Monday, June 28, 2010

Plantain Crusted Mahi-Mahi with a Mango Wine Sauce

  
  
Mahi-mahi is my go-to fish.  I enjoy its flavor, which is not too fishy, but still has character.  It also has great texture, like halibut.  I think it pairs well with summer dishes that play on tropical fruits.  But, like chicken or other favorites, we must constantly search for ways to make it new and interesting again.  A plantain crust is both fun and easy.  Easy because, well, it's basically just ground up store bought plantain chips, and fun because it evokes a tropical flair.  Last week, I picked this recipe from Chef Michael Young, not because he unnecessarily made his plantain chips from scratch which I have omitted, but because of the mango wine sauce.  Like a new coating, a new sauce is always welcome in the repertoire.  Mango sauces come in many different versions.  Those with fish include butter.  Many include citrus juice, such as lime with sugar to balance. Some include spices spices like allspice, cardamon, or coriander, even cumin, although many don't.  Others go for a southwestern flair with adobo sauce or habanero.  This sauce includes orange juice, anise and cardamon.  It's intended for the plantain crust, so try it first.  But then branch out if you like, with a simpler version for ice cream or cake, or a southwestern or BBQ take for another grilled meat.  Serves 2.
    
Ingredients:
1 cup white wine
juice of 2 oranges or 1/2 cup orange juice
1 star anise pod (if available and desired)
1/4 tsp ground cardamon
1 shallot, diced
4 tbsp butter
1 mango, peeled, pitted and diced
2 tbsp canola oil
1/4 cup flour
1 egg, lightly beaten
1/2 cup crumbled plantain chips
2 mahi-mahi filets (or other fish of choice such as halibut or cod)
     
Description:
Preheat the oven to 450 degrees F.  In a sauce pan over medium-high heat, add the wine, orange juice, star anise, cardamon and shallot.  Cook down until reduced to 1/4 cup.  While the sauce is reducing, puree the mango in a blender.  Remove the reduced sauce from the heat, remove the star anise pod and whisk in the butter in pieces, then mix in the mango puree.  Season with salt and pepper to taste Set aside.   Preheat the oil in a nonstick saute pan over medium-high heat.  Place the flour, egg and plantain in separate bowls.  Dredge the fish in the floor, shaking off the excess, egg and plantain chips.  Ensure the fish is fully coated and then place in the pan.  Cook 1 minute and then turn.  Place in the oven and roast for 8 minutes, or until the fish is just cooked through.  Serve with the sauce.
     

IJN 15th birthday & how this simple event knocked my heart


hello. few days ago i did mention about going to IJN for my assignment aite? here's a sneak peak. that stripy shirt cameraman is abg farhan. he's a very supportive n helpful cameraman. ;) oh ye, everytime pergi assignment, kami akan tukar2 cameraman. so, it depends on the schedule. what time we leave, with who, what function, it's a daily schedule. it's a must to check it everyday. i enjoyed myself that day and met kinda lots of reporters from the other media agency.

the 2nd picture - IJN received some donation from Monash University Medical Student Associations. about, 24K. good job guys ;) owh yar, it was IJN 15th birthday, and they celebrated 150 kids (patients). I interviewed 2 mom, and CEO of IJN. trust me, the CEO is a Tan Sri Dr bla bla bla, and she is soooooo down to earth & kind hearted. tak sombong langsung ok. how i wish to be in the same position =P and with the same attitude, of course. magic show, lucky draw, dancing competition was a part of the programmed.


if u do really know me, i guess u know how soft-hearted i am. to meet up with all of these kids, well basically they're sick, at a very young age. i was impressed, sad, and happy to see how they try to survive with several operations as they grow up. I'm touched with the love given from their parents too. I can see from all the mothers and fathers faces, clearly, how much those kids mean to them. and, i cant imagined if was in their shoes. am i strong enough? hurmmm...

This is one of the situation when i realized how lucky i am. to be healthy, to be who i am now, to be fat, (gaaa... cukup makan =P). how i should learn to stop saying "if only..."

this simple situation. this simple event. took me a life to think about the world we live. ye sy mmg suka berfikir benda2 kecik dan mengarut. diam, dan berfikir. tp kemudian, sy lalai lg. Tp, dlm hati, ada doa. ada harapan. dayus sungguh manusia. kan? ok. sudah keluar tajuk lg. haha.

almost 2am ppl. i should get some sleep, esok PAGI kerja weyh! take care ;)

Completing Him Challenge - Week #3

It's time for this weeks Completing Him Challenge, started by Courtney over at Women Living Well. This week Courtney is encouraging all of us to pray for our husbands this week in the following areas:

1. His Wife -that's a good place to start right?

2. His Work

3. His Finances

4. His Sexuality

5. His Affections

6. His Temptations

7. His Mind

8. His Fears

9. His Purpose

10. His Choices

11. His Health

12. His Protection

13. His Trials

14. His Integrity

15. His Reputation

16. His Priorities

17. His Relationships

18. His Fatherhood

19. His Past

20. His Attitude

21. His Marriage

22. His Emotions

23. His Walk

24. His Talk

25. His Repentance

26. His Deliverance

27. His Obedience

28. His Self-Image

29. His Faith

30. His Future

Also don't forget to ask your husband for specific things he would like you to pray about this week! Courtney is also encouraging those who can to take a day and fast and pray as well. I get low blood sugar if I don't eat throughout the day, so I won't be able to participate in that aspect of it, but I will definitely be praying this week for my wonderful hubby! Won't you join in, in praying for your husband!? 


~ Heather



Green Papaya with Coconut Milk (Sayur Pepaya Muda)

Green Papaya with Coconut Milk (Sayur Pepaya Muda)

Ingredients & spices :

350 gr green papaya, cut into 4x2x2 cm
1 fried soy bean curd, cut into 4×6 cm
2 bunch long bean, cut into 10 cm long
250 ml coconut milk
2 lime leave
3 lemongrass
1 tbs fried onion
500 ml water
salt, sugar and pepper for seasoning

Paste:

3 candlenuts, dried fry
2 tsp coriender, dried fry
3 cm galangal, chopped
4 cm ginger, chopped
1 tsp tamarind
salt and pepper as necessary

How to prepare :

saute spices paste, lemongrass and lime leave until fragrant.
Add soy bean curd and water. Cook until water drain little bit.
pour coconut milk. Bring to boil.
Add green papaya and long bean. Stir softly until all cook well.
Seasoning.
Ready to serve, pour fried onion on top.

Green Papaya with Coconut Milk (Sayur Pepaya Muda)

Green Papaya with Coconut Milk (Sayur Pepaya Muda)

Ingredients & spices :

350 gr green papaya, cut into 4x2x2 cm
1 fried soy bean curd, cut into 4×6 cm
2 bunch long bean, cut into 10 cm long
250 ml coconut milk
2 lime leave
3 lemongrass
1 tbs fried onion
500 ml water
salt, sugar and pepper for seasoning

Paste:

3 candlenuts, dried fry
2 tsp coriender, dried fry
3 cm galangal, chopped
4 cm ginger, chopped
1 tsp tamarind
salt and pepper as necessary

How to prepare :

saute spices paste, lemongrass and lime leave until fragrant.
Add soy bean curd and water. Cook until water drain little bit.
pour coconut milk. Bring to boil.
Add green papaya and long bean. Stir softly until all cook well.
Seasoning.
Ready to serve, pour fried onion on top.