Cauliflower Mash With Grilled Salmon

In the quest of healthy eating by eating more vegetables and fish, this is my first attempt in making cauliflower mash. To make it even healthier and dairy free, I uses almond milk instead of milk and pro active margarine instead of butter. This is a Low carbs, high protein, high in good fats that is essential for good health and high in vitamin C too!

Serve 2

Ingredients for the cauliflower mash
250g cauliflower, roughly chopped

20g water

30g milk

20g Butter 

salt and pepper to taste
2 salmon fillet 
Salt and pepper

Corn flour

1. Season the salmon with salt and pepper, set aside 

2. Place chopped cauliflower into Thermomix TM bowl and turbo pulse 3-4 times. OR use a blender to chopped it

3.Scrape down sides of bowl. Add water and cook for 12 min / 100°C / speed 1.  OR transfer to a saucepan add in enough to water to cook on medium to low heat till soft and cooked.

4. In the mean time, heat a non stick pan with olive oil, coat the salmon with corn flour and pan fry (or grill or air fry) the salmon is golden brown and cooked. Remove and set aside.

5. When the mash is cooked, add in the milk, butter, salt and pepper and blend for 15 sec / speed 5.  OR, when the cauliflower is cooked, transfer back to blender, add in milk, butter, salt and pepper and blend till a smooth consisitency.

6. Divide the mash to 2 serving plate, place one salmon on top, serve immediately 

This is the nutrition breakdowns of the cauliflower mash:



Do you like sour, spicy and lightly salty soup? If you answer yes, you must give this super simple to prepare and super yummy fish soup a try! Whenever I think of this soup, I will drool and I can finish half of it by myself in one sitting! LOL! This soup is best serve with or over hot rice.   I prefer to mix my rice in and eat it! Really yummy! Strongly recommend you to give a try. Warning: is very addictive!


750g fish fillet of your choice (I use frozen Basa)

4 chili paid- sliced

6 clove garlic – sliced

6 coriander leave stalk with roots

6 tbsp fish sauce

6 tbsp Thai Lime juice for cooking 

300g water

1 teaspoon Knorr chicken powder

4 teaspoon light soy sauce

1. Put all ingredients in a deep bowl and steam for 10-15 mins till fish is cooked


Crispy English Style Fish And Chips 🐬🐬🐬


This is my first attempt in making fish and chips from scratch, well, not really from scratch as I didn’t cook the chips from scratch, just frozen ones. To my surprise, this batter turn out to be very crispy!! Is so easy to make too! I guess I won’t buy cooked frozen fish from super market any more!

8 pieces cod fillets or frozen dory fillets
Dash of salt and pepper
100g rice flour
Oil for deep frying
Frozen chips

220g plain flour
1 tablespoon baking powder
1/2 teaspoon ground black pepper
3 teaspoon salt
1 egg
370g soda water (it must be cold)

Serve with mayonnaise or cream of tartare sauce, lemon wedge, lettuce

1. Season fish fillet with salt and pepper for at least 1/2 hour or longer

2. In a mixing bowl, use a hand whisk and mix the batter till well mix, and chill in the fridge for at least 30min or longer

3. Cook frozen chips according to package instruction

4. Heat oil in a non stick pan.

5. Dredge the fish pieces in rice flour 

6. then dip them into the batter, letting the excess drip off

7. Deep fry in hot oil until golden brown, dish and drain.

8. Serve with chips, lettuce, lemon wedge and sauce.

Honey Citron Tea Fish Fillet With Apple



300g Frozen Dory / Sutchi fish fillet, cut into thick chunks 

1 green apple, cut into pieces 


1 egg white 

1/2 teaspoon salt 

1/4 teaspoon 

sesame oil 

1/8 teaspoon pepper 

1 tablespoon corn flour 


5 tablespoon Honey Citron Tea 

1/8 teaspoon salt 

50ml water 


1. Mix fish with seasoning and marinade for few hours 

2. Deep fry in hot oil until golden brown. Dish and drain 

3. In a clean wok, cook sauce until thickened 

 4. Add in apple, fish and stir well 

5. Dish up and serve immediately with rice

Orange Steamed Seabass


Serve 4
Calorie per serve 221
Carbohydrates 7.8g
Fats 6.3g
Protein 30g

1 Seabass about 500g
30g onion
100g celery (put aside the leaves as garnishing)
Orang juice (extract from 2 oranges)
Lemon juice (extract from 1 lemon)
20g olive oil
Salt and pepper to taste
Coriander leaves

Use a knife to score the fish on both side
Use a blender and chop the celery and onion and then stuff into the fish, set aside
Add orange juice, lemon juice, olive oil, salt, pepper, coriander and blend into sauce
Place the stuff fish on a porcelain plate, pour the sauce over and steam on high heat for 15min or till fish is cooked
Garnish with celery leaves and serve hot with rice

Thermomix Method:
Use a knife to score the fish on both side
Put celery and onion into TM bowl to chop 6 sec / speed 0-3, remove and stuff into the fish, set aside
Add orange juice, lemon juice, olive oil, salt, pepper, coriander to blend into sauce
Pour 800g water into TM bowl and get ready the Varoma tray
Place the stuff fish on a porcelain plate, pour the sauce over and steam 20 min / Varoma / speed 2
Garnish with celery leaves and serve hot with rice

Recipe from Thermomix (True Mix)

Steam Fish With Essence Of Chicken


The first time I heard about steam fish with essence of chicken was from my friend Serene Thong, personally I have never eaten this dish before so I got no idea how is this suppose to taste like. Since I have a bottle of essence of chicken sitting in my pantry for ages, I decided to give this a try, so this is my “anyhow cook” steam fish with essence of chicken!

1 whole fish or fish fillet of your choice
3 slices ginger – slice thinly
1 clove garlic – chopped
1 bottle of Brand’s Essence Of Chicken
3 teaspoon fish sauce
Dash of salt and sesame oil
Spring onion / coriander leaves / Chili for garnishing

Wash and pat dry the fish and place on a heat proof plate
season with dash of salt and pepper.
Place the chopped ginger and garlic on top the fish
Steam on high heat for 5-10 min or till fish is cooked
Discard the water on the fish
Heat up the essence of chicken in a cup of hot water
Drizzle the essence of chicken, fish sauce and sesame oil onto the fish.
Garnish with spring onions / coriander leaves / red chill.
Serve immediately

Sweet And Sour Salmon Fillet 🐟🐟🐟


500g salmon fillet, cut into cubes
1 tbsp oil
1 onion, peeled and diced
1 red chili, seeded and diced
1 large tomato, diced
1 small cucumber, diced

1 tsp salt
1/4 tsp pepper

4 tbsp tomato ketchup
1 tbsp chili sauce (I use Thai Sweet Chili Sauce)
2 tbsp Woh Hup Plum Paste
1 tsp sugar
1/2 tsp salt
1 tbsp water

Marinade salmon for 1 hour
Heat oil, shallow fry salmon cubes until golden brown on both side, dish up and set aside
Add onion and stir fry until fragrant. Add in the remaining ingredients, sauce and bring to boil
Lastly add in salmon and stir fry over high heat until well mixed
Dish up and serve with rice