And we are back!!!!!

I can't believe how long it has been since my last post and how many fantastic things have happened to me in these few years. First of all I am am mom! Not once but mommhood has come to me twice! Two most gorgeous babies ever to set foot on this earth. My adorable daughter Arissa Asma Alam and my cutie pie son Ashaz Ali Alam. People say marriage changes things. Nope . . . babies change EVERYTHING!!!! But man am I glad I got to experience this fantastic thing in my life.

Like all typical parents I like to gush about my kids so I am sure the two will pop up in conversation all the time! There is so much to say! So much!! But I will take it easy. Taking it easy is something I am

trying to learn to do. Unfortunately not very successfully. Lets see how things pan out in the future.  Pregnancy does funny things to your body including your taste buds. Before my daughter was born, fish was one of the last preference when it came to food for me. Lo one pregnancy later, I really dig fish now! Going from not a clue about what to do with a fish, I have managed to promote myself to someone who does dabble on various fish dishes quite regularly. In fact I am now the official fish buyer for the house as well!  I am sharing a very simple recipe which got a big yes vote from my resident taster (ie the hubby who is not the biggest fan of fish). It is a barely adapted Spicy Salmon dish from Ken Hom. When you are feeling very lazy or are really pressed for time, the first dish should be a go to dish for you. It is so easy and so quick to whip up. 

Where I live we don't get fresh salmon but I had a lovely fillet of fresh fresh Koral fish so used that instead. I toned down the chilli powder and halved the amount. I didn't feel it took anything away from the aromatic dish. The chilli powder at home is quite potent so I felt half was the best way to go with these. At first I thought the spring onion slices would be a garnishing but when you do have it with the fish it gives a lovely texture combination in your mouth. Nop these are not garnishing but essential part of the dish itself. 

Spicy Koral Fillets

Barely adapted from Ken Hom's Top 100 Stir Fry Recipes

4 thick fish fillets about 110 grams each with skin

2 tbs sunflower oil

3 tbs finely chopped spring onion (Green parts only)

For the spice mix

tad short of 1 tsp salt

0.5 tsp freshly grounded black pepper

1 tsp chili powder

1 tsp five spice powder

0.5 tsp ground cumin

0.5 tsp ground coriander

1 tsp salt

Mix all the spices in a small bowl.

Lay the Fish fillets on a platter and generously sprinkle the spice mixture on both side of the fish. I found that a tiny bit damp fish really adhered the spice mix better. I started by covering the skinless side with spices first and then skin part.

Heat the wok/fry pan on high heat and add the oil. When the oil is quite hot and shimmering, carefully place the fish skin side down on the pan and sear for 3 to 4 minutes. I found it very tempting to move the fish around while it was searing. Resist the temptation!!

Flip the fish fillets over and sear the other side for 2-3 minutes (I found that was enough for my fillets and I wanted to make sure I was not overcooking the lovely fish.

Serve sprinkled with spring onion. 

Serve hot with rice and Enjoy!!!