Grilled Pork Fillet with Lemongrass

A Vietnamese style grilled pork with spicy lemongrass paste.

 

 

Grilled Pork with Lemongrass

 

Ingredients:

• 1 piece of pork fillet
• 1 stalk of lemongrass, use the bottom-half only, slice thinly
• 3 clove of garlic
• Few slices of  ginger
• 3 bird-eye chili
• 3 tbsp fish sauce

 

Methods:

1. Clean and pat the fillet dry.
2. Grind lemongrass, garlic, ginger and chili into a paste.
3. Add fish sauce into the paste.
4. Marinate the fillet with the marinating paste and chill in the fridge for 4 hours or overnight.
5. Spray some oil over the pork fillet and grill it in preheated oven at 200 degree C for 30 minutes or until cooked. Turn the fillet once to allow even cooking.
6. Slice the fillet and squeeze lime juice over it. Serve with chili sauce. 

Yomeishu Baked Chicken

This east-meet-west baked chicken with herbal wine is a regular dish on my family's dinning table.Not only  it is good for health and flavourful, it is frill-free to prepare too.

 



 

Yomeishu Baked Chicken

Ingredients:

 

• 1 spring chicken
• 5 tbsp Yomeishu (养命酒)
• dash of freshly grounded black pepper
• 1 tsp of Chinese five-spice powder
• Salt to taste
• 1 tbsp light soy sauce

 

 

Methods:

1. Clean the whole chicken, butterfly it. Discard the feet and head.
2. Mix together the seasoning ingredients.
3. Rub the inside and outside of the chick with the seasoning mixture.
4. Pour the remaining mixture over the chicken.  Leave chicken in the fridge to absorb the seasoning, at least 2 hour.
5. Place the chicken and seasoning mixture in a baking pan lay with aluminium foil.
6. Fold the foil to seal the chicken.
7. Baked in pre-heated oven at 200 degree C for 50 min.

 

I am submitting this to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker

Christmas Roast Chicken

I spent my past few Christmases away from Singapore for our family year-end vacations. This year, we returned from our Australia holiday in time for Christmas. Our celebration at home was a small scale affair over a simple home-cooked dinner that consisted roasted juicy whole chicken (in lieu of a big turkey) and cream-less cream of mushroom soup (in the next post).

 

 

 

 

Here is the recipe for this juicy and tender roasted chicken:

Roasted Whole Chicken

Recipe adapted from Jamie Oliver's Fantastic Roasted Chicken found here

 

Ingredients

• 1 whole chicken (I like to use kampong chicken for its tender and juicy meat)
• 1 lemon
• 8 slices prosciutto or bottle parma ham, thinly, sliced (I omitted this)
• 4 cloves of garlic, peeled, and, finely, chopped
• 2 handful fresh thyme, leaves picked, and, finely, chopped (I used 2 tsp of dried thyme)
• Salt and freshly ground black pepper to taste
• 100g softened butter
• 3 potato, peeled and cut in chunks (I also included 1 yellow onion and 1 carrot, all cut into chunks)
• 1 large celeriac, peeled (I omitted this)

  

Methods 

1. Preheat the oven to 425°F (I set my oven to 200 degree C).
2. Wash the chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat, be careful not to rip the skin.
3. Grate the lemon skin finely.
4. Chop prosciutto (if using) and add to the bowl with the lemon skin, garlic and thyme. Season, with salt and pepper and then mix it all into the butter.
5. Push the butter mixture under the chicken skin, rub and massage any remainder all over the inside and outside of the chicken.
6. Cut the peeled lemon in half and push it into the cavity.
7. Place chicken in a roasting tray (I line it with aluminium foil for easy cleaning) and roast in the preheated oven for 20 minutes.
8. While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. (I skipped this step)
9. Cut the celeriac (if using) into irregular chunks around the same size as the potatoes.
10. Remove the roasting pan from the oven and gently life the whole chicken out of the tray.
11. Spread the potato, onion and carrot chunks in the tray, toss and coat them with the melted butter that are left in the roasting tray.
12. Put the chicken back on top of the vegetables and cook for around 40 minutes (Mine was ready in 30 minutes due to it small size).
13. Leave to stand for 10 minutes before cutting out to serve.

 

Eggplant Glazed with Yuzu Miso (Nasu Dengaku)

This is a Japanese dish that is easy to prepare at home.

