Steamed Yellow Croaker, Japanese Seabass or 小黄鱼

steamed yellow croaker, japanese seabass or 小黄鱼

steamed yellow croaker, japanese seabass or 小黄鱼

bought yellow croaker, also called japanese seabass or 小黄鱼 at chinatown market, so decided to steam it for dinner on 7.10.2015. ^^

my helper does a very good hong kong steamed red garoupa. it is really of good zi char & restaurant standard. though the red garoupa we bought from chinatown market were not live (or swimming), they were always very fresh.

i was thinking of varying the hong kong steamed 港蒸style, & i had previously done very good tasting-

steamed yellow croaker, japanese seabass or 小黄鱼

steamed yellow croaker, japanese seabass or 小黄鱼

so i marinated the fish (a large one for yellow croaker maybe 600g+)with 3tbsp light soy sauce, 2tbsp olive oil & 2tbsp mirin (optional). & that’s it!

then it’s garnishes like sliced red chilli (i forgot to add sliced ginger), & cut spring onions near the end of steaming.

steamed yellow croaker, japanese seabass or 小黄鱼

steamed yellow croaker, japanese seabass or 小黄鱼

i steamed in the steam oven for 12mins. if not using a steam oven, then similarly in a steamer for 12mins.

the fish was really excellent, very sweet & tasty & fine. 港蒸style小黄鱼 texture is finer than red garoupa & equally good.

the sauce was very tasty & not really so different from hong kong steamed 港蒸style, the same flavourful light soy sauce taste, not too salty, but it is a very good variation & equally tasty, instead of resorting to the proven style everytime.

小黄鱼 is also good served chilled similar to the chilled mullet 乌鱼.

we had very good ones at chao inn 潮楼 at kwun tong in hong kong on 3.6.2015!

fried yellow croaker, japanese seabass or 小黄鱼14.9.2015 fried yellow croaker, japanese seabass or 小黄鱼14.9.2015(2)

i also tried fried yellow croaker 煎小黄鱼 (above 2 photos), not too bad too!

that after trying a pretty good one at imperial treasure nanbei at taka on 23.8.2015.

but really, steaming is the best to bring out the freshness & sweetness of the fish la!

c.h.e.f andy

Steamed Oysters with Light Soy Sauce & Olive Oil

my contribution - steamed oysters

steamed oyster with light soy sauce & olive oil

this an excellent, cheap, tasty 2-minute dish that i created recently.

i served it on several occasions, namely my lake como etc grand tour tasting menu on 2.7.201412-course homecooked fine chinese dinner on 15.7.2014 and best teppanyaki at home on 23.7.2014, & everyone loved it. 🙂

IQF (individual quick freeze) plump oysters from China

IQF (individual quick freeze) plump oysters from China

i had earlier bought IQF (individual quick freeze) oysters from sheng shiong. they were large, plump & cheap, only S$11.90 for 1kg. 🙂

i had wanted to try out the crispy orh jian similar to that at beng thin & also sticky orh luah at hawker centre. they both turned out ok but not really special. i personally liked the sticky orh luah better & also i could not produce the very thin crispy orh jian or oyster egg at beng thin.

my contribution - steamed oysters

steamed oyster with light soy sauce & olive oil

#2 steamed oyster with light soy sauce & olive oil

steamed oyster with light soy sauce & olive oil

steamed oysters

steamed oyster with light soy sauce & olive oil

anyhow i tried out a steamed cod after my friend bought me lunch at boon tong kee recently. i used just light soy sauce & olive oil & the steamed cod turned out quite well though not yet of the standard of btk. i will evolve the steamed cod recipe a bit more before i make a post on that.

i tried the same on the oysters & they just turned out fabulous every single time, and it was so very easy to make.

for 8 oysters, i used 2 teaspoon light soy sauce & 2 tablespoon olive, added 1 cut chilli padi & sliced ginger, placed on a glass dish so the sauce covered about 2/3 of the oysters & baste them. then i placed the dish in a steamer (water boiling) & steamed for exact 2 minutes. then scooped the oysters on individual soup spoons together with the sauce.

that was all to it. &i got my plump, juicy, very tasty oysters every time. the marinade also smoothed the strong sea taste. lovely dish especially when so easy to make. 🙂

c.h.e.f andy

The Best Teppanyaki at Home on 23Jul2014

wife did a aburiya at home on 23.7.2014

wife did a aburiya at home on 23.7.2014

wife did a aburiya (our favourite yakiniku restaurant) at home on 23.7.2014. 🙂

did not have the charcoal grill so did teppanyaki. it was the best! 🙂

we had so much better quality meat & cost was like 50% c/w aburiya & tajimaya (which was after 33% amex discounts).

my contribution - steamed oysters

my contribution – steamed oysters

my contribution - steamed oysters

my contribution – steamed oysters

my contribution - steamed oysters

my contribution – steamed oysters

my contribution was the steamed oysters, with light soy sauce, olive oil, sliced ginger & chill ipadi. 🙂 very nice. 🙂

kagoshima wagyu from isetan

kagoshima wagyu from isetan

kagoshima wagyu from isetan

kagoshima wagyu from isetan

wife bought kagoshima wagyu from isetan at scotts,

large & plump hokkaido scallops

large & plump hokkaido scallops

large & plump pan-seared hokkaido scallops

large & plump hokkaido scallops

we also had the IQF (individual quick freeze) scallops from sheng shiong S$11.95/kg, large & plump.

