Grilled Lemon Herb Squid Salad

I've just returned from a relaxing and surreal holiday in Ubud Bali. During my trip, I did some self reflection on ways to improve my health other than working out. And healthy adjustments to my diet is another way to go! I made a resolution to include more salads, soups and juices into my diet.. (bought a fruit extractor today)

A healthy diet helps to improve my skin too.. I'm not getting any younger so must do whatever it takes to stay young and beautiful! 

Hope I can adhere to this for a while! Haha!

So here's another salad I can enjoy for lunch or even dinner.

Ingredients (Serve 4)

8 squid tubes, rinsed

1/4 cup canola oil

2 tbsp lemon juice

2 tbsp lemon zest

1/2 cup oregano, finely chopped

1/2 parsley, finely chopped

1/2 tsp fine sea salt

1/2 black pepper

Garden Salad

1 pack of salad greens

1 Japanese cucumber, thickly sliced

2 celery sticks, thinly sliced

1 avocado, sliced

1/2 yellow capsicum, roughly chopped

1 cup cherry tomatoes

Dressing

1/4 cup extra virgin olive oil

1 1/2 tbsp lemon juice

1/2 red chilli, finely chopped

1/2 tsp brown sugar

Method

Cut the squid tubes into 2 pieces and then further into bite sizes. Score the inside of the squids in a 1cm criss-cross pattern, without cutting them through.

Combine olive oil , lemon juice, lemon zest, oregano, parsley and sea salt and pepper in a large mixing bowl. 

Add squids and toss to coat evenly. Cover and refrigerate for at least 4 hours.

Preheat a grill pan over high heat.

Place the squids (scored side down) on the grill pan. Cook over high heat for approx. 2 - 3 mins. Turn and cook for another 1-2 mins until the squids are slightly chargrilled.

Combine all the salad greens and other vegetables onto a serving plate.

Place the squids on the salad and drizzle the dressing.

Serve warm.

Fish Bites

I'm a big fan of fried food, even though I know it will ruin my plans of maintaining my "rather svelte figure". But I do need to indulge in these sinful food once in a while coz I can't just live with just bland, steamed food for every meal. This is my comfort food! 

Whenever I'm ill, I simply crave for fast food. You must be thinking.. She is insane! But the smell of the fried food is just too tempting for me to resist.. 

This dish is easy to prepare and is a big hit during home parties, kids and adults alike. Try this with some thai chilli sauce and your guests will ask for more!

Ingredients (Serve 4) 

3 pcs of dory fillets, cut into squares

1 tsp sea salt

1 tsp black pepper

2 thai green lime juice

1 cup flour

1 egg, beaten

3 cups of Japanese bread crumbs

Method

Marinate the fish fillets with sea salt, black pepper and lime juice for 15 mins.

Firstly, coat the fish fillets with flour, dip into the egg mixture and then coat them with the bread crumbs.

Heat a frying pan with some cooking oil and fry the fillets till golden brown.

Serve warm with a bowl of steamed rice and some fresh greens.

Baked Garoupa with Asian Sauce

Ingredients (Serve 4)
4 garoupa fillets
2 tbsp thick dark soya sauce
2 tbsp runny honey
2 tbsp sweet chilli sauce
1 tbsp oyster sauce
2 garlic clove, crushed
1 small piece ginger, peeled and grated

Method
Combine marinade ingredients in a bowl.

Place fillets in a wide ceramic dish and pour over marinade. Turn to coat and cover. Refrigerate for at least 1 -2 hours.

Preheat oven to 200 degrees celsius. Line baking tray with baking paper

Place fillets on the tray and drizzle marinade on the fillets. Cover baking tray with baking paper.

Cook for 10 - 12 mins or until fish flakes when tested with a fork.

Serve warm with steamed rice.

Orange Crusted Dory with Crunchy Rosemary Potatoes

Hmm.. This was our main course for our New Year Eve's party. It's light and tangy. Yummy!

Ingredients (Serve 4)
4 dory fillets
1/4 cup fresh parsley, finely chopped
1/4 cup of Japanese bread crumbs
1 red chilli, finely chopped
1 orange, juiced and zest finely grated
Olive oil cooking spray

Method
Marinate dory fillets in orange juice for approx. 1 hour.

Preheat oven to 200 degrees celsius. Line baking tray with baking paper.

Mix parsley, bread crumbs, chilli and orange zest in a mixing bowl. Season with salt and pepper.

Spray both sides of dory with oil. Press mixture on top of the fish and spray with oil again.

Cook for approx. 10-15 mins or until fish is cooked through.

Serve immediately with salad or crunchy rosemary potatoes.

Chilli Lemon Prawn Sticks

Hmm... I used to have an allergy for prawns and seafood since young. All thanks to TCM, this problem was recently cured. After trying it for the very first time, I was hooked. Didn't did I know how good prawns actually tasted!

Ingredients (Makes 20)
20 raw tiger prawns, peeled and deveined
1 small piece of fresh ginger, grated
2 garlic cloves, crushed
2 chili padi
2 tbsp finely chopped coriander
1/2 tbsp chilli sauce
1 tbsp light soya sauce
3 tbsp lemon juice
1 tbsp honey

Method
Pre-soak 20 nos. of 15cm wooden skewers in cold water.

Mix ginger, garlic, coriander, chilli sauce, soya sauce, lemon and honey in a bowl.

Add prawns to coat each one well. Cover and refrigerate for at least 2 hours.

Thread 1 prawn onto a skewer.

Preheat a grill pan and brush on some olive oil. Grill prawns until theu turn red and firm.

Serve warm or room temperature.

Mussels with Salsa

Wonderful presentation at your dinner table. Fuss-free and yummy too!

Ingredients (Makes 20)
20 fresh mussels

Salsa Dressing
2 ripe tomatoes, peeled, seeded and diced
1 green chili, seeded and chopped finely
1/2 red onion, chopped finely
1 tbsp lime juice
2 tbsp olive oil
Salt and pepper to taste

Method
Scrub clean mussels under running water. Remove all attached beards.

Place cleaned mussels in a pan of 3 tbsp water and cover with lid. Steam for 6 mins over medium heat. Make sure all mussels are well cooked. Discard water and any mussels which are shut. Set aside to cool.

Prise open the shells. Discard the top shells. Loosen mussels from bottom shells.

Sprinkle serving dish with some coarse sea salt. Arrange mussels on salt (this will enable the shells to stay in place while serving).

Add the salsa dressing on each mussel.

Serve chilled.