 

Eggplant Glazed with Yuzu Miso (Nasu Dengaku)

Ingredients:

1 medium size eggplant

1 tbsp miso (I used yuzu miso)

2 tbsp mirin

2 tbsp sake

1 tsp sugar

1/2 tsp freshly grated ginger

Preparation Steps:

1. Pre-heat oven to 180˚C
2. Cut the eggplants into halves, length-wise. Score criss-cross marks on the flesh of the eggplants and place them on a baking sheet.
3. Brush the criss-crossed top with some oil and baked them for 30 minutes.
4. While the eggplants are being cooked in the oven, prepare the glaze by mixing together the miso, mirin, sake, sugar and ginger in a small pan. Simmer it over low heat until the miso has melted and thickened.
5. When the eggplants are soft and cooked through, brush the glaze over the criss-crossed top, put them back in the oven for 5 minutes to allow the glaze to caramelise.  Serve warm.

 

Adapted from: Azeliaskitchen

Samgyetang (삼계탕)

I have been long wanting to make this soup and finally, this wholesome and nourishing Korean-style ginseng chicken soup with glutinous rice is served on my dinning table on Saturday evening.

 

 

 

The authentic Samgyetang uses fresh Korean ginseng but this is not available in supermarkets here. So I followed this version from Cuisine Paradise and used the dried ginseng we Chinese used to broil our traditional ginseng chicken soup as a substitute and it worked well. The addition of glutinous rice in the soup make the soup slightly creamy, gluey and so delighting. I used a kampong chicken to make this soup. When it comes to buying whole fresh chicken, I always go for kampong chicken as I find that it is not as fatty and the meat is more tender as compared to the ordinary big whole chicken. 

 

This is a tasty and nourishing soup for the family. It does not involve complicated steps and long list of ingredients. The hardest step, to me, is cleaning the chicken. :)

Korean Ginseng Chicken Soup With Glutinous Rice

Ingredients:

• 1 whole chicken (I used Kampong Chicken), cleaned and skin removed
• 2 dried ginseng
• few slices of ginger
• 5 red dates, de-seeded
• 2 tablespoons of Chinese wine (I used 养命酒）
• Half-rice bowl full of glutinous rice (wash and pre-soaked for few hours before use)
• Enough water to cover the whole chicken

Methods:

1. Stuff the glutinous rice, red dates and ginger slices into the chicken and place the whole chicken into the soup pot.
2. Pour the Chinese wine all over the chicken.
3. Add in the 2 whole ginsengs into the pot.
4. Add in the water.
5. On the heat to high to bring the soup to a boil.
6. Lower the heat and continue to simmer on low heat for about 2 hours.
7. Season with salt to taste before serving.

 

 

Simple One-Dish/Plate Meals

Being a working mother, weekend is the only window of the week that allows me to cook for my family,  eventhough I do get to bake on some week nights.

Most of our weekend meals at home consist of 1 meat, 1 green and  a soup to go with rice. But occasionally, I will cook a one-dish item like those below for my family of four:

 

Thai Basil Chicken with Egg on Rice

Recipe adapted from Norecipes

 

Soboro Don (Japanese Chicken and Egg Bowl)

Recipe from Justonecookbook

 

Seafood Paella

Recipe from Honestvanilla

Hand-made Mee-Hoon Kueh

Recipe from Nasilemaklover

Shanghai Noodles with XO Meat Sauce

Recipe from Noobcook

 

 

 

I am so looking forward to the weekend to cook for my loved ones!

 



Home-made Yogurt Naan with Curry Chicken

This is our Saturday's night dinner - Home-made Yogurt Naan (Indian flatbread) with curry chicken.

 

The addition of greek yogurt made these naans so soft and light that they disappeared from the serving tray within 10 minutes. And making these naans is a breeze too, as evident from the short ingredient list and simple steps listed below.

