Spicy Red Snapper

This is a fusion dish. If you are up for something spicy, this is a good choice.

Prep Time : 10 mins
Cook Time : 20 mins


Ingredients

2 skinless red snapper fillets, 8 ounces each
2 tablespoons of chili paste
1 tablespoons of soy sauce
pinch of salt
pinch of pepper
2 tablespoons of vegetable oil
1 tablespoon of lime juice
3 medium size tomatoes, diced
2 ounces of white mushroom, chopped
5 cloves of garlic, chopped
2 green onions, chopped
1/2 pound of spaghetti


Directions
1. Wash the red snapper fillets and sprinkle some salt and pepper on the fillet
2. Cook the spaghetti.
3. Heat the vegetable oil in a pan over medium heat.
4. Add the chopped garlic and cook of half minute or until tender but not brown.
5. Add chopped mushrooms and diced tomatoes. Stir the ingredients for about 1 - 2 minutes
6. Add soy sauce, lime juice and chili paste and continue stirring for 1 more minutes.
7. Add all fish to the pan and cook them 2 - 3 minutes per side depends on the thickness of the fillet. Meanwhile add the pasta water if the spicy sauce is too thick.
8. Serve the fish fillet and the spicy sauce with the cooked pasta immediately.

Easy Egg Benedict

This is one of my favorite breakfast recipes. It is a perfect breakfast menu for Sunday brunch when family get together. Many people may think that egg benedict is a complicated recipe as it consists of poached eggs and hollandaise sauce. Actually, it is very quick & easy.


Ingredients for Egg Benedict

2 rolls of panini bread or your choice of bread (split, buttered & toasted)
(English muffins is more popular.)
4 slices of ham or bacon
4 poached eggs
1 cup of Hollandaise sauce

Ingredients for Hollandaise Sauce

6 egg yolks
3 tablespoon of cold water
1 cup warm clarified butter
1 - 3 teaspoons fresh lemon juice
Salt and ground white pepper to taste

How to Make Hollandaise Sauce

1. Off the heat, whisk the egg mixture in the double boiler (Bain-Marie) until it becomes light and frothy.
2. Pour water into the saucepan about 1/3 of the saucepan. Turn the heat on low as we just want to simmer the water.
3. Place the double boiler over, not in, whisk the egg until thickened. It will take about 2 to 4 minutes. Keep in mind that we do not want the egg get too hot.
4. Remove the double boiler from over the water and whisk to slightly cool the mixture and slowly add butter. Then, whisk in lemon juice, salt and pepper. Whisk in a splash of warm water, if the suace is too thick. Serve the sauce immediately or place the double boiler in warm water to keep the sauce warm for up to 30 minutes.

How to Poach an Egg
1. Fill half of a saucepan with water and bring to boil. Add a dash of white vinegar.
2. Turn the heat to low before craking an egg and carefully drop the egg into the center of the saucepan. Poach several egg at a time if your saucepan is wide enough.
3. Put the lid on for 1-2 minutes in order to keep the steam inside . The steam will cook the top surface of the egg without toughen the yolk.

To serve : Egg Benedict
Put a poached egg and a slice of ham on each toasted bread and pour hollandaise sauce on top as desire.