Spicy Tamarind Tava Fish

What do you do when you have some beautiful fillets of Basa at home? You hurry up and cook something delicious with them! Before I get to the recipe, I want to say this one can be made with ANY good white fish. Basa is a great cheap option, but pomfret or even kingfish would have to be my preferences. Of course go ahead and use cod or halibut, though I would avoid Hoki because it does have a very overpowering smell and flavour.

Now this recipe is definitely one from India, and it is definitely amazing. This style of fish is one I’ve eaten at an aunt’s house who hails from a different community, though within the same language group. I know – India is a little complicated in that sense. Okay a lot complicated *sigh*. Point is, fish is not something I grew p with, and this particular style of cooking fish is not something you would see in my specific community. It is, however, so delicious… it’s ridiculous.

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This recipe use a lot of tamarind pulp. You can usually find a bottle of this in th e Asian food aisle of your local supermarket, or head over to an Asian/Indian grocery store. Something a little off the original recipes is my addition of ginger, only a little, to brighten up the flavour. Now ginger is something I tend to add to a lot of my recipes because of the overall health benefits that come with it – trust me a little bit of it in your diet will go a long long way. Back to the tamarind – if you are able to find tamarind in block form then you can soak the same amount in some warm water for a couple of hours before removing the pulp from the mixture and using that. It does take longer, but of course fresh will always be better.

 

Let’s also talk about the marination. There really isn’t much to it apart from the fact that you want to give the fish at least 30 minutes to soak up in all the wonderful flavours. This tenderises the fish, and also just laces everything with the marination, which I just love. The maximum time to marinade the fillets would be 2 hours for uncut fillets like I used, but 30 minutes if you are using small chunks. After the fish is done marinating, we coat it with a mixture of rice flour and a touch of semolina for crunch. This will essentially glue the marinade and the flavour to the fish, while giving you a delicious toasty and crunchy topping to bite through. Even talking about this has me pretty damn excited.

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The ingredients for the marinade itself are really straightfoward. Start with the tamarind, some dried chilli, chilli powder, a touch of turmeric, asafetida, some corinader, a pinch of salt, crushed garlic and minced ginger – BAM. You need to soak the dried chilli in a 1/2 tsp of hot water for 10 minutes before transferring the chili to a mortar and pestle, and crush away. The final marinade should be nice and thick, but smooth overall. You have to rub the marinade into the flesh of the fish. If you plan to use skin-on fish, then use a sharp knife to just score the skin. This way the intense marination flavour with get straight to the meat and the skin too. Yum yum yum!

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So here we have the recipe card! Do tell me what you thought about this one

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Review: Mr Wong’s

Mr. Wong Menu, Reviews, Photos, Location and Info - Zomato

So to celebrate my birthday *sigh I am getting older* among other important things, we headed to Mr Wong’s in Sydney’s CBD, and boy was I truly impressed. Tucked away in an alleyway with very modest signage is this wonderful restaurant, that isn’t small at all. Upon entering you feel gusts of cool breeze (It’s the aerodynamics of the room #engineeringgraduaterighthere) and you see the expansive set up all decorated in a colonial french theme. I loved the colors, the vibe, the ambience, and the sounds from the place – it was all so cozy and inviting.

We had a reservation, but we were a little early. Thankfully they seated us right away. Now the first thing I noticed, were how friendly and smiley the wait staff was. Not a single one looked unhappy or b***hy – something I have noticed in the city. The second thing I noticed was how incredibly loud the table next to us was. Here we were having an intimate dinner while a bunch of corporate dressed men were swearing their heads off. It did ruin the mood a little, but alas not the fault of the restaurant itself.

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Oh and you can literally see the chefs working! It’s so wonderful! The open kitchen really shows you the story of how the food is made and I loved it. The fact that the kitchen was so beautifully clean was another awesome point.

Now to the bits and bobs of the food and menu. Firstly, the wine list – so good!! They have a fabulous range of drinks to serve, which I loved. We didn’t order anything too heavy, considering it was only the afternoon. We stuck to a simple Reisling and Rose wine. We also were offered complimentary tea, which I really enjoyed. I chose Chrysanthemum, which is deliciously nutty and subtle and perfect with food. I would definitely recommend grabbing a nice tea during your meal, I find that it helps all the food just go down well.