 

 



 

 

Home-made Yogurt Naan

Adapted from Inquiringchef with some adjustments

(Yield 6 Naans)

Ingredients:

• 2 1/4 cups all purpose flour
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1 small tub greek plain yogurt (200ml), may increase to 250ml

 

Method:

1. Mix together flour, baking powder and salt.
2. Stir in yogurt and knead on floured surface until smooth and elastic, about 10 minutes.
3. Form the dough into a ball. Let the dough rest in a lightly oiled bowl for 2 hours (the dough will not rise after 2 hours). Cover with cling film to prevent drying.
4. Divide dough into 6 parts. Press each piece into a flat, round disk then use the rolling pin to flatten them into 30-cm long oval-shaped flatbread.
5. Heat the oiled frying pan over medium-high heat. Place one naan at a time to the hot pan. Cook until golden brown and crisp, about 2 minutes on each side.

 

Serve them warm with curry chicken or for a true-blue Indian meal, have them with butter chicken or chicken tikka masala.

Oven-Baked Crispy Chicken Wings

This is a very simple yet fantastic recipe to share.

These chicken wings are so crispy that you will mistaken them as coming out from the deep-fryer! Yet, they are oven-baked, not deep-fried with oil. Healthier and delicious! They will appear on my dinning table very regularly from now onwards.

The recipe is adapted from Seasaltwithfood, with slight variations to the marinating ingredients and adjustment of oven temperature/baking time to suit my oven setting.

Ingredients

• 12 Chicken Wings, tips removed
• ½ Cup All-Purpose Flour
• 1 tsp Baking Powder
• ¼ tsp Baking Soda
• 1 tsp of Smoked Paprika Chili Powder
• 1 tbsp of Canola Oil

 

Marinate


• 2 Stalks Lemongrass, crushed and sliced
• 1 Tsp Smoked Paprika Chili Powder
• 1 Tbsp Chili Sauce
• 2 Tbsp Freshly Squeezed Kaffir Lime Juice
• 1 Tbsp light soy sauce
• 1 Tbsp Canola Oil

 

Method

1. Marinate the wings with the marinating sauce for about 4 hours, or overnight.
2. An hour before baking, line a large baking pan with foil. Place a wire rack on top of the prepared pan. Combine the flour, baking powder and baking soda together in a shallow dish.
3. Remove the wings from the marinate and place them individually into the flour mixture to coat them evenly with flour.
4. Arrange coated chicken wings in a single layer on top of the wire rack. Allow the chicken wings to dry out on the kitchen counter for an hour before baking.
5. Preheat the oven to 200˚C. Drizzle a little oil on top of the chicken wings and bake for about 12 minutes on each side (until they appear golden and crispy).
6. Serve the crispy wings warm with a squeeze of fresh lime juice over them, and chili sauce for dipping, if desired.

Oven-Baked Coffee Pork Ribs

My elder daughter is suffering from a bad cough. As the cough syrup does not seemed to work, we turned to Traditional Chinese Medicine (TCM) and was advised to avoid eating chicken until she recover. Hence, we had pork ribs for our Sunday dinner.

We enjoyed the coffee pork ribs that are commonly served among the local zhi-cha stores but they usually deep fried the ribs and with overly sweet seasoning. I re-created the Coffee Pork Ribs in the oven as I do not do deep-frying. These oven-baked ribs turned out to be very tender, with a mild coffee flavour that we enjoyed very much. Really fingers licking good!

  

Oven-Baked Coffee Pork Ribs

Ingredients:

• 2 tbsps honey
• 1 tbsp light soy sauce
• 1 tbsp Thai fish sauce
• 1 tsp Worcestershire sauce
• 1/2 tsp paprika chili powder
• 1/2 tsp grounded peppercorns
• 1 tsp coffee granules (I used Nescafe)
• 1/4 cup red wine (I used one with berry flavour)
• 1/2 kg meaty pork ribs (about 5 pieces)

Methods:

1. Mix the marinates in a bowl and pour over the ribs.
2. Marinate the ribs for at least an hour and preferably overnight.
3. Preheat oven to 180 degree C.
4. Place the ribs in a roasting Pan. Do not stack them.
5. Roast for 40 - 60 minutes, turning them about every 20 minutes. They are ready when a skewer can be inserted into the thickest part of the meat easily.

 Along with the pork-ribs, we also had tofu steamed with minced prawns, alongside with stir fried greens and soups for a balance home-cooked meal.

Chinese Pan-Fried Dumplings (锅貼）

It has been a long while since I last made potstickers. My two girls like the Chinese pan-fried dumplings with meat and Chinese Chive filling a lot but I do not make for them often enough as it is a time-consuming process to make the dumpling skins from scratch.

