My latest cooking adventure includes dishes from three different countries: Singapore, Malaysia and Japan.

Malaysian Spicy Steamed Bass with Ginger

Chef’s Note: We purchased a whole fish for this recipe and once filleted, used the bones (along with the shrimp shells from the Singapore Noodles) to make the homemade fish stock. You only need 1/2 cup of stock, so store bought stock can be substituted, if desired. Even though fish fillets were used in the recipe, you could certainly steam the whole fish with equally good results. We also used the same sambal sauce from my previous post on Malaysian dishes for you to reference as well.

Ingredients:  

  • ½ cup spicy lime and chili sauce
  • ¼ cup Thai seafood stalk
  • 1 (8 oz.) bass fillet
  • 2 Tbsp. julienned ginger
  • 1 Tbsp. thinly sliced shallot
  • 1 Tbsp. coarsely chopped toasted cashews
  • Hot steamed jasmine or brown rice

For the fish:

  1. Heat a heavy skillet with a lid over medium-high heat.
  2. Add ¼ cup of the spicy lime and chili sauce as well as the stock to the center of the skillet; immediately top with the bass fillet, 1 Tbsp. of the ginger and half of the shallots.
  3. Cover and cook for 4-5 minutes until the fish is opaque and just cooked through. Be careful lifting the lid as there will be a lot of steam coming out. Place on a platter.
  4. In a small bowl, mix the remaining spicy lime and chili sauce with the remaining ginger, shallots and cashews. Top the fish with the herb salad and serve with steamed jasmine or brown rice. 
Malaysian Spicy Steamed Bass with Ginger, Singapore Mee Goreng Spicy Egg Noodles and Japanese Miso Soup.

Malaysian Spicy Steamed Bass with Ginger, Singapore Mee Goreng Spicy Egg Noodles and Japanese Miso Soup.

Singapore Mee Goreng Spicy Egg Noodles  

Chef’s Note: This recipe does not state to pre-cook the fresh pasta noodles, but I decided that is a better way to go since there is very little liquid in the stir-fry.

I found the finished dish “too dry” for my taste, so I would suggest adding a few tablespoons of water from the cooked pasta the next time I make the recipe. With regard to the eggs, make sure you stir the eggs with a fork before adding the mixture to the hot wok for the best texture; if desired, you could also scramble the eggs in a separate pan and add them back to the pan at the end of cooking.

Ingredients:

  • 3 Tbsp. oil
  • 2 cloves garlic, crushed
  • 5 oz. fresh prawns, peeled
  • 1 lb. fresh yellow wheat noodles (or 8 oz. dried thick egg noodles), boiled and drained
  • 1 ½ cups fresh bean sprouts
  • 2 cups choy sum or bok choy, separated into individual leaves
  • 3 Tbsp. water
  • 2 Tbsp. fried chili sambal
  • 1 potato, boiled, peeled and diced
  • 2 tomatoes, quartered
  • 1 Tsp. salt, or to taste
  • 3 eggs

For the noodles:

  1. Heat the oil in a wok over high heat and stir-fry the garlic for 1 minute until golden and fragrant. Add the prawns, noodles, bean sprouts and greens, and fry for 2 minutes.
  2. Add the water, fried chili sambal, potato, tomatoes and salt. Stir vigorously for 2 minutes. Push the noodles to the sides of the wok, crack the eggs into the center and scramble until just set, 1-2 minutes. Combine well to mix. Serve hot.

Japanese Miso Soup

Chef’s Note: For the Japanese dish, we found a recipe online to make the miso soup.

Ingredients:

  • 1 Tbsp. dried wakame seaweed
  • 1 pack of firm/soft tofu
  • 1 sachet bonito dashi stock
  • 1 L water
  • 2 Tbsp. miso paste
  • 1 spring onion, sliced

For the soup:

  1. Rehydrate the dried wakame with water in a bowl; chop up the tofu into small cubes.
  2. Boil about 1 L of water mixed with the sachet of dashi stock in a saucepan.
  3. Pour a small amount of the water into a smaller pan and stir in 2 Tbsp. of miso paste.
  4. Remove the rehydrated wakame from the water; add the wakame seaweed and tofu directly to the stock.
  5. Add the dissolved miso paste to the stock and stir to keep the mixture smooth; turn off the heat. Do not allow the soup to boil as this helps retain the miso’s flavor.
  6. Serve into small bowls and add the sliced spring onion to the bowls.

Combining three culturally different dishes into one meal was not only fun to make, but incredibly delicious. Review my previous blog posts for more recipes and to experience my cooking journey.
Mary Hathaway, owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to Dinner-Diva.com for more info.