Happy SG Cooking

   3人份 Ingredients 用料 1 Fish (Seabass, Grouper etc) 鱼 1 tablespoon Soybean Paste 豆瓣酱 1 tablespoon Plum Sauce 酸梅酱 1 Chilli 辣椒 3 cloves Garlic (chopped) 蒜末 1 tablespoon Sesame Oil 麻油 5 slices Ginger 姜片 2 tablespoons  Water 清水  Method 做法 1. Clean fish. Place on steam tray. Mix all ingredients place on top of fish. Steam over high heat for 10 minutes. Serve with rice.

2人份 Ingredients 用料 340g Greasy Grouper 石斑 2 Large Green Lime (juiced) 酸酐汁 1 Large Stalk Fresh Lemongrass 香茅 6 cloves Garlic (minced) 蒜蓉 2 Red Chili 红辣椒 1 Stalk Chinese Parsley 芫荽 5 Stalks Spring Onions (diced) 洋葱碎 1.5 tablespoon Fish Sauce 鱼露 Method 做法 1. Clean fish. 2. Put fish, lime juice, garlic, chili, lemongrass and fish sauce together. Steam for 10minutes. 3. Add Chinese Parsley and Spring Onions prior to serving.

2人份 Ingredients 用料 1 (approx 200g) Stingray 魟鱼 3 tablespoons Dried Shrimps Belachan Chilli Paste 虾米巴拉煎辣椒酱 10 Shallots (diced) 小葱头 2 stalks Lemongrass 香茅 1 tablespoon Sugar 白糖 1 Large Green Lime 酸酐 Method 做法 1. Heat 3 tablespoons of oil in wok, fry shallots, lemongrass and belachan chilli paste till fragrant and oil appears. 2. Preheat oven to 220 degree Centigrade. 3. Wrap stingray and fried chilli paste with aluminium foil. Bake fish for 30 minutes till cooked. 4. Serve with fresh lime cut into halves. Squeeze fresh lime on fish before eating.

2人份 Ingredients 用料 160g Thread Fin Fish (sliced) 午鱼 2 tablespoons Light Soy Sauce 酱清 1 tablespoon Sesame Oil 麻油 5 slices Ginger 姜丝或姜片 1 Loofah 丝瓜 3 cups Chicken Stock 鸡汤 1/4 cup Seaweed 海苔 Method 做法 1. Season fish slices with pepper, soy sauce, ginger and sesame oil for 15 minutes. Optional 2. Coat fish slices with corn flour and deep fry till brown. Set aside. 3. Boil chicken stock. Add loofah. Simmer for 5 minutes. Add fish slices to boil. Add salt and pepper to taste. Serve with seaweed.

2人份 Ingredients 用料 200g Cod Fish 鳕鱼 A little Coriander 芫荽 1 tablespoon Soya Sauce 酱清 5 cloves Garlic 蒜蓉 1 tablespoon Cooking Oil 油 1 bottle Chicken Essence 鸡精 Method 做法 1. Clean cod fish. Place on a plate. Pour half bottle of chicken essence and soya sauce on fish. Cover the fish with cling film. Keep in refrigerator and marinate for 2 hours. 2. Remove cling film. Steam the fish over hot boiling water for 10 to 15 minutes (depending on the thickness of the fish). Meanwhile, heat up oil in wok. Fry garlic till golden brown. 3. Pour remaining chicken essence over fish and steam for 1 minute. 4. Lastly put fish on serving plate. Pour garlic over fish. Garnish with coriander. Serve.

4人份 Ingredients 用料 180g Self-raising flour 自发面粉  150g Pumpkin (shredded) 金瓜（刨丝） 280ml Water 水 1  Egg 鸡蛋 120g Whitebaits or Silver Fish 银鱼 2 large Onion (diced) 洋葱 2 stalks Spring Onion (chopped) 青葱  1 bunch Chinese parsley 芫荽 1/4 teaspoon Tumeric Powder 黄姜粉 1 teaspoon Salt 盐 Some Pepper 胡椒粉 Some Oil (for deep frying) 油 Method 做法 1. Mix well self-raising flour, pumpkin shreds and water in a big bowl. Then add egg and silver fish, mix well. 2. Add diced onions, spring onions, chinese parsley and tumeric powder. Mix well. Add salt and pepper. 3. Heat up wok of oil. Place 1 tablespoon of pumpkin batter into wok and deep-fry till fritters turn golden brown. Serve.