Brofeifei's very first fish recipe! It is not that I don't cook fish often but it is quite easy to ruin a good piece of fish by overcooking or undercooking it. After many tries, I think this is the best fish that I have cooked; wifey has seconded that after polishing the whole fillet fairly quickly over dinner!
When freshly bought, fish is full of simple flavours and wholesome goodness. Cooking fish requires balance. You would want to use the most subtle of seasoning and condiments to bring out the flavour of the seas. Too much seasoning and you will overpower the fish but too little and you risk the fish being too bland for your taste. I created this fusion recipe that blends the flavours of fresh lemon sole complimented by garlic, parsley and a saucy balsamic salsa reduction. Serve it with stir fry bak choy and you have a filling and healthy dish; perfect to share with a loved one over the weekend!
Lemon Sole
1. Season 2 lemon soles fillets with salt & pepper
2. Sprinkle 2 finely chopped garlic & parsley flakes onto fish
3. Squeeze juice from 1 fresh lemon onto fish
4. Drizzle good quality olive oil onto fish & shove into oven at 190C for 20mins
Balsamic salsa reduction
5. Sautee 1 finely chopped garlic in small pot for 1min
6. Add 1 chopped tomato into pot
7. Season with salt & pepper. Sautee for 3-4mins
8. Add dash of balsamic vinegar. Add 1 teaspoon of sugar to balance tartness
9. Reduce & drizzle on fish before serving
Stir fry bak choy
10. Sautee handful of chopped garlic & red chills in hot pan of vegetable oil
11. Add chopped bak choy & season with salt & pepper
12. Serve bak choy as base for lemon sole
Prep time: 15mins Cook time: 30mins Level: Steady lah!
Finally recovered from the cookoffs over the Christmas festive season. Now it is on to Brofeifei first recipe of 2014! Wifey was craving for BBQ baby back ribs and in Singapore, there is no lack of good ribs place but sadly none quite cut it these days. I searched the internet for a traditional southern BBQ baby back ribs recipe and made some of my own adaptions to make this better. Wifey and I just polished a whole rack of this and she commented that this is Brofeifei best dish yet! So give this recipe a shot! A bit complicated but more than worth it for family and friends!
1. Massage pork rub all over a rack of baby back ribs. Refrigerate overnight.
2. To make sauce, sautee half a white onion & 6 cloves of garlic in pot of hot vegetable oil
3. Add 1 cup of ketchup
4. Add 1 small can of tomato puree
5. Add 1/2 cup of apple cider vinegar
6. Add 1/2 cup of HP sauce
7. Add 1/4 cup of worcester sauce
8. Add 3 tablespoons of brown sugar
9. Add 3 tablespoons of tabasco sauce
10. Add 3/4 cup of whiskey to give the smokey flavour
11. Add black pepper & stir well
12. Remove baby back ribs from fridge & place in roasting pan
13. Pour sauce over ribs & cover with aluminium foil
14. Sprinkle handful of pineapple chunks & pitted cherries
15. Shove it into 175C oven for 2 hours
16. After 2 hours, remove foil and switch oven to "Grill" mode at medium power
17. Grill for another 50mins, basting the ribs every 10mins.
Adjust the sauce to your liking so taste the sauce as you are making it. There is no right or wrong in cooking, only what you like or don't like! Serve with a hot potato mash and fresh herbs compliments the rack of wholesome smokey goodness perfectly!
Prep time: 15mins Cook time: 3hrs Level: Tok Kong!
