關於 fish fillet singapore ，我們在網路上蒐集到這些相關的討論、資訊與評價

OMG 太二酸菜鱼新加坡 IS NOW IN SINGAPORE!!! 😍 I’ve heard so much about it on TikTok (in China they queue up to 2 hours!), and I’m excited to be able to try their signature Chinese Sauerkraut Fish (酸菜鱼).

The fish fillet is delicious, without any bones, and the soup goes super well with rice too! I find it’s perfect for sharing with your family and friends since they have various sizes available. They also have many other dishes like Poached sliced beef in hot chilli oil, Griddle Cooked bullfrog with chilli and pepper & more! Don’t forget to try their Sichuan pepper milk tea too!!! It’s my fav! 🧋

TAIER Chinese Sauerkraut Fish is located at 80 Airport Boulevard, 3F-208, Jewel Changi Airport, Singapore. #taiersingapore

Note: Tai Er currently only accept reservations in advance, with no walk-ins. Remember to make your reservation (via their Facebook Page https://www.facebook.com/taiersingapore or WeChat: xjptaier / tjtaier3) before heading down ok! ☺️

Nestled away in Labrador Park, The Three Peacocks At Labrador Park is known for having the largest outdoor live seafood BBQ buffet in Singapore.

Fashioned almost like a market where customers can pick and choose whatever seafood they fancy, Three Peacocks has an elaborate display of loads of white fish, squid, salmon fillet and lots of shellfish like white clams, gong gong, half-shell scallops, New Zealand half green mussels, crayfish, live oysters and even live mud crabs. It was certainly a feast for the eyes!

While you gorge yourself on their fresh bounty of seafood-y goodness, don't forget about their stunning selection of over 25 different cuts and marinated chicken, pork and beef. Some of the most popular choices include Korean spicy chicken, thick-cut pork belly, and Korean marinated big bone galbi. They even have a range of Wagyu cuts like chuck rolls and briskets! There are more than 20 house-made dipping sauces to give your barbecued meats a little oomph.

This is undoubtedly one buffet that you must not miss! Don’t be surprised if you see a few hens and roosters, and a beautiful strutting peacock as you make your way here.

Address: 8 Port Road, Singapore 117540
Make your reservation via http://inline.app/booking/thethreepeacocks or call +65 31292374.

Read more: https://www.misstamchiak.com/the-three-peacocks/

Staying home doesn't mean boring meals! Spice up your home cook repertoire and impress the family with this Sichuan fiery dish.

水煮鱼 literally means “water boiled fish” - but it's an explosion of flavours with marinated fish slices packed full of spice! This Sichuan Boiled Fish is completed with hot oil, coriander and fried peanuts, it's red fiery appearance may deter some but after a bite, many come back for seconds.

With all the spice and chilli going into this dish, you might get some acid indigestion and heartburn (trust us, we ate the whole bowl!). In such uncomfortable situations, Gaviscon Singapore serves up a fast and soothing release. Now, you can get back to feasting!

#themeatmensg #simple #delicious #Gavisconsg #WeGotYourBack #heartburn

*Individual response may vary. Please consult your doctor if symptoms persist or worsen

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Ingredients:
800g boneless fish fillet (skinless and sliced)
1 tsp salt
1 tsp white pepper powder
1 tbsp shaoxing wine
1 tbsp cornstarch
2 tbsp cooking oil
20 dried chillies (rehydrated and cut into small pieces)
4 tsp sze chuan peppercorns
6 cloves minced garlic
10g ginger (sliced)
2 stalks scallions (chopped, green part only)
3 tbsp doubanjiang
1 litre water
400g Chinese cabbage (sliced into smaller pieces)
150g Bamboo shoots
150g Bean sprouts
1 tsp salt (adjust to taste)
1 tsp sugar
1 tbsp chicken powder
¼ cup cooking oil
Garnish with coriander and fried peanuts

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Steps:
1. In a mixing bowl, add fish slices, salt, white pepper powder, shaoxing wine and cornstarch. Mix well and leave to marinate for 15 minutes.

2. In a small pot, blanch bamboo shoots for 3-4 minutes. Drain and leave to cool, then cut into slices.

3. In a wok pan over medium low heat, add 2 tbsp of cooking oil. Add half the amounts of dried chillies, szechuan peppercorns, and all the minced garlic and ginger slices. Stir fry until fragrant.

4. Add in doubanjiang and continue to stir fry.

5. Once fragrant add in water and bring to boil. Leave to cook for 3-4 minutes.

6. Strain off all the aromatics from soup. Add salt, sugar and chicken powder, adjust salt and sugar according to taste.

7. Add in chinese cabbage, bean sprouts and sliced bamboo shoots. Bring to boil and cook for 3-4 minutes until cabbage is cooked. Strain and transfer into a large serving bowl.

8. Add in marinated fish slices into soup and cook for about 1 minute or less until fish slices are cooked. Drain and add over vegetables in a serving bowl.

