Images Lemon and Rosemary Roast Chicken

Lemon and Rosemary Roast Chicken

I ❤ roast chicken. You don't have to do too much to make it a delicious meal. It is soOooo convenient. For me, it's matter of spreading a few basic ingredients over the chicken and voila! Into the oven it goes. A couple of hours later, dinner is ready.

But I have a totally different take for festive occasions. Special occasions are seasons for complicated recipes. This feeling is not out of any need to impress friends. It's because of the excitement I feel from the positive energy that surrounds the special occasion. It just screams, "Churn out something magical for 'eat' gathering!".

Anyway, this is how I usually make roast chicken on normal days. It is lightly seasoned with salt, rubbed with butter, dried herbs and some sort of fruit like  oranges, mangoes, apples or lemons.

I chose to go with lemon this time. One can never go wrong with lemon. The aroma that wafts through the air in the midst of roasting is heavenly. Makes me drool thinking about it.

If you're wondering whether it tastes sour. It doesn't. It has this savoury lemon flavour without any of that 'sour' taste. Yum stuff. Check out the recipe below.

Ingredients:
- 1 small medium chicken
- 3 medium potatoes (quartered or smaller)
- 2 medium onions (cut into wedges)
- 100g butter more or less (softened)
- ½ tsp dried rosemary
- ½ lemon 
- Salt, to taste

How-to:
1) Rub salt, rosemary and half of the butter all over the chicken. Stuff a wedge of onion into the chicken.

2) Line roasting tray with foil and brush on a bit of butter.

3) Place chicken onto the tray. Arrange potatoes and onions around the chicken.

4) Spread remaining butter over the potatoes and onion.

5) Squeeze lemon juice over it. Then, stuff the lemon into the chicken.

6) Roast at 185C for 1 hour 10 minutes or longer (depending on the size of your chicken). 
Note: I basted the chicken twice in between roasting time using the juices that had accumulated on the tray. This is to keep the chicken moist and to add a little more flavour to the skin. 

Butter it. Squeeze lemon juice all over.

 

Roast chicken underway

 

Fresh out of the oven ~ Lemon and rosemary roast chicken with a nice brown

I had mine with lettuce and dragon fruit.

Roast chicken with Dragon Fruit balls (used a melon baller) and lettuce. Yum!

Images Slow Cooked Beef Goulash

Slow-Cooked Beef Goulash

It was the perennial question - "what to cook for dinner". I had fresh beef. That helped a lot. At least it narrowed down the recipe search. Eve suggested that I make Goulash out of it, a paprika based stew with spices.

G-o-u-l-a-s-h ....sounds exotic. Why not!

I was skeptical about having only paprika in the stew. It seemed ...harsh somehow. There were many tug-of-wars in my mind about adding tomato into the mix - pureed, mashed, chopped and more tomato related thoughts. But I stuck it out and stayed on the paprika course. I was trying to be as "Hungarian" as possible! There were no regrets. It turned out fabulous.

Who knew that paprika could be more than just a pinch on anything...

A lot of flavours went into this stew so it's hard to describe the taste. I'll try! It's a little spicy but not as hot as I'd imagined and not the curry kind I was used to. A cross between chilli and pepper spiciness. Am I making any sense? All I can say is that it's addictive and goes nicely with the likes of naan, flatbread and even rice.

The recipe.

Ingredients:
- 500g beef (for stews, cut into chunks)
- 3 medium potatoes (peeled and diced)
- 1 cup diced pieces of pumpkin
- 1 red chili (halved and sliced into squares)
- 1 clove garlic (chopped)
- 1 large onion (chopped)
- 2 tbsp paprika powder
- 1 tbsp brown sugar
- 2 stalks fresh coriander (chopped)
- 2-3 dried bay leaves
- Salt, to taste
- 1-2 tbsp cooking oil
- 3 cups hot water, or more

The ingredients

How-to:

1) Season beef with a bit of salt. Leave aside.

2) Heat oil in pan. Saute the onions and garlic.

3) Add the beef. Fry until it's browned a little. Then, add the potatoes, pumpkin and chilli. Stir well.

4) Add paprika and brown sugar into the mix and stir well. Transfer all the ingredients into a slow cooker.

5) Add 3 cups hot water or more, along with fresh coriander and bay leaves. Cook on high for 3½ hours or longer. Into the second hour, I mashed some of the pumpkin pieces in the slow cooker using a spoon.