I finally made the dumplings for them over the weekend to satisfy their cravings. The recipe that I am sharing below is taken from a chinese cook book that I borrowed from the library many years ago. I jotted down the ingredients required for the wrappers. As for the fillings, I simply mix  up minced meat and chive and season it to my preference.

Chinese Pan-Fried Dumplings / Potstickers (锅貼)

Making Dumpling Wrappers from scratch

• 250g plain flour
• 70g boiling water
• 30g water at room temperature

1. Add boiling water to the flour
2. Mix with a pair chopsticks to combine
3. Add in the cold water
4. Knead into a dough and let it rest for at least 15 minutes before use (cover dough with wet cloth)
5. Pinch a small ball of dough, flatten it on a floured surface.
6. Using a rolling pin, roll the dough into a thin round wrapper about 3 inch in diameter. Repeat the same until all the dough are used up.

 

Making the dumplings

Ingredients for dumpling fillings:

• minced pork
• a bunch of chive, thinly sliced
• Salt, pepper, light soy sauce, sesame oil for seasoning 

 

Sauce for pan frying dumplings:

• 1 tablespoon of black vinegar
• 1 tablespoon of light soy sauce

1. Mix the minced pork and chives together, season with salt, pepper, sesame oil and light soy sauce.
2. Combine the pan frying sauce together. Set aside.
3. To make dumplings, place a teaspoonful of the meat fillings on the center of the skin. Dab a little water with your index finger and go around the edge of the wrapper. Fold up the wrapper and pleat into dumpling shape. Repeat the same for the rest.
4. To pan fry the dumpling, heat up a little oil in a non-stick frying pan over medium heat. Place the dumplings on the frying pan and then turn the heat to high. Pan fry the dumplings until the bottoms turn golden brown and crisp. Add about 2 teaspoon of the vinegar sauce over the dumplings and cover the frying pan with its lid immediately. Cook until sauce has evaporated and turn the heat to low. Remove the lid and cook the dumplings for another 2 minutes, dish out. 

 Serve hot with Chinese black vinegar and thinly sliced ginger.

 I am submitting this post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.

Potato Gnocchi

Gnocchi is a traditional Italian dumpling made with combination of potatoes or ricotta with flour and egg. It is a light comfort-food option that is quite fun to make at home. Texture wise,  they are soft to bite and spongy to chew. My younger girl said "it is like eating pillows".

Potato Gnocchi, served with pasta sauce

Ingredients

(Serving: dinner for 4 - 2 adults, 2 children)

• 5 russet potatoes (about 700g after boiling)
• 1 - 1 1/3 cups plain flour
• 1 tablespoon salt
• 1 egg

Methods

1. Skin the potatoes and boil them in salted boiling water until tender.
2. Once they are ready, scoop the potatoes out from the pot and mash them up using a fork. Let cool completely. Keep the water in the pot for later use.
3. Once the potatoes have cooled, sprinkle 1 cup of the flour and the salt over the potatoes. Mix them together and add the egg into the mixture.
4. Lightly knead the mixture by hand until all ingredients are combined and not sticky to your fingers. You may need to add extra flour (one tablespoon at a time if the dough mixture is too wet). Gather it into a ball. Do not over-knead the dough as this will make the gnocchi heavy and tough.
5. Divide the dough into 12 pieces. On a lightly floured surface, roll each piece out into a rope about 1/2-inch in diameter. Cut into 1/2-inch pieces.
6. You may take some time to create ridges in the individual gnocchi using a fork or simply give each piece a quick roll into a oval-shaped tiny ball.
7. Re-heat the salted water used to cook the potatoes. Gently place the gnocchi in the boiling water, stir lightly to prevent them from sticking together. Once the gnocchi float up to the surface, scoop them out from the pot.
   
   

Once they are dished up, I served the gnocchi with store-bought tomato pasta sauce which I have heated up.  A light and hearty family dinner on weekday evening.

To freeze -  place the pre-boiled gnocchi in a single layer on a baking sheet and place into the freezer. Once they are individually frozen, you can place them together or on top of each other in a bag or container.

Adapted from: foodloversodyssey and zoomyummy

Spicy Aglio Olio with Garlic Prawns and other weekend Meals

As a working mother, I only cook on weekends. As hubby and daughters prefer home-cooked meals instead of eating out, I will try to cook at least 2 meals, in between our many weekend activities.

