Tangy Orange Fish Fillets

Hi folks! Good to be back again posting! I am here in support of this month's theme "Orange" in Little Thumbs Up April event. Glad that my dinner dish was a little more useful then just filling my family's tummy haha! So here is the dish : Tangy Orange Fish Fillets

I opted to use fish instead of chicken or pork since I am trying to get my kids to eat more fish (brain food, haha) But bare in mind you can use any kind of white meat for this recipe, it should work just fine.

Ingredients for Tangy Orange Fish Fillets (Serves 3-4)

3 whole fillets of white fish(I used Tilapia this time) ~300-400g

2 large Navel Orange

2 ginger slices

1 garlic clove minced

Seasoning:

1/4 tsp salt

1 tbsp apple cider vinegar (or plain works too)

2 tsp sugar

Thickening coat:

1/2 tsp salt

1 tsp Chinese cooking wine

2 tbsp beaten egg

2 tbsp corn flour

2 tbsp water + 1 tsp cornflour (Thickener) 

• Cut the fish fillets into smaller piece, set aside.
• Zest the two oranges and set the zest aside for later use. Then slice out thin slices from the center of both the oranges for garnish purpose (optional)
• Juice both the oranges, remove pulp. Add seasoning into the juice and mix well. Then add in the fish fillets and let it marinate for a good 30 minutes before use.
• Remove the fish fillets from the OJ(reserve aside) and add the thickening coat ingredients together with the fish in another mixing bowl.Combine till all the fish is nicely coated.
• In the wok, add in 3 to 4 tbsp cooking oil and set at medium fire. Lightly pan fry the marinated fish fillets on both sides and remove from wok.
• Remove oil leaving only about 1 tbsp of cooking oil. Add in minced garlic and ginger slices, cook for a minute.
• Add the reserved OJ & orange zest and cook for awhile till it starts to bubble. Add 2 tbsp water+1 tsp corn flour mixture into it. Stir till it thickens slightly. Add the fish fillets back in to the gravy and gently toss to coat.
• Remove the fish fillets from wok and onto a serving plate. Garnish with reserved oranges slices, serve while still hot.

 

This dish in my opinion might not be as tasty as sweet and sour fish, but still it is much easier to prepare and healthier! Less sugar, salt used and no deep frying of the protein as well. But the tangy sweet flavor still satisfy one's craving haha! Yummy!

Another close up shot of this yummy dish. Best served with a bowl of steamy rice. :P Hope you all will try this out! Have a good evening all!

I am happy to submit this post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal at this post.

Hainanese Chicken Rice

I believe everyone in Singapore has tasted Chicken rice before or the least know what it is when it is mention. It is such a common and popular dish for decades and it is no surprise that many home cooks has their own special recipe. Okay, I am not talking about cooking it from a box or some premix from a package or bottle, I meant really cooking it from scratch! I admit I fall in that category of using premix prior to this, convenient and frankly speaking its not bad in taste too. But the satisfaction of know you can whip this up yourself and actually taste great, how awesome is that?Haha! But I do believe every different family has their own recipe in cooking this...just like my mum's! But the surprising thing is I never consulted my mum on this before cooking from scratch...I just go! You would think it's so difficult to cook this....no no its not, I promise. Plus the end result is gonna wow you that you can actually cook this awesome heehee:D

Okay enough talk, here is the recipe for my chicken rice:

Ingredients for Chicken Rice (Serves 4)
1 whole chicken (get fresh, not frozen is possible)
2 tbsp salt

5 slices fresh peeled ginger 
2 sprigs of spring onion, cut into segments

6 shallots peeled 
8 garlic cloves
8 slices peeled ginger
2 pandan leaves

2.5 cups washed white rice (I mixed 1 cup brown rice heehee)


salt to taste
2 cups chicken stock (Optional, I used some chicken powder and water)
1 cucumber, sliced (I used Japanese, less seed and not as bitter)

Sauce over the chicken
2 tbsp light soy sauce
1 tsp sesame oil
1 tsp sugar

Ice water (1.5Liter) for "shocking' the chicken

• Clean the whole chicken by rinsing in water and remove unwanted parts. Dab dry and rub the whole chicken with salt, a good 2 tablespoons all over the chicken including the cavity area. Let it marinate for 20 minutes.
• Prepare the steamer, at a medium fire. Place the chicken in the steamer together with the ginger slices and the spring onion segments after 20 minutes. 
• Steam till the juice runs clear when pricked at the deepest part of the met. I pricked the part between the inner thigh and breast. Mine took about 30-35 minutes to fully cooked. Timing depends on the size of the chicken.
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• In the mean time, place garlic, shallots and ginger slices into a blender and zap till fine.
• Heat up the wok with 3 tbsp of vegetable oil and add in all of the ground mixture and stir fry till fragrant.Cook about 5-8 minutes at medium low heat till fragrant, add in the 2 pandan leaves (knotted) and stir for 30 seconds. Remove from fire.
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• Place the washed rice in the cooker together with cooked mixture earlier with the pandan leaves. Add salt and chicken seasoning (if desired) together with enough water. Give it a quick stir and cook the rice in the cooker.
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• Once the chicken has been cooked, remove it from the steamer and gently place in the prepared ice water to cool it down. Leave the chicken in the water for 5-10 minutes. Then remove and let rest for 10 minutes before cutting.
• Prepare the special sauce for the chicken. This sauce will perk up the flavor and keeps the meat moist and flavorful.
• Chop up the chicken nicely, and drizzle the special soy sauce mixture over the chicken. Serve with the cooked rice while still warm.
• The drippings of the chicken while steaming was used for making soup. I added cubed silken tofu and slices of fish cake plus a bit of salt & 2 cups water. (Optional)

Look at the juicy and tender meat!I was so happy this turned out well! I am actually looking forward to cooking it again. ;) Plus the family was all praise about it...best part is you know there is no preservatives, yay!
The weekend is around the corner, do consider taking the chance to cook this for your family. I know you can walk across the street to the food stall to buy a pack, but it will be so so so different and worth it, guarantee!

Try it and let me know how you like it. Happy advance weekend to you guys! Cheers!