Pan Fried Cod on a bed of Dou Miao

Got bored and popped by at Giant the other day and roamed around. I must be getting older because I used to roam around Takashimaya not Giant. But who am I complain? I am coming to the end of my 6 weeks of MC. It has been a fantastic time of rest and rejuvenation.

So anyway I walked by the fish section and saw these amazing fish slices. The sign says Norwegian Seabass. I had no idea how to cook them but they looked so pretty lying on the ice and I just had to get a few slices. I have a bad habit of not checking the price when I shop. I just glanced the price tag and it said $4.59 for 100 grams and GASP! these 3 slices cost me $18.80. The label on the bag of fish said COD.

I had half a mind to return the fish but pride took over and I made up my mind to turn these slices into something yummy. After googling  and reading recipes for 10 mins I was ready to roll :)

Ingredients

Cod Fish                 - 400 grams

Corn flour               - Enough to coat both sides of the fish

Butter                     - 1.5 tbsp - I use President unsalted butter

Light Soy Sauce      -1 tbsp

Sesame oil              - 1/2 tbsp

Garlic                     - 1tbsp

Chili Padi                - 1 tsp

Spring Onions         - 1tbsp

Fried shallots          - optional 

Cooking Directions

Cod and Diao Miao

1. Heat wok. I use Neoflam pans and I love them for the happy colours and they are easy to wash.
2. Put in butter and melt it till small bubbles form.
3. Put in cod coated with corn flour on both sides. Cook cod around 3-4 mins on each side till light brown.
4. On another pan start 3 mins later, heat cooking oil and stir fry garlic.
5. Put in dou miao and stir fry for 2 mins.
6. Add light soya sauce and stir fry 1 min.

SAUCE

1. In another small pot heat sesame oil and 1/2 tbsp of light soya sauce.
2. Throw in the spring onions and chili padi when sauce is boiling.

Arrange cod on top of dou miao and pour sauce over the fish. Sprinkle just a little more spring onions and fried shallot on top of the fish and we are done. 

These were the tastiest fish I have ever cooked! YUMMY! The first time I ate cod was in a restaurant in JB and they tasted so good but cost an arm and leg. These home made ones tasted equally good!

Bubi commented that butter might take away the taste of the fish and suggested using cooking oil instead. Personally I liked cooking with butter and the recipe I read online also used butter. Maybe I will use corn oil or olive oil next time since they are sitting on my counter.

Norwegian Seabass aka Cod

Corn flour

Chopped Spring Onions, Chili padi and Light Soy Sauce

Serve Cod on a bed of Dou Miao before sprinkling spring onion and fried shallots

Enjoy!

G7 Liang Kee Restaurant

1 week after my surgery and I was kinda sick of porridge and soups. I have been staying over my parent's place and they have fed me well but I really need to get out of the house for some civilization. I texted Bubi in the afternoon and asked him if we should eat out and he said yes! Finally!

I had grand plans of having fish head steamboat after surfing ieat's website for all the places of steamboat. Insipired by Ahfat who said steamboat should be healthy for me in my recovery stage, I hallucinated about fish head steamboat the entire afternoon!

Bubi finally came to pick me up at 8pm because there was traffic jam on that Friday :(. Hungwee....I told him of my many suggestions and then he said "Mmmm....there's one at Beo Crescent... much nearer leh."

Ok lor....since it was already kind of late and I was really hungry I agreed with his suggestion. We parked at near the teochew porridge stall at Havelock road, you know the one that you will go after Zouk? We walked up and down the whole stretch and couldn't find the place he was talking about. By this time I was really sulking. I was famished and I could not really walk much due to the surgery and I was really upset why oh why....why he never listen to my suggestions! Hmph!

A friendly lady which I think is the lady boss (her pictures were on the wall) beckoned us into her restaurant and the place looked decent so we went in. We ordered the Steamed Song Fish Head and I continued to sulk. Poor Bubi was feeling so guilty.

 When the dish came it was lo and behold it was not what we ordered.

Huh? What is this? The evening has gone from bad to worse.

Bitter Gourd Fish Head $28

Errr, but we did not order this? What is this?

After much discussion we just took the dish since she said this was the 招牌菜 (specialty dish).

OooOoooooohhhh.....yyyyuuummmm......slurpppppp....

The bitter gourd was soft and melts in your mouth kind. Although the dish was soaked in black bean sauce it was not too salty even though I was not eating the dish with rice. Cannot eat too much after the surgery, super bloated feeling still going on. The fish was fried but it had a really nice taste to it, not too oily "without the fried too many times in the oil taste". I was happily slurping up the finely sliced ginger as well, old liao, need to get rid of the wind in my stomach. What a perfect combination of ingredients! 8/10

What impressed me was the attentive waitress standing around who would change your plate when there were too many fish bones. They changed our plates twice. We also topped up our pot of chrysenthemum tea twice without waiting too long for service. I like!

By this time I was grinning like a baboon, happy feelings were back and Bubi was already ordering his second bowl of rice. Esther once said happy wife happy life. I think Bubi would agree. Ha! "feeling smug"

There were pictures of other teochew dishes on the wall but alas there were only 2 of us. I vowed to bring my parents here or at least convince the lzbs to come.

Happy liao!

G7 Liang Kee Restarant Pte Ltd
No.737 Havelock Road
Singapore 169653
Tel: 62787026

Opening hours:
11.30am to 2.30pm
5.30pm to 11pm

p.s. We walked around the estate and finally found the steamboat Bubi wanted to go. He so kuku right?