20121101 Fish with Broccoli and Potato

I was a bit lazy so I didn't make anything fancy or difficult today. The beauty of this dish is - my baby can simply feed herself the whole dish without any help (my 9 month old is a big fan of finger food and has mastered chewing pretty well)! Oh it is the PERFECT dish after a work day, so I don't have to gulp down my dinner while feeding a hungry baby. This recipe makes enough for 2 servings.

INGREDIENTS
1 1/2 cups broccoli florets
1 medium potato, diced
120g white fish filet, cut into large chunks
1 tsp flour
grated cheese

METHOD
1. Heat the oven to 150 degree C.
2. Dab the white fish chunks dry and sprinkle them with about 1 tsp of flour. Heat a little olive oil in a non-stick frying pan and cook the chunks - about 4-5 minutes per side, flip occasionally.
3. In the meantime, steam the broccoli florets and potato (I use Philips Blender/Steamer) for about 15 minutes.
4. In a small casserole dish, mix the fish chunks and vegetables together. Sprinkle with some grated cheese and cook in the oven for about 5 minutes. Cool and then serve.

20121025 Fish Fingers

I read about this recipe before but can't remember the exact ingredients and couldn't find it from the pile of baby books I have. I was a bit worried if the fish fingers would be too fishy as I couldn't marinate them with white pepper. Also I wondered if it would taste bland as I could neither sprinkle them with lemon juice nor dip them in ketchup. Oh well, you never know until you try, right? They were good! The below recipe made enough for a baby and an adult. For myself, I dipped them in some ketchup. They would taste good with some mayo with dille and lemon juice too. And you could easily replace the salmon with chicken tenders or white fish.

INGREDIENTS
150g salmon fingers
1 egg
Fresh breadcrumbs from 2 slices of brown bread
1 tbsp parmesan cheese
olive oil

METHOD
1. In a small bowl, mix the breadcrumbs and parmesan together. In another small bowl, beat the egg.
2. Dip a salmon finger into the bowl of egg, then roll it in the breadcrumb/parmesan mixture until well covered. Repeat until all the fingers are coated.
3. Cover and refrigerate the fish fingers for about an hour.
4. In a non-stick pan, heat the oil over medium heat. Cook the fish fingers for 5-8 minutes, turning occasionally.

20121018 Baby Fish Pies

This recipe makes 4. For Olivia's dinner, I gave her one serving plus two buttered toast fingers and about a cup of chopped mangoes as dessert - yes, she was very hungry tonight! As hubby was working late today, I was too lazy to cook and ate two of these too (I added some freshly grounded 4-season pepper). They are really tasty! Next time I may just make a bigger batch for the whole family. And I think half a teaspoon of kerrie powder would go well in the sauce too - can't wait to give it a try when Olivia is ready for more spices in her food.

INGREDIENTS
10g butter
1/2 small onion, finely chopped
1/2 medium leek, thinly sliced
200g salmon, cubed
1 tbsp flour
150ml milk
3/4 cup grated cheese (1/2 cup for sauce, and 1/4 cup for topping)
1/4 cup fresh breadcrumbs (about 1/2 slice of brown bread)

METHOD
1. Heat the oven to 200 degree C. Slightly grease 4 ramekins. Mix the breadcrumbs and 1/4 cup of cheese in a small bowl.
2. Divide the salmon cubes into the ramekins, and set aside.
3. Melt the butter in a small saucepan, and sweat the onion and leek for about 5 minutes.
4. Sprinkle half of the flour over the vegetables and stir well. Pour the milk into the pan, and cook for about 3 to 5 minutes (keep stirring!) until the sauce starts to thicken. Add more flour to reach the desired consistency. Stir in 1/2 cup of grated cheese and remove the pan from heat.
5. Spoon the cheesy vegetables into the ramekins, and top the ramekins with the breadcrumb/cheese mixture. Cook in the oven for 20 to 25 minutes.