Dinner Dishes

[17.02.2015]

Dinner today:
-Grilled local indian mackerel in local style
-stir-fry four angled bean with garlic
-egg tofu and tomato dish
-pink radish chicken soup

Grilled mackerel:
1 whole indian mackerel
5 red chilies
2 cloves garlic
4 shallots
5 lime leaves
some lemon juice
some olive oil
some extra virgin olive oil

(1) Blend chillies, garlic, shallots and lime leaves using a food processor till achieve a coarse paste texture. Add some lemon juice and set aside.

(2) Rub fish with some olive oil. Scope some chilli paste to fill up the middle inner part and top part. Squeeze some lemon juice and let it marinate for 15 minutes

(3) For the remaining chilli paste, add some extra virgin olive oil and continue to blend till it looks smoother. Keep as sauce dip later.

(4) Under preheated oven at 250c, lower the temperature to 200c, put in fish and grill for 20 minutes. After 15 minutes, lower temperature to 150c-120c.

Pink radish chicken soup:
1 pink radish (sliced into 10mm thick)
1 part chicken carcass (blanched)
2 dried figs
5 large red dates

(1) Heat up some water in a small slow cooker pot.

(2) Add in all the ingredients except red dates and let it cook for 6 hours.

(3) Add in red dates halfway through and continue to cook till ready to serve.