Home-cooked Dinner – 7 January 2016

Here’s our home-cooked dinner on a busy Thursday night, on the first school week of 2016 🙂

1. Tomato omelette ala Fong Lye Taiwanese Restaurant
2. Grilled fish cutlet with curry paste, topped with potato curry sauce.
3. Chicken soup with green radish and organic cabbage and ‘foo pei’ (fried bean curd skin)

This is the first time I prepared grilled fish with curry paste and it’s yummeh!

I had wanted to cook something fiery but just too lazy to dish up a tedious and messy curry dish. Thus, I came up with this idea. It’s super easy and fast too.

Directions for grilled curry fish:

1. Marinate fish with curry paste and soy sauce in the morning. Put in ziplock bag and keep in fridge for at least half a day or longer.
In the evening…
2. Wrap fish in aluminum foil and base it with some oil to prevent sticking.
3. Grill in oven at 160 degrees Celsius for 20-25 minutes
4. Unwrap aluminum foil and grill for another 5 minutes or until you get a nice glossy golden brown color on the fish.
5. While fish is being grilled in the oven, heat up non-stick pan with oil. Brown some chopped garlic and onions.
6. Add cubed potatoes and lightly fry for about 5 minutes.
7. Add in the leftover curry sauce used to marinate the fish into the pan and mix well.
8. If you prefer your sauce to be spicier, add more curry paste. Add some water.
9. Remove fish from oven and transfer onto a nice plate.
10. Pour potato curry sauce over fish and decorate.
11. Whip up camera, snap pix and quickly share picture via Whatsapp, Instagram or Facebook to boast about your new creation 😀

This dish is perfect for a busy weekday.

Happy trying!

 

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