Recipe: Stir Fried Snakehead Fish with Ginger & Spring Onion

Snakehead Fish, also known as 生鱼 (sang yu) in Chinese or ikan haruan / toman in Malay is such an underrated fish. I personally love it cos it has no fishy smell and the flesh is so tender. It’s nice in porridge, steamed or stir fried like you see here with ginger and spring onions. Such a nice and easy recipe, cooks in under 15 minutes.

I bought the frozen slices from the supermarket, a 500g pack will yield 350g snakehead fish slices after defrosting.

Check out the step-by-step recipe here on YouTube:

𝐒𝐭𝐢𝐫 𝐅𝐫𝐢𝐞𝐝 𝐒𝐧𝐚𝐤𝐞𝐡𝐞𝐚𝐝 𝐅𝐢𝐬𝐡 𝐒𝐥𝐢𝐜𝐞𝐬 𝐰𝐢𝐭𝐡 𝐆𝐢𝐧𝐠𝐞𝐫 & 𝐒𝐩𝐫𝐢𝐧𝐠 𝐎𝐧𝐢𝐨𝐧

Recipe by Baby Sumo

Preparation time: 10 mins

Cooking time: 10 mins

Serves 3

Ingredients
350g snakehead fish slices
4 slice old ginger
2 cloves garlic, finely chopped

2 tbsp cooking oil
1 tbsp grated ginger
1-2 tbsp Shaoxing wine
1 tsp chicken stock powder
A few dashes white pepper
20g spring onion, cut into 1” lengths

1. Heat oil in wok over medium heat. Add garlic, ginger slices and grated ginger and saute for 2-3 mins until lightly golden and fragrant.

2. Add fish slices and saute for 2-3 mins, then season with Shaoxing wine, chicken stock powder and white pepper. Cook until fish flesh has turned white and opaque. Then, add spring onions and cook for a further minute. Serve with rice.

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Recipe: Thai-style Steamed Fish with Lime Juice & Garlic

If you love Thai-style 𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐅𝐢𝐬𝐡 𝐰𝐢𝐭𝐡 𝐋𝐢𝐦𝐞 𝐉𝐮𝐢𝐜𝐞 & 𝐆𝐚𝐫𝐥𝐢𝐜 aka Pla Kapong Neung Manao ปลากะพงนึ่งมะนาว , you can try recreating it at home at a fraction of restaurant prices. The best fish to use for this dish would be siakap, also known as barramundi / Asian seabass which you can get easily in Malaysia. The sauce should be a balance of spicy, sweet and sour flavours 😋 Easy, delicious and appetising!

Also, I'm taking this opportunity to wish all my Muslim friends Happy Fasting and have a blessed Ramadan month.

Check out the full video here on YouTube:

𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐅𝐢𝐬𝐡 𝐰𝐢𝐭𝐡 𝐋𝐢𝐦𝐞 𝐉𝐮𝐢𝐜𝐞 & 𝐆𝐚𝐫𝐥𝐢𝐜

Recipe by Baby Sumo

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves 3-4

Ingredients
500g siakap fish (barramundi), cleaned and gutted
1 stalk lemongrass, bruised
6 stalks coriander, separate leaves and stalks

For the lime sauce
1/2 cup hot water
1 tsp chicken stock powder
2 tbsp brown or palm sugar
2 red cili padi
5 cloves garlic
3 tbsp lime juice
1 tbsp fish sauce

1. To make sauce, first pour boiling water into a measuring jug, then dissolve the chicken stock powder and sugar. Then, add rest of the ingredients and mix well. The sauce should be sour, slightly spicy and sweet - adjust seasoning to your liking, using more lime juice, cili padi or sugar.

2. Pat the fish dry with a kitchen towel. Score the fish three times on both sides. Stuff the cavity of the fish the lemongrass. Place fish on a heatproof plate. Steam on high heat for 10 minutes.

3 . Place coriander stalks on side of the fish. Pour sauce over the fish. Then, garnish with coriander and serve.

