My very picky children cheered when they first bite it, and Isabel finished her whole plate in no time (which is very rare!).

RECIPE OR BAKED FISH PARMESAN
Ingredients
1kg Dory Fillet
1 cup breadcrumbs
1/2 cup grated parmesan
1 tsp pepper
1 tsp parsley (2 tsp if fresh)
2 tbsp butter, melted
1 clove of garlic, finely chopped

Method
1. Wash and pat dry the dory fillet, cut into suitable sizes
2. Mix well breadcrumbs, parmesan, pepper and parsley.
3. Mix chopped garlic into melted butter, stir well.
4. Dap fillet into the butter and coat it well with the seasoned breadcrumbs on all sides.
5. Place on a greased baking tray, and bake in a preheated oven at 190C for 15 min.

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Very yummy. I was quite surprised to see Ian and Isabel took this dish easily. I could eat a lot, probably can finish it without leaving any for DH. LOL!

I served this dish with some steamed broccoli. Steamed together with the cod, indeed.

INGREDIENTS
1 large thick slice of cod fish
2 large potatoes, peeled and sliced
1 large onions, sliced
1/4 cup olive oil
1 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon paprika
2 tablespoons tomato sauce

METHOD
1. Remove bones, cut cod into 4 large pieces. Steam cod for 5 minutes. Set aside.
2. Preheat oven to 375 degrees F (190 degrees C).
3. In a casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, paprika, and tomato sauce. Pour evenly over casserole.
4. Bake in preheated oven for 45 minutes, or until potatoes are tender.

If you can take chilli, add pepper flake into the sauce would give you additional flavour.

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INGREDIENTS
4-5 stalks of spring onion, cut to about 2″ long
1 inch of young ginger (嫩姜), thinly sliced
1 large piece of garoupa fish fillet, sliced (not too thin)
1 tbsp oyster sauce
1 tsp sugar
1/4 tsp salt
1 pip of garlic, chopped
Some oil for frying

METHOD
1. Heat oil in wok, stir fry ginger, garlic and sugar until fragrant.
2. Add in oyster sauce and stir for a few seconds.
3. Add in spring onion and fish fillet, stir fry until fish is cooked (no longer translucent)
4. Add salt to taste, serve hot.

I prefer to pre-fry the fish fillet, as the fillet will be intact, flesh not easily loosen into the dish. To do that, heat a wok of oil (more, to cover all fillet), fry the fillet until slightly cooked. Drain and use in the dish above.

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I have to confess, I don’t like to eat fish this way… I prefer fish fillet, no bone or head for me to handle. LOL! Next time I will repeat this, with fish fillet.

INGREDIENTS
2 medium fishes
5 egg-yolks
1 tbsp evaporated milk
5 tbsp butter
10 chili padi
2 stalks curry leaves
1 tbsp sugar
3/4 tsp salt
Some oil for frying
Some tapioca flour to coat fish

METHOD
1. Heat up oil. Wipe some salt on fish, coat fish with the flour and fry fish till crisp. Set aside.
2. Mix egg yolks and evaporated milk well.
3. Heat butter in wok until melted. Slowly pour in egg yolk mixture, keep stir-frying until the egg become shredded.
4. Add chili and curry leave, continue to stir fry until fragrant.
5. Add the fried fish to the wok. Add sugar and salt. Stir well.
6. Drain out the excessive oil and serve hot.

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INGREDIENT
2 packets of frozen Dory fish (each costs about RM3 to 3.50 if you buy from Carrefour)
1 egg, beaten
1/2 tsp salt
1/4 tsp pepper
1/2 cup tapioca flour
2-3 tbsp oil
1 tsp chopped garlic
1 onion, diced
1 tomato, diced
1/2 cucumber, diced.
[Add this if you like:
1/2 red capsicum, cut into wedges
1/2 green capsicum, cut into wedges
1/2 pc of pineapple, cut into wedges]

Sauce (combine):
1 tbsp sugar or to taste
3 tbsp water
2 tbsp lemon juice
1 tsp white vinegar
4 tbsp tomato sauce
2 tbsp plum sauce
1 tbsp Worcestershire sauce
1/4 cup water
1/2 tsp tapioca flour, mixed with 1 tbsp water for thickening

METHOD
1. Clean fish and cut into 1″ pieces. Season with salt and pepper. Leave aside for 10 minutes.
2. Rub fish with beaten egg and coat with tapioca flour. Deep-fry in hot oil till cooked and crispy. Remove and place on a serving plate.
3. Heat up oil, saute garlic and onions until fragrant.
4. Add tomato and cucumber [also capsicums + pineapple if you use any].
5. Stir-fry briskly. Pour in sauce ingredients and bring to a boil. Add thickening, then pour over fish. Garnish with spring onion and coriander leaves if you want. Serve immediately.