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Okay, the menu. It’s expansive! I loved that there were multiple dim sum options, and they were certainly very unique. I had never seen aubergine (eggplant) and chicken together in a dumpling, thought we didn’t order it.

We stuck with our favourite, the Pork xiao long bao, a delicious steamed dumpling which has a broth encased. It’s incredibly hot so you need to ‘pop’ the dumpling before eating it otherwise you will burn your mouth. Would I recommend it. Yes. Hell yes I would. The dumpling was soft and delicious and the pork was tender and flavourful. The broth wasn’t overpowering at all and just complimented the meat beautifully.

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For mains we decided to order the Kung Pao Chicken, along with the ‘Typhoon shelter type’ King crab fried rice. The rice was such a treat to the eyes. The speckles of the crab meat, the garlic, the rice, and chilli were just beautiful. The rice itself was surprisingly light, and not oily at all which I really loved. Normally I find fried rice at restaurants just drenched in oil, with all it’s flavour taken over by this oil. But not at Mr Wong’s. The rice was perfectly seasoned, and was just so damn good! In my opinion this was one of the best fried rice’s I had ever eaten.

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The Kung Pao Chicken was wonderful. Just wonderful. It was a true balance of sweet, spicy and salty – umami :P. The chicken had a beautiful smokey color and flavour, and the roasted peanuts were just a lovely crunchy compliment to the soft and tender meat. The meal came with fried chilli as well, and not only were these great to look at, but they tasted phenomenal when eaten with pieces of chicken and rice also. Β The green’s along with the chicken balanced the saltyness of the meal greatly, and offered some color and freshness to the meal and palate too. With the fried rice… it was absolute perfection.

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Did we order dessert? Sadly. No we didn’t – We got macron’s from Adriano Zumbo in QVB instead ❀

Okay time to rate the place. My favourite part.

Food: 10/10

I really have nothing more to say about it. It was delicious.

Service: 9/10

I’m only taking a point off because the wait staff that looked after us was a little slow, and well forgetful :/

Ambiance: 10/10

They have done a fantastic job at Mr Wong’s in bringing in a bit of history and culture into the restaurant. The whole place is warm, and inviting and tells a little story about the food and everything behind it. The fact that the kitchen is completely open to everyone, is a huge added bonus.

The menu: 9.5/10

Half a point off because I would have liked to see more chicken in the meat section of the menu, but otherwise this one is really great.

Total score: 38.5/40 OR 9.625/10 πŸ˜€

Would I go back. Of course.

Bang Bang Broccoli

Okay so I have been wanting to make this recipe for AGES! But every time I ended up buying broccoli it was for some other recipe, usually a Thai curry, or a stir fry. So FINALLY I had a whole bunch of broccoli left, and I had a free Saturday (full disclosure I was actually meant to go out for a fancy dinner but got a tad bit sick the night before *sigh*). So here we go.

Now the first awesome thing about this recipe is that you can make it completely VEGAN! Yay! πŸ™‚ Otherwise it is ofc 100% vegetarian, so a bonus. This recipe is quick, simple and works fantastic as a 3:30pm snack, or even an accompaniment for lunch. Simple, delicious, crunchy and healthy – what more do you need?

So you want to start by cleaning the broccoli really well. It’s the kind of vegetable that a lot of mold and/or bugs can really latch onto. Use lukewarm water to soak the broccoli for around 3-5 minutes, and then pat dry on paper towels. Make sure you dry it off well, otherwise the batter will not coat the broccoli properly.

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Then make the sauce. Oh the sauce. SO much delicious in on little go. Set the sauce aside so that it reaches room temp, and thins out as well. This is important to ensure you get a consistent coating of the broccoli when you toss it all together. I add garlic powder to my recipe because I love that added hit, but if you aren’t a fan then omit it completely. If you choose to use Sriracha in your sauce, then skip the garlic powder otherwise the flavour will be far too overpowering. Trust me.

