthy and durable concepts. I have been eyeing for a stainless steel pot rice cooker for sometime when I heard of the risky issues of using a non-stick rice cooker. Until the end of 2010, finally I need to change a new rice cooker. Thus, I decided to buy this rice steamer with more cooking functions.
You may get more information on the Khind ANSHIN Rice Steamer RCS518 (安心蒸飯鍋) here.
This rice steamer came with an Agnes Chang "Steam Up... For Health" mini recipe book. Those recipes are simple and easy to cook especially for those who loves one pot dish! It saves us a lot of time by using this rice steamer to whip up a healthy meal for the family. Moreover, it is using the steaming method which is healthier. It can also be used to steam meat, fish, chicken, vegetables and other foods. When it is used to steam soup, it can retain the original flavour & nutrients of the soup ingredients.
For this new year and a great year ahead, I would like to have more steaming dishes with less hassle, within short period and enjoy healthy meals at home. This recipe was adapted and modified from the Agnes Chang "Steam Up... For Health" mini recipe book. This steamed seafood rice is full of fragrant, aromatic and delicious. Every Grain of steamed rice is fully cooked to its core, making it soft and fluffy. Let's enjoy one of the steamed rice recipe and have a good year ahead!
More reference here. You may find the benefits of this ANSHIN Rice Steamer here.
 Serve : 4 servings
Water for steaming (for ANSHIN Rice Steamer RCS518) : 350ml
Cooking time : 35 minutes
Ingredients:
15 pcs of Big-sized prawns, removed shells and vein
3 pcs squid, washed and cut into pieces
200g rice, washed and drained
350ml water
2 star anise
3 cm cinnamon stick
3 cloves
3 tbsp golden raisin
2 cm fresh turmeric, crushed
1 tbsp sliced garlic
2 kaffic leaves
3 tbsp oil
Cashewnuts for garnishing
Seasoning:
1 tsp curry powder
1 tsp salt
1/2 tsp sugar
Method:
1. Clean and wash the squid, cut into pieces. Clean and remove prawn shells and veins. Set aside.
2. Heat up oil, saute garlic, turmeric, cloves, star anise and cinnamon stick until fragrant and aromatic.
3. Put rice in rice cooker ANSHIN stainless steel pot. Transfer the mixture to the pot.
4. Add in the remaining ingredients (prawns, squid, golden raisin, kaffic leaves and seasonings) to the ANSHIN stainless steel pot.
5. Add enough water just to cover the rice and ingredients, stir well.
6. Pour 350ml water into the ANSHIN Rice Steamer and switch on to cook. When the switch pops up, dish and garnish with cashew nuts.
Note:
• If you do not have ANSHIN Rice Steamer, you can also use the ordinary rice cooker. |