6) Taste and season with more salt if necessary, in the last ½ hour of cooking

Note: 3½ hours was enough for me. Meat is tender, but not falling apart.

Paprika goes in. Mix it well.

Into the slow cooker it goes, along with some water, coriander and bay leaves

Beef goulash and flatbread! Yum!

Images Sweet Soy Sauce Herbal Chicken

Sweet Soy Sauce Herbal Chicken with Red Dates, Yu Zhu and Wolfberries

Just something I cooked the other day because I was itching to get away from my regular soy sauce chicken recipe, which typically involves only dousing light and dark soy sauce together for taste. It's my lazy-day favourite.

In this recipe though, several natural sweetish ingredients were included to enhance the flavour, like red dates, Yu Zhu (Solomon’s Seal Rhizome - Learn more about Yu Zhu here. ) and carrots. In short, I've complicated the recipe a little for something richer.

The end result is a yummy sweet-salty herbal chicken dish that compliments plain brown rice or yam rice.

This is the recipe. I hope you enjoy this as much as I did!

Ingredients:
- 5 pcs chicken drumstick
- 1 clove garlic (chopped)
- ½ medium carrot (julienne)
- ½ small cabbage - just a handful (sliced)
- 1 tsp dried wolfberries (rinse and soak in water for 10 minutes)
- 6 slices of dried Yu Zhu (rinse and soak until tender, preferably overnight)
- 2 medium dried red dates (rinse and soak in water for 30 minutes, make a small cut before cooking)
- 1½ tbsp light sweet soy sauce
- 1½ tbsp oyster sauce
- 1 tsp corn flour to thicken (diluted in a bit of water)
- Pinch of salt and pepper
- 1 tsp cooking oil
- 2-3 cups water
- Spring onions (chopped) for garnishing

How-to:
1) Heat cooking pan with oil. Add garlic and fry until lightly browned.

2) Add chicken and carrots. While stirring, season with soy sauce and oyster sauce.

3) Add water, followed by red dates, cabbage and solomon's seal. Stir well and simmer until the chicken is cooked and slightly tender (about 45 minutes). Add more water if it gets too dry.

4) Taste and season with a pinch of salt (if necessary) and pepper. Stir the wolfberries in at the last five minutes of cooking.

5) Switch the fire off, add the corn flour while it's still hot and stir well. Serve garnished with spring onions.

Yummy Herbal Chicken

Serve garnished with spring onions!

Images Old Cucumber and Salted Kohlrabi Chicken Soup

Old Cucumber and Salted Kohlrabi Chicken Soup

 
It was in our Facebook group that I'd first heard of salted kohlrabi. Kohlrabi - what was it...german turnip, cultivar of cabbage ..according to Wikipedia.

Salted Kohlrabi

I've so far only included it in soups but I'm guessing it'll go great in braised dishes as well. 

It wasn't easy trying to find this ingredient. Partly because I had no idea how it would be packaged for the supermarket. I took some time reading the labels for each salted vegetable I picked up and it would have been easier to spot had it not all been compressed in little clear plastic packets. But joy, I found it!

AndDdDDdddd.. so was born this easy soup recipe.

Ingredients:
- 2 pcs whole chicken leg
- ½ medium old cucumber (remove seeds and slice)
- 1 medium red onion (quartered)
- 1 slice salted kohlrabi (rinsed and sliced into smaller pieces)
- 4 pcs dried black fungus (medium variety, soaked for 30 minutes, remove hard parts, slice into smaller pieces  if you wish)
- 1 medium carrot (cubed)
- 1- 1.5L water
- Salt and pepper to taste
- 1 stalk spring onion (chopped, for garnishing)

The ingredients

How-to:
1) Lay all the ingredients in the pot. Pour water in.
2) Boil until chicken is tender. (One hour on medium heat did it for me.)
3) At the last stage of cooking, taste and season with salt (if necessary) and pepper. Cook for awhile longer.
4) Serve garnished with spring onions.

Slow boil

Tadaaa! Tender chicken with salted kohlrabi and old cucumber

Soup of the day..slurp!

Images Grape Cherry Tomatoes with Strawberry Jam

Burger toppings ~ What we get in burger kiosks here typically includes slices of cheese, tomatoes and some greens. The meat patty is slathered with tomato ketchup and mayo. Ask for a 'special' and the patty comes wrapped in egg!