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Sushi Mastro Nikkei, Kepong: Japanese-Peruvian Cuisine

Nikkei cuisine is the marriage of delicious Peruvian and Japanese flavours and one of the best places to experience this in Kuala Lumpur is at Sushi Mastro Nikkei. Located in Kepong in Fortune Centra, this Halal restaurant occupies the first floor above Baskin Robbins, with both indoor and balcony seating. 

The menu comprises of soups, cold selections, sushi and sashimi, with an injection of Peruvian influences as well as Peruvian favourites such as ceviche, with a local twist (using local fish such as golden snapper) and much more. Service is friendly, with staff knowledgeable about the ingredients and ever ready to offer their recommendations on dishes to order here.

We started our meal with the Nikkei Salmon Mango (RM58). First mouthful, and I was in love. The sweet mango, luscious salmon sashimi slices and the salty ikura shoyu zuke worked magic together. No wonder this is the bestselling dish here at the restaurant. A must-try!

Next to arrive was the Mastro Ikejime Ceviche (RM42) using our local jenahak fish (golden snapper), prepared using the Japanese ikejime technique, to maintain the quality of the meat. The fish is marinated in leche de tigre, or tiger's milk, the Peruvian term for the citrus-based marinade that cures the seafood in a ceviche. 

For drinks, try one of their creative Mocktails; we had the tea-based El Morado (RM13.80) as well as Pepino Asam Boi (RM13.80)

If you're a fan of sushi or sashimi, go for their signature Surtidas platter for an assortment of their best selections. We went for the Sashimi Surtidas (RM158) which comes with 8 kinds of fish (2 pieces each); featuring local fish such as siakap, jenahak, and Malabar snapper as well as Hokkaido scallop, salmon, hamachi, akami and maguro otoro. Ponzu sauce is poured over the local fishes. Everything was really fresh, a pure indulgence and joy to savour.

Possibly one of the most Instagrammed dish from this restaurant is the Seafood Shirashizushi (RM75), a delicious bowl of sushi rice topped with diced salmon, hamachi, hon maguro, amaebi, unagi, ikura, tobiko, baramundi, red snapper, and Malabar snapper. Once you're done snapping photos, turn over the contents of the bowl onto the plate provided, mix everything well, and dig in! The sushi rice is marinated with teriyaki and furikake, so it's an extra flavorful dish. It tastes just as good as it looks, amazing!

For dessert, we shared the Graham Cake (RM20), made from cream cheese, crackers and fruit cocktail. A nice, sweet end to our meal here.

We thoroughly enjoyed our meal here, totally worth the 45-minute drive to get here! The seafood was super fresh, and the flavours were well-balanced and spot on. Food presentation had the wow factor and is very Instagrammable too. As the restaurant is quite small, I highly recommend that you book a table before your visit.

Check out our reels here:

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Opening hours: Tue- Sun 12pm - 3pm; 6pm - 10pm. Closed on Monday.

Location: Sushi Mastro Nikkei, Unit 1-1, Fortune Centra, No 2, Jalan Metro Perdana 6, Taman Usahawan, 52100 Kepong, Kuala Lumpur, Malaysia. (Park at AEON BIG Kepong and walk over (about 150m away). Free parking for first hour, RM1 for subsequent hour).

Tel: 012-312 4112

Website: http://letsumai.com/widget/sushi-mastro-nikkei?tracking_id=6a2fd456 (click on delivery/pick-up to see full menu)

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Harry Ramsden Fish & Chips Shop, Genting SkyWorlds

Last month, we took the kids to Genting Highlands during the school holidays. And this is the REAL reason why we (the parents) wanted to go there.. to eat fish and chips lol!

I personally think it’s one of the best fish and chips you can find in Malaysia. The last time, we had it at Harry Ramsden at Sky Avenue, and was pleased to discover that they also have one outlet inside Genting Skyworlds. We stopped here for lunch; simply order at the counter and you will be given a number which will be called once your order is ready.

They have plenty of al fresco seating here; it simply is the best setting for enjoying your fish and chips. Cool crisp highlands air, with your fish and chips, will transport you straight back to Scotland.

