Saturday, 13 October 2007
Fridays are special for me. Maybe it's becos in my first job as an auditor in the Big4, we will slog through the week and chill out on Friday. So Fridays are just different.
Now, Fridays are STILL different, haha... esp when W is around. We usually eat out on Friday, but with a fish in my freezer and me leaving on Sunday, means that I have to cook on Friday... Not very exciting, but well... for a change.
Something simple, I don't want to use too much crockery...
Decided to do a fried beehoon and baked the black promfret... It's easy to do, and can be done even when you have very little ingredients in your fridge...:)
Baked Promfret( or any whole fish or fish fillet)
1 tbsp mirin or sherry
1 tbsp black soya sauce
Dash of black pepper
1 tsp of oregano
1 tsp of paprika
Marinate for a good 15mins and place the fish on a double layer of aluminum foil. Wrap the fish and back in a preheated oven of 190 degrees. My oven's temp is abit low, so depending on your oven, you can use 180. Bake for 20 mins.
When 15 mins has passed, take the fish out, open up the foil, and put a dash of pepper/salt mixture on both sides of the fish and let it continue for the rest of the baking period.
Because it's baked, so all the juices of the fish are retained. Pair it with some good chili sauce and its really bliss.
No recipe here. You can add what you like and what you have on hand. Some points to note, after my fry beehoon experience:
- Soak the beehoon overnight, or at least 2 hrs before frying with hot water. This makes frying easier.
- Fry the ingredients first. Dried mushrooms, Black fungus, dried shrimps, whatever. Fry it with some olive oil till its fragrant. If you are adding veg like peas or seafood, only add it just before you add the beehoon. And fry it only for a min of so, cos it will still continue to cook when you are frying the beehoon.
- Prepare a mixture of water and dark soy sauce, about 100-150ml beforehand. Abit of estimation..hee. As you fry the beehoon, it will be very dry and the mixture need to be added slowly and stirred thoroughly.
- A long pair of chopsticks will also help in the process.
- Remember, don't add too much soya sauce in the beginning. If the beehoon is bland, more salt/ soy sauce can be added. If it's too salty... I have no idea what you can add... *wink* Happy cooking!