Tuesday, August 7, 2012

Fishy Sunday

Fish is normally reserved for Fridays, but this Sunday, I made it an exception.

I was in Flushing doing some shopping, and came across some Chinglish, like this:

You Break, You

That's right - you break, you. It's actually for this purple granite crystal thing:

Who in the world would want to break this?

I was quite amused by the fact that they had whole marinated and cooked ducks hanging on the shelves like chips.

And these scary looking black chickens (I heard they are a ritual for weddings or newborns or something.)

These smell soooooo good...

Outside the bakery, we saw a Wall Street Bull. The caption reads - "This huge bull is standing in front of the Stock Exchange of wall Street in New York,America. The bull is strong, powerful So it means the rising prices of stock exchanging. It's also a psychology consciou Sness that people look forward to the rising prices. The Bull of Wall Street is the patron saint of stockjo Bber."

I took that word for word, grammar/spelling mistakes included. What in the world is the patron saint of stockjo Bber? Sounds like a forlorn place in Sweden.

And of course, no visit to Flushing would be complete without a trip to the bakery. I actually went to three to compare prices - they're much more expensive than Chinatown! For a $0.70 pineapple bun in Chinatown, it costs $1.10 in Flushing.

But since I missed lunch, I had to get some of these egg tarts that was dripping with gooey egginess.

Flaky, tarty, eggy (with some tapioca in the filling), what more could you ask for? (A bit more sugar please!)

That night, I made some cabbage, daikon, Chinese vermicelli and fish ball soup. Super easy - chop up some cabbage, daikon cubes and throw some fish balls into boiling water. Drop in some sugar, salt and a teaspoon of hoisin sauce. When the fish balls is completed cooked (you can poke a fork through it), drop in a dash of olive oil.

I also had some Chinese Roti Paratha bread lying in the fridge, so warmed up two of these.

You just have to lightly grease a pan, drop it in, and wait until it bubbles and turns into a golden brown.

And for the entree - breaded tilapia! We picked up a frozen package in Flushing for only $2.

Again, real simple. Thaw the tilapia, then chop into small chunks. Beat two eggs with a tablespoon of mayo, two teaspoons of sugar, some siracha sauce (or hot chili sauce is fine too), oyster sauce, honey mustard, some ketchup and last but not least - seasoned bread crumbs! 

I know, I know, this sounds a little disgusting, but trust me, it will taste amazing!

Then just drop the fillet into the mixture, making sure it coats evenly through. Heat up a pan and drop in some chopped garlic for flavor.

Wait until the coating turns crispy brown, and the meat is tender (it will turn white after 2-3 min). Then flip to the other side to repeat. You have to make sure this is cooked thoroughly because 1. you'll end up with semi-raw fish and 2. you'll be eating semi-raw eggs, neither of which you really want to do.

The fishball soup turned out really nice. I cooked this until the vermicelli become sticky, so it nicely stuck to the cabbage and daikon. You can really taste the unique flavor of the daikon because the cabbage and vermicelli are both kind of plain. The soup has a nice sweet/salty flavor because of the hoisin sauce.

The fish was really, really tender. And the coating tasted like a soggy version of Chinese potato chips (I mean this in the best way possible). It was so addictive that I had to keep on eating it - I finished almost half the plate! Only thing to improve next time is to make the bread coating stick more to the fish.

It's also really nice when you pair it some with kimchee (I made this like two weeks ago, remember?)

The paratha bread is nice and crunchy with a soft, oniony inside that pulls apart like thousand-layer mooncake. It's also pretty oily, which nice in this case to pair with the mild soup.

And there you have it - your own Roti Fish meal in under half an hour (and costs a fraction of the price in a restaurant). Hubby loved the fish too, and I made him a fish burger the next day with the few remaining pieces of filets.

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