Back-to-Basics : Post #4 - Grilled Codfish and Stir Fry Beans with Miso Paste

Hi all, we are looking at a long weekend coming up, Monday being a public holiday.  Yes, Malaysia has one of the highest number of public holidays in the world, ranking at #7. 

Here are the last two recipes for our Back-to-Basics series for the time being.  I hope you have had the chance to try some of the easy recipes posted here. 

Using miso paste in stir frying is something I learned a while ago.  It gives a nice earthy flavour to the dishes, especially if you are using bland or "greeny" tasting veg such as beans or broccoli. 

The 2nd recipe here is a classic fuss-free grilled  codfish, using just lemon pepper as the main seasoning.  So try to get the freshest piece of codfish you can get.  I first tried this in Australia during our trip there late last year, and was instantly hooked. 





The Land Down Under is truly a place where you can enjoy fresh seafood at its natural sweetest, with absolutely minimal and simple seasonings.  I love it!

Try to get a bottle of this MasterFoods Lemon Pepper - it is a delightfully piquant mix of lemon bits with black pepper - I like it on hot chips, grilled or steam fish, and even salads. 




The best lemon pepper.  During our Aussie trip, I took the
opportunity to stock up on some spices and seasonings which are
difficult or expensive to obtain here - including cold pressed olive oil,
balsamic vinegar, chicken salt (YUM!) and some mixed herbs.
So cheap at Woolsworth!

Grilled Codfish Fusion Style 

• 1 large slice of cod fish
• Five slices of ginger, cut into julienne strips
• Generous sprinkle of lemon pepper
• 1/2 tspn of sesame oil
• Dash of salt
• A squeeze of lemon juice (optional)

1. Rinse the fish and pat dry

2. Sprinkle a generous amount of lemon pepper and a little salt onto the entire fish, both sides.

3. Drizzle the sesame oil and arrange the ginger strips on the fish

4. Line an ovenproof dish with aluminium foil, put the fish on top and grill in a preheated oven at 180celcius for 6 - 8 minutes, depending on the thickness of the fish. Turn the fish the other side and grill for another 5 minutes. Test for doneness with a fork. 

5. Remove from the oven and let the fish 'sit' for 5 minutes.  Squeeze some lemon juice on top before serving.

Stir Fry French Beans with Egg Plant and Miso Paste

• 200g french beans, rinsed and cut into diagonal strips
• 1 medium size egg plant, rinsed and cut into diagonal strips
• 50g minced meat
• 2 pip garlic, chopped
• 1 tbsp miso paste
• 1 tspn oyster sauce
• 1 tspn shao xing wine
• 1/2 tsp sugar
• Dash of pepper
• 1 tsp normal oil
• 1 tsp sesame oil

1.  Heat both the oils and try the garlic until fragrant.  Add the meat and fry on high heat until just cooked.

2.  Add the french beans and toss for a few minutes, then add the egg plant.  If the mixture is rather dry, pour in 1 tblsp of water.  Toss and cover for 1 minute.  The egg plant should turn opaque by now.  

3.  Pour in all the seasonings and adjust the taste.  Bring to a quick boil, remove from heat and serve immediately.