kagoshima wagyu

kagoshima wagyu

kagoshima wagyu & hokkaido scallops

kagoshima wagyu & hokkaido scallops

kagoshima wagyu & hokkaido scallops

kagoshima wagyu & hokkaido scallops

kagoshima wagyu & hokkaido scallops

kagoshima wagyu & pan-seared hokkaido scallops

the kagoshima wagyu was fabulous, sweet & flavourful. aussie wagyu is just no comparison. 🙂

quinoa salad

quinoa salad

kagoshima wagyu & quinoa salad

kagoshima wagyu & quinoa salad

wife made nice quinoa salad to go with the meat.

portobello mushrooms

portobello mushrooms

portobello mushrooms & yellow onions

portobello mushrooms & yellow onions

portobello mushrooms & yellow onions were good accompaniment.

yakisoba

yakisoba

yakisoba

yakisoba

yakisoba

yakisoba

wife decided to hantam yakisoba, a moment’s inspiration. added mirin, light soy sauce, chopped spring onions, yellow onions & egg. turned out superb, just like the very good ones you get in Japan. 🙂

a quick, easy & simply delicious dinner. 🙂

c.h.e.f andy

12-course Homecooked Dinner for 9pax on 15Jul2014

#1 cured salmon

#1 cured salmon

an update for memories.

did a 12-course chinese dinner for friends on 15.7.2014. what’s notable this time were 3 new dishes – salted egg prawns,  steamed japanese seabass 小黄鱼 & seafood fried rice. dishes all good, except lava cake was disaster as lava cake though taste was good (for a brownie…haha..). 🙂

#2 steamed oyster with light soy sauce & olive oil

#2 steamed oyster with light soy sauce & olive oil

#1 cured salmon & #2 steamed oysters were quite new dishes too, served for the first time during my recent lake como, cinque terre, milan grand tour tasting menu for RI friends on 2.7.2014.

the very fresh salmon fillet was bought on the day itself & brined in salt & sugar solution for 4 hours. nice colour & tasty.

the large oysters were IQF (individual quick frozen) from sheng shiong just S$11.95 for 1 kg pack, steamed with 2 teaspoon light soy sauce, 2 tablespoon olive oil, sliced ginger & chilli padi for 2 minutes.

#3 poached kampong chicken

#3 poached kampong chicken

#3 poached kampong chicken was quite sweet & tasty. this time though the chicken tasted a bit gamey. i used kampong chicken from sheng shiong for the first time couple weeks back. no gamey taste then.

#4 盐水鸭 spicy dry brined duck

#4 盐水鸭 spicy dry brined duck

#4 盐水鸭 was dry brined with sichuan spicy chilli sauce, sugar & various spices for 48hrs, simmered for 15minutes & poached for 1/2 hour. it was tender & tasty. i liked it. 🙂

#5 蒜泥白肉 sichuan spicy garlic pork belly

#5 蒜泥白肉 sichuan spicy garlic pork belly

#5 蒜泥白肉 sichuan spicy chilli sauce

#5 蒜泥白肉 sichuan spicy chilli sauce

#5 蒜泥白肉 – the pork belly was done 5hrs using the crockpot braising method starting cold & on low, so the very slow braise from slow rising temperature produced a very tender belly pork, thinly sliced & drizzled with the mildly sweet sichuan spicy sauce, which was key in this preparation. this was a crowd favourite. 🙂

#6 miso lamb

#6 miso lamb

#6 miso lamb was the best i did, better than the last 2 times & w/o the gamey taste. 3 day miso marinade & 5hrs in 90degC oven. many liked this. 🙂

#7 shorthand buddha jump over the wall

#7 shorthand buddha jump over the wall

#7  the poor man’s buddha jumps over the wall was another favourite. this time (also last 11pax dinner on 14.6.2014) was the best. it had very tender pig trotters & belly pork, thick mushrooms & limpets. 🙂

#8 salted egg prawns

#8 salted egg prawns

#8 salted egg prawns. was quite excited doing this for very first time. prawns was deep-fried. paste was done using salted duck egg york, curry leaves & milk. prawns were very fresh but less crispy as it was done at 4pm like 4hrs before serving & set aside with paste added on in pan before serving. too much milk, paste not viscous enough & salted egg flavour was too dilute. will improve next time. 🙂

#9 steamed japnese seabass 小黄鱼

#9 steamed japanese seabass 小黄鱼

#9 steamed japanese seabass – another first time dish, basically repeating the steamed oysters method on the fish, using light soy sauce, olive oil, sliced ginger , orange peel & chilli padi. quite successful this one, fish very fresh & tasty w/o fishy taste (even though the fish was frozen for more than 1 month in freezer). 🙂

#10 fermented bean curd romaine lettuce

#10 fermented bean curd romaine lettuce

#10 romaine lettuce was good as usual. 🙂

#11 seafood fried rice

#11 seafood fried rice

imperial treasure lamian xiaolongbao seafood fried rice

crystal jade lamian xiaolongbao seafood fried rice

#11 seafood fried rice was another new dish, and it turned out to be a crowd favourite also. 🙂

buttered prawns & sotong were done separately. the key was again the sichuan spicy chilli sauce. rice was also pre- fried & set aside. when serving, rice was returned to pan then seafood added, heat & served. 🙂

no comparison with the real thing of course – seafood fried rice from crystal jade lamian xiaolongbao! haha. 🙂

tofu cheese cake

tofu cheese cake

#12 tofu cheese cake was good as usual. 🙂

chocolate lava cake

chocolate lava cake

lava cake was outright bad though even if the taste of the “brownie” it became was good. 😦

not much lava leh, even though i followed the same timing as my much earlier efforts (checked back the records, last time was on 28.8.2014) which were mostly good ones much also had a few failures then.

mango flan

mango flan

friends brought a very nice mango flan, small seeded lychees & strawberries. 🙂

a very fun evening get-together! 🙂

c.h.e.f andy