Our Recipes

1 FINbyBOAT Jade Perch 600 to 800g.

1 bottle of  Chef Cao Yong Nyonya Assam Sauce.

1/2 pc Pineapple.

4-5 stalks of Lady Finger.

1 pc of Eggplant.

1 pc of Tomato.

1 pc of Onion.

Few stalks of Spring Onion.

Few slices of Ginger.

1 Jade Perch fillet 

Salt and pepper for seasoning 

All purpose plain flour or rice flour

Oil 

1 clove of garlic, crushed 

A dollop of butter

Choice of salad 

One 500g Jade Perch (whole or fillet, according to preference)

8 Cherry Tomatoes

4 cloves of Garlic

1/4 of a round Cabbage

1/4 of a Japanese Pumpkin

1/2 an Onion

2 Carrots

Few sprigs of Thyme

A pinch of your preferred herb

Salt and Pepper to taste

Olive Oil

Lime/ Lemon wedges

Serves 3-4 people as a side dish

Bones from 1-2 jade perch fish

1 garlic

3cm piece of ginger

Quarter of a whole cabbage

3 shiitake mushrooms

2 small carrots

1 tomato

1 box of tofu

1 red date

1 tsp kombu powder (optional)

Salt (to taste)

Pepper (to taste)

1 tilapia fish

2 inches ginger julienned

3 stalks spring onion (1 julienned, 2 cut into segments)

2 tablespoons of cooking oil

1 tablespoon of shaoxing wine / chinese rice wine

4 tablespoons of steamed fish soy sauce

Dash of pepper

Some coriander and chili for garnishing

1 tilapia fish

1 tablespoon of shaoxing wine

1 thumb ginger sliced

Dash of pepper

½ cup of red bell pepper (cube)

½ cup of canned pineapple (cube)

1 tomato (cube)

½ big onion (cube)

Spring onion, coriander and chili for garnishing

Sweet and sour sauce preparation:

1 tablespoon of chopped garlic

1 tablespoon of chopped onion

1 tablespoon of chopped ginger

4 tablespoons of tomato sauce

1 tablespoon of vinegar

2 tablespoons of sugar

5 tablespoons of water