oy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic
or the sauce.
Chop fish fillets roughly, place in a
Wash the fish head or fish steaks and pat dry. Keep
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
Put the following into your food-processor: onion, sambal, garlic, cumin, coriander, candle nuts, fish paste, galangal and process until you have a paste.
Heat the oil and fry the paste for approx 5 minutes, then add the lime leaves and the bay leaves.
Add the coconut milk and bring to the boil, then simmer for 15-20 minutes.
Add the prawns and cook until they turn pink, do not overcook them.
Taste the sauce and add salt and sugar to your liking.
mall bowl, whisk together sesame paste, soy sauce, ginger, garlic, sugar
Thinly slice the boneless fish and soak in the marinade.<
Combine Chinese chili paste, sweet noodle sauce (or Hoisin
Combine onion, lemongrass, garlic, chili pepper, curry powder, 5 spice, fish paste and 2 tbsp water in a food processor. Pulse to form a smooth paste.
Heat oil in a large, heavy-bottomed saucepan on high heat. Cook paste 4-5 mins, stirring until fragrant. Add chicken and brown 3-4 mins. Stir in potato, curry leaves and 1 3/4 cups water. Bring to a boil. Reduce heat to low. Simmer, covered, 20-25 mins, until potatoes are tender.
Stir in coconut cream and sugar. Simmer for a further 10 mins. Serve with roti flatbreads.
excess water in the fish, the recipe will come out runny
tock, soy sauce, and miso paste into the noodles. Cook, stirring
Wipe fish pieces dry.
Dredge lightly
minutes.
Place the fish flakes in a pot of
Combine water and rice in a large pot over high heat. Bring to a boil; simmer for 5 minutes. Reduce heat to medium-low and simmer until rice is tender, about 30 minutes.
Combine fish, ginger, spring onion, chicken bouillon granules, and pepper in a bowl. Let marinate for 15 minutes.
Stir fish mixture into the pot. Simmer gently until rice is very soft and fish is falling apart, about 20 minutes. Season with parsley and salt.
Bring large pot of water to boil.
Add snow peas and parboil 30 seconds.
Drain,rinse under cold water and drain again.
Combine with cucumbers and celery in large serving bowl.
For Dressing.
Heat 2 tablespoons vegetable oil in small skillet.
Add chili paste and stir-fry until heated.
Add remaining ingredients and mix well.
One hour before serving, toss vegetables with dressing.
Cover and refrigerate until serving time.
* If using fresh broccoli, parboil for 30 seconds.
dd green onions, fennel, chili paste, and salt and stir-fry
Clean and bone\tfish;
cut into 1-inch squares.
Dredge lightly in the 3
tablespoons cornstarch.
Heat oil in a large skillet or wok
until
hot,
but not smoking.
Toss vegetables with garlic and ginger
in hot oil until tender-crisp, about 2 minutes.
Push aside
and add fish pieces; stir-fry until fish is opaque, another 2 minutes.
Process the onion, Garlic-Ginger Paste (recipe below), and tomatoes in a
ow the cooked shrimp, chili paste and sherry, stir fry briskly
il, ginger, hoisin sauce, bean paste, garlic, shallots and wine in