Steamed fish

" A subtle steam fish recipe, which I make, whenever I am sure that my fish is really really fresh. Its light and the juices are so yummy that we have to portion them out equally to avoid any friction. Best eaten with steamed or boiled rice accompanied with stir fried vegetables"

Ingredients:

• 1/2 kg fish whole (or Fillets)
• 1 tsp sesame oil
• 2 tbsp light soya sauce
• 1 spring onion (Green and white)
• 1 1/2 inc piece of ginger
• 2 red chillies
• 2 tbsp soya sauce (Dark or light)
• 2 tbsp rice wine

Method: 

1. If you are using whole fish, scour the fish on 1 side making 3 diagonal cuts and a pocket on the other side
2.  Make a marinade of salt, sesame oil and the 2 tbsp of light soya sauce and marinate the fish for 30 minutes
3. Finely shread the spring onion,ginger and the red chilly
4. In the plate which you are going to use for steaming, layer some of the spring onion,ginger and red chilly mixture, place the marinated fish over it
5. Divide the remaining spring onion,ginger and red chilly mixture, stuffing some in the pockets and the balance on top of the fish
6. Mix together the 2 tbsp soya sauce and 2 tbsp rice wine with the left over marinade and pour over the fish
7. Steam the fish on medium heat preferably in a bamboo steamer, for 7-10 minutes till done

Notes:

• Use any small sized fish, so that the fish is flavoured well ( grouper, red snapper, pomfret all work well)
• Make this fish recipe only if you have fresh fish
• You could use 2 bamboo steamers, one on top of the other, if the fish quantity does not fit in one layer. Do switch the steamers, upper one down and vice-versa half way through cooking time

Burmese Khao soi or Khow Suey

"A Khao soi is a great one dish meal to be had when friends and family are over for a special occasion as its dramatic with all the accompaniments and tastes of streets across Asia. This one has been asked for specially by my sister who loves a good khao soi, I just hope she makes it too and doesn't get awed by the preparation which goes into it. This recipe has traveled via an aunt thru Hongkong and I have added original Burmese touches,  resulting in a lip smacking dish, a favorite of my son's   "

Servings - 8-10 people

Ingredients:

• 800 grams boneless chicken
• 500 grams egg noodles
• 400 ml coconut milk
• 5 tbsp chickpea flour
• 200 grams mushrooms (cut into 2 or 4 big pieces)
• 100 grams carrots and beans (chopped)
• 2 tbsp red curry paste
• 1/2 tsp turmeric powder 
• 1 tbsp oil
• 1 tbsp chopped garlic
• Handful of curry leaves (optional)

Method:

1. Mix the chickpea flour in 1 cup of water, ensuring no lumps
2. In a wok , heat 1 tbsp oil, add garlic, stir-fry till light brown
3. Add the red curry paste and turmeric then stir-fry till fragrant
4. Next add chicken pieces and brown lightly
5. Then add carrots, beans,mushrooms, salt and curry leaves and stir for a few minutes
6. Pour in the coconut milk and the chickpea water and cook on medium flame stirring frequently till it comes to a boil ( take care that it does not curdle at this stage)
7. Simmer on low flame till the chicken and vegetables are done, stirring often.  

 (In-case mixture curdles or you would like the gravy thicker add cornflour and thicken, make ahead as flavours need a couple of hours to develop)

1. In a separate pan, cook the noodles in lots of salted boiled water, as per packet instructions, drain and keep aside

Accompaniments:

• Garlic - chop and deep fry 2-3 tbsp of garlic
• Sesame seeds - 2 tbsp Sesame seeds dry roasted
• Red chilly - 4 red chilies fried and crushed
• Spring onion - 1 Spring onion chopped fine
• Eggs - 2 boiled eggs chopped fine
• Lime wedges - 2 limes cut into 8 parts each

Serving and Eating:

• Serve the curry and noodles in separate bowls with all the accompaniments in their own little dip dishes
• Eat the Khao soi in individual bowls, taking  noodles,topped with lots of the chicken curry and add accompaniments as per taste