Malaysian Red Snapper with Lime Leaves #FishFridayFoodies

I have always been a lover of seafood and just loved that Wendy Klik of A Day in the Life on the Farm started this new group of Fish Friday Foodies of Fish food lovers.

Red Snapper is a low-calorie, lean source of protein rich in selenium, Vitamin A, potassium and Omega-3 fatty acids. Besides this is quite a flavoursome fish as well.

I grew a small potted lime plant in my balcony at my last place of residence. After a few months of seeing some produce from the plant, sadly I had to let go of it as it became diseased. Hopefully if ever I move into a home with a better garden area, I will attempt at growing the lime tree :)

Now while I had a chance to use the produce off my young lime plant, I made this Red Snapper with Lime leaves. The fragrance throughout my home that day was amazingly uplifting and fabulous.

You need:

• 1 kg Red Snapper, cleaned and cut into medium sized pieces
• 2 large shallots, quartered
• 1/2 tbsp Peppercorns
• 3-4 Star Anise
• 4-5  Lime Leaves + 2-3 for garnish
• 3-4 garlic cloves, crushed and quartered
• 2 tsp Freshly Ground Coriander
• 1/2 tsp ground turmeric
• 1 tsp fennel seeds
• 1 cinnamon stick
• 1 tbsp cooking oil
• 2 tsp sugar
• 2 red chilies quartered
• 250ml of coconut milk
• Zest of 1 small lime
• Salt to taste
• Drinking water, heated

The Make:
Preparation Time: 15 minutes | Cooking Time: 30-40 minutes | Serves 4-6 adults

1. Heat 1/2 tbsp oil in a clay pot or a wok and toss in the star anise, fennel seeds, red chilies, cinnamon sticks and set aside after a minute.

2. In the same pot, add the remaining oil and toss in the shallots and saute till translucent on medium heat.

3. Next add the garlic, coriander, turmeric, salt and peppercorns and saute for another minute or until the spices leave the sides of the pot and is cooked. 

4. Lower the heat and pour half the quantity of coconut milk, sugar and pour in a cup of heated water.

5. Add in the the sauteed spices earlier set aside and turn to medium heat again for a minute or until heated but not to a  rolling boil.

6. Lower the heat and then add the Red Snapper fish pieces, lime zest and lime leaves. Cover and cook for 30 minutes and then check if cooked well. If not increase by 5 minutes and check. Once cooked add the remaining coconut milk and allow to heat not boil else it will split.

7. Serve hot aside piping hot bowl of steamed rice of your choice. Garnish with lime leaves.

Bon Appetit!

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at wendyklik1517@gmail.com.

Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Green gram and Raw Banana (Plantain) with Coconut/ Cherrupayaar Pachayethakaya Thoran

As I mentioned in my last post, for Good Friday, we normally have gruel (rice soup), Green Gram with Raw Plantain and Coconut, Diced Mango Pickle and Pappadum/Pappad. Tomorrow is Good Friday and I made this recipe after a quick call to Mum.

Green gram with Raw Banana and Coconut served with Rice, Pappad and Mango Pickle

Green gram is rich in Vitamin C and has several health benefits. High fiber content and low in calories, green gram is a good choice for adults and kids alike. Raw Banana/Plantain also has several health benefits. It is rich in Vitamin C, low in saturated fats, low cholestrol and also rich in Potassium and Manganese.

To make this recipe,

Small red onions (Cheriya ulli)

You need:

• 2 large raw bananas (plantains), skinned and diced
• 4-6 small red onions (Cheriya ulli), diced
• 2 green chilies (slit) / (You can also use dried red chilis)
• 4-6 cloves of garlic, diced
• 1" ginger, diced
• 4 cups of green gram (Cherupayyar)
• 1/2 of a small coconut, grated
• Salt to taste
• Crushed peppercorns, to taste
• 2 tbsp coconut oil
• 2 cups filtered water
• 1/2 tsp mustard seeds
• 1 sprig of curry leaves

The Make:
Serves 4-6 adults | Preparation Time: 5-10 minutes | Cooking Time: 15-20 minutes

1. Cover and cook the green gram with water for 10 minutes and add the diced bananas and cook for another 5 minutes.

2. Meanwhile, heat a skillet and lightly brown some coconut and set aside.

2. Add 1 tbsp oil to the same skillet and lightly fry the onions, ginger and garlic.

3. Crush the fried ingredients with salt and pepper and set aside.

4. In the skillet, heat the remaining oil and splutter the mustard seeds. Lower the heat and toss in the curry leaves and lightly fry.

Stir in the Green gram with Raw Banana and Coconut

5. Next add in the cooked green gram with bananas and the fried coconut mix. Saute for about a minute and turn off the heat.

Green Gram with Raw Banana and Coconut

6. Serve hot with rice/gruel or rotis/flat bread of your choice.

Cheruppayar and PachaYethakaya served!

Toddlers would also not fuss over this dish when mixed with rice. Tried and tested with my toddler :)