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http://tnp.sg/guide/story/0,4136,256573,00.html?
Enjoy
Hed Chef
Catch him with a coconut bath
By Hedy Khoo
September 27, 2010
LIFE skills are important. Fishing is one of them.
DRESS: COURTESY OF BCBGMAXAZRIA AT PARAGON LOCATION: KITCHEN CULTURE, LENG KEE ROAD MAKE-UP AND HAIR: MARGE IRWAN FROM MAKE UP FOR EVER ACADEMY (TEL: 63330678)
Of course, honing angling skills requires as much patience as waiting for the fish to bite, but the results may be worth the effort. Outsmarting and capturing that elusive shiny slippery fellow can be a satisfying climax to a plateau of patience.
But sitting around and waiting will get you nowhere and no fish. Mastering the art of fishing is more than twiddling your thumbs. Be proactive, be decisive. Think. Which weapon of choice - rod, reel or net?
The trouble with the rod is that you may have to wait a long while before the bell rings. On the other hand, a net tends to catch more rubbish than you expect.
Isn't it time-consuming and tiresome to go through the bulk of unwanted small fish and puny crabs just to get the one you were aiming for? Just like junk mail in the mailbox. Just like a wave of unappetising bland dates in a sea of singles.
Waiting with a rod can sometimes be a smarter option.
But if they still won't bite, reconsider your choice of bait. Plastic lures and silicon add-ons can sometimes send fish swimming the other way.
Should you land yourself a prize catch, be sure to not let it swim away. Keep a lid on this one with a coconut steam bath on the stove. Turn up the heat and this fish may surrender its fins before it realises the hot soup it is in.
TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
FISH POACHED IN COCONUT MILK
INGREDIENTS
180g threadfin fillet
1 Thai green chilli, sliced
1 Thai red chilli, sliced
1 lemon grass, thinly sliced
3 slices galangal
1 clove garlic, thinly sliced lengthwise
2 shallots, thinly sliced
4 kaffir lime leaves
Juice of two kaffir limes
2 tbsp fish sauce
1/4 tsp sugar
300ml water
100ml fresh coconut milk
Banana leaf (optional)
METHOD
Bring the water to a boil in a pan.
Add in galangal slices, lemongrass, shallots, garlic and chilli. Allow to boil for five minutes.
Gently add fish to pan. Allow to cook for four minutes, then turn over. Cover and allow to boil for another four minutes.
Add the fish sauce, lime juice and sugar. Make a tear in each lime leaf and drop them into the pan.
Slowly stir in the coconut milk and lower the heat, Allow to simmer for another one or two minutes.
Serve hot on a banana leaf if desired.
Enjoy
Hed Chef
Catch him with a coconut bath
By Hedy Khoo
September 27, 2010
LIFE skills are important. Fishing is one of them.
DRESS: COURTESY OF BCBGMAXAZRIA AT PARAGON LOCATION: KITCHEN CULTURE, LENG KEE ROAD MAKE-UP AND HAIR: MARGE IRWAN FROM MAKE UP FOR EVER ACADEMY (TEL: 63330678)
Of course, honing angling skills requires as much patience as waiting for the fish to bite, but the results may be worth the effort. Outsmarting and capturing that elusive shiny slippery fellow can be a satisfying climax to a plateau of patience.
But sitting around and waiting will get you nowhere and no fish. Mastering the art of fishing is more than twiddling your thumbs. Be proactive, be decisive. Think. Which weapon of choice - rod, reel or net?
The trouble with the rod is that you may have to wait a long while before the bell rings. On the other hand, a net tends to catch more rubbish than you expect.
Isn't it time-consuming and tiresome to go through the bulk of unwanted small fish and puny crabs just to get the one you were aiming for? Just like junk mail in the mailbox. Just like a wave of unappetising bland dates in a sea of singles.
Waiting with a rod can sometimes be a smarter option.
But if they still won't bite, reconsider your choice of bait. Plastic lures and silicon add-ons can sometimes send fish swimming the other way.
Should you land yourself a prize catch, be sure to not let it swim away. Keep a lid on this one with a coconut steam bath on the stove. Turn up the heat and this fish may surrender its fins before it realises the hot soup it is in.
TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
FISH POACHED IN COCONUT MILK
INGREDIENTS
180g threadfin fillet
1 Thai green chilli, sliced
1 Thai red chilli, sliced
1 lemon grass, thinly sliced
3 slices galangal
1 clove garlic, thinly sliced lengthwise
2 shallots, thinly sliced
4 kaffir lime leaves
Juice of two kaffir limes
2 tbsp fish sauce
1/4 tsp sugar
300ml water
100ml fresh coconut milk
Banana leaf (optional)
METHOD
Bring the water to a boil in a pan.
Add in galangal slices, lemongrass, shallots, garlic and chilli. Allow to boil for five minutes.
Gently add fish to pan. Allow to cook for four minutes, then turn over. Cover and allow to boil for another four minutes.
Add the fish sauce, lime juice and sugar. Make a tear in each lime leaf and drop them into the pan.
Slowly stir in the coconut milk and lower the heat, Allow to simmer for another one or two minutes.
Serve hot on a banana leaf if desired.
