Bad Boy Bass

Thank you Heng’s for making a super easy and tasty fish supper for me and Mr X. So tasty in fact I decided to blog about it. Best of all your delicious sauce contained no MSG or preservatives and it was indeed quick and easy. My cooking equipment included the oven, a pair of scissors, some aluminium foil and a cooking tray. easy lah.

I happened upon the sauce during one of my browsing sessions of the weird shit section of the supermarket. It’s not that weird I concede, but you should have seen some of the stuff it was alongside!! All I needed to do next was buy a bargain priced sea bass at NTUC supermarket ($5 people, that’s about £2.50 for my UK followers), gutted and cleaned or course. No fishy guts on this moms hands!

I cooked it, served it with boiled Basmati rice and simple steamed corn on the cob. Delicious, nutritious and quick. Will be doing again. Here’s a piccie pre-bake….and yes for all you lily livers it has the head on it still, oh grow a pair.  My Singaporean reader’s will be wondering what I am on about – don’t worry it’s a peculiar British thing that people like to pretend their headless fish were born that way!

 

BTW – in case you didn’t guess this recipe is for mum and dad, bloody spicy.

Put the lime in the coconut and drink it right up!

Okay, it’s not a drink, but I cannot write about coconut without this great song popping into my head. Blogging on Friday night, I clearly need a Pina Colada!

So here goes, play the clip and read on…

I think I may have stumbled upon a secret ingredient, although now it’s not so much of a secret…but hey I am all about the sharing people. Want a crunchy, light crumble? Easy! Add coconut to your crumble mix.

I have been making crumble for approximately 30 years, so I don’t follow a recipe anymore. I will endeavor to weigh the ingredients next time so I can let you know.

I use butter (not margarine), plain or self-raising flour whichever is to hand, and a few tablespoons of caster sugar. I’ve added oats in the past, roughly chopped almonds, cinnamon, and or lemon rind…these ingredients all help to add a bit more flavour or crunch or nutrition. Last week I decided to do a tropical version and included mango and apple in the filling (yummy), and I added approximately 4 tablespoons of desiccated coconut to the crumble mix.  The coconut added a noticeable lightness to the crumble without it becoming floury – I will definitely use it again.

Some other fillings I have tried in the past you might like to try…
Rhubarb (with some sugar to sweeten), Apple, Pear and Apple, Rhubarb and Strawberry, Apple and Blackberry, Apple and Blueberry, Mango and Apple, and Pineapple and Apple.