You don't have to be an experienced cook to have success with cobia fish with sour bamboo shoots hot pot, it’s easy, quick, and full of flavor. This dish perfectly balances the delicate combination of sweet, sour, salty and spicy, all in one steaming pot on the table.

Prep Time: 25 minutes

Cook Time: 10 minutes

Servings: 4 people

Ingredients

• 600g cobia fish (thoroughly clean and slice into bite-size)

• 300g sour bamboo shoots (boil, rinse under cold water, drain in a sieve)

• ¼ pineapple + 2 tomatoes (thoroughly clean and slice into bite-size)

• Cooking oil

• 1 tablespoons minced garlic +3 tablespoons minced shallots

• 1 small onion

• 1 bunch green onions + coriander (cut into 1-2 inch pieces)

• Spice: salt, meaty seasoning granules, fish sauce, pepper, sugar, chili pepper

• Vegetables

Instructions

1. In a small pan, heat up the vegetable oil high and fry the garlic until golden brown. Add cobia fish and stir.Transfer onto a plate. Garnish with coriander and set aside.

2. Broth: in a pot, add vegetable oil and garlic. Heat on medium low. Fry garlic and shallot until golden brown. Add sour bamboo shoots, 1 tablespoon of meaty seasoning granules, 1 tablespoon fish sauce, 1 pinch of sugar and pepper. Mix well. To the pot, add water and turn up the heat to medium-high. Add chopped pineapple, onions, and tomatoes. Garnish the soup with prepared herbs.

3. Set up the dinner table with the enticing range of fresh ingredients placed around the hot pot.

4. Serve with steamed white rice and little dipping bowls filled with fish sauce and chilli pepper. Bon appétit!

Grilled shrimp with lemongrass and garlic

Grilled shrimp with lemongrass and garlic is an incredibly simple, yet absolutely mouth-watering dish for rainy days. Roll up your sleeves, and dig in!

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4 people

Ingredients

• 20 jumbo tiger shrimp 

• 3 tablespoons chopped lemongrass

• 1 tablespoon chopped ginger

• Cooking oil

• Spice: salt, sugar, meaty seasoning granules, pepper, chili pepper

• Vegetables

• Dipping sauce: fish sauce, water, sugar, 1 lime/ kumquat, ½  1 tablespoon minced parsley 

Instructions

1. Devein the shrimp without peeling by using a toothpick inserted underneath vein and simply pull up to remove. Wash shrimp with salt (1 teaspoon). Rinse and drain dry. Set aside.

2. In a large bowl, stir to combine 2 tablespoons fish sauce, 1 tablespoon sugar, 1 tablespoon meaty seasoning granules, 1 tablespoon pepper, 3 tablespoons of water, 1 tablespoon cooking oil, lemongrass, chili pepper and garlic. Add shrimp, seal and marinate in 15 minutes.

3. Remove shrimp from marinade, wiping off excess, and season with salt and pepper. Skewer shrimp from head to tail and grill until shell is slightly charred and shrimp are cooked through, 3 to 4 minutes per side. Serve hot with a squeeze of fresh lime juice.

4. Heat grill to medium-high (180°C~ 20 minutes)

5. Place shrimp on grill rack; grill 2 minutes on each side or until done.

6. Transfer to platter, top with chili pepper and parsley

7. Serve hot with steamed white rice and kumquat sauce. Enjoy!

Pan-fried pork belly

Looking for healthy dinner ideas? Make one of our easy healthy dinner recipes ready in under 40 minutes. This flavourful and moist pan-fried pork belly will redeem the most upsetting of rainy days.

Prep Time: 25 minutes

Cook Time: 10 minutes

Servings: 4 people

Ingredients

• 400g pork belly

• 1 tablespoon minced garlic +3 tablespoons minced shallots

• 1 bunch green onions + coriander (cut into 1-2 inch pieces)

• Spice: sugar, meaty seasoning granules, fish sauce, pepper, chili pepper

Instructions

1. Cut pork belly into thin slices. Marinate with 2 teaspoons of fish sauce, 1 teaspoon of seasoning granules, set aside 20 minutes.

2. Sauce: Combine 1 teaspoon sugar, 2 teaspoon fish sauce, 1 teaspoon pepper, minced garlic and shallots in a small bowl

3. In a non-stick pan, cook pork belly slices until browned. Add the sauce, toss well. 

4. Top with green onion to serve.