I just wanted something different for my homemade burger. This was the result : Grape Cherry Tomatoes with Strawberry Jam.

Grape Cherry Tomatoes cooked with Strawberry Jam

It's so easy to do and goes great with plain breads too. I've tried! Taste-wise, this is tangy sweet with a light burst of fresh tomato.

This is just a rough guide. I'm not including any measurements because it really doesn't matter much. The ingredients are cooked together to infuse the flavours.

Ingredients:
- Grape cherry tomatoes (halved)
- Strawberry jam
- 1 tbsp water or more to help dissolve the jam

Jamming with Tomatoes

How-to:
1) Heat pan, no oil required. Add tomatoes, strawberry jam and water.

2) Stir until jam is dissolved into a thick sauce and the tomatoes are slightly cooked. Add more water, if necessary, to keep it from drying out.

To eat, just top burger buns with lettuce, olive oil fried meat patties and this. It tasted so well together that I found no reason to add other condiments.

I'm already imagining the possibilities with other fruit jams...mmm..fresh mango with orange jam, anyone?

Strawberry Jam with a Burst of Fresh Tomato

Images Sweet Leaf and Sweet Potatoes in Coconut Soup

Sweet Leaf and Sweet Potatoes in Coconut Soup

I try to include greens on the menu daily. It's a habit that has been passed down from generations.

Gone are days when mom had to force us to "eat our vegetables!". I used to have a hard time swallowing it. More than once, I pretended to pile a hollow mountain of greens on my plate, fluffing it up to give the illusion that I was that obedient girl who had taken her share...more than.

Today, I chomp greens down wholeheartedly! I've often wondered why the experience was nightmarish before. Has this something to do with old age? Was it a case of 'mind over matter' or have I just lost my fussy side? Maybe.

I love Sweet Leaf (Sayur Manis) , a vegetable that isn't always available in the supermarket I regularly shop at. So, I get very excited when I do see it and I don't hesitate grabbing a bunch home.

Sweet Leaf

I made a coconut soup dish with the sweet leaf I purchased. Locals know this as "Masak Lemak"  style. Literally translated as "cooking fat" : Usually taken to mean that this dish will have a coconut milk based soup. It is usually eaten with rice.

But I was in the mood for something without rice, something soupy. So was born this lite version - less coconut milk in my recipe but just as yummy and delightful.

IF I'm having it with rice however, I would add in more coconut milk and make the gravy thicker. It gives the dish a richer taste, suitably complimenting bland carbs.

Ingredients:
- 2 handful sweet leaves (leaf only, remove stems)
- 2 cloves garlic (chopped)
- 1 medium onion (chopped)
- 1 medium tomato (cut into 6)
- 2 red chili (cut into squares)
- 1 sweet potato - fist-sized (cut into bite sizes)
- 2 tbsp dried shrimps
- 1 stalk lemongrass (hammered)
- ¼ cup coconut milk
- 3-4 cups water
- 1 tbsp cooking oil 
- Salt to taste

Make into paste (add a bit of water)
- 1 tsp ground coriander (ketumbar)
- 1 tsp turmeric powder
- ½ tsp shrimp paste (belacan)

The Ingredients

How-to:
1) Heat oil in pan. Fry garlic, onion and lemongrass together.

2) Once lightly browned or fragrant, add coriander/turmeric paste and stir quickly.

3) Add dried shrimps, red chilis and sweet potatoes, followed by water. Season with a little salt. Boil until sweet potatoes are cooked.

4) Then, stir in the sweet leaves. Lower the heat and add the coconut milk. Simmer (don't let the coconut curdle) a minute or so and taste.  Season with more salt if necessary.

5) Finally, add the tomatoes and serve.

Sweet simmering surprise

Sweet Leaf, Sweet Potato Soup

Images Stuffed Squid with Rice in Lemony Tomato Sauce

Stuffed Squid with Rice slathered in Lemony Sauce

I light up when I see fresh seafood in large sizes - big prawns, big squid, big crabs! It's like being in underwater wonderland. I don't buy it often but when I do, I get as excited and cheerful as Mr. Krabs when he sees a dollar.

With two large squids in my shopping bag the other day...

In me best pirate voice:"Arr...what shall I do with you, calamari beauty?"

I decided to make a one-dish wonder - stuffed squid covered in rich lemony tomato sauce. We eat rice almost on a daily basis. I'm used to cooking several side dishes to go along with it. So, I wouldn't consider this too much work. The only difference? It's all going to be served on one plate!

