Pressure-cooked Yellowstripe Scad With Coconut Milk (Selar / 色拉鱼)

Pressure-cooked Yellowstripe Scad With Coconut Milk (Selar / 色拉鱼)

There are variety of seasonal fish in our local sea and most of us are not familiar with it. Consumers are not familiar with it because seasonal fish will only available in certain time or season. Seasonal fish is usually smaller (4 - 7 inches) and it is always cheaper than big fish with good taste too.

Most of the time, people like to fried the seasonal fish with turmeric or chilli powder. We would like to introduce an easy cooking method for it. Lets try something different with pressure cooker today.

(recipe from casaveneracion.com)

Serving: 3

Time: 1 hour 25mins

Difficult level: easy

Ingredients:

  • 1/2 kilogram yellowstripe scad or any small firm fish, ideally, each three to four inches long; cleaned and gutted (all fishes from MyFishman are cleaned and gutted)
  • some salt 
  • 1 large bunch pechay leaves
  • 2 tomatoes chopped
  • 4 small red onions sliced
  • 4 cloves garlic crushed
  • 1 large knob ginger thinly sliced
  • 2 bird's eye chilli chopped
  • 1 cup coconut milk
  • 1/2 cup coconut cream 
  • 1 tablespoon fish sauce 

Step by step:

  1. Toss the fish with 1 tsp. of salt.
  2. Cut off the white stalks of the pechay(reserve them as they are very good for stir fried dishes).
  3. Wrap each fish with one or two pechay leaves.
  4. I suggest that you put a low rack in the pressure cooker before adding the fish. That way, you can just lift the rack when the fish is done without danger of breaking the delicate fish to take them out of the cooker.
  5. Arrange the fish, in a single layer as much as possible, on the rack.
  6. Add the ginger, chilies, garlic, onions and tomatoes.

  7. Pour in the coconut milk. Drizzle the 1 tbsp. of fish sauce over everything.
  8. Put on the lid of the pressure cooker and turn the heat to high. Once the valve starts to whistle, lower the heat to a simmer and count one hour.
  9. Turn off the heat and allow the pressure to subside, about ten minutes. Remove the cover, lift the rack and arrange the fish on a platter.
  10. To the vegetables that have settled at the bottom of the pan, add the coconut cream. Bring to the boil and cook until thickened. It should take no more than a minute or two. Season with more fish sauce.
  11. Pour the sauce over and around the fish.
  12. Serve the pressure-cooked yellowstripe scad with coconut milk hot with rice.

grab your Yellow Strip Scad (Selar / 色拉鱼) at your next FRESHBOX order. 

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