Seafood Recipes
Quail Egg Chawanmushi
Of Chawanmushi and Dashi (Skip to recipe) Chawanmushi - Delicate, and light as a cloud, with a deep umami flavour. A good chawanmushi is a simple thing, and like many simple things, you need to understand some finer points to get it right. This is my recipe for...
Scaled – by Ah Hua Kelong
We love our seafood. Sushi, Otoro, wild caught salmon, Alaskan King Crabs, Sri Lankan crab. Most of it flown, in, sometimes live, or in some cases, carefully flash-frozen, vacuum sealed, and then shipped across entire oceans, every step of the supply chain carefully...
Prawn Hor Fun -Upgraded
Hor Fun with a rich prawn gravy. A local Tze Char dish upgraded!
New Cod, Old Cod
The “cod” everyone eats in Singapore is not Cod. Its “Chilean Seabass”, and its not a seabass. Learn about this interesting mix up of names here.
Garlic Prawns (Stir fried)
This is really simple - and delicious! Prawns, garlic, lots of olive oil and herbs. The dish is traditionally baked, but I like to do this in a cast iron, Chinese wok, and to fry the prawns under really hight heat. Overview I cook the prawns first, in a wok at very...
Conpoy (Dried Scallop) Fried Rice
Here is one simple, but luxurious recipe for fried rice, one that is just one step (and one ingredient) from my master recipe for Egg Fried Rice. The special ingredient in this dish is the "conpoy", or dried scallop. As the name implies, its the dried adductor muscle...
Har Lok (Prawns Fried in Dark Soya)
Traditional vs Modernist "Har Lok" is a popular Chinese dish. At its heart, the recipe is dead simple. Shell-on prawns are fried in a lot of very hot oil, and then dark soya is added (along with a few optional ingredients). And you are done! This is my traditional...
Grilled Sea Bass with Sake Kasu
Sake kasu is the lees from making sake, and comes as a thick paste. It has a wonderful aroma of rice and alcohol, and makes a great marinate for white fish. You can in fact, find fish ready marinated this way in some Japanese shops. This recipe will work perfectly...
Crab Roe!
The star of this dish is crab. Crab, cooked in a rich stock made of fish bones and a mirepoix, with some thick rice vermicelli (aka Bee Hoon) and chinese cabbage. Conveniently, Ah Hua Kelong supplies the two principal ingredients - great crab, and fish bones!...
My Awesome Fish Guys
It's 630 am on a Saturday, at the Yew Tee Wet Market. And this is Mr Tan. I have been buying fish from him for ten years. And this, is how his day begins. With a long empty counter he has packed with ice. I have wanted to do this story for so long, but it was...