Mohr Fish

2 x firmed fish fillets ( cod / snapper / whiting)
extra virgin olive oil
red / Spanish onion (diced)
salt
handful of grapes
handful of roasted pine nuts
handful of roasted almond
a dash of honey
4 tbsp of red wine vinegar
handful of dill
handful of parsley
ground pepper
served with couscous or salad

Easy Smoked Salmon Frittata

5 eggs
A dash of cream / milk
Any herbs you have in the fridge – dill, parsley, chives, basil (you can opt for basil pesto, it works well)
Salt and pepper
1 pkt x Smoked Salmon
1 cup x of any vegetables you have – capsicum, tomatoes, zucchini, canned corn kernels, frozen peas
Hand full of leftover mushrooms
A bit of garlic
A handful of cheese
Olive oil

Pre-cook vegetables & mushrooms with some garlic and olive oil. Set aside.
Mixed eggs and cream then cook under low heat.
Add veges and mushrooms while eggs mixture is cooking – add cheese and seasons with salt and pepper to your liking.
When it’s almost set but still runny, add herbs and smokes salmon.
Turn Frittata to semi circle and serve with salad.

Lemongrass & Coriander Roots Steamed Fish

Ingredients:
4 slices of firmed white fish
1 lemongrass thinly sliced
1 sml clove of garlic
3 coriander roots (from 3 bunches of coriander)
Splash of Chinese rice wine
Splash of water
3 tbsp of fish sauce
2 tbsp of light soy sauce
a handful of chopped spring onions and coriander leaves (optional)

Method:
Using a mortar and pestle mix lemongrass, garlic, and coriander roots, add a pinch of salt and pound all to a paste.
Mix Chinese rice wine, water, fish and soy sauce in a sml bowl.
Rub fish with lemongrass paste and place on a plate and add liquid mix.
Pour in some boiling water into the base of your steamer. Make sure the water doesn't touch the base of the fish.
Cover the steamer and steam the fish over a roiling boil for about 10 - 12 minutes.
When it's ready, turn off the heat and keep it covered.
Carefully remove the fish from the wok onto a dish.
Sprinkle the spring onion over the fish.
Serve with rice.

Slow Braised Pork Belly (Tung Po Pork Belly)

1.5kg pork belly (including skin)
1/2 cup dry sherry/chinese rice wine/mirin
1/2 cup light soy sauce
1/3 cup dark caramel soy
3 star anise
1 cinnamon stick
6 cloves of garlic lightly bruised
6 slices of ginger about 1/2cm thick
6 spring onions cut in half
A few tablespoons of oil for initial browning
3 tsp of brown sugar
1/2 cup water

Method

Blanch meat in a large saucepan of boiling water for 10 minutes.
Remove and dry with kitchen paper.
Heat a large pot, then add oil and lower heat.
Add meat, skin-side down, and brown skin slowly until golden and crisp (10-15 minutes).

Lift meat from wok and wipe off any excess fat with kitchen paper.
Remove oil from pot and add soy sauces, sherry , water, star anise, cinnamon stick, garlic, spring onion, ginger, brown sugar, and meat.
Bring to a simmer on a stovetop, cover tightly, and cook for 3 hours or until meat is tender. Stock should thicken to gravy consistency.
Sliced meat into 1cm thick while it’s hot and add gravy to sliced meat and serve.

Peking Duck Rice Paper Rolls

1/2 Peking Duck meat (you can get this @ any Chinese Roast Restaurant) shredded
2 cucumber cut them into stick
Spring onions
Hoi sin sauce
20 sheets of medium rice paper

warm water in a medium salad bowl or dish to soften rice paper sheets (one at a time)
dry with paper towel / clean tea towel
assemble a few shredded duck meat, one cucumber stick and a few spring onions and a teaspoon of hoi sin sauce
then wrap all into a roll and serve.

tip: lightly rubbed serving plate with a bit of oil prevent rolls from sticking.

Spring Salad

1 – 2 medium x zucchini finely julienne
300g crab stick finely julienne (washed and drained well) (usually in 500g or 1kg pack) (500g will do)
2 - 3 tbps of small fish roe (you can get these from Chinese grocery shop)
*Add Japanese Mayo + Normal Mayo to your liking, I never measure this, about 3 tbps
I like fresh herbs so my version
I’ll add 1/2 cup of Coriander
And a bit of finely chopped Spring Onions and/or a bit of Dill

Mixed all with Mayo just before serving, otherwise, salad will be watery.

* Note: I like to add both Mayo because Jap Mayo can be quite salty sometimes. I think you can try mixing low fat sour cream too for other opt.