Steamed White Spotted Rabbitfish – 清蒸白肚鱼

Recipe at: Fish is very commonly eaten during the Chinese New Year because fish in Chinese (鱼) sounds the same as excess in Chinese (余). What many people do not know is that there is a certain delicacy that can be found in our local wet markets. This special delicacy is the rabbit fish. […]

Baked Miso Salmon – 烤味噌三文鱼

Baked miso salmon, this recipe so simple to make and tasty, it’s bound to make your Christmas dinner fuss free this year. The miso marinade is a perfect match for a fish oil rich fish like salmon, just prepare the marinade pop in the salmon fillet which you guys can order from our friends at […]

Yogurt Baked Fish With Pine Nut Herbed Crumbs

Yogurt Baked Fish With Pine Nut Herbed Crumbs

Pescatarian or not, you’re gonna love today’s recipe! We’ll show you how bread and fish makes a delectable dish. Light and fluffy herbed crumbs blend, a juicy and succulent slab of cod fillet, together with Greek Style Yogurt coming together to form a sea of refreshing flavours! Now this is a dish we can fall for hook, line, and sinker.

Teochew Fish porridge - 潮州鱼粥

Teochew Fish porridge – 潮州鱼粥

This Teochew dish favoured for its easy-to-digest mildness and help in detoxing the body. Surprisingly, it was once considered bad luck to have porridge on Chinese New Year because it was seen as a food for the poor. Now, the humble porridge is something many of us look forward to as a yummy relief to break up those indulgent meals.

Nasi Kerabu - 蓝色米沙拉

Nasi Kerabu – 蓝色米沙拉

There are many variations of nasi ulam (Malay herb rice) and Nasi Kerabu stands out with its signature blue rice, naturally coloured with dried butterfly pea flowers. This dish originated from the north-eastern states of Kelantan and Terengganu on Peninsular Malaysia, but can now be found all across Malaysia and even in Singapore.

Assam Fish Head – 阿叁鱼头

This assam fish head is an Indian curry with Chinese influence that is popular both in Singapore and Malaysia. The curry uses Indian spices but made lighter and sourish with the addition of tamarind paste and pineapple. Fresh herbs like laksa leaves and torch ginger flower heightens the ‘assam’ flavour. The curry is light, spicy sour that goes well with a hot bowl of steaming rice. A little tip, you can make extra portion of the sambal and freeze. It keeps well in the freezer for 3 months. This reduces the prepping time for the next Assam Fish Head meal.

Braised Fish Head And Bitter Gourd – 苦瓜鱼头

Fish head and bittergourd sounds like a bizarre combination. But trust us, it’s a pretty addictive dish especially for bittergourd lovers.

The sweetness and delicate texture of fish head and the contrasting bitter after-taste and crunchiness of the bittergourd makes it an interesting and exciting dish!

Seafood Yee Mee – 伊麵

One of the favourite dishes during Chinese New Year is the get-together steamboat! It’s simple to prepare and great for bonding. It also has numerous meats and seafoods, vegetables, fishballs, etc. Sometimes, there are little bits and bobs of leftovers, which can be used to create a tasty new dish instead of being thrown away!

Collagen Seafood Hotpot – 海鲜美人鍋

Hotpot is alway a favourite during Chinese New Year in a lot of homes. This year we present you our Collagen Seafood Hotpot! Collagen is known for its health benefits. It boosts your health it terms of strengthening teeth and nails, helps detox, reduces stretch marks and cellulite, increases metabolism, repairs joints, improves the health of your gut and improves hair growth and texture. Lastly, collagen is the ultimate boost for youthful skin!