Below are the home-cooked meals that we had over the recent weekend.

Spicy Aglio Olio with Garlic Prawns

My daughters' favorite (They are the "spice-girls" who like spicy stuff).

Garlic Prawns

Heat a nonstick skillet pan over medium high heat. Saute minced garlic with olive oil. Then add in the peeled and deveined prawns. Cook until the prawns are pink and just firm. Remove the prawns to a plate and set aside until the Aglio Olio is ready for serving.

Aglio Olio

1. Cooked the pasta (I use Angel Hairs) to al dente.
2. In a pan on medium low fire, saute minced garlic with olive oil until frangance but not browned. Add in chopped chili padi (amount to be adjusted according to your tolerance to spiciness) and the drained pasta. Toss the pasta in the pan with the garlic, chili and oil. Season with sea salt, dried mixed herb, to your taste.
3. Serve with the garlic prawns.

Pan-seared steak with red-wine sauce & Roasted Potatoes

A quick and tasty steak meal without a high price tag.

I bought 3 pieces of good quality thin steak from Fairprice Fineness Supermarket for less than $15.
I prepared a quick seasoning sauce with 1 tablespoon of light soy sauce, 1 teaspoon of Worcestershire sauce and some dried herb. Brush the sauce over both sides of the steak just before cooking in pan with some butter. As the meats are thin, it took only a short while to get medium done and tender steak.

For the red wine sauce, I boiled half a cup of red wine in a small pot, cut in some butter to thicken the sauce, season it with sea salt, black pepper and dried herbs. Leave it to simmer in the pot for a while and the sauce is ready. But we ended up actually eating the steak without/with little red wine sauce as the steak itself was very juicy and flavourful.

 

Steamed Bamboo Clams with Garlic, Chili and Glass Noodles

I hardly buy frozen seafood but when bought a packet of this frozen bamboo clams few weeks ago when I was on grocery shopping with my husband. Both of us like to order this dish when we eat in seafood restaurant.

I slightly defrost the clam before giving them a quick rinse and remove the part at one end of each clam that contains sands. Lay some soaked and soften glass noodle on top of each clam before sprinkling generous amount of minced garlic and some chili padi over each of them. Before they go into the steamer, I drizzle some fish sauce over them. They are done after 8 minutes over high-fire. The meat will be tough to chew if they are over-cooked. Best eaten while they are still steaming hot.

Honey Roasted Pork

Honey Roasted Pork - A simple and delicious roasted pork served at our dinner table on Sunday evening.

Honey Roasted Pork Recipe
Adapted from Adorasbox

Ingredients:

• 600g shoulder of pork cut in two whole strips (I used only 1 strip of pork shoulder, around 300g)
• 1/4 cup of sugar
• 2 tsp of salt (I cut down to 1 tsp)
• 2 tsp of light soy sauce
• 1 tbsp of Chinese wine or dry sherry (I used about 2 tbsp Chinese Wine)
• 1/2 tsp sesame oil
• a dash of 5-spice powder
• 2 tbsp honey
• some minced garlic

Method:

1. Mix sugar, salt, soy sauce, wine and sesame oil together in a shallow dish to form the marinate sauce. 
2. Put the pork in and coat very well with the mixture. Cover the dish with cling film and leave to marinade for 30 minutes (I left it in the fridge for about 2 hours).
3. Preheat the oven to 175 degrees C. Line a roasting pan with foil. Place a roasting rack in the middle of the lined pan. Place the pork on top  and roast for an hour, turning every 15 minutes. 
4. Add the honey into the marinate mixture, basting over the pork every 15 minutes.
5. When done, remove it from the oven and let it rest for 10 minutes before slicing.
6. Heat up the remaining marinate sauce together with some minced garlic in a small pan until boiled and thickened. Pour the sauce over the sliced roast pork. Serve with hot chili sauce.

