Sea Bream A La Monaco

Sea bream a la Monaco! Very tasty!

I made this a while ago and I am not sure why I have not actually discussed this. It was easily one of the easiest and quickest meal I have ever made – and also quite tasty! I love my rice too, and the sauces accompanying “juice” both complimented the fish and the plain rice.

Recipe (Adapted from “I Can Cook”)

Splash of oil
1tsp chopped garlic
2 tbsp chopped flat leaf parsley
2 sea bream fillet, cut into pieces
400g tomatoes
100ml white wine
salt and pepper

skin, de-seed and chop the tomatoes

Heat oil in a pan over low heat. cook the garlic and parsley for a few minutes, stirring frequently. add the sea bream and cover with the tomatoes. Pour in the wine and season with salt and pepper. cover and simmer for 30 mins.

Serve over rice.

Current Mood: awake

Dinner: Yellow curry with Dory and Pineapple

Tonight's dinner!

I like fish. It cooks quick and seems to pick up flavours really well. Absolutely gorgeous. This particular recipes has been one that I have been looking forward to tryfor the last couple of years or so since I got this book Gordon Ramsay’s Great Escape: 100 Recipes Inspired by Asia.

Also from the book, I used it to make the rice in Nasi Lemak, as I felt it would complement the curry very well – and it did!

However, neither of the recipes are true to the book as I had to adapt to my lack of some ingredients. The curry originally called for skinless cod – but they were out of cod today. They also asked for palm sugar, which I couldn’t find any. The rice required pandan leaves – there were none. Furthermore, they preferred basmati – I preferred not to buy a type of rice I wasn’t going to use often.

That said, the dinner turned out beautifully. The rich, fragrant coconut rice mixed with the aromatic spices in the fish curry, with tender, juicy fish pieces… it was wonderfully awesome! it’s filled up my entire apartment now and it makes me feel hungry mentally T_T

Recipe (adapted from Gordon Ramsay’s Book):

Rice (used rice cooker for this)

However many cups of rice you need

4 parts water to

1 part coconut milk

shallots, peeled and sliced

a knob of ginger, peeled and sliced

1 Lemon grass stalk, trimmed and bashed

pinch of salt.

Fish Curry

Thai Yellow curry paste

4 pieces of cod

a couple splashes of oil

200mls of fish stock

200mls of coconut milk

2 tbsp of tamarind paste

1 lime, juiced

1 tbsp of fish sauce

150g of pineapple chunks

150g of sugar snap peas

5 cherry tomatoes

1 tbsp of fish sauce

Garnishing: Cucumber

First, bash the lemongrass. I had nothing in my kitchen to properly bashed it with so i used the handle of the wooden spoon.

Fill up the rice cooker with the uncooked rice and all the ingredients listed under it and cook it normally.

Next, wash and pat dry the fish and cut it into chunks.

Turn on the heat to about medium

heat up the oil in a hot pan, add 4 tablespoons of the curry paste and stir fry for 2-3 mins to “open up” the aroma.

Add coconut milk, fish stock, tamarind paste and stir to combine. Bring the liquid to a simmer then add lime juice and fish sauce. Then, add the pineapple, sugar snap peas and cherry tomatoes and cook for 5 more mins. Finally, add the fish pieces and poach gently for another 2-3 minutes until it’s perfectly cooked

Serve with some cucumber (it’s said to be refreshingly cooling. While I don’t really like cucumbers, I made it an exception today)

Current Mood: awake
Current Music: Rocky Marsiano - Love and happiness

Following resolutions

I bought a lot of cookbooks over the years, with very good ernest intentions to actually utilise them. I think the main problem I have when I do that is that when I read the recipe, I sort of understood how it’s meant to taste… and then proceeded to change everything about that recipe. LOL!

Truites aux amandes, plus any leftovers I found in my fridge haha

Truites Aux Amandes (from I Know How to Cook, by Ginette Mathiot) with rice and pasta bake (basically stuff left over in the fridge mix with a new dish for the night).

One of my New Year’s resolution this year was to cook 5 nights a week at least. This was partially stemming from the fact that I really hope to pick up and utilise at least 30 recipes over the course of the year. This is not to say that my cooking didn’t involve recipes – they were recipes that I picked off the internet rather than my books LOL!. So this year, this resolution is more focus on the cookbooks i currently own rather than recipes off the internet.

This being Lent leading up to Easter, I was hoping to pick up different ways of cooking fish. So far, I normally eat fish steamed, baked or, if I am buying it from anywhere else, raw. I like my fish a little on the bland side, in comparison to my marinated meats, so this exploration was also to see what else can I do to my fish.

The Trout with Almonds from “I know how to cook” was the first time I have heard of a fish cooked that way and the first time I have done it. In fact, I am actually not sure if that’s what the book intended, LOL!

At the beginning of each section (types of meats/vegies is further categorised into basic ingredients), there is a “x can be cooked this way”. I wondered if it was a form of “blanching” and decided to give it a shot. In the end, this pan fried fish was really beautiful. Quite greasy (might have to tone the butter down), but definitely beautifully done. not saucy at all, nor the slightest bit too rich.

Truites Aux Amandes

2 trouts (the recipe book used whole trouts, and 6, I used 2 fillets instead, skin on)

100mls of milk

60g of flour

50g of butter

salt and pepper

20g of flaked almonds (it was listed at 100g for 6 full trouts. I adjusted it to this amount since I do like almonds but I don’t want the fish to disappear)

Lemon slices for garnishing.

According to the preamble, they suggest that trouts can be cooked in court-bouillon with salt. This is essentially enough water to cover the fish and salt. There was another court-bouillon recipe, so, instead, I sort of chop and change the 2 court-bouillon recipes.

Firstly, I blanch the fish in a mix of water, about 1/3 cup of dry white wine, salt and pepper. This took about 5-10 minutes. I let it dry for a bit before dipping the fish into milk first, then flour.

Heated up half the butter in the frying pan, I then throw the fish into the frying pan and let it cook through. This took about 10 minutes.

In the mean time, in another pan, the almonds were cooked with the remaining butter till they were brown – was also a little crispy.

When ready to serve, pour the almonds over the fish and garnish with the lemon.


Current Mood: (accomplished) accomplished
Current Music: Aika Sekiyama - Aesthetic