Spicy Singaporean Fish Recipe, try this superhealthy dish for a quick fish supper.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 2

Spicy Singaporean Fish Ingredients:

• 2 fillets lemon sole , about 120g each
• 2 red chillies , deseeded and chopped
• 2 shallots , chopped
• 1 garlic clove , chopped
• 1 lemon grass , outer leaves removed, chopped
• small knob ginger peeled and chopped
• 2 tsp soy sauce
• pinch sugar
• 2 tbsp vegetable oil
• chives and coriander, to serve

• Make a paste by blending together the chillies, shallots, garlic, lemongrass, ginger, soy sauce and sugar in a blender or coffee grinder, or use a pestle and mortar.
  

• Heat the oil in a small frying pan and cook the paste for 2 mins until it has darkened slightly and you can really smell the spices. Season with a little salt if you like, then set aside.
  

• Heat the grill to medium. Put the fish onto a grill pan, then use the back of a teaspoon to smear the paste all over, making a thin layer covering the whole fish.
  

• Pop under the grill and cook for 10 mins until the fish flakes easily.
  

• Serve with rice and steamed bok choy. Sprinkle chives and coriander on the fish to serve, if you like.

  Nutrition per Serving:
  213 kcalories
  protein 22g
  carbohydrate 3g
  fat 13 g
  saturated fat 2g
  fibre 0.3g
  salt 1.2 g

Related Recipes

• Tortang Alimasag Recipe (2)
• Tilapia With Gata and Bell Pepper Recipe (7)
• Tilapia Sisig Recipe (4)

A popiah “skin” is a thin paper-like crepe or pancake made from wheat flour (rice flour is sometimes used) which is covered with a sweet sauce, often hoisin sauce, and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried jicama (known locally as bangkuang), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder and shredded omelette. Some hawkers, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.

In Singapore there are “popiah parties,” where the ingredients are laid out and guests make their own popiah with proportions of ingredients to their own personal liking.

Similar foods in other cuisines include the (Filipino) variant referred to as Lumpiang Sariwa.

Serves 4
Preparation time: 50 mins
Cooking time: 50 mins

• 2 tablespoons crushed chilli flakes or 6-8 red finger-length chillies,deseeded and ground
• 8 cloves garlic, crushed with a little salt
• 4 tablespoons Tim Cheong or Kecup manis
• 6 large lettuce leaves
• 1 small cucumber, peeled and finely shredded
• 100 g (2 cups) beansprouts
• 1 cake tau kwa (pressed tofu) 100g(3 1/3 oz), deep-fried until golden, diced
• 2 hard-boiled eggs, peeled and chopped
• 2 lap cheong, simmered 3 minutes, thinly sliced

Filling:

• 1 1/2 tablespoons oil
• 1 small onion, halved, thinly sliced across
• 2 cloves garlic, minced
• 4 teaspoons tau cheo (salted soy beans)
• lightly smashed 100 g (3 1/3 oz) pork loin,
• very thinly sliced 100 g (3 1/3 oz) prawns, peeled, heads removed
• 250 g (8 oz) boiled or canned bamboo shoot, finely shredded
• 1 bangkuang, (300g / 10 oz), finely shredded
• 1 tablespoon soy sauce
• 1/4 teaspoon ground pepper

Wrappers

• 125 g (1 cup) plain flour
• 1/2 teaspoon salt
• 300 ml (1 1/4 cups) water
• 5 eggs, lightly beaten
• 2 teaspoons oil

Note: Tim cheong, or sweet black Chinese sauce, is a fragrant sweet sauce used in many marinades and sauces; substitute kecup manis.

• To make the Wrappers, place the flour, salt and water in a bowl and mix to form a smooth batter.

• Then add the eggs and mix well. Heat a 20-cm (8-in) skillet, add 1/2 teaspoon of the oil to grease the skillet. Add 1/2 cup (125 ml) of the batter and swirl the skillet to spread the batter in a thin layer.
  

