Fish with a fruity twist

Woaahhh! What an amazing night it was! Well…. I’m talking about New Years Eve. We went to one of the parties here in Singapore with a spectacular view of the fireworks. The fireworks in Singapore on 31st December (at Marina Bay) every year is simply amazing. It went on for 8 long minutes! I managed to take some quick shots this year too. This has been my favorite part of the celebration and I didn’t miss it once in the past five years 🙂

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So, another new year has set in, bringing hope, dreams and new resolutions! I too made some resolutions this year:

a. to exercise regularly

b. to sleep early (I’ve been sleeping quite late the past year)

c. to be more generous

What is your resolution this year? 🙂

No matter how the year goes, great food always makes it better, doesn’t it? So here I bring to you more recipes this year, starting with the ‘Fish with a fruity twist’. The recipe seemed quite interesting and I knew instantly that I had to try it out! The fruits add a great, unique flavor to the fish which I had never tasted before 🙂

[Adapted from a Persian recipe by Najmieh Batmanglij from her book “A taste of Persia”. Do visit her website Najmieh’s Kitchen for more delightful recipes].

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Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serves: 4


Cooking oil – 2 tablespoons for frying the fish, 1 tablespoon for the fruity sauce

Fish fillets – 5 fillets  (I used grouper)

Tomato juice – 1/2 cup

Pomegranate juice – 1/2 cup

Orange juice – 1/2 cup

Grape juice – 1/2 cup

Spring Onion/Scallion – 12 sticks, chopped

Honey – 1 tablespoon

Garlic – 2 big cloves, crushed

Flour – 1 tablespoon

Persian spice mix (advieh) – 1 teaspoon (you can prepare this at home if you don’t have it, follow the link for the ingredients. I prepared it at home by grinding together turmeric, cinnamon, cloves, cumin, ginger, coriander and black pepper in small quantities)

Pomegranate seeds – 1/4 cup, for garnish (optional)

Salt – to taste

Step 1: Heat 1 tablespoon of oil in a pan or U-shaped vessel. Add the spring onions/scallions and garlic and cook for around 2 to 3 minutes.

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Step 2: Add the fruit juices, tomato juice, flour, honey, spice mixture and salt. Let it cook for another 5 minutes. Transfer to a bowl and keep aside. The fruity sauce is now ready.

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Step 3: Add little salt to the fish fillets and fry it on both sides for around a minute.

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Step 4: Add the fruity sauce to the fish and let it cook for another 10 to 12 minutes until you have a very thick sauce.

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Step 5: Transfer to a serving dish and garnish with fresh pomegranate seeds or grapes. Serve hot with bread of your choice or with rice or middle eastern pilaf.

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Chicken Noodles

Before writing this post, I got a bit curious about noodles. Where did noodles actually originate from? So I did a quick search and found the following on Wikipedia:

“In 2002, archaeologists found an earthenware bowl containing the world’s oldest known noodles, measured to roughly 4000 years BP through radiocarbon dating, at the Lajia archaeological site along the Yellow River in China. The noodles were found well-preserved. They were described as resembling the traditional lamian noodle of China, which is made by “repeatedly pulling and stretching the dough by hand. The composition of the oldest noodles was studied by a team of Chinese researchers, who determined the noodles were made from foxtail millet and broomcorn millet. The earliest written record of noodles is found in a book dated to the Eastern Han period (25–220) of China.Noodles, often made from wheat dough, became a staple food for people of the Han Dynasty (206 BCE – 220 CE). In Tang Dynasty, the noodles were first cut into strips, and in Yuan Dynasty, the making of dried noodles began.” This was quite interesting! It’s impressive to note how people actually came up with the food that we so love and enjoy today!

I’ve tried quite a few types of noodle dishes here at the food courts and restaurants and also when I travel. Starting from Bee Hoon, Hor Fun, Pad Thai, Mee Goreng, Laksa, Rice noodles, Glass noodles etc, I’ve tried almost all of them. But it’s still not the end. There are so many more dishes yet to try and every time I keep craving for more! It’s amazing how you can add ingredients of your style and taste and make it into a great noodle recipe.

Even when I say that… I had a lot of trouble making noodles at home. It always became sticky and somehow I was never satisfied with the dish and so I was always scared to try them at home. So, when I was discussing the same with my colleague, she said “Oh! It’s very simple. I’ll teach you how to make the basic noodle dish at home.” I was totally excited hearing this and I came back home that day and tried the recipe. Since then, I’ve never been scared to try noodles…it has been fun always! I will post my noodle recipe learnt from her later.

Today I’m posting a simple chicken noodle recipe. This doesn’t take much time and has an authentic Chinese taste. It needs only the basic ingredients and some sauces of course. I made it along with the Hot and Sour Soup (posted earlier) – a perfect and complete meal! Try it out and let me know your experience 🙂

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Serves: 4

Preparation Time: Around 20 minutes

Cooking Time: 15-20 minutes


Cooking Oil – 4 tablespoons

Chicken – 300 g, boneless, thinly sliced

Egg noodles – 1 medium sized packet

Bean sprouts – 1 bowl

Green Onion (Scallion) – 3, chopped


Ginger juice – 1 teaspoon (Grate around around 1/2 cup of young ginger. Mix with 2 tablespoons of water. Strain the mixture through a fine sieve and you will have around 1/4 cup of Ginger juice.

Pepper – 1/4 teaspoon

Cornstarch/Cornflour – 1 teaspoon

Soy Sauce – 1 teaspoon

Rice Wine – 1 teaspoon

Sesame Oil – 1 teaspoon

Water – 1-2 tablespoons


Chicken Stock – 1/2 cup (you can use stock cubes as well)

Soy Sauce – 1 tablespoon

Oyster Sauce – 1 tablespoon

Rice Wine – 1 teaspoon

Sugar – 1 teaspoon

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Step 1: Soak the noodles in warm water for around 10-15 minutes or until soft and then drain the water.

Step 2: Combine the marinade ingredients in one bowl and set aside. Combine the seasonings ingredients in a separate bowl and set aside.

Step 3: Heat around 3 tablespoons of oil in a wok and add the noodles. Fry the noodles for very short time until they are golden grown and crisp (maybe for around a minute). Remove the noodles immediately and place on a clean serving dish.

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Step 4: Add the remaining oil to the wok and stir fry the chicken along with the marinade mixture over high flame for another minute, until cooked.

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Step 5: Add the seasoning mixture, bean sprouts and green onion and continue to fry until the sauce thickens and you have the consistency you want. Turn off the flame and quickly pour the chicken mixture over the noodles.

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Serve hot!

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A few tips:

  • You can use any other meat or seafood instead of chicken. 
  • You can add other sauces and vegetables of your choice to make the dish suit your palate.