In this episode, we headed down to Coconut King Rice Village (translated from Mandarin) at Arc 380 to destroy a 4.5KG Lobster Nasi Lemak Challenge! Coconut King serves up Chinese-style Nasi Lemak with unique additions like Lobsters and Tiger Prawns. Nasi Lemak is a Malaysian and Singaporean dish which involves rice cooked in coconut milk and scented with pandan leaves served with sambal (chilli paste), fried anchovies, fried peanuts and a fried egg. Additional protein is usually added like fried chicken wings or sambal sotong (squid), all plated atop a banana leaf for extra fragrance. Coconut King does things slightly different, being Western-influenced as some of the proteins offered would not be out of place at a Western-style hawker like Chicken and Fish Cutlets.

Initially, we heard about their Ultimate Set platter that is already on their menu, containing 2 Prince Lobsters, 1 King Sotong, 1 Jumbo Chicken Cutlet, 1 Fillet Fish, 3 Otahs, 3 Eggs, Anchovies, Peanuts and 3 servings of Coconut Rice. However, we decided to upsize it even further, adding on 3 King Lobsters, 3 King Prawns and 3 more servings of Coconut Rice, forming a truly massive platter.

The lobsters and prawns were overcooked, but the owner was straightforward and apologetic with us, explaining that his Chef was nervous and missed the timer on the oven. The lobsters came with a few different sauces, the most interesting of which was the Signature Special Cheese, supposedly containing over 20 different ingredients. It made the rather tough lobster meat palatable. The sotong was steamed very well - plump and juicy with just the right amount of chewiness.

Surprisingly, the real stars of the platter would be the Jumbo Chicken Cutlet and Fish Fillet. They were crisp on the outside and exceptionally moist on the inside. The fish was perfectly seasoned and left me wanting for more, while the chicken was huge, true to its name. Of course, the real test of any Nasi Lemak is the sambal. Coconut King’s sambal passed with flying colours. It was on the sweet side with noticeable kick of spiciness without being too strong, perfectly pairing with everything on the plate.

A thoroughly enjoyable challenge which showed as I really took my time to complete it. Coconut King is a newly opened Nasi Lemak store. Their creativity and love of Nasi Lemak shines through as seen by their choice and quality of offerings. Do head over there for excellent Nasi Lemak!

Visit Coconut King Rice Village at:
Arc 380
380 Jln Besar
Singapore 209000

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This video is a compilation of Chinese fish recipes that you can easily cook at home.

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 Singapore Teochew Fish Porridge
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Ingredients:
Serves 4 - 5

Ingredients for soup stock - boil for 45 mins
---
2L of water (please add more soup if the water dries up slightly after you have added the rice)
0.5 kg of chicken feet - blanched
150g of ikan bilis - washed
2 tablespoons of dried shrimps - soaked till soft
1 dried sole fish - dry roasted

Marinade for the fish
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500g of mackerel
1 teaspoon of salt
A few dashes of white pepper
2 teaspoons of cornflour

Other ingredients
---
Optional: 1 whole piece of dried cuttlefish - cut into stripes & shallow fry until crispy
Optional: 2 bulbs of garlic - chopped and shallow fry until light golden brown - both oil and garlic to be used to enhance the flavour of the dish
1.5 cups of cooked Jasmine rice
1 thumb size ginger - julienne
2 tablespoons of fish sauce

------------
Stir Fry Fish w/ Salted Veg Recipe (Stingray)
------------
Ingredients:
Serves 4- pax

Some cooking oil
1 thumb size ginger - julienne
3 cloves of garlic - chopped
2 fresh red chilli - cut into stripes
1 tablespoon of spicy soya bean paste
1/2 tablespoon of black soya bean paste
1.5 cups of water
400g of stingray or shark meat
150g of salted vegetables
1 tomato cut into wedges
1/2 teaspoon of sugar


------------
Stir Fry Fish w/ Ginger & Spring Onion
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Ingredients:
Serves 4 - 5

Marinating the fish fillet
------
300g Toman fish fillet
Half an egg white
2 teaspoons of fresh ginger juice
3 teaspoons of cornflour
0.5 teaspoon of salt
0.5 teaspoon of chicken stock powder
A few dashes of grounded white pepper

Blanching the marinated fish
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A pan of water (sufficient to scald the fish fillet)
2 slices of ginger
1 stalk of spring onion
Marinated fish fillet

Putting the dish together
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1 tablespoon of cooking
2 thumb size ginger - sliced
3 cloves of garlic - minced
1 cup of water
1.5 tablespoons of oyster sauce
0.5 teaspoon of chicken stock powder
0.5 teaspoon of sugar
0.5 teaspoon of salt
Add blanched fish fillet
Thicken sauce with some cornstarch solution
4 stalks of spring onion - cut into 1 inch length
1.5 teaspoons of sesame oil
1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine)
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Hope you can recreate these yummy dishes in the comfort of your home. Thanks for dropping by our channel.

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See you soon.

xoxo
Jamie
on behalf of Spice N' Pans

We tried to make our own McDonald’s (McSpicy, Filet-O-Fish and fries) at home as they extended the closure of restaurants during this circuit breaker. You guys can try it out if you’re craving for McDonald’s too!

Here’s the stuff we bought *NOT SPONSORED*:
- Sunshine Burger Buns
- Meadows Cheese
- Meadows Yogurt Dressing (Tartar Sauce)
- Lettuce
- Potato
- Mayonnaise
- Fried Boneless Chicken Thigh (Refer to image in video)
- Fish Fillet (No brand, bought from convenience store)


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