Check out the recipe below for my version of stuffed squid.

Stuffed Squid
Ingredients:
- 2 whole 8-inch squid (cleaned)
- 3 cups hot water
- 1 tsp cooking oil
- Fried Rice (Recipe below)
- Lemony Tomato Sauce (Recipe below)
- 2 toothpicks

How-to:
1) Plunge squid into hot water and remove quickly.
The goal is not to cook it. I do it so that there's less water seeping out from the squid when it's baking midway. It also makes it easier to stuff.

2) Stuff squid with fried rice.

3) Use toothpicks to pin the squid head back on. Make small cuts on top of the squid (shown in the photo below).

4) Place squid on a greased baking dish. Baste squid with cooking oil.

5) Bake uncovered in a pre-heated oven at 160c for 15 minutes more or less until the squid is cooked.

6) Pour lemon tomato sauce over baked squids before serving.

Stuffing Squid with Fried Rice

Make small cuts across the top and toothpick the head on

Once the squid is out of the oven, pour sauce over and serve

Stuffed Squid - A Meal For One

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Lemony Tomato Sauce

Lemon Tomato Sauce
Ingredients:
- 2 cloves garlic (chopped) 
- 1 large onion (chopped)
- 2 medium tomatoes (quartered)
- ¼ lemon (for juice and zest)
- ¼ water
- 1 tbsp sugar
- Pinch of salt
- 1 tsp cornflour (mix with water, into watery paste)
- 1 handful chopped fresh coriander
- 1 tbsp cooking oil

How-to:
1) Heat oil in pan. Add onions and garlic. Fry until lightly browned.
2) Add tomatoes, water and sugar. Scrape some lemon zest in, then squeeze lemon juice into the mix. Stir well and cook until tomatoes look smashed.
3) Season with a pinch of salt.
4) Turn the heat off and stir in the cornflour.
5) Add fresh coriander. Mix well.
6) Serve on top of baked stuffed squid.

Fried Rice with Button Mushrooms and Lemon Zest

Fried Rice
Ingredients:
- 1 cup cooked white rice (enough to stuff 3/4 of two squids)
- ¼ canned button mushrooms (out of 425g can)
- 1 handful thinly sliced beef strips
- 1 clove garlic (chopped)
- 1 red chili (chopped)
- Lemon zest
- ½ tsp dark soy sauce
- Pinch of salt and pepper (to taste)
- 1 stalk fresh coriander (chopped)
- 1 tbsp cooking oil
- A bit of water

How-to:
1) Heat oil in pan. Fry garlic until lightly browned.
2) Add mushrooms, chili and beef strips. Stir until beef strips are cooked. Add soy sauce and a bit of water (enough to help coat the rice brown). Then, add white rice.
3) Season with salt, pepper and lemon zest. Mix well.
4) Turn the heat off. Add fresh coriander and mix well.
5) Stuff this rice into the squid.

Images Braised Mushrooms With Snow Peas and Black Fungus

Truth be told - I splash oyster sauce into most of my braised soy sauce dishes because I 'believe' it compliments the overall taste.

It's also a quick and easy way to add robust flavour into a simple dish of vegetables. A dash here and there into a hot wok of greens and it's ready to be served in minutes!

Below is a recipe for a simple dish I made the other day using mostly gooey sweetish oyster sauce.

Braised Mushrooms With Snow Peas and Black Fungus

Ingredients:

- 10 pcs dried Chinese mushrooms
(Soak in water for 1-2 hours until rehydrated, then remove stem. Rinse and change water once in between.)

- 10-15 pcs dried black fungus
(Small, soft variety - soak in water for 30mins until soft and spongy. Cut away hard parts. Rinse and soak in fresh water until ready to cook.)

- 20 pcs snow peas

- 1 clove garlic (chopped)

- 3 tbsp Oyster sauce

- Pinch of chicken stock granules

- 1 tsp cornflour (dilute in 1 tbsp water)

- 1 tbsp cooking oil

- A handful of fresh coriander for garnishing (roughly chopped)

How-to:

1) Heat oil in pan. Saute garlic until lightly browned.

2) Toss in the wet mushrooms and black fungus. While stirring, season with oyster sauce and chicken stock granules. Coat well with sauce and cook covered for 1-2 minutes. 

3) Add the snow peas in, stir until cooked.

3) Add cornflour into the mix. Give it a quick stir and serve garnished with fresh coriander.

