Spicy Grilled Fish

Tuesday November 24, 2009
Hot off the grill
CULINARY QUERIES with AMY BEH

MY family is tired of eating steamed fish every day as my maid only knows one method of steaming. Can you please give me a recipe for another style of cooking fish that is tasty and healthy? – Maria Tung

Here’s an interesting way to cook fish.
Spicy Grilled Fish

600g shad (ikan terubuk)
1 tsp salt
2 stalks lemongrass
2-3 slices galangal
1 tbsp oil
1 piece banana leaf
1 sheet aluminium foil

Chilli dipping sauce (combined)
10 bird’s eye chillies, finely chopped
5 shallots, sliced
Juice of 2-3 limes
2 tbsp water
1 tsp sugar or to taste
Salt to taste

Remove entrails from fish, and wash and clean it properly (do not scale). Rub the fish with salt.
Brush banana leaf with oil and arrange lemongrass and galangal on it. Place fish on the lemongrass and galangal. Wrap up the fish and place the parcel on top of the aluminium foil. Wrap again into a neat package and grill in a preheated oven at 220°C for 10 minutes each side.

Unwrap and serve fish with the chilli sauce.
I AM keen to roast chicken as I have just purchased an oven. Do you have a recipe that is fast and easy to cook? I have tried roasting one whole chicken and it failed because it took a long time and the chicken was not fully cooked. – Quek Sow Yin

For fast cooking and easier carving of your chicken, always go “flat” with the chicken. Place the chicken breast side down on a chopping board. Use a pair of kitchen shears and cut down either side of the backbone.

Remove and discard the backbone, then turn the chicken over. Use the palm of your hands to press firmly on the breastbone to open the chicken flat.

Wipe the skin and cavity with several pieces of paper towel, then rub seasoning over the chicken skin.

Peel the skin back from the breast and rub more seasoning mixture over the flesh of the chicken. Pull the skin back over. Wrap up the chicken and refrigerate for several hours.

To roast, place the chicken breast side up in a roasting pan. This will cook your chicken faster.

CAN you share with me a recipe for chicken or any other meat cooked in wine? I tasted a similar dish at a friend’s home when she had a full moon party. – Wendy Choo

Here’s the recipe as requested.

Drunken Chicken
1 free-range chicken, about 600-650g, chopped into 6 pieces
¼ cup sesame oil
350g mature ginger (preferably Bentong ginger), smashed
800ml good quality glutinous rice wine
300ml water
Salt to taste

Heat a wok until hot; dry-fry the smashed ginger for 10 seconds until fragrant. Add sesame oil to the wok and continue to fry the ginger until aromatic.

Put in chicken and fry for 1-2 minutes. Pour in wine gradually followed by water. Bring to a boil then reduce the heat and cook until chicken is tender. Season to taste. Serve the soup hot immediately.

Lemongrass and Citrus Poached Salmon

By: Chef Dave
"This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth. Also serves well cold. Best if served with veggies and a good teriyaki sauce."
Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min
Original Recipe Yield 10 servings

Ingredients
• 2 1/2 pounds salmon fillet
• 1 quart chicken stock
• 1 quart orange juice
• 2 cups white wine
• 1 small yellow onion, chopped
• 2 tablespoons minced garlic
• 2 cups chopped lemon grass
• 1 teaspoon salt
• 1 teaspoon white pepper
Directions
1. Remove skin from salmon, then cut into desired portions.
2. In a large pot, combine chicken stock, orange juice, white wine, onion, garlic and lemon grass. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.