Next up, the batter. You want to start by mixing the apple cider vinegar with the milk, even if you are using a vegan milk substitute. This will basically make an instant buttermilk for you. You can use buttermilk, but I personally like the fruity tartness of the apple cider vinegar. In a bowl, mix together the flour, cornstarch, salt, and hot sauce. Pour in the milk and vinegar mixture and whisk everything well until the batter is nice and smooth.

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Cut up the broccoli into little chunks and add it to the batter, coating each piece really well. Make sure the stem is coated nicely too.

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I like to set these aside for at least 5-10 minutes, just to soak up all of that hot sauce goodness. It is so worth it. After that, toss each piece into breadcrumbs, before dropping them into your deep frying over medium heat. Fry them until they are beautiful and golden brown. Remove them and let them rest on some paper towel. You need to let these settle for a few minutes, allowing the paper towel to soak the oil, before salting the chunks. Finally toss them into the delicious sauce and then serve them up.

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Need the recipe card? It’s right here!

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Have a go at this insanely easy, but incredibly delicious recipe. Side note. My sister HATES greens. She is only 10, and well, she behaves like most 10 year olds and despises broccoli. But, interesting, she ate these yummy morsels. She did think they were a little spicy, but hell she still ate them.That is the important part πŸ™‚

Chicken, Chive and Cabbage Dumplings

Who doesn’t love good old dumplings? I for one absolutely love them, and I often head over to a good dumpling or yum cha place for lunches and dinner. Aah the chilli oil ❀

Now dumplings are actually so easy to make at home! Yes they do take some time, but if you are prepared to put in some time and a little effort, you can make your own delicious dumplings at home. Now normally I would show/write about making the dumpling pastry too, however this time I actually used pre-made store bought gow gee wrappers which are perfect to make these delightful morsels πŸ™‚

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For me dumplings are like comfort food. In winter, in particular, you will fine me, a big bowl of dumplings, some chilli oil, and the entire series of New Girl, or Friends or Grey’s Anatomy. *Sigh* now you know I’m weird

Okay back to the recipe. I used Chicken mince, chives and cabbage as the title suggests, but I also added shitake mushrooms, shallots, ginger and garlic to the filling. I like to start the recipe by actually cooking off the vegetables, and mixing in rice wine vinegar, chili and soy while cooking these together. Then I mix in the chicken mince once the vegetables have cooled slightly.

I steamed my dumplings, and then pan-fried them. Nowadays you can find bamboo steamers everywhere (i.e. look in Kmart!), or you can use an Idli steamer (not even joking here). If you are using a bamboo steamer, it is IMPORTANT that you line the base. This is a MUST!! I line mine wither with baking paper (greased paper) OR some banana leaves or cabbage leaves.

You can alternatively pan-fry the dumplings, and then add some water, cover and then steam. I find my way a little easier, and there’s less a chance of any dough sticking or getting very mushy. It also means you get a lightly crunchy texture along with the smooth steamed dough when you eat these.

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Oh and the dipping sauces? I made an instant chilli oil – so simple. Make a quick paste of fresh chili, chili flakes and fresh garlic and mix the paste well into vegetable oil. Add some salt and pepper just to season, and set aside for a few hours.

The other dipping sauce was a mixture of fresh chilli, coriander stalk, soy sauce and some rice wine vinegar… and that’s it!

Folding the dumplings can be a bit tricky, but thankfully there are HEAPS of you-tube tutorials showing you the different ways to fold them. You basically have to stretch the dough and make tiny folds along the length of the dumpling, so it ends up looking slightly like a crescent moon. A pretty crescent moon.

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Alright now for the recipe. It’s a bit long, but trust me… these are worth it

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A couple of tips! Place your dumplings, once filled, onto a tray lined with baking paper (greased paper) to stop them from sticking to any surfaces. I basically use this lined tray for the entire process, and even serve the dumplings on them!

To serve, remember the dipping sauce! I also add some lime, fresh chili slices and a drizzle of chili oil πŸ™‚

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