Chinese style pan fried fish

We’ve been pretty quiet for the last week and have not had time to ¬†put pen to paper or keys to computer in this case ūüôā ¬†A couple of nights back I pulled together a wicked marinade which works incredibly well with either salmon or trout. ¬†There are a few cupboard essentials that help bring out amazing Chinese flavour to dishes – rice wine vinegar, Shaohsing wine (rice wine), good quality soya sauce and toasted sesame oil. ¬†Here’s a recipe that has worked well on the hob and now waiting with bated breath for good weather to try it on the barbecue.


What do I need to make it?

  • 2 fillets of salmon or trout
  • 2 sprigs of spring onion chopped
  • 1 clove of garlic minced
  • 1″ ginger skinned and grated
  • 1 red bird’s eye chili chopped finely
  • 2 tsp dark soya sauce
  • 1 tsp rice wine vinegar
  • 1 tsp rice wine
  • 1 tsp toasted sesame oil
  • 1 tsp brown sugar
  • dash of black pepper
  • pinch of salt (optional)

How much will I make?

Serves 2

How do I make it?

Wash and pat dry the fish fillets.  Mix all the marinade ingredients in a bowl and place fish fillets in and ensure that the marinade is covering the fillets evenly.  Keep refrigerated for an hour minimum and allow the fish to get to room temperature before cooking.  Heat pan  in high and place fillets with marinade skin side down and cook for 6-8 minutes before gently turning over and cooking till done.  Serve with egg fried rice or salad of your choice. On this occasion I made a simple red pear and baby leaves salad and dressed it  with olive oil and balsamic vinegar.

Nikhita’s 19th birthday dinner

Cannot believe my little niece has just turned 19 – I can still remember holding her as a baby when I first got to Bahrain back in 1994. ¬†Anna and I selfishly offered to host a dinner for her birthday and invite a couple of her closest friends so as to ensure she was with us on her birthday. ¬†Nikhita fancied a Chinese meal and our challenge ¬†to create a cohesive menu began. ¬† We finally decided that it was going to be an all vegetarian affair as the majority and more importantly the birthday girl are vegetarians. ¬†Anna also made a wicked mocktail which looked pretty as a peach and tasted even better. ¬†I know chocolate cake is not exactly classified as a Chinese dessert but what’s a birthday party without cake!




  • Vegetable spring rolls (store bought from Wing Yip)
  • Singapore Fling Mocktail

Main Course

  • Spicy tofu with vegetables (recipe from The Ultimate Chinese Cookbook by Linda Doeser)
  • Mushroom manchurian (recipe from
  • Stir fried Chinese greens
  • Stir fried noodles
  • Spicy egg fried rice


Here are a couple recipes if you are interested in trying them out.

Singapore Fling Mocktail!

What do I need to make it?

  • 1/2 tall glass of cranberry Juice
  • 1/2 tall glass ginger beer (root beer if you are American)
  • 1 tsp Rose syrup (Roohafza)
  • Crushed ice
  • Strawberry cut into little pieces
  • Sprig of mint leaf

How do I make it?

Place crushed ice on the bottom of the glass and pour rose syrup over it.  Pour the cranberry juice first followed by the ginger beer.  Garnish with chopped strawberries and mint leaf.

Spicy egg fried rice

What do I need to make it?

  • 2 cups cooked rice cooled (used Basmati which surprisingly works well)
  • 2 eggs beaten
  • 2 cloves of garlic chopped finely
  • 2 sprigs of green onions chopped
  • 1 tsp crushed red chillies flakes
  • 1/2 tsp black pepper
  • 2 tsp dark soy sauce
  • 2 tbsp oil
  • 1 tsp toasted sesame seed oil
  • Salt to taste

How much will I make?

Serves 4-6

How do I make it?

Heat the wok till its hot. ¬†Add oil and garlic and stir rapidly (don’t want the garlic to burn and leave a bitter taste) for a minute. ¬†Add the red chilli flakes and stir for 30 seconds before adding the beaten eggs. ¬†Scramble the eggs and then add cooled cooked rice. ¬†Add salt, pepper, soy sauce and sesame seed oil and mix well. ¬†Add the spring onions and mix through. ¬†Switch off and serve hot.