17 Search Results for: fish head

Recipe: Braised Fish Head with Gravy

I love cooking with fish head, you can always make an awesome dish from different cooking style. If you enjoy fish head dishes like we do, why not check out the recipes for our Fish Head with Black Bean Sauce, Curry Fish Head, and many more! This Braised fish head with gravy is a great option for those who do not eat spicy food like fish head curry. It is perfect as a one pot dish as it is packed with vegetables and the gravy can double up as soup, making it a nutritious and satisfying meal for the family. I decided not to deep fry the pieces of fish head to make it a healthier dish. Hope you enjoy this simple and easy to cook dish as much as we do. 😊 Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie …

Recipe: Steamed Fish Head with Black Bean & Garlic Sauce

When you are born into a family of fishmongers (my grandparents were fishmongers and so was my dad), imagine what the common dishes on the dinner table would be!!  I remembered the good old days when my dad will bring back a packet or two of seafood daily for my mum to cook. How fortunate we were then and yet I didn’t appreciate it. Haiz!! In my opinion, the most important thing to take note of when you want to steam fish is to choose and buy the freshest fish you can find. Steaming is great as it is healthier choice. The freshness of the fish head topped with loads of black bean and garlic sauce goes so well with steamed rice. Just one word to describe this dish, “YUMMILICIOUS”!! Hope you will try this recipe and be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook …

Recipe: Braised Fish Head with Bitter Gourd (苦瓜鱼头)

Bitter gourd might not be a favourite of many due to the bitterness of this gourd. I used to shun it till I found out how much nutrients it contains; and it is also low in calories!! However, if you are already a bitter gourd lover, then you are in for a treat!! First, the fish is fried to seal in the juiciness of the meat. Then it is braised with loads of garlic, ginger, red onions and black fermented bean sauce, and lastly topped with spring onions and red chillies. I always had the notion that cooking this dish is very difficult, but once I changed my mindset and attempted it, I overcomed my own fear. At this point, I won’t say is an “easy peasy” dish but a manageable dish to conquer if you want to. I can only describe this dish by simply saying it in Chinese, “HAO CHI”! (好吃!); which means tasty or palatable. I hope you like this dish as much as we do! Give us some comments or feedback …

Recipe: Curry Fish Head (咖喱鱼头)

If you ask me if there is any difference between the Singapore and Malaysia Curry Fish Head, I do not think it differs. However, I do prefer the Chinese-style of fish head curry as opposed to the Indian-style when I am eating with white steamy rice. As I am a strong believer that any homemade rempah (spice paste) surpasses those store bought, I made my own from scratch. Any white flaky fish heads are great for this dish but if you are put off by looking at the head you can easy substitute it with fish tail or fish cutlets. This is another amazing and wholesome one-pot dish to be served for dinner. My family gave this dish a thumbs up when I cooked it last week. And now, I am still thinking of how it tasted while writing out this recipe. It is so good!! A must try. 🙂 We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments either via …

Recipe: Steamed Fish with Ginger Puree/Paste (姜茸蒸鱼)

I don’t know about you, but sometimes I go to the market not knowing what to cook. The other day was such a day. I went to the market to see what fresh ingredients were available so that I would have ideas on what to cook. Lo and behold while browsing through the fish stall in the market, I saw this fresh red looking fish (red snapper) staring at me and immediately I decided to make this steamed fish with ginger puree/paste for dinner. Not sure if you realised that my fish was butterflied wrongly, it wasn’t me but my fishmonger’s new apprentice; she sliced the fish upside down and so now my fish looked weird. 😦 Never mind about that… The outcome of the steamed fish was just beyond description. The fish meat was tender and the topping of the ginger puree/paste was an additional bonus to this dish. So glad to meet you Mr Fish!! If you like this recipe, we hope that you could provide us with some feedback/comments via our blog. …

Recipe: Cantonese Style Steamed Fish (粤式蒸鱼)

