Prenatal Diet - Some Fish Dishes

    SAUTE FISH MAW WITH BROCCOLI

    1 head of Broccoli, cut into florets (or any other vegetable - up to you)
    2 large dried fish maw
    few slices carrots
    2 slices ginger
    1 tsp minced garlic.

    Simmering Ingredients: 1 cup stock, 1 tsp oil, 1 tsp wine, ¼ tsp light soy, 1 sprig spring onion, 1 slice ginger.

    Sauce: ½ tsp light soy, ½ tsp cornflour, ¼ tsp sugar, dash of sesame seed oil, dash of pepper.

    • Soak fish maw. When soft, clean it. Cut into 2inch pieces.
    • Boil simmering ingredients. Put in the fish maw and simmer for 5mins (you may also put in a bowl, cover & simmer in the microwave). Remove & drain.
    • Wash & cut vegetables.
    • Heat oil. Fry ginger & garlic until fragrant. Add vegetables & carrots. Fry until cooked. Then add in the fish maw & sauce. Mix well, dish up & serve.

    STIR FIED FISH SLICES WITH BEAN SPROUTS

    1 handful of bean sprouts
    100g white fish fillet, sliced thinly
    1 Tbsp sectioned shredded spring onion
    1 Tbsp shredded ginger
    Carrot, shredded into strips
    2 tsp chinese rice wine

    Marinade: ½ tsp ginger sauce, ½ tsp light soy, 2 tsp oil, dash of pepper.

    Sauce: 2 tsp light soy, ¼ tsp sugar, 1 tsp cornflour, dash of sesame oil, 3 Tbsp water.

    • Heat 1 Tbsp Oil & fry ginger until fragrant. Saute bean sprouts & carrots, then dish up.
    • Marinate fish.
    • Heat wok with another 2 Tbsp oil. Sizzle wine. Add sauce and bring to boil.
    • Put in fish and fry until cooked. Stir in the bean sprouts & carrots.
    • Mix well, dish up & serve.

    FRIED POMFRET

    (Chinese believe that pomfrets have fortifying properties, so eat plenty during your pregnancy!)

    1 promfret
    2 sprigs srping onion, chopped
    2 slices old ginger, shredded
    1 red chilli, deseeded & chopped
    3 Tbsp oil
    ¼ cup water
    1 Tbsp Cornflour mixed with 1 Tbsp cold water

    Seasoning: ½ tsp light soy, ½ tsp sugar, 1 tsp dark soy, dash of pepper, dash of sesame seed oil.

    • Clean & Gut the Fish. Pat dry & rub 1 tsp salt evenly inside & outside of fish. Leave to stand for 5mins.
    • Heat 2 Tbsp Oil until smoky. Put in fish and fry until both sides turn golden brown. Ladle out & drain oil.
    • Heat another 1 Tbsp oil & fry ginger, spring onions, & red chilly until fragrant.
    • Pour in ¼ cup water and bring to boil. Add seasoning and while boiling, thicken sauce with cornflour mixture & stir well.
    • Add fried fish to sauce for 30 seconds. Dish out & serve immediately.

    SWEET & SOUR FISH

    (This dish is especially good for wheting your appetite in the early months of your pregnancy)

    400g White Fish Fillet
    1 can pineapples, chopped
    1 small cucumber, chopped into small cubes
    1 tomato, chopped
    1 egg, beaten
    6 cups of oil
    6 Tbsp cornflour for coating
    Cornflour Mixture: 1 Tbsp cornflour mixed with 2 Tbsp cold water

    Marinade: 2 tsp light soy, 1 tsp sugar. Sauce: ½ cup canned pineapple syrup, 1 tsp vinegar, 2 Tbsp sugar, 2 Tbsp Tomato Ketchup

    • Cut fish into thick slices across grain. Marinade for 10mins. Dip each piece into egg & coat evenly with cornflour.
    • Bring 6 cups of oil to a boil in wok. Deep-fry the fish until golden brown. Remove & drain.
    • Clean wok.
    • Pour sauce ingredients, chopped cucumber, pineapples, and tomato into wok. Bring to boil. While boiling, thicken with cornflour mixture and stir well.

      • Add deep-fried fish pieces & mix well. Dish out onto serving platter. Pour the sauce over the dish & serve.

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