Barramundi is one of my favourite type of fish to cook and I love locally farmed fish that is direct from farm to my home. If you think that pan frying is a little too troublesome, you can also poach the barramundi fillet directly in the coconut broth for 8-10 mins depending on the thickness of your fillet. I infused the broth with some Thai spices to bring up the aromatic flavour of the broth. A simple yet restaurant worthy dish which you can easily recreate at home!
Author: Trish yee
Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Thai Basil Prawns with Salted Egg
Everyone loves Thai basil pork and it is a famous street food of Thailand. For this recipe, I went with my own tweak by using prawns and adding salted eggs. This is probably the easiest Thai food recipe which you can easily replicate at home.
Prawns Wonton Soup
Wonton soup is a comforting dish to eat on any days. I love my prawns dumplings with water chestnuts inside as it brings sweetness and crunch to the dumplings. For the soup broth, I usually make them using pork or chicken bones. The broth should be light and clean to complement the flavours of the dumplings.
Quiche Lorraine
Quiche lorraine is a classic French savoury tart that usually consist of simple ingredients such as cheese, ham and vegetables. I usually go with just ham, onion and cheese. If you prefer a more fancy tart, you can add in baby spinach and mushrooms too!
Teochew Prawn Roll (Hae Chor)
Teochew deep fried prawn roll aka hae chor is an iconic dish Teochew cuisine. It is usually served along with a sweet sauce. By the look of it, it does resembles the Hokkien Ngoh Hiang. Both are made using prawn and meat mixture and is wrapped using beancurd skin. Except that Teochew version has more prawns than meat.
Thai Pandan Chicken
Thai pandan chicken is made by marinating the chicken thighs in soy garlic mixture and then tie it up with a pandan leaf before deep frying the chicken. It is very flavourful as the fragrance of the pandan leaf will steep into the chicken during deep frying, which gives the dish the extra depth in