Fish is a must for Chinese New Year as the Chinese word for fish (鱼 Yú/yoo) sounds like the word for surplus/abundance (余). That is why during Chinese New Year, we will always wish each other “年年有余” (Niánnián yǒu yú /nyen-nyen yo yoo/) which means having abundance every year. Families who are particular with culinary symbolism will purchase and cook two fish. One will be eaten on the eve and the other was saved for New Year’s Day. It is important not to finish the fish completely, and to have leftovers which signifies abundance. If you are preparing Reunion dinner at home and are hard press for time or running out of ideas, why not try cooking this Cantonese Steamed Fish. It is one of the simplest dish to prepare and it taste like those served in a restaurant. If you have enjoyed our recipes, we hope that you could provide us with some feedback / comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can like us on Beyond Norm’s …

Recipe: Fish Sliced Bee Hoon Soup (鱼肉米粉)

Whenever I go to Kuala Lumpur for business, I will try my best to go to my favourite stall to have a nice bowl of steaming hot fish head noodles. Why you ask? Because this dish is one of my favourite noodle dishes when I want something soupy. Since, I cannot always go to Kuala Lumpur for this, I decided to cook it myself. In this dish, the broth is the main cast and though it might be a tedious process but you will really enjoy it with no regrets. The broth is very flavourful, this is derived from the many hours of simmering the fish bones and chicken bones coupled with slices of gingers, spring onions, anchovies and salted vegetables. Can you smell the aroma from my kitchen now??? Here we go… Happy cooking! Share with us your comments and feedback for this recipe. We will love to hear from you!   Serves 5 to 6 persons WHAT YOU NEED EQUIPMENT: 2 pots   INGREDIENTS: Broth: 950g to 1kg of fish bones Some chicken …

Recipe: Soup for the Yong Tau Foo

Ingredients: 4 cups water 150g yellow soy beans 200g of ikan bilis or you may use mackerel fish head and bones Ginger 2 cups of homemade chicken stock Salt to taste Method: Add all the above ingredients into a pot and simmer for 1 hour.   Chef’s Note: If you have excess soup do not throw them away, store them in container and freeze them for future use.   If you have enjoyed our recipes, we hope that you could provide us with some feedback/comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can like us on Beyond Norm’s Facebook Page or subscribe to our blog via the right side bar to get the latest updates.

#BeyondNormEats: 15 Days of Chinese New Year Feasting

Now, there is no doubt that you are familiar with the 12 days of Christmas, thanks to pop culture. However, the 15 days of Chinese New Year is a festive season that stretches from the new moon on the first day of the lunar new year until the first full moon on Yuanxiao Festival (元宵节—yuán xiāo jié), which is also known as Chinese Valentine’s Day. This year’s Chinese New Year begins on the 25th of January and ends on the 8th of February 2020. Chinese New Year is a great reason to celebrate and strengthen family ties, and what better way to bond then over a good feast? We understand that picking a spot for the whole family to gather at can be a daunting task, so we curated 15 spots from the Quandoo app to suit your different needs! (Read till the end for a little bonus!) Classic Chinese Restaurants Yàn 宴中餐馆 @ National Gallery Singapore Located on the rooftop of the National Gallery Singapore, Yàn specialises in Cantonese cuisine inspired by the restaurant’s Chinese …

Recipe: “Sembawang” Seafood White Beehoon/Vermicelli

Seafood White Beehoon was first made popular by You Huak restaurant in Sembawang, Singpaore. But in recent years, many others have started to serve it in hawker centres. Some of my friends have tried from various places and complained that it was quite bland while others were crazy about it. This is a fairly easy dish to prepare and is an ideal one pan dish for a family dinner or gathering. The secret of turning bland beehoon into a tasty dish lies in a robust stock!! You may use any seafood to your own liking; from prawns, squids, and clams to crayfish, lobsters, and crabs!! As it is the first time my daughter is savouring this dish, she asked me while I was cooking if it will taste somewhat like Wan Tan Hor or Singapore Fried Hokkien Prawn Mee? Hmm… What do you think? For me to know and for you to find out. Her verdict was that the whole noodle dish tasted so flavourful and delicious that we do not have enough to eat!! …