Recipes 食谱
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Lemon Batter Fish
柠檬炸鱼
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Lemon Battered Fish is made with fresh tilapia fillets dipped in seasoned lemon batter and fried until golden brown and crispy, EASY to make and ready in only a few minutes!
柠檬炸鱼是将非洲鱼片和入柠檬面糊炸至金黃色就能获得的简单美味。
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Ingredients
- Vegetable Oil for Frying
- 8 Fish Fillets (Tilapia)
- Salt and Pepper to Taste
- 1 Cup All-Purpose Flour
- 2 tbsp Garlic Powder
- 2 tbsp Paprika
- 2 tbsp Ground Black Pepper
- 1 Egg, Beaten
- Lemon Juice
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食材
- 植物油（用于油炸）
- 8片鱼排（非洲鱼）
- 盐和胡椒用于调味
- 1杯中筋面粉
- 2茶匙蒜粉
- 2茶匙紅椒粉
- 2茶匙黑胡椒粉
- 1颗鸡蛋（打发）
- 柠檬汁
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Instructions 步骤 |
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- Heat oil in a deep fryer or cast iron pot to 185 °C. Rinse fish, pat dry, and season well with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in lemon until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Optionally for extra thick and crispy batter pre-dip your dry fillets in flour before dipping in batter.
- Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once until both sides are golden brown. Drain on paper towels, and serve warm.
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- 加热油温至185度，将鱼片用盐，调料进行腌制。
- 加入面粉，蒜粉，紅椒粉，蛋以及其他调料。慢速进行搅打直到薄薄一层的面糊开始浮现。
- 如要制造出厚实面衣以及酥脆的口感，可在油炸之前预先将鱼排浸入面糊之中。
- 将鱼排沾面糊，下锅油炸直至鱼排双面都呈金黃色。捞起放在纸巾上滤油，呈盘享用。
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Salted Egg Yolk Prawn
咸蛋黃金虾
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Indulge in our finger lickin’ Salted Egg Yolk Prawns! They’re fried until crispy then coated using a creamy yolk sauce. In a gorgeous golden crust, they’re here to impress with more flavour and extra crunch!
香脆的黃金虾让人看了就食指大动，香甜软糯的金沙口感更是让人吃了之后停不了口！
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Ingredients 食材
- 1 kg / 2 lb Fresh Prawns
- 5 Salted Egg Yolks
- 50 g / 0.1 lb Butter
- 1/2 tbsp Chicken Bouillon Powder
- 1/2 tsp Sugar, or To Taste
- Potato Starch (for Frying)
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食材
- 1公斤新鲜海虾
- 5 顆咸蛋黃
- 50克牛油
- 半茶匙鲜味鸡粉
- 半茶匙糖（调味）
- 薯粉（裹粉）
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Instructions 步骤 |
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- Put the salted egg yolks in a steam-safe dish and steam on a high heat for 15 minutes.
- Let the cooked yolks cool slightly, then use a fork to mash them until fine. You can also use a food processor to make the salted egg yolk even finer.
- Prepare the prawns by using scissors to snip off the sharper parts including the legs, tail and rostrum (the pointy end above the eyes).
- Wash the prawns in cold water and pat them dry using a paper towel.
- Lightly coat each prawn in potato starch then let them rest in a colander.
- Pour oil into a pan and fry the prawns on a medium heat for 10 minutes or until crispy.
- To make the sauce, use a new pan (or reuse the old one) and melt the butter.
- Add the salted egg yolk, add the sugar and chicken bouillon powder and cook for 3 minutes.
- Pour the fried prawns in and toss through the sauce until evenly covered.
- Serve immediately with a wedge of lemon or spicy mayonnaise!
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- 大火蒸咸蛋15分钟。
- 取出蛋黃，压碎，整松散蛋黃碎。
- 使用剪刀将虾的尖锐部分进行处理。
- 使用冷水清理处理后的虾並用纸巾进行擦拭。
- 为虾裹上薯粉。
- 倒油入锅，中火煎炸直至表皮酥脆，捞起待用。
- 製作醬汁，首先先放入牛油。
- 加入咸蛋黃，糖，鸡粉等调味料，煮约三分钟。
- 倒入炸好的虾，大火快炒讲醬料与虾拌勻。
- 捞起，呈盘享用。
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Cantonese Steamed Fish
港式蒸鱼
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.jpg "Cantonese Steamed Fish 港式蒸鱼 | Frozen Food Supplier Johor Bahru (JB) | Seafood Supplier Johor Bahru (JB) | Prawn Supplier Johor Bahru (JB) | Chicken Supplier Johor Bahru (JB)") |
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Cantonese steamed fish is often served as one of the courses in a Chinese banquet. This Cantonese steamed fish uses one of our freshest Tiger Giant Grouper.
港式蒸鱼是众所周知，宴席上不可或缺的美食。这一次所介紹的港式蒸鱼使用的是來自The Frozen Mart最新鲜的龙虎斑。
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Ingredients
- 1 Tiger Giant Grouper
- 2 Tablespoons Ginger (Julienned)
- 2 Scallions
- 1 Small Bunch Cilantro
- 1 ½ Tablespoons Light Soy Sauce (or Seasoned Soy Sauce)
- 1/8 Teaspoon Salt
- 1/8 Teaspoon Sugar
- 2 Tablespoons Water
- 2 Tablespoons Oil
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食材
- 1条龙虎斑
- 2茶匙姜
- 2根青葱
- 少许香菜
- 1.5茶匙醬油
- 1/8 茶匙盐
- 1/6 茶匙糖
- 2茶匙水
- 2 茶匙油
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Instructions 步骤 |
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- Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well.
- Prepare your steamer setup, which these days you can purchase easily online or at the store. What also works is a wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on. I’ve even used a cleaned empty tuna can for the plate to sit on, and it works just fine.
- Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for about 15 minutes. You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done.
- Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate. Spread the cilantro and about one third of the scallion (use the green portions), directly onto the steamed fish.
- Heat a small saucepan to medium to high heat and add 2 tbsp of canola oil. Add the ginger and let it brown lightly, about a minute. Then add the rest of the scallions. The mixture should be giving a good sizzle right about now.
- Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds. Take it off the heat and spoon the entire mixture over the fish. Serve immediately!
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- 将葱，姜，香菜等食材切好並倒入碗中。与醬油，盐，糖及水搅拌直至均勻。
- 开火准备蒸炉。
- 加水直至大約1寸深，加热至沸腾。将魚放入蒸炉內，蒸上大約15分钟左右。如果鱼肉呈软嫩，能夠轻易被穿透，这意味著鱼已经熟透。
- 关火，将盘从蒸炉中移除，倒入之前拌好的醬料。
- 准备最后的配料，备锅，倒入2茶匙的油，将姜丝及青葱快速烹煮直至酥脆。
- 将配料傾倒至鱼身，呈盘备食。
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