A pictorial menu of our simple but wholesome Sunday Dinner:

Honey Roasted Pork

Baby Kailan with minced garlic

Radish Soup

Baked Chicken with Chinese Wine and Five-Spice

I have been very busy at work lately and hardly have time for my hobbies - cooking and baking :( Thanks god this crazy rush of working day and night will be ending soon and I can go back to my routine of cooking during the weekend and baking in week nights to satisfy my daughters' cravings. :)

I wanted to post the recipe of this yummy and nutritional baked chicken  that I cooked several weeks ago, before I forgotten what were the ingredients I throw in to create this dish. I came across this recipe when browsing through recipe books in Popular Book Store some time back. I recreated this based on my memory of the ingredients used and preparation method. And it turned out so delicious and my elder daughter has been asking for it over the past few weeks. Maybe I will do this for weekend lunch/dinner this weekend, if time permits :(

Baked Chicken with Chinese Wine and Five-Spice Recipe

1 spring chicken
5 tbsp (or more) Chinese wine (I used Yomeishu 养命酒）
Some freshly grounded black pepper
1-2 tsp of Chinese five-spice powder
Salt to taste
1 tbsp soya sauce
A few pieces of Ginger

1. Clean the whole chicken, discard the feet and head.
2. Mix together the seasoning ingredients.
3. Rub the inside and outside of the chick with the seasoning mixture.
4. Pour the remaining mixture over the chicken and throw in the ginger slices
5. Leave chicken in the fridge to absorb the seasoning, at least 2 hour.
6. Place the chicken and seasoning mixture in a baking pan lay with aluminium foil.
7. Fold the foil to seal the chicken.
8. Baked in the pre-heated oven at 200 degree C for 50 min.

The chicken soup (note: no water was added for baking) is very flavourful and goes well with hot steamed rice.

Spicy Lemongrass Chicken & Grilled Fish. Plus, Fruity Yogurt Parfait

I cooked this Spicy Lemongrass Chicken last weekend for my family dinner.  The aroma of lemongrass and spiciness made the chicken dish a good companion with steamy white rice!

Over the long Labour Day holiday weekend, I used the remaining lemongrass paste for the Spicy Lemongrass Grilled Fish.

Spicy Lemongrass Paste

Adapted from Echo's Kitchen. Can also be found at Anncoojournal and Nasilemaklover

Ingredients:

• 4 stalks of lemongrass（use only the white part）
• 25 pieces of Dried Red Chillies
• 1 piece of old ginger (1/2 inch)
• 8 cloves of garlic
• 1/3 cup of cooking oil

Preparation:

1. Blend lemongrass, dried chillies, old ginger and garlic in a blender till a paste are formed.
2. In a small cooking pot, add in the paste and stir constantly until boil.
3. Add in the cooking oil, stir for a while and reduce the heat to medium low. Stir constantly until the paste become dry and crunchy.

Spicy Lemongrass Chicken

Adapted from Echo's Kitchen. Can also be found at Anncoojournal and Nasilemaklover

Ingredients:

• 3 tbsp Spicy Lemongrass Paste
• 1 spring chicken, cut into pieces
• 1/2 onion, chopped
• Seasoning – 1 tsp meat curry powder, fish Sauce, light soy sauce and sugar to taste

Preparation:

1. Stir fry the chicken pieces in hot wok until the meat changed colour.
2. Stir in the chopped onion, and cook for another minute.
3. Add curry powder, stir well, and add 3 tbsp of Spicy Lemongrass Paste, stir for another minute.
4. Add about 3/4 cup of water, season with soy sauce, fish sauce and sugar.
5. Bring it to boil, cover and let simmer for a while until liquid thicken.
6. Serve with hot steamed rice.

Spicy Lemongrass Grilled Fish

Ingredients:

• 4 fishes (I used Selar)
• 5 tsp spicy lemongrass paste
• Chopped garlic
• Sea salt for seasoning
• Olive oil

Preparation:

1. Preheat oven to 180 degree C.
2. Clean the fish and pat dry.
3. Stuff the stomach of each fish with one teaspoon of the spicy lemongrass paste.
4. Place fishes in a roasting pan. Sprinkle olive oil and sea-salt over both sides of the fishes.  Sprinkle the remaining 1 tsp of the spicy lemongrass paste and chopped garlic over the fishes.
5. Cook in the oven at 180 degree C for 12 minutes.
6. Cover the fishes with a piece of aluminium foil and continue to cook in the oven for another 12 minutes.
7. Squeeze fresh lime juice over the fishes; serve hot with steamy white rice.

And, the best way to sooth the taste bud from the spiciness is non other than this refreshing Fruity Yogurt Parfait :)