Salmon with Ginger Butter

Christina Arokiasamy has combined the flavors of butter , ginger and shallots with brilliance in this simple , easy to prepare dish , yet extraordinary dish. Salmon can easily be substituted for any fish of choice.

Serves 4

1 lb skinless Salmon fillet

1 tbs extra virgin olive oil

2 tbs butter

one 3 inch piece fresh ginger , peeled and cut into long thin matchsticks

1 small shallot , thinly sliced

2 scallions , both white and green parts chopped

1/2 cup chicken broth

1 tbs oyster sauce

1 tsp soy sauce , or to taste

Pat the fish dry with paper towels , cut fish into 4 pieces , set aside.

Heat the olive oil and butter in a skillet over medium heat. Add ginger and shallot and cook until light brown in color , about 5 minutes.

Add the scallions , chicken broth ,oyster sauce ,and soy sauce. Bring just to a boil. Taste and add more soy sauce if needed for saltiness. Add fish pieces and cook for 5 minutes on each side, until most of the liquid is absorbed into the fish and the fish is warm in the center.

Transfer the fish to a serving plate , top with cooked ginger , shallots and scallions and serve immediately.


Fish in bean sauce over Tofu

Chatham NJ is home to a great Asian restaurant called A taste of Asia. It serves all types of amazing asian food but ,my personal favorite ,is their Malaysian cusine. I especially love the fact that the have a pure vegetarian menu. The chef shared this recipe.

Makes 1 generous servings or 2 smaller ones

1 Turbot or Tilapia fillet about 10 to 12 oz

1  8oz firm tofu

2 tbs finely chopped ginger

1 tbs finely chopped garlic

2 tbs bean sauce

1 tsp lightly chopped fermented black beans

2 tbs sugar

6 -8 sprigs of Thai basil

1/2 cup chicken stock

1 tbs corn starch  (mixed with 2 tbs water)

Corn or canola oil to coat the bottoms of the skillets

Scallions to garnish.

Clean fish fillets and pat dry. Cut the firm tofu into 4 slices. Heat over medium heat  and add 2 tbs of oil. Pan fry the tofu on both sides until golden brownand set aside. Clean the pan and again reheat the pan with 2 tbs more oil.Pan fry the fish fillets for 2 minutes each side, place the tofu on the bottom of the plate and place the fish fillet on top.

Heat a skillet over medium heat with 2 tbs oil. Add ginger and garlic and saute for 1 minute.Add in the bean sauce and fermented black beans and continue cooking ,stirring. Add sugar ,stir to carammelize the bean sauce. Add chicken stock and bring to boil. Thicken the sauce with the cornstarch ,stirring well.Add thai basil and stir. Pour over fish and Tofu . Serve hot.

Baby bok choy in spice paste

I love bok choy as it is delicious, nutricious, and low in carbohydrate. This Malaysian spice paste can be made ahead of time and refridgerated so you can saute your favorite green vegetable any time you like. Try this with baby spinach or swiss chard.

Spice paste

4 small shallots, peeled and roughly chopped

3 garlic cloves, peeled and chopped

1-2 serrano chilis

6-8 candlenuts or Macadamia nuts

1 teaspoon minced ginger

1 tablespoon soy sauce

water to thin

1-11/2 lbs baby bok choy,coarsley chopped for stir frying


Place Shallots, garlic, ginger, nuts, soy sauce and chilis. Blend to a fine paste. Add water to thin up to 1/4 cup.

Heat a wok or skillet till hot. Add 2-3 tablespoons vegetable oil and swirl to coat. Add spice paste and stir fry about 5 minutes. Increase heat to high and add in Boy choy and stir fry about 2 minutes or till tender. Add water if it is too dry.

Turn off heat and drizzle on 1 teaspoon sesame oil. Serve

Rahul’s favorite Indian Chilli Chicken

My son, Rahul simply adores this chicken. This entree is always labled Indian Chilli chicken in Malaysian restaurants. Adjust the spicness according to your taste

Photograph by Rahul mahtani

1 lb boneless chicken, washed, dried and cut into 1″cubes


2 tablespoons ginger-garlic paste

3 tablespoons soy sauce

1 tablespoon vinegar

1 teaspoon red chilli powder

1 teaspoon sugar

1/2 teaspoon salt

2 tablespoon sherry

1 tablespoon corn starch

Place chicken and all the marinade in a large Zip lock bag. Leave to marinade in the refridgerator for at least 2 hors and up to 6 hours.

6-8 green chillis, slit lenght wise

1/4 cup vegetable oil

2 spring onions-cut into 1/2 ” pieces

6-8 Curry leaves, optional * available in Indian stores.

1/2 a large onion , cubed

1-2 tablespoons ginger garlic paste

Heat oil till smoking.  Add chicken and stir fry till cooked. Remove chicken and  fry green chillis and curry leaves fry for 30 seconds. Add the onions and stir 2 minutes. add the ginger -garlic paste and fry 30 seconds more. Add 1/2 teaspoon salt and 1 tablespoon soy sauce. Sprinkle on spring  onions

Return the chicken to the pan, stir to combine and serve with rice or noodles