Pan fry Fish Fillet with Homemade Hollandaise Sauce

Ingredients

1 Boneless Fish Fillet 

2 Egg yolks

110g Butter, diced

Salt and freshly ground black pepper 

Lemon wedge (To squeeze over fish)

Method

1. Season fish fillet with salt and pepper

2. Pan fry 4 mins on each side till golden brown

3. Place a heatproof bowl over a saucepan of simmering water on a medium heat. Add the egg yolks and 1 tablespoon of cold water and whisk together. 

4. Gradually add the butter, bit by bit until each addition has melted and emulsified as it is whisked in, before adding the next. 

5. Once all the butter has been added, cook for a few minutes more, stirring regularly until the sauce has thickened enough to coat the back of a spoon. 

6. Taste and season with salt, pepper.

7. Spoon over the fish fillet and serve with wedge of Lemon

8. Enjoy! 

Steam Fish Fillet with Salted Bean Paste (豆醬)

Ingredient

1 Fish Fillet (Grouper, Red Snapper, White Snapper or Kurau)

1 tsp Salted Bean Paste (豆醬)

3 Slices of Ginger, chop to thin shreds

1 Tomato, sliced

Method

1. Lay fish fillet in a steam dish

2. Spread the Salted Bean Paste (豆醬) on top of the fillet

3. Scatter Ginger slices over the fillet

4. Arrange Tomato slices over the fillet

5. Steam for 12 mins

6. Enjoy!