Culture

WP_Post Object ( [ID] => 52755 [post_author] => 5243 [post_date] => 2018-03-27 23:31:15 [post_date_gmt] => 2018-03-27 12:31:15 [post_content] => Like many religious traditions in this increasingly secular age, eating fish or seafood on Good Friday has fallen out of popular culture. The tradition stems from the Christian practice of abstaining from eating meat as a way of remembering Jesus’ sacrifice. Luckily seafood is delicious, so even if you’re not in any way a Christian, it’s a good excuse to try something delicious from the sea over the long Easter weekend. Here are 2 of our favourites to get you started.

Chinese Steamed Fish

R00705_ChineseSteamed-Fish

INGREDIENTS

4 x 200g skinless blue-eye fillets 5cm piece ginger (thinly sliced) 100ml chicken stock ¼ cup (60ml) Chinese rice wine (Shaoxing) 4 baby bok choy (quartered) 2 tbsp light soy sauce 1 tsp caster sugar ½ tsp sesame oil 2 tbsp peanut oil 4 spring onions (thinly sliced) Coriander and steamed rice (to serve)

METHOD

  1. Place fish on a plate and sit in a bamboo steamer. Scatter over ginger, then pour in stock and rice wine. Cover and set over a pan of simmering water for 5 minutes, then add bok choy, cover and steam for a further 2 minutes or until fish is cooked.
  2. Meanwhile, combine soy, sugar and sesame and peanut oil in a pan over medium heat for 2 minutes or until warm.
  3. Serve fish and bok choy with dressing, spring onion, coriander and rice.

Cereal Butter Prawns

R00726_Cereal-Butter-Prawns

INGREDIENTS

500g prawns (medium to large size) 3 tbsp butter 3 stalks curry leaf Chilli (sliced thinly, optional) 1 tbsp cornflour Salt Instant cereal butter prawn pack

METHOD

  1. Clean prawns by trimming off legs and feelers with a pair of kitchen scissors. Cut along the back of the prawn and devein them. Wash, pat dry and marinate the prawn with salt and cornflour.
  2. In a wok, heat up enough oil to deep fry the prawns. When the oil is hot, deep fry the prawns for 1-2 mins. Set aside.
  3. Heat up wok in medium heat and melt butter in it. Add in the curry leaves and chilli if you want a bit of a kick. Stir fry until fragrant.
  4. Return prawns into the pan and add in the cereal mixture. Stir fry for about 2 mins, ensuring the prawns are well coated with the cereal.
  5. Serve and enjoy immediately.
[post_title] => Fish For Good Friday [post_excerpt] => It’s traditional to eat seafood on Good Friday. Cook up some fish and seafood with our delicious recipes. [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => fish-for-good-friday [to_ping] => [pinged] => [post_modified] => 2018-03-27 23:31:15 [post_modified_gmt] => 2018-03-27 12:31:15 [post_content_filtered] => [post_parent] => 0 [guid] => https://asianinspirations.com.au/?post_type=asian-culture&p=52755 [menu_order] => 0 [post_type] => asian-culture [post_mime_type] => [comment_count] => 0 [filter] => raw )

Fish For Good Friday

Like many religious traditions in this increasingly secular age, eating fish or seafood on Good Friday has fallen out of popular culture. The tradition stems from the Christian practice of abstaining from eating meat as a way of remembering Jesus’ sacrifice. Luckily seafood is delicious, so even if you’re not in any way a Christian, it’s a good excuse to try something delicious from the sea over the long Easter weekend. Here are 2 of our favourites to get you started.

Chinese Steamed Fish

R00705_ChineseSteamed-Fish

INGREDIENTS

4 x 200g skinless blue-eye fillets 5cm piece ginger (thinly sliced) 100ml chicken stock ¼ cup (60ml) Chinese rice wine (Shaoxing) 4 baby bok choy (quartered) 2 tbsp light soy sauce 1 tsp caster sugar ½ tsp sesame oil 2 tbsp peanut oil 4 spring onions (thinly sliced) Coriander and steamed rice (to serve)

METHOD

  1. Place fish on a plate and sit in a bamboo steamer. Scatter over ginger, then pour in stock and rice wine. Cover and set over a pan of simmering water for 5 minutes, then add bok choy, cover and steam for a further 2 minutes or until fish is cooked.
  2. Meanwhile, combine soy, sugar and sesame and peanut oil in a pan over medium heat for 2 minutes or until warm.
  3. Serve fish and bok choy with dressing, spring onion, coriander and rice.

Cereal Butter Prawns

R00726_Cereal-Butter-Prawns

INGREDIENTS

500g prawns (medium to large size) 3 tbsp butter 3 stalks curry leaf Chilli (sliced thinly, optional) 1 tbsp cornflour Salt Instant cereal butter prawn pack

METHOD

  1. Clean prawns by trimming off legs and feelers with a pair of kitchen scissors. Cut along the back of the prawn and devein them. Wash, pat dry and marinate the prawn with salt and cornflour.
  2. In a wok, heat up enough oil to deep fry the prawns. When the oil is hot, deep fry the prawns for 1-2 mins. Set aside.
  3. Heat up wok in medium heat and melt butter in it. Add in the curry leaves and chilli if you want a bit of a kick. Stir fry until fragrant.
  4. Return prawns into the pan and add in the cereal mixture. Stir fry for about 2 mins, ensuring the prawns are well coated with the cereal.
  5. Serve and enjoy immediately.

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