Pan fried ribbon fish

Ingredients:

1 ribbon fish cut into 1.5inch pieces (approx 500g)

Ginger slices

Salt

Hua diao wine

Oil

Directions 

1. Marinate with ginger and salt for 30 min

2. Sprinkle some hua diao wine to remove fishy smell

3. Heat up the oil

4. Pat dry before frying. Avoid flipping it frequently to ensure the fish remain intact.

5.Fried till golden brown. Serve with porridge or rice. 

Optional

Braised ribbon fish

(Fry without marinating, return the fried fish into wok, add 1/2cup water, 1/2 tbsp hua diao wine, 1 tbsp light soya sauce, 1tbsp dark soya sauce and 1tbsp sugar)

Cranberry scone

Ingredients

2

 

cups

 

Plain Flour

1/2

 

cup

 

Sugar

1/2

 

teaspoon

 

Baking Soda

1/2

 

teaspoon

 

Salt

1/3

 

cup (80g)

 

Unsalted Butter

 

, cold

1

 

cup

 

Milk

1

 

teaspoon

 

Vanilla Essence

1/2

 

cup

 

Cranberries

1/2

 

cup

 

White Chocolate

1

 

tablespoon

 

Lemon Juice

Directions

1) Preheat oven at 200°c 

2) Mix 1 tbsp lemon juice and milk to make a total of 1 cup. Leave aside to set for 10-15 minutes to make buttermilk.

3) Sieve dry ingredients into a bowl.

4) Add in cold butter, cut into smaller pieces.

5) Rub butter with fingertips until all incorporated. Mixture should resemble bread crumbs (shortcut: food processor pulse 10-15 times till bread crumbs texture obtained)

6)Mix in cranberries and white chocolate.

7)Add vanilla essence to buttermilk.

8)Pour buttermilk into dry ingerdients. add just enough to form a dough.

9)Place golf ball sized batter using ice cream scoop on a greased baking tray and bake at 200°c for 8-10 minutes.

10) Remove from oven and cool for 5-10 minutes.

11) Plate and serve.