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Hed Chef
Time to spice things up a little
By Hedy Khoo
April 19, 2010
GIRLS love bad boys the way we love high heels.
Both can let you down at a critical moment, leaving you in pain, or worse, with a broken heart.
But who wouldn't throw caution to the wind when caught up in the heat of the moment? After all, what's life without some spice, some excitement?
LOCATION: Courtesy of kitchen culture at Leng Kee Road MAKE-UP AND HAIR: June Goh and Stacy Su from MakeUp For Ever Academy (Tel: 6333-0678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
Who wants to stay safe and warm when you can live life dangerously on the crispy edge?
While I do like my fish to frolic in a bain-marie sauna, sometimes a swim in sizzling oil can result in a moment of mouthwatering bliss.
Grab a fish by the tail and throw it in the pan.
Life is too short to cut out the fat.
Do watch the heat though. You don't want to get your fingers burnt, not by bad boys and definitely not by hot oil.
SPICY FRIED POMFRET
INGREDIENTS
1 black pomfret (500g)
10g ginger
2 shallots
1 clove garlic
Juice of one large lime
1 tbsp chickpea flour, also known as besan flour
SPICE BLEND
1/4 tsp ground clove
1/2 tsp pomegranate seed powder
2 tsps ground turmeric
1/2 tsp coriander powder
1/2 tsp ground cumin
1/4 tsp ground fennel
1/2 tsp black pepper
1/2 tsp chilli powder
1 tsp salt
Oil for cooking
METHOD
Pound ginger, onion and garlic together.
Set aside.
Add lime juice to spice blend and stir well to get a paste. Take 1/2 tsp of paste and mix in with the pounded ginger mixture.
Score the fish on each side.
Rub the spice paste all over the fish, including the insides. Stuff the ground ginger mixture into the stomach cavity of the fish.
Leave to marinate for at least an hour.
Before frying, coat fish in the chickpea flour.
Heat enough oil in pan to cover fish. Once you see the oil smoking, the oil is sufficiently heated.
Do not have the heat on too high a setting or the fish can get burnt. But if the heat is too low, the fish could stick to the pan.
Fry the fish for about 2 to 3 minutes on each side.
Serve with lime wedges.
Hed Chef
Time to spice things up a little
By Hedy Khoo
April 19, 2010
GIRLS love bad boys the way we love high heels.
Both can let you down at a critical moment, leaving you in pain, or worse, with a broken heart.
But who wouldn't throw caution to the wind when caught up in the heat of the moment? After all, what's life without some spice, some excitement?
LOCATION: Courtesy of kitchen culture at Leng Kee Road MAKE-UP AND HAIR: June Goh and Stacy Su from MakeUp For Ever Academy (Tel: 6333-0678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
Who wants to stay safe and warm when you can live life dangerously on the crispy edge?
While I do like my fish to frolic in a bain-marie sauna, sometimes a swim in sizzling oil can result in a moment of mouthwatering bliss.
Grab a fish by the tail and throw it in the pan.
Life is too short to cut out the fat.
Do watch the heat though. You don't want to get your fingers burnt, not by bad boys and definitely not by hot oil.
SPICY FRIED POMFRET
INGREDIENTS
1 black pomfret (500g)
10g ginger
2 shallots
1 clove garlic
Juice of one large lime
1 tbsp chickpea flour, also known as besan flour
SPICE BLEND
1/4 tsp ground clove
1/2 tsp pomegranate seed powder
2 tsps ground turmeric
1/2 tsp coriander powder
1/2 tsp ground cumin
1/4 tsp ground fennel
1/2 tsp black pepper
1/2 tsp chilli powder
1 tsp salt
Oil for cooking
METHOD
Pound ginger, onion and garlic together.
Set aside.
Add lime juice to spice blend and stir well to get a paste. Take 1/2 tsp of paste and mix in with the pounded ginger mixture.
Score the fish on each side.
Rub the spice paste all over the fish, including the insides. Stuff the ground ginger mixture into the stomach cavity of the fish.
Leave to marinate for at least an hour.
Before frying, coat fish in the chickpea flour.
Heat enough oil in pan to cover fish. Once you see the oil smoking, the oil is sufficiently heated.
Do not have the heat on too high a setting or the fish can get burnt. But if the heat is too low, the fish could stick to the pan.
Fry the fish for about 2 to 3 minutes on each side.
Serve with lime wedges.
