my OPS bro & his friend caught 29 fishes in 7hrs at the pond recently.
he gave me 2 huge fishes=>2kg garoupa & >1.5kg golden snapper..
So we decided to have a homecooked dinner at my place. the friend who gave me the fishes called it 全鱼宴, aka ”everything fishy dinner“. 🙂
Garoupa in 3 ways-
- Claypot fish head (my first time-actually kind of complicated)
- Poached garoupa in superior broth (chicken+fishbone)-this one nothing to do.
- Stirfry garoupa fillet with veg-quite straight forward
Golden snapper in 2 ways-
- Panroasted fillet in green jalapeno chilli sauce – first time, quite successful
- Nonya steamed snapper fillet – using Jeanette’s gimson nonya sauce
we had 7pax this evening = my wife & i, 2 OPS bros & their wives, and another OPS bro.
my first course was a panroasted snapper fillet in green jalapeno chilli veloute.
very good i thought. snapper was flavourful & the sauce had body & was just the right texture not too viscous, and just spicy enough.
second course was poached garoupa in superior chicken & fish broth.
the garoupa fillet was excellent=so fresh, perfect texture & sweet. for me it was very good.
the soup was tasty, intense goodness. similar to the fish head thick beehoon soup variety.
for wife it was a bit fishy, i had forgotten to add ginger. usually i cook chicken stock so do not add ginger. since i added fish bones this time, should really have added.
my friend commented that the soup would have been perfect with ginger & whole pepper. i thought so too. for me the soup was very good & smooth (albeit fishy for wife) but of course would have been better with ginger & whole pepper. i will do that next time.
the first 2 courses i served in individual portion. the planned dining logistic was to reuse the bowl & dish for the first 2 courses for the rice & the next 3 dishes served together.
3rd dish was nonya steamed snapper fillet.
this dish everyone liked, including wife.
it was flavoured by the good quality light soy sauce, and with the tangy, slight sour taste of the nonya sauce, excellent combination.
the 4th dish was garoupa fillet fried with sweet peas, baby corn, carrot, onions & snow fungus.
very tasty dish & good wok hae. i kept the wokpan quite dry, just adding little bit water as required.
the claypot fish head was my first attempt.
for me it was very good! the vegetables (onions, chinese cabbage, carrots, shitake & shimeji mushrooms) made the base very naturally sweet. & i had deepfried egg tofu, yam, sio bak (roast pork) & of course the deepfried garoupa fish head which was itself very “pang” = flavourful.
the dish was very tasty even standalone w/o adding the fish head la!
excellent dish really! most delicious/yummy…
i was most happy how it turned out but it was quite a lot of work, especially as this was the first time, so the steps, planning etc were more uncertain & hesitant…still it was fun & the results were rewarding.
my friends brought a soju (烧酒)-a pretty good one; a cake of puer tea (普洱茶)=must take the tea next time we gather, and my fish supplier friend brought very nice small seed lychee (糯米荔枝)which were very very sweet.
i had some red dragon fruit but everyone was too full to eat. haha! 🙂
as for the preparations & planning, i was able to take out a sizable garoupa fish head.
& still left with good portions of garoupa fillet for 2 dishes (1)poached fillet & (2) stirfry fillet
for claypot fish head, i looked up recipes for claypot fish head & decided on the ingredients & method.
one ingredient i needed was sio bak = roast pork.
i did the airfryer recipe couple times previously, about 2 years ago。
this time my sio bak was pretty good, moist, tender & the skin was crackling(still can improve la…).
after scalding & cleaning, i steamed about 300g belly pork for 10mins. this made it easy to stab the skin furiously with a fork. i rubbed the bottom & side with 1 tbsp shaoxing wine. then i covered skin with a layer of salt & left in the fridge overnight. this is to draw out water from the skin so it canbecome crackling!
next morning i put in the airfryer 180degC for 25mins. scrapped away the salt, then 200degC for 20mins. voila!
i also needed to deepfry the egg tofu, yam & fish head.
this the bothersome part, unhealthy (deepfry), and wastage (what with do with the fishy oil??).
anyhow i cut 2 egg tofu into 14 pieces (2each for 7pax). tofu quite easy to deepfry.
next i did for the yam.
& lastly for the fish head. i seasoned with ginger sauce, 1tbsp shaoxing wine & 2tsp light soy sauce, about 2 tsp flour.
deepfry actually made substantial difference. the fish was more “pang”=flavourful, firm, some parts like softer bones crispy
after that, it’s frying onion, chilli padi, ginger, then chinese cabbage, carrots, flat beans, covered & boiled for 15mins, then shitake & shimeji mushrooms & lasty sio bak.
i added some corn starch to thicken the sauce a bit, & light soy sauce to taste (1 tbsp should be ok).
& my! the sauce was really delicious = naturally sweet & very tasty!
then i placed the deepfried fish head in a claypot, and covered it with the sauce & ingredients.
when serving, i cracked 2 eggs, added 2tbsp shaoxing wine, smoothed over. then garnished with cut scallions & coriander.
the dish was quite pretty. but alas i did not manage to take a photo of the nicely presented dish as i was preparing the other dishes.
the other dishes were quite easy to do by comparison with claypot fish head.
for the golden snapper, i made 2 preparations – both fillet dishes.
the panroasted snapper fillet was simply seasoned with sea salt & coarse black pepper just before frying skin down in butter in high heat non stick wok to get the crispy skin.
the veloute was done by frying the onions, jalapeno chilli & green pepper(capsicum), adding intense chicken/fish stock, then blending 1/2 of it with 2 tbsp olive oil & 1tbsp light soy sauce & 1tbsp mirin.
i had done this previously with spinach. jalapeno chilli is much better. taste was sweet, spicy & natural. a key step is frying before blending, otherwise it can be “siap” or astringent.
and the nonya steamed snapper fillet
it was very easy to do, just the usual hong kong steamed 港蒸 ie light soy sauce plus olive oil (or veg oil).
as i am adding the gimson nonya sauce, i reduced light soy sauce from 2.5tbsp to 1tbsp+1tsp and steamed in the steam oven for 11mins..
the combination was just perfect. very easy to do, and so delicious!
we had a really fun enjoyable evening, good friends spending an evening together sharing delicious food, soju, lychees (& some puer tea to be taken next time).