• Cook over moderate heat until the batter sets, about 30 seconds. Flip the batter and cook on the other side for a few seconds. Remove from the skillet, place on a serving plate and cover with a damp cloth. Repeat to make 10 Wrappers.

• Heat the oil for the Filling in a wok or saucepan. Stir-fry the onion and garlic over low to moderate heat until soft, about 2 minutes. Add the tau cheo and stir-fry 1 minute. Increase the heat, add the pork and stir-fry until it changes colour, about 1 minute. Add the prawns and stir-fry 1 minute, then add the bamboo shoots, bangkuang, soy sauce and pepper.

• Stir the mixture and bring to a boil. Then reduce the heat, cover and simmer for 30 minutes, until cooked through. Add 1 tablespoon of water if needed. Transfer the cooked mixture to a bowl and allow to cool.

• To serve, transfer the Filling and Wrappers to the dining table. Place the chilli, garlic and sweet black sauce in small sauce bowls on the table. Arrange the lettuce leaves, cucumber, bean sprouts, tau kwa, boiled eggs and lap cheong on a large plate.

• Smear one side of a Wrapper with chilli sauce, garlic paste and sweet black sauce. Add half a lettuce leaf, some of the Filling, cucumber, bean sprouts, tau kwa, egg and lap cheong. Tuck in the sides of the Wrapper and roll it up. The Popiah can be sliced into 3-4 pieces if preferred.

• Repeat to make the rest of the Popiah.

Related Recipes

• Thai Tomato and Green Bean Salad Recipe (0)
• Pakbet or Pinakbet Recipe (1)
• Lumpiang Ubod Recipe (1)

Rojak is a fruit and vegetable salad dish which is very popular in Singapore.

Serves 4
Preparation time: 10 mins
Cooking time: 10 mins

• 1/2 cucumber, sliced
• 1 small bangkuang, peeled, quartered and cut into thick slices 200 g (7 oz) kangkung, cut into lengths and blanched in boiling water for 1 minute
• 1 square firm tofu or tau kwa (pressed tofu), shallow-fried until golden brown, then sliced into 8 pieces
• 60 g (11/4 cups) bean sprouts, blanched for 10 seconds, rinsed and drained
• 2 slices pineapple, cubed

• 1 unripe green mango, peeled and sliced
• 1-2 yu tiao (Chinese crullers), cut into 6-8 pieces(optional)
• 1 wild ginger bud, sliced (optional)

Sauce

• 2-3 large red finger-length chillies, deseeded and sliced 1 tablespoon shaved gula melaka (palm sugar) or brown sugar
• 1 teaspoon belachan (dried shrimp paste), toasted
• 2 tablespoons tamarind pulp, soaked in 125 ml (1/2 cup) water, squeezed and strained to obtain juice
• 1 tablespoon hay koh (black prawn paste) 1/2 teaspoon salt
• 75 g (1/2 cup) raw peanuts, dry-roasted and coarsely crushed in a blender or pounder

• To make the Sauce, grind the chillies, gula melaka and belachan, tamarind juice, hay koh, and salt to a smooth paste in a blender.
  

• Transfer to a bowl, add the peanuts, stir and set aside.
  

• Place the rest of the ingredients into a serving dish.
  

• Drizzle the Sauce on top and toss to mix.

• Serve immediately.

Related Recipes

• Thai Crispy Shrimp Cakes (Tod Mun Goong) Recipe (1)
• Seafood Salad Recipe (0)
• Red Salted Egg Salad Recipe (4)

For those who love to cook and especially those who wants to learn to cook, this place is for you. We will provide you with the best Filipino and Asian recipes, this website is still under renovation so keep on coming back for more updates and more recipes.

Enjoy these free Pinoy recipes on this site & happy cooking!.

Cheers!

Edward & Pingskie

Related Recipes

• No related posts.