Sweet & Sour Fish; Spinach in Superior Broth

What's the best meal ever? Most of us will say Mummy's own cooked! I could not agree more. Marinated with loads love, seasoned with endless affection and cooked with much patience...definitely nothing beats a warm, wholesome meal at home. 


My mum is definitely a great cook. Remembering those younger days, she always prepare  lunch boxes for me and my siblings to bring over to school...variety, cute, appetizing, wholesome...that sum the lunch boxes she made us. Imagine having nice lunch box filled with home-made burger, colourful fried rice (always the vegetables more than the rice) with nuggets and cucumber as the sides, doughnuts, sandwiches, noodles,..*the list goes on*...and your friends oogling into your lunch box in envy. I am indeed so blessed to have such a mum! 

In appreciation, I prepared dinner for my parents today. Now, that's very unusual as I do not usually step into the kitchen when I'm back home. In less than an hour, I whipped up 2 simple dishes that mum taught me long time ago. Here's the recipes with slight modifications.

SWEET & SOUR FISH

(Yield: 3-4 servings)

Ingredients:

• 1/2 kg grouper (whole fish/cutlet, seasoned with salt)
• All purpose flour (optional)
• 1 medium sized onion (cut into wedges)
• 1/2 green bell pepper (cut into wedges)
• 1 medium sized tomato (cut into wedges)
• 1/2 Japanese cucumber (cut into wedges)
• 1/2 cup pineapples (cubed)
• 1 teaspoon sugar
• 1 tablespoon chili sauce
• 4 tablespoon tomato ketchup
• 1 tablespoon apple cider vinegar 
• 1/2 cup water
• a pinch of salt
• a dash of pepper 

Directions:

1. Season fish with a teaspoon of salt. Dredge fish in flour (if desired), remove excess flour and deep fry in hot oil until crispy and golden brown. Set aside. 
2. In a saucepan, heat the oil and saute the onions, bell pepper and tomatoes for 2 minutes, over medium fire. Add in cucumber and pineapples, followed by tomato ketchup, chili sauce, sugar, salt, pepper, vinegar and water. Simmer for 2 minutes and adjust the seasoning, according to taste. Add in some cornstarch mixture (2 tablespoon cornflour mixed well with a tablespoon of water) if the gravy is too runny, add in some water if too thick. 
3. Transfer onto the fish and serve immediately. 

Note:

1. Only pour the gravy over the fish just before serving as the crispiness of the fish goes off rather fast. If coated with flour, the fish will also turn soggy afterwards if left too long in the gravy. 
2. May use white vinegar if no cider vinegar but the latter is way healthier!

SPINACH IN SUPERIOR BROTH 上汤苋菜
(Yield: 3-4 servings)

Ingredients:

• 500g spinach (ends trimmed, separate stem & leaves)
• 2 clove garlic (sliced)
• a handful of tiny dried anchovies (rinsed and drained off water)
• a handful of wolfberries
• 300 mL water
• 1/2 teaspoon chicken stock granules
• 1/2 teaspoon salt
• 1/2 teaspoon oyster sauce
• 1 teaspoon Chinese wine

Directions:

1. Fried anchovies in hot oil until crispy and golden in colour. Set aside.
2. Saute the garlic until fragrant. Add in spinach stems and stir fry for a minute. Then, add in the leaves, water, stock granules, salt and oyster sauce. Stir well and bring to quick boil. 
3. Add in wolfberries and let it simmer for a minute. Drizzle the Chinese wine evenly over the dish and turn off the flame. 

Note:

1. Other versions include salted eggs &/or century eggs. I omit the eggs as they are high in cholesterol (not a healthy option for my parents). The dish still taste as good minus the cholesterol!
2. Remember to peel off all thin fibrous layers covering the entire stem when separating the leaves from the stems.