Note: (You can add a bit of water if you want more sauce.

I do not drain away excess water from the mushroom and black fungus before cooking. I usually toss them in wet, dripping with water. This water makes the sauce.)

Braised Mushrooms With Snow Peas and Black Fungus topped with Fresh Coriander

Images Mashed Pumpkin and Brinjal Tomato Curry

Mashed Pumpkin and Brinjal Tomato Curry

 
This is something that came about when I had to leave on an impromptu trip. It was a family emergency.  After two weeks of playing nurse, I finally flew home.

The first thing I did was head for the refrigerator. There were fruits and vegetables just begging to be cleared! So, I had myself a cook fest. I cracked my knuckles, sifted through a ton of recipes and got down to thinking. Did I find anything in the cook books? ........ No.....but it was a good mental warm-up.

I decided on something mushy that would be heavenly for leftover bread. Mashing pumpkin and brinjal together in a tomato curry gravy seemed like a brilliant plan. Plan? That's not entirely true - both had to go into the pot pronto, or risk being demoted into the bin.

Anyway, it turned out so yummy that I was sad I didn't have more of it. It was sweet and saltish, mildly sour but rich in flavour from the many vegetable ingredients that were included.

This is how I did it. Enjoy!  

Ingredients:
- 2 medium round brinjal aka aubergine or eggplant (remove skin, julienne)
- 1 cup cut pumpkin pieces
- 2 medium tomatoes (cut into pieces)
- 1 large onion (chopped)
- 4 garlic cloves (chopped)
- 1 calamansi
- 1 red chili (sliced)
- 1tbsp blended chili
- 1 tbsp tomato puree
- 1 tsp curry powder, 1 tsp coriander powder, 1/2 tsp turmeric powder (add some water, mix into a wet paste)
- Pinch of belacan paste (shrimp paste)
- 2 star anise
- 4 cardamom pods
- 2 tbsp cooking oil
- About 1 cup water 
- Salt to taste

The Ingredients

How-to:
1) Heat oil in pan. Fry onion and garlic with star anise and cardamom pods.

2) Stir in curried paste and belacan. Fry quickly, add in tomato puree and chili.

3) Then, add in all the vegetable ingredients. Stir until well coated.

4) Add water (just enough to cook all the ingredients through). Squeeze in calamansi juice.

5) Season with salt and cook until all the ingredients are tender.

6) Using your spatula, mash lightly into a thick gravy.

Serve with bread or rice.

Smoking hot in the pot

Yum-Yum Mashed Pumpkin and Brinjal Tomato Curry

Images Vegemite Beef and Broccoli Sandwich

And then there are days I just don't know what I'm doing in the kitchen really. I'll be going, "Gosh, I'm hungry. I need sustenance." (a word I picked from up from Thor).

I should have just reached out for quick bread and jam, but when one is moved by the belly, one ends up complicating things with oo-I-should-add-this and oo-I should-add-that.

And then I take a step back and whoaa..what IS this!

..That's precisely how I landed myself with this beef and broccoli sandwich.

The Mega Broccoli and Beef Sandwich

This is the recipe, in the simplest form, because it wasn't something I planned with pen and paper.

I stir-fried onions and beef slices, and cooked it with a dollop of vegemite. Then, I felt guilty about it all being meat with no greens, so I boiled some broccoli florets to make it a balanced meal.

.....BUT broccoli on its own felt like a weird combination. I decided to fry it in egg, seasoned with a wee bit of salt and pepper.

Then, I toasted two slices of sandwich bread, spread the beef on it, followed by the broccoli and voila! Lunch finally gets served. I look at the time and slap my forehead.

Vegemite Beef

Broccoli fried in egg

Vegemite Beef and Broccoli Sandwich

Images Lala (Clam) Soup - A Spicier Take!

Lala Clam Soup

Lala, the Asian soft-shelled clam - one of my favourite seafood. I've often wondered how it got its name..just as hubby's often wondered what isn't my favourite food. Aahh.. I am so easy to please, food-wise.

If I had to use a song to describe this soup, it would be Kylie Minogue's ♫ La la la la lalala la ..can't get you out of my head ♪ for obvious cheesy reasons.

Lala clams cooked in a ginger based soup isn't something new but it is exciting on the taste buds. Ginger is often used to cover up that "fishy smell" of seafood. In this recipe, it also compliments the soup with a more robust flavour.

