Baked Crispy White Fish with lemon and Parsley

INGREDIENTS:

3 pcs White Fish Fillets

3 cups Cornflakes, no sugar coating

1/2 cup Parsley, finely chopped

1 Lemon of zest

1/2 Lemon of Juice

1/3 teaspoon White Pepper Powder

1/2 teaspoon Salt

Vegetable Oil

SAUCE: 

1/3 cup Mayonnaise

2 tablespoons Ketchup

1 teaspoon White Vinegar (optional)

DIRECTION:

1. Pre-heat the oven to 350F.

2. Crush cornflakes into fine pieces.  Mix them with parsley lemony zest, 1 tablespoon vegetable oil, white pepper and salt together.  The mixture should be gluey.

3. Pat dry the fish and cut it into strips.

4. Coat the fish with a fair amount of the cornflake mixture.  Slightly use both palms to tighten it.  Lay the fish on a baking tray that lined with parchment paper.  Repeat this process to finish all the fish.

5. Bake it for about 25 minutes or until the it is golden and crispy. 

Raw Mushroom Salad

INGREDIENTS:

1 dozen Button Mushrooms, sliced

1/4 cup Parsley, finely chopped

1/4 Lemon of Juice

5 tablespoons Nutritional Yeast

1 teaspoon Onion Powder

2 tablespoons Olive Oil

Salt and Pepper to taste

DIRECTION:

1. In a large mixing bowl, combine all ingredients and toss well.  Leave it for 15 minutes to allow the flavour to develop before serving. 

Lemon Brown Rice Salad

Do you often have extra brown rice in the fridge? I do because I tend to cook a larger pot for multiple recipes that call for day old rice, just like this one.  It is still delicious to use freshly cooked rice, but the day old one will give you a more al dente texture.  Adjust the lemon juice amount to suit your tastebuds.  This substantial salad is good to serve with pan fried fish.

INGREDIENTS:

3 cups Indian Brown Basmati Rice, cooked

1 cucumber, seeded and cubed

Red Bell Pepper, seeded and cubed

1 handful Parsley, leaves and stems, finely chopped

DRESSING:

1/3 Lemon of juice

1 Lemon of zest

5 tablespoons Olive Oil

2 tablespoons Light Soy Sauce

1/3 teaspoon Salt

2 flat tablespoons Brown Sugar

DIRECTION:

1. In a large bowl, combine all dressing ingredients and whisk well.

2. Add the remaining ingredients and then stir until they are well coated with the dressing.

Instant Pot Chicken Noodle Soup ｜壓力煲雞肉麵條湯

There is a flu around the house.  My husband was hugging boxes of Kleenex wherever he goes and my little boy was coughing here and there.  Luckily I stayed healthy so I was able to make something comforting for them to eat.  Hope their cold will go away along with the bitter cold weather after this weekend.

Making chicken noodle soup in an instant pot does not short change the flavours.  The broth is actually rich and fragrant, and the chicken is even moister.

I added light soy sauce in this recipe to season the soup instead of salt.  I found soy sauce enhances chicken flavour while eliminating the "blank salty taste".  It keeps a depth to the broth.

My husband ate three bowls of this soup in a row and showed me a face of comfort and appreciation. It is so worth it.

Instant Pot Chicken Noodle Soup

壓力煲雞肉麵條湯

INGREDIENTS:

1 Whole Chicken, giblets removed (so it fits inside an instant pot)

4 Carrots

4 stalks Celery

1 White Onion, small

4 Garlic Cloves, peeled

1 bunch Flat Leaf Parsley, leaves only

5 cups Water

1 cup Pasta of your choice

4 tablespoons Light Soy Sauce (optional)

Salt to taste

2 tablespoons (for frying)

DIRECTION:

1. Cut the celery, carrot, and onion into bite sizes.  Cut the garlic into rounds.

2. Roughly chop the parsley; set it aside.

3. In the instant pot, add the vegetable oil, carrots, onion, celery, and garlic cloves.  Press the "Sauté" button and stir fry the vegetables until they are fragrant and slightly soft; it's about 5 minutes.  Press the "Cancel" button to turn off the heat.

4. Add chicken and pour in water.  The water is not necessary cover the whole chicken.

5. Close the lid and turn the venting knob to seal.  Press the "Manual" button once, and then press the "Pressure" button to adjust the pressure to high and press the "+" or "-" button to set the time to 15 minutes.

6. When the cooking process is finished, allow the pressure to release naturally and the floating valve goes down.  Open the lid.

7. Remove the chicken from the pot.

8. Add pasta.

9. Add Soy Sauce if you are using.

10. Press the "Sauté" button and allow the soup to come to a boil and the pasta to cook through.

11. Meanwhile, shred the chicken and remove all the bones.

12. Add the shredded chicken back into the instant pot.

13. Turn off the heat.  Stir in the parsley before serving.  Add salt if desired. 

How to make Herb Butter | 香草牛油

How to make Herb Butter | 香草牛油  :

Ingredients:

1 stick Unsalted Butter, softened

4-6 sprigs Tarragon

4-6 sprigs Thyme

2 sprigs Rosemary

2 bunches Flat Leaf Parsley

材料：

1 條   無鹽牛油

4-6 支   龍蒿草

4-6 支   百里香

2 支   迷迭香

2 棵   莞茜

DIRECTION:

Mushroom Duxelle (Mushroom Stuffed Tomatoes) | 磨菇釀蕃茄

Mushroom Duxelle (Mushroom Stuffed Tomatoes)

磨菇釀蕃茄 

Ingredients: (yields 8 portions)

4 Roma Tomatoes

10-12 Mushrooms

1/2 Onion, small

2 bunches Flat Leaf Parsley (plus some extra for the garnish)

30 gram Unsalted Butter

3/4 teaspoon Lemon Juice

To taste  Salt  

To taste  Ground Black Pepper

材料：(8 份)

4 個   羅馬蕃茄

10-12 隻   磨菇

1/2 個   洋蔥，小

2 束   洋莞茜

30 克   無鹽牛油

3/4 茶匙   檸檬汁

鹽   調味

黑胡椒碎   調味

DIRECTION: