Category: Fish

Heartwarming Fish and Shrimp Soup

The nights in Cambridge are turning pretty cold. It will be really nice to snuggle in couch with a heartwarming soup (in a cup) in my hands. I have been wondering if I am already trying to keep myself warm in Autumn, how am I going to survive winter? Now I understand why everyone has been telling me about Boston’s infamous harsh Winter. I doubt I am ready for that. 


Last week after cleaning my CSA’s pollock, I made fish stock with the fish bones. As I am not a skilled fishmonger, there was quite an amount of fish meat on the bones. It will be such a waste to throw them away. The fish stock was amazingly sweet. I love it when fish is so fresh and you can taste the sea! I also have couple of Pollock fillets in my freezer waiting for me to eat them. So here it is: Fish soup… But I really like shrimps too. So Fish and Shrimp soup it is!



Recipe (4 servings)
Ingredients:

  • 1/2 medium yellow onion, cut into small dices
  • 1/2 stalk of Celery, cut into small dices
  • 1/2 small carrot, cut into small dices
  • 1 medium potato, cut into small dices
  • 6-8 medium sized shrimps, shelled and deveined
  • 600g White Fish (1.3 lbs), cut into 1 inch x 1/2 inch
  • 1 Bay leaf
  • 3 tbsp Butter
  • 3 tbsp Plain flour
  • 3 cups Fish stock (*instructions after recipe)
  • 1/2 cup Heavy cream
  • 1/8 tsp Paprika 
  • Salt and Pepper to taste
  • Roasted pine nuts (*optional)
Steps:
  1. In a pot over medium heat, add butter. Melt it. 
  2. Add onions and fry till translucent. Add in carrots and celery. 
  3. Fry until vegetables began to soften. 
  4. Add in flour to make a roux. Stir for at least 5 minute to get rid of the raw flour taste. Do not brown the roux.
  5. Add in the fish stock slowly. Stir well. 
  6. Let it simmer for 10 minutes. 
  7. Add in heavy cream and simmer for another 10 minutes. 
  8. Add in fish and shrimps. 
  9. Season with salt, pepper and paprika. Simmer for another 5 minutes. 
  10. Serve hot with roasted pine nuts. 

Fish Stock
Ingredients:

  • 1/2 medium yellow onion, cut into small dices
  • 1 stalk of Celery, cut into small dices
  • 1 small carrot, cut into small dices
  • 2-3 pounds of fish bones 
  • 1/2 cup dry white wine 
  • 5 cups water
  • 2 tbsp butter
  • 3 sprigs of Thyme
  • 2 bay leaves

Steps:

  1. In a pot over medium heat, add butter. Melt it. 
  2. Add in all vegetables. Fry till it begins to soften. 
  3. Add in fish bones. Fry till it turns opaque. 
  4. Add wine. 
  5. Add in bay leaves and thyme. Simmer for 3 minutes to let the alcohol evaporates. 
  6. Add in water. Cover the pot with a lid and let it simmer for 30 minutes.
  7. Remove from heat. Drain the stock. 
  8. If you are not using it immediately, freeze it.  


by Categories: Fish 3 Comments

Otah: 2nd Attempt

My first attempt in making otah was not a successful as the fish paste turned out rather tough. I guessed it was because I blended the fish meat using a blender which caused it to toughen. Also the taste was lacking in coconut milk.

This is the second attempt and I have sought help from a colleague’s wife. She shared with me her Thai otah recipe.

This time round I used a fork to scrap off the meat from the mackerel. It was very easy to do that. With this method, I could feel the texture of the meat.
My hubby and I made this moulds out from pandan leaves so I can steam the otah with the fragrance of pandan leaves.

Recipe for 25 moulds
  • 300g of Batang fish meat (scrap using a fork)
  • 1 egg
  • 1.5 cups of coconut milk
  • 1 tsp of palm sugar / Gula Malacca
  • 3 tbsp of Fish sauce
  • 1 tbsp of curry chilli
  • Shredded chili and kaffir leaves
Steps:
  1. Mix coconut milk, sugar, fish sauce and chilli together in a big bowl.
  2. Add in egg and fish meat.
  3. Stir for 2 minutes.
  4. Let it rest in the refrigerator for 15 mins
  5. Fill the moulds or banana leaves and topped with chili and kaffir leaves (optional).
  6. Steam for 3 minutes.
  7. Enjoy!
by Categories: Fish Leave a comment

Beer Battered Fish and Onion Rings

Dear all,


I guess everyone shares the same fear as me when it comes to frying food….
  • Will my batter turns out crispy?
  • Will my batter stay crispy?
  • Will my batter coat my food well?
  • Will my batter taste good?
  • and the questions go on…
Fear no more. Solution is here! This recipe is tried and tested. And for those who has tasted Brewerks Onion Rings. Now you can make your very own Beer battered onion Rings.


Recipe for Beer Battered Fish and Onion Rings with Lemon Mayonnaise

Lemon Mayonnaise
  • 2/3 cup of mayonnaise
  • 2 teaspoon of finely grated lemon zest
  • 1 teaspoon of lemon juice
  • 1/4 teaspoon of freshly ground black pepper
Beer Batter
  • 1 can of Beer (325ml)
  • 110g of self raising flour
  • 110g of plain flour
  • 1 egg
  • 1 teaspoon of five spice powder
Food items to be fried
  • 600g of White fish (e.g. cod), cut into thick slices
  • 1 yellow onion, cut into thick rings
Method:
  1. Mix the ingredients for lemon mayonnaise well and stored in the refrigerator.
  2. Whisk all the ingredients for beer batter into a smooth batter. It may look a little to watery but don’t worry.
  3. Heat the oil.
  4. Coat the fish and onion rings with batter and fry when oil is hot.
  5. Enjoy with the lemon mayonnaise. The lemony mayo will helps to refresh your palate from the deep fried food.

Enjoy!

by Categories: Fish, Vegetables Leave a comment

Otah Otah

I want to make some otah desperately. I asked around and searched the internet for a decent recipe but was not convinced. I thought it is rather simple to do it….
I was wrong.
I flipped the “Mrs Lee’s Cookbook” by Shermay Lee and took reference from there.

I regretted.


The otah does not taste bad but it is not what I want my otah to be like. It is the texture.
It is rather rubbery when it gets cold …

I bought fresh mackerel to make my own fish paste. I think that is where the problem comes from. I think it is wiser to get the fish paste from fishball seller. They have adjusted the consistency well. I think I should have added more water into the fish mixture to have a smoother texture.

I will not share the recipe now as it needs major revision. I promise I will conquer the otah!

by Categories: Fish Leave a comment