Tuesday, 28 March 2006

The Fashion of Fusion

Fusion is a term which implies the combination of several cuisines in one dish. Fusion at its best allows ingredients from all over to be cooked and served together as a one plate dish.

Being born and bred in a multi-racial country, I literally grew up on fusion food. The food of the 3 main races are always mix matched to create a new hybrid dish or to just upgrade a dish to become more interesting and exciting.

My siblings and I do not fancy curries. My ex-office mates back home used to tease me; "Being an Indian, how could you not like curries?". We do not like anything with curry powder. So, my mom had to be very innovative to create simple food that would attract us. She combines non-indian ingredients and cook them up with an indian touch.

For the FMR-Fusion event at Meenakshi's Hooked On Heat, I am cooking up one of my family's favourite fusion fish dish. This kind of simple food goes very well among us. Everyone of us would have a second helping.

Soya Sauced Fish

What do we need:

500g fish steaks
2 carrots
4 leaves of cabbage
1 onion
2 inches ginger
3 cloves garlic
3 dried chillies
1 cup water
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1/2 tsp turmeric powder
1 tsp sugar

1 tsp corn starch
1 tbsp water

How do we do it:

Cut the cabbage leaves into 1 inch pieces. Slice the carrots diagonally. Slice the onion into thick rings. Julienne the ginger and garlic.

Add salt and turmeric powder to the fish steaks. Heat oil and fry them. Set aside.

In the same pan, reduce the fish fried oil to just 2 tablespoons. Sautè the ginger, garlic and the dried chilles until aromatic. Add the vegetables. Stir to mix. Pour 1 cup of water and cook covered. When the vegetables are almost cooked, add the sauces and season with salt and sugar. Bare in mind that salt has already been added to the fish before frying it and there is high content of salt in soy sauce. Add the corn starch and water mixture. When the sauce starts to thicken, add the fried fishes. Stir gently but thoroughly to ensure all the fish pieces are coated with the sauce. Remove from heat.

Other than cabbage and carrot, any other hard vegetables could be used. French beans is a favourite.

Soy sauced fish best served with hot piping rice.


Kitchenmate said...

Pushpa: It looks yummy....

Deepa said...

Absolutely delighted to visit your blog. I travel to Malaysia often with my hubby from the U.S and am amazed at the culinary variety I can dive into there. Since you've mentioned that your hubby is from Sri Lanka how about some recipes from there. I used to dine often at a Sri Lankan friend's place in college and the food was yummy-li-cious. Would love to go down nostalgia lane.

Bay_leaf said...

just had lunch but looking at it makes me want to eat again! i love fish of any kind and will try this preparation some time.

Puspha said...

Karthi: Thank u

Deepa: A warm welcome to my blog. Thank u.
Yeah, Malaysia is a food and shopping haven. The variety of food is infinity and they are available at anytime.
I'm not very good at Sri Lankan food. They use curry powder and coconut milk in almost all their dishes which I don't fancy. Anyway, I'll try to come up with something.

Eva: Bitte :)

Vineela said...

Hey Pushpa,
I added u to my bloglist to see daily cakes.Iam going to start baking .

Puspha said...

Vineela: Thank u very much. That's a great news. Looking forward to c ur bakings.

Kris said...

wow! Looks promising ! :)
hmm..do u think it'll still taste good without the oyster sauce and tumeric ? 'cos cant get them here :s

Puspha said...

Fotoaddict: I guess it shld b fine.

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