Foodwise, the chips portion is a lil small but a huge improvement tastewise; this time, the chips were nice and crisp. Having your food cooked to order sure makes all the difference! They ran out of haddock so we had cod instead and it’s just as good as we remembered it.

Price: RM39 per set, inclusive of one drink. (updated 11/12/22 RM48 per set)

Location: Harry Ramsden Fish & Chips Shop, Genting SkyWorlds, Resorts World Genting, Genting Highlands, Malaysia (near Central Park).

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Streat Thai, Lotus's Cheras: Authentic Thai Street Food

Miss travelling overseas for food? Well, if you're craving for some authentic Thai street food, check out Streat Thai - with locations in Jaya One, Bangsar South, Lotus's Kepong and Lotus's Cheras. 

Earlier this week, we visited the latter and thoroughly enjoyed our dining experience there. A huge mural of a typical scene in Thailand with tuks tuks and a neon sign reading “sawasdee”, along with makeshift stalls greeted us upon arrival and transported us to the streets of Thailand. 

Start your meal here with an order of Streat Thai's signature fried chicken wings (RM13.90 for 3 pcs). The wings are marinated with lemon grass and kaffir lime leaves and coated in a light, crispy batter. So gooooood!

Back by popular demand is the Tom Yum Mama noodles, now available in single portions. You can have it with seafood, the signature chicken chop or homemade chicken balls - or go for the MAMA special, which comes with all three, if you can't decide! 

The springy noodles are served in Streat Thai's own creamy tom yum soup recipe, which was both fiery and appetizing. Mix in the raw egg yolk for an extra rich and creamy finish. We went for the Tom Yum Mama Special (RM20.90) which came with prawns and squid, three chunks of crispy fried chicken chop and two homemade chicken balls. 

If you’re a meat lover (like us!), then you should definitely try the Thai style BBQ Beef Striploin (RM49.90). The cuts are butchered in-house and then marinated with Thai herbs overnight for maximum flavour. Nicely cooked with a good sear, it was delicious eaten with the tamarind-based dipping sauce and sticky rice. 

One of the dishes I miss most when dining out is getting a whole steamed fish served piping hot to our table. The Steamed Seabass with Lime Sauce (RM48.90) was perfectly steamed, with its tender flesh and a well-balanced, tangy sauce. 

Stir fried kangkung with garlic (RM10.90)

Thai milk tea (RM5.90), Thai Green Milk Tea (RM6.90), Thai Milk Coffee (RM5.90)

For desserts, we had the Coconut Ice Cream with Sticky Rice (RM10.90); deliciously creamy ice cream topped with salty roasted peanuts. 

The Mango Sticky Rice (RM11.90) was a big hit; sweet juicy imported Thai water lily mangos served with pandan sticky rice and drizzled with thick coconut milk.

Red ruby with coconut milk (RM6.90), rainbow rubies made from tapioca, doused in sweet coconut milk.

Pork-free.

Opening hours: 11.30am-10pm.

Location: Streat Thai,  Unit G-30, No 2, Jalan Midah 2, Lotus's Cheras, Taman Midah, Cheras, 56000 Kuala Lumpur. (ample free parking available)

Tel: 012-5970 128

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Recipe: Bara Chirashi Don ばらちらし

One of my favourite things to order and eat at the Japanese restaurant is bara chirashi don. It is an affordable yet delicious way to enjoy Japanese food. Bara chirashi don, is a Japanese rice bowl with chopped raw fish (usually a variety of fish - salmon, tuna, octopus, tobiko), vegetables (cucumber, pickles or avocado) and tamago (eggs). The raw fish is usually cubed and marinated with soy sauce and mirin.

At home, we make our own bara chirashi don using salmon only since this is the most accessible raw fish for us. Bara chirashi, for us, is best enjoyed with a hot bowl of miso soup and EXTRA sashimi. 

