Fried fish fillet in Tomato sauce

 

                                     Fish fillet in tomato sauce

Ingredients :
200gm  fish fillet  ( de skinned and cut into bite size , season with salt and coat with corn flour)
2  tomatoes (cut into wedges )
Red capsicum ( cut into wedges)
Yellow capsicum ( cut into wedges )
Green capsicum ( cut into wedges)
1 big onions ( cut into wedges )
2 bird eye chillis ( cut )
2 cloves garlic ( chopped finely)
Oil  for cooking
5 tbsp tomato sauce ( Maggi )
1 tbsp sweet chilli sauce (Maggi )
1 tbsp sugar
2 tbsp lime juice or vinegar
Corn flour

Deep fry seasoned and coated fish fillet, set aside .
Discard oil. Fry the garlic add onion when fragrant add chilli, capsicums and tomatoes.
Add the fried fish , pour in tomato and chilli sauces, stir to mix well.  Add sugar,lime juice soy sauce and half a bowl of water with cornflour in it , stir until gravy thickens. Serve with white rice.

Mi Hoon Kueh (Pulled dough in soup )

                                     Mi Hoon Kueh  ( Pulled dough in anchovy fish soup  )

 Ingredients ( For 2 person )
Anchovy stock ( 2 big bowls )

Cai sim
Fish cake ( fried and sliced thinly )
Meat ( cut into bite size and seasoned with soy sauce and corn flour )
Prawns
Anchovy fish                        )
Shallot (sliced thinly )            )Fry anchovy fish and shallot till fragrant add soy sauce, put aside for topping
Soy sauce
Chilli ( For topping  optional )

                    Fried anchovy fish with shallot (on the left)                 
                    2 lumps of dough  ( on the right )                   

(For making the dough
250 gm flour                               
1cup water
1 egg
Pinch of salt
1 tbsp cooking oil
Put all  the above together,  knead it to form a firm dough. Put the dough covered in the fridge.

Bring the stock to a boil , lower flame pull the dough and slip them into soup. Repeat until dough finishes, add seasoned meat , prawns cai sim and fish cake. Serve in big bowls topped with cut chilli and fried shallot/anchovy.
                                                       PULLING THE DOUGH
( Starters may not be able to pull the dough fast enough as the soup is boiling so pre pulled the dough or roll it out with a rolling pin then pull , it will be easier. This is an old traditional Hokkien dish, pulling it manually will give the authentic feel to the texture of the cooked dough .