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INGREDIENTS
1 packet of fish paste
(alternatively you can buy 1 tenggiri fish and scrap out the meat yourself)
2 eggs
1 large carrot, peeled and grated
1 tbsp tapioca flour melt in 1/4 cup of water
Some salt and pepper to taste
Some oil for frying

METHOD
1. Mix all ingredient in a bowl.
2. Heat up oil in frying pan.
3. Use a soup spoon to scoop out the fish mixture, drop into oil with medium heat, fry until golden. Serve hot.

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I wiped some salt on the fish, lined in the plate. Then, chopped all the ingredients: tomato, coriander and some celery.

The fish looks like over crowded with those stuff. But I think the coriander and tomato compliment the fish quite well. No fishy smell despite many days in freezer. The tomato actually brings up the fish’s taste very well. A good combination…

Oh ya, not to forget, I also sprinkle some spices: pepper and oregano. I also quite fond of using oregano on fish.

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Because PILs coming over for dinner, so I cannot be lazy just fry like that, so had to make the marmite sauce.

This Marmite sauce is different from previous, as I was trying different variation. This one substitute honey with plum sauce. So the quality of plum sauce is important (so does honey!).

INGREDIENTS
2 tenggiri fish
2 tbsp Marmite yeast extract
2 tbsp Plum Sauce
2 tbsp Sugar
1/4 cup of water
Some oil for deep frying

METHOD
1. Deep fry fish till cook and set aside for later.
2. Remove some oil, leave only a little for the sauce.
3. Heat the oil, stir fry the Marmite extract, plum sauce and sugar till fragrant.
4. Add in water, simmer for a while till sauce thicken.
5. Pour the sauce on the fried fish and serve hot.

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So, I tried to cook the same dish, and found a few variations of the recipe. Here is one of the many variations, which I quite like.

INGREDIENTS
Fish
2 large pcs of Garoupa fish fillets
Some tapioca flour
Some cooking oil

Marmite Sauce
1 pip of garlic, crushed and finely chopped
2 tbsp Marmite yeast extract
1 tbsp sugar
1 tbsp honey
Dash of pepper
1/2 cup or 100ml of water

METHOD
1. Dry the fish fillets with cloth before cutting the fish fillets into thin slices.
2. Add some tapioca to coat the fish fillets.
3. Heat some oil in wok.
4. Just before frying the fish, coat the fish (already coated with tapioca flour) with some oil, and immediately drop into the wok. This way, the fish will be nicely fried.
5. Fry the fish till it turn golden yellow. Drain and put aside.
6. Remove excessive oil, reserve only about a tbsp for sauce.
7. Heat the oil, add in garlic and fry till fragrant.
8. Add in sugar, Marmite and honey. Stir fry for a while. Add in pepper.
9. Lastly, add in water and simmer a while, before adding the fish fillet earlier. Stir fry to well coat the fish with the sauce. Serve hot.

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But yesterday DH grumbled about the fish being too dry, then I remembered that his mother’s cooking style is completely different. She likes to use a lot of water and sauces, even with fried dishes.

So, I tried to experiment making some sauces to cover on my favourite fried garoupa fish (石斑/ sek-ban ==> hope I got the name right!). It turned out great! Children can eat a lot of rice with the sauce too. I think I start to get a good hang of this now. LOL!

Ingredients
2 medium garoupa fishes
1 large onion, wedged
6 tbsp tomato sauce
2 tbsp plum sauce
1 cup water
1 tsp tapioca powder

Method
1. Fry fishes and remove when cooked, set aside.
2. Remove oil and leave only about 1 tbsp.
3. Sautee onion at med until soft and semi transparent.
4. Dissolve tapiocca flour into the water, stir well.
5. Add tapioca water, tomato sauce and plum sauce into the wok.
6. Stir fry until the sauce thickened, pour onto the fishes. Serve hot.

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