I  would say that this soup has a deep gingery, sweetish and spicy taste to it. The spiciness comes mainly from the chili and ginger. 

It's a simple recipe, using ingredients commonly found in Malaysian supermarkets.
 

Ingredients:
- 160g lala clams
- 2 cloves garlic (chopped)
- 2 thumbs fresh ginger (julienned)
- 2 pc black fungus - medium variety (soak until soft - about 30 minutes, remove woody part and slice if you wish. I left it whole)
- 1 tbsp dried wolfberries or more (soak in water until soft - about 5 minutes)
- 5 green bird's eye chilies (seeded and sliced in half)
- 5 medium grey oyster mushrooms (halved)
- 1.5L water
- 1 stalk coriander (chopped, for garnishing)
- Cooking oil
- Salt and white pepper to taste

The Ingredients

How-to:
1) Heat pot with oil and saute the garlic until lightly browned.Then, add the ginger and green chilies. Stir it about and add water. Season with a pinch of salt and pepper.

2) Allow the water to boil for just awhile longer to get that ginger taste out before adding the black fungus, mushrooms, wolfberries and lala clams.

3) Once all the ingredients have been added into the pot, let it cook for a few minutes further. Taste, season accordingly and it's done!

4) Serve garnished with coriander.

There she boils..

There you have it - lala clams in hot, hot soup! Prepare to tissue it out.

Lala Clam Soup - Hot stuff!

Images Baked Fish with Kiwi in Sweet and Sour Sauce

The Asian Seabass - Baked and smothered in sweet and sour Kiwi sauce

A couple of weeks ago, I blogged about one of my favourite food, the Thai-inspired Deep Fried Fish in Three-Flavoured Sauce.

I did say that "it would be a matter of time" before I fire up my own stove to recreate a similar dish. It's happened sooner than I thought! And being me, I changed the recipe a little here and there for convenience sake and to suit my visual needs. I've got to go, "Whoa! What a sight to behold!"  ..silly as it sounds.

Finally, I couldn't decide if it could be called the "Three-Flavoured Sauce Fish" although technically, my version also passes for sweet, sour and spicy.

The original recipe calls for crisp fried fish... but my fish was way too large to fit into my electric pan so I did away with that step. I marinated the fish with some salt and black pepper, and popped it into the oven instead.

That's my baked fish - Asian Seabass / Barramundi !

For the sauce? A simple mix of Tesco's sweet and sour sauce with lots of cut ingredients. Typically, this recipe should include cubed pineapples but I figured a kiwi fruit would be more exciting.  It was a wonderful swap. I so loved the vibrant colour it added into the dish and how the sauce evolved into something that is very much alive in yummy flavour!

Here's how I did it, the recipe and how-to.

Ingredients:
- One whole fish (Seasoned with salt and pepper and baked, or deep-fried if you prefer)

(Estimates for a 12-inch Barramundi fish - adjust accordingly)
- 2 cloves garlic (chopped)
- 2 medium red onions (chopped)
- 1 lemongrass (sliced thinly - peel/cut away the dry parts of the stem, use only the soft middle part)
- 2 tomatoes (cut into cubes)
- 1 kiwi fruit (cut into cubes)
- 1 red chili (seeded and chopped)
- 1 green chili (seeded and chopped)
- A handful of fresh coriander (roughly chopped)
- 2/3 cup sweet and sour bottled sauce (or combine sweet chili sauce with tomato ketchup)
- 1½ tbsp corn flour (mixed with water, into a diluted paste)
- ½ cup water (more or less)
- Cooking oil

The Ingredients

How-to:
1) Heat oil in pan. Fry garlic and onions (not all) until lightly browned.

2) Add lemongrass. Give it a quick stir and then, add the tomatoes and chilli. Pour in the sweet and sour sauce and some water. Mix well and let it cook awhile until the tomatoes look smashed. Add water if it gets too dry.

3) Add the remainder of the onions and the kiwi fruit. Stir quickly (that is, don't let it cook), to coat it with the sauce.

4) Lift  the pan off the fire and pour in the corn flour mixture. Give it a quick stir. The gravy will thicken slightly, giving the sauce a gooey shine.

5) To serve, plate the fish and pour the kiwi sauce over the fish. Garnish with fresh coriander. 

Last in! Kiwis and Onions - to keep the crunch and freshness

There you go - Baked Barramundi with Kiwi in Sweet and Sour Sauce!