Bara chirashi ばらちらし

Recipe by Baby Sumo

Preparation time:15 minutes

Serves 4


Ingredients

300g sashimi grade salmon fillet, cubed

1 tbsp Japanese soy sauce

1/8 tsp wasabi

1 avocado, peeled and cubed

3 cups cooked Japanese short grain rice

1/2 Japanese cucumber, small cubes (optional)

50g tobiko or ikura (optional)

For the sushi rice vinegar
2 tbsp rice vinegar

1/2 tbsp caster sugar

1/2 tsp salt

For the thin omelette

2 eggs

1/2 tsp sugar

A pinch of salt

Cooking oil

1. Combine the rice vinegar, caster sugar and salt in a small bowl, until sugar and salt has dissolved. Pour the vinegar mixture over the rice and using a spatula, mix the rice and vinegar mixture. Cool the rice to room temperature. 

2. Next, cook the thin omelette. Beat the eggs with sugar and salt. Coat a frying pan with a thin layer of oil and heat over medium heat. Pour half the egg into the pan and swirl so eggs spread evenly to coat the base of the pan. Cook until eggs have set. Set aside to cool. Once cool, roll the omelette and thinly slice.

3. Mix soy sauce and wasabi in a bowl and then toss the sashimi cubes.

4. Divide rice into four bowls. Top with omelette, sashimi and avocado. Enjoy with hot miso soup and more sashimi!

Tip: You can also top the bara chirashi with toasted nori (seaweed). My son also enjoys making his own sushi / maki so it's good to have some nori seaweed on hand. 

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Recipe: Easy Fish Pie with Cheesy Crust

Other than the usual steaming, pan fry or stir fry, how else can you serve fish? Well, if you are a fan of pies, you will love this Easy Fish Pie with Cheesy Crust!

For this fish pie (well, I guess you can call this a seafood pie too!), I used boneless salmon fillet, as well as peeled prawns and scallops. The seafood is mixed in with a creamy white sauce, topped with mash potatoes and baked for 25-30 minutes. For an irresistible cheesy crust, grate some Parmesan cheese on top before baking. Even the salmon skin did not go to waste; I removed the skin, lined it on a tray and bake it until crispy (about 5-8 minutes). 

Rich, creamy fish pie with cheesy crust and crispy fish skin on top... delicious!

Easy Fish Pie with Cheesy Crust

Easy Fish Pie with Cheesy Crust

Recipe by Baby Sumo

Preparation time: 15 minutes

Cooking time: 35-40 minutes

Serves 4

Ingredients
350g salmon fillet, skin removed and cut into bite-sized chunks
16 peeled prawns
12 scallops

1 tbsp olive oil

45g butter

3 tbsp plain flour

1 shallot, thinly sliced

15g spring onions or chives, finely chopped

450ml milk

1 tsp Dijon mustard

Salt and freshly ground black pepper

Parmesan, for grating

Frozen peas, to serve

For the mash

5-6 large potatoes, about 750g

A large knob of butter

A splash of milk

Salt and freshly ground black pepper

1. Bring a pot of salted water to the boil. Add potatoes and cook for 15-20 minutes, until potatoes are soft. Drain, add butter, milk and mash. Season with salt and pepper.

2. Preheat oven to 200°C (no fan). 

3. In a pan over medium high heat, add olive oil and butter. Once butter has melted, add shallots and saute for 2 minutes. Then, add flour, a tablespoonful at a time and stir vigorously with your spatula. Once flour is all mixed in, gradually pour in milk, mixing vigorously to form a thick, smooth sauce. Season with salt and pepper and stir in spring onions and Dijon mustard. Turn off heat.

4. Stir fish cubes, prawn and scallop into the sauce. Spoon mixture into an ovenproof dish or ramekins (for individual portions). Top with mashed potato. Grate generous amount of Parmesan cheese on top.

5. Place in preheated oven and cook for 25-30 minutes. In the last 5 minutes, I would suggest turning up the heat to 230°C (roast mode) to achieve a golden crust on top. Serve fish pie with peas and crispy fish skin.

6. For the peas: Place frozen peas in a bowl and pour over boiling water and set aside for at least 10 minutes. Drain well.

7. For the fish skin: You can lay fish skin flat on a baking tray lined with foil. Season with salt. Place in oven for about 5-8 minutes, or until crispy. 

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