I’ve previously posted a couple of steamed fish recipes with preserved vegetables, and this is a variation on one of them; this time around, I’m using barramundi instead of silver perch (though, really, this would work with most white fish/fish fillets).

Since I get asked all the time, I’m also showing you the type of  “choy poh” ie. preserved radish that I use in this and in some of my other dishes (notably the Chai Tow Kway aka Char Kway Kak aka Fried Radish Cake that I used to sell).

It seems to me that most people who grew up in Chinese households think of one particular type of preserved radish ie. the super salty variety, when I reference the ingredient in any of my recipes.

That’s not the one I use; I get the Thai preserved radish that’s pre-minced, and which is slightly sweetened and much less salty.  These are some examples of what they look like, so keep an eye out for them next time you’re at your Asian grocery store –

The key thing is to look for the “Made in Thailand” product rather than the “Made in China” version; the latter is the uber salty choy poh (chye poh in Mandarin) your mom (and mine) uses in her Chinese home cooking, which requires rinsing and  which sometimes comes in finger-sized chunks.

Steamed Whole Fish with Choy Poh (Preserved Radish)

INGREDIENTS:

• 1 x 700g whole barramundi, cleaned
• 1 stalk green onion
• 3 Tbsps minced preserved radish
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1 Tbsp light soya sauce
• 1 tsp chicken powder
• ½ Tbsp sugar
• 1 Tbsp oyster sauce or preserved soya beans
• 2 TBS Shaoxing rice wine (optional)
• 200ml water
• 1 Tbsp oil

METHOD:

1. Fill steamer with water and bring to a boil.
2. Place green onion on a plate in steamer basket and arrange fish on top.
3. Steam for about 8-10 minutes, then remove from heat. Transfer fish to a serving dish, minus the juices from the steamer.
4. Heat up some oil in a saucepan, then saute ginger, garlic and preserved radish until garlic is lightly browned.
5. Reduce heat and add the remaining ingredients. Bring to a simmer, mix well, then remove from heat.
6. Pour sauce over fish and serve.

The post How to Cook Steamed Fish with Choy Poh (Preserved Radish) first appeared on Jackie M..

I first got a taste of spicy cumin lamb skewers during what was meant to have been a satay feast at my parents’ house in Sydney’s southwest. In amongst the hundreds of Malaysian satays that were cooked up that day, there  were also some Xinjiang-style lamb skewers; apparently it was a dish introduced to them by their new northern Chinese friends from church.

As a loyal Malaysian, I was there for the satays, but I was immediately converted once I tasted the lamb skewers; I was even more impressed when I found out how easy they were to make. No lengthy list of ingredients and no marinating required beforehand; just skewers of lamb sprinkled with salt, cumin and chilli flakes as they cooked on the grill.

I did a quick online search and found some recipes that do require marinating and some additional ingredients, but this version was what I ate at my parents’ as taught by their Xinjiang friends, and I think it works great, so here it is.

Xinjiang Lamb Skewers with Cumin

INGREDIENTS:

1 kg lamb, cut into 2cm cubes

2 TBSP salt

2 TBSP cumin powder

2 TBSP chilli flakes

Oil for brushing

Bamboo skewers

METHOD:

1. Skewer the lamb pieces onto bamboo sticks; make sure there are no gaps in between the chunks of meat.
2. Place lamb skewers on hot barbecue or grill, brush with a little oil and sprinkle with salt, cumin and chilli flakes.
3. Repeat on the other side.
4. Cook until done, remove and serve immediately.

The post How to Make Spicy Lamb Skewers with Cumin first appeared on Jackie M..