Szechuan Fish and Egg Fried Rice

Easy and quick Chinese dish great for a weekend meal for the family.

Marinade for the fish:

10-12 fish pieces ( bass or whitefish boneless fillets)
2 tbsp cornflour
1 tbsp ginger/garlic paste
1 tsp red chilli flakes
1 tsp soy sauce
1 tsp oyster sauce
Freshly crushed pepper & salt for seasoning

For the sauce:

1-2 tbsp sesame oil
4-5 flakes of garlic, chopped
1 inch ginger, chopped
2 red chillies, chopped
2 onions, chopped
2 carrots, chopped
1 cup peas
3-4 mushrooms, chopped
1 cup chopped peppers
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp red chilli paste
1-2 tbsp tomato ketchup
1 tsp white pepper powder
1 tsp garlic powder
2 spring onions, chopped

For the fried rice:

2 cups, cooked rice
2 eggs, beaten, seasoned with pepper & salt
1 tbsp sesame oil
1 tsp white pepper powder
1 tbsp soy sauce
Freshly chopped spring onions
Freshly crushed pepper and salt for seasoning


Method:

1. Marinate the fish and keep aside.

2. Lightly deep fry the fish and set aside.

3. In a wok, heat sesame oil. Add the chopped ginger, garlic and chillies. Once the oil is infused, add the onions and fry until lightly golden.

4. Add the carrots, peppers, mushroom and peas. Stir in the soy sauce, oyster sauce, ketchup and chilli paste. Sprinkle the garlic and white pepper powder. Season accordingly. Add little water to make a gravy.

5. Mix the fish into the gravy, if you want to thicken the sauce, just add a little cornflour mixed with water. 

6. Sprinkle chopped spring onions and serve hot.

7. In a wok, heat oil. Fry the egg, scramble and keep aside.

8. In the same wok, fry the rice. Add the soy sauce, white pepper and season accordingly. Mix in the scrambled egg and spring onions. Serve hot.

Prawn Biryani

I tried an easy recipe which turned out really good and was a hit with everyone.

Ingredients:

20-24 prawns, shelled & de-veined
3 cups rice
1-2 bay leaf
2 cardamom pods
2-3 cloves
1 cinnamon stick
2-3 peppercorns
1/2 cup milk
Pinch of saffron
1/2 bunch coriander leaves,chopped
1/4 bunch fresh mint leaves, chopped
10 onions, sliced finely ( for the garnish)
4-5 onions, chopped
1-2 tomatoes, chopped
1 cup frozen mixed vegetable

For the masala:
1 inch ginger
3-4 garlic flakes
4-5 green chillies, de-seeded
1 tsp whole cumin seeds
4 cloves
1 cinnamon stick
4-5 peppercorns
Salt

Method:

1. In a big saucepan, boil water.  Add the bay leaf, cardamom,cloves,cinnamon and peppercorns, bring to boil. Add the rice and cook , season well. Strain and keep to dry.

2. In a mixer, blend the spices in a little water.  Marinate the prawns and keep aside.

3. In a pan, heat some oil, and fry the onions, until caramelised. Ensure you fry it on medium heat to avoid it for burning. Keep them aside.

4. In a saucepan, heat oil and fry the rest of onions, once lightly brown, add tomatoes and cook until lightly softened.

5. Mix in the ground masala and prawns, season accordingly. Add the frozen vegetable. Once it's cooked, take of the heat and mix the chopped coriander and mint.

6. Heat milk, add saffron and stir well.

7. In a dish, layer rice, spring bit of saffron milk, layer with the prawn masala and fried onion . Continue layering. Serve hot with raita, made from yogurt, cucumber and chopped coriander.