Posts Tagged ‘Spring onions’


From BBC Goodfood
Serves 6

6 x sea bass fillets, about 140g/5oz each, skin on and scaled
about 3 tbsp sunflower oil
large knob of ginger , peeled and shredded into matchsticks
3 garlic cloves , thinly sliced
3 fat, fresh red chillies deseeded and thinly shredded
bunch spring onion , shredded long-ways
1 tbsp soy sauce

Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm. You’ll need to fry the fish in 2 batches.

Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.

My mom taught me how to cook this Chinese dish a long time ago. I have forgotten all about it until I chanced upon this recipe on the BBC website. Really simple dish to make, but full of flavour.



Salmon fillet
1½–2 cloves of garlic, peeled
1 small handful of capers
1 small handful of gherkins pickled in sweet vinegar
6 anchovy fillets
2 large handfuls of flat-leaf parsley, leaves picked
1 bunch of fresh basil, leaves picked
1 handful of fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil
sea salt and freshly ground black pepper
Enough breadcrumbs to cover the surface of your salmon fillets

For the salsa verde, finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.

Preheat the oven to 230 degrees. Spoon the salsa verde over the surface of the salmon fillet. (Keep the rest for another day!) Add the breadcrumbs on top of the salsa verde. Bake for 15 -20 minutes depending on the size of your fillet.

From Cook with Jamie

a knob of butter
olive oil
1 heaped teaspoon flour
285ml chicken or vegetable stock
6 spring onions, trimmed, outer leaves discarded, and finely sliced
400g fresh or frozen peas
2 little gem lettuces, sliced
sea salt and freshly ground black pepper
juice of 1 lemon
good-quality extra virgin olive oil

Slowly heat the butter and a good lug of olive oil in a pan. Add the flour and stir around, then slowly pour in the stock. Turn up the heat and add the spring onions, peas and lettuce with a pinch of salt and pepper. Put the lid on and simmer for 5 minutes or until tender. Taste, correct the seasoning and squeeze in a little lemon juice. Serve drizzled with a splash of good oil. It’s fantastic served with a piece of fish.

The braised peas is a classic French dish and I have cooked Gordon Ramsay’s version previously with chicken. I love the natural sweetness of this dish. So had this with salmon fillet with a salsa verde crust which is something I came up with on a whim. I think my mom had a recipe where she did something similar with pesto rather than salsa verde. Measurements are a bit off as I made the dish up. So adapt it to your own situation. You can always keep the leftover salsa verde; just remember to add a layer of olive oil to it before you store it in the fridge.

From The Silver Spoon
Serves 4


1 bunch of spring onions
1 cauliflower, cut into florets
100g butter
Juice of 1/2 lemon, strained
1 kg monkfish fillets, thickly sliced
350ml dry white wine
3 tbsp double cream
1 tbsp fresh-leaf parsley, chopped
salt and pepper

Chop the white and green parts of the spring onions separately. Blanch the cauliflower in salted, boiling water for 5 minutes, then drain and refresh under cold running water. Melt half the butter in a pan, add the white parts of the spring onions and cook over a low heat, stirring occasionally, until softened. Add the cauliflower, lemon juice and the green parts of the spring onions and cook over a low heat for 10 minutes. Melt the remaining butter in another pan, add the fish and cook for 3 minutes on each side. Pour in the wine, cover and cook over a medium heat for about 15 minutes. Gently stir in the cream, season with salt and pepper and cook for a few minutes more until thickened. Transfer the fish to a warm serving dish, surround with the cauliflower and spring onions and sprinkle with the cooking juices and parsley

Being a scrooge, I chose to get cod instead of monkfish from Waitrose, I am kind of regretting that now since I think this dish requires fish of a certain texture i.e. monkfish. If you do decide to be a miser like me, remember to reduce the cooking times accordingly for the cod since cod takes a shorter time to cook. The sauce is nice if you like a rich cauliflowery creamy sauce.

Spring onion pastry

Posted: January 8, 2009 by nietize in Chinese


Crystal Jade Xiao Long Bao has excellent spring onion pastries, and according to l, this restaurant at Tiong Bahru has it as well. I have been there before, around eight years but I can’t remember whether it’s that good. I have always had the impression that it was difficult to make but thankfully it isn’t. My mom came to me one day and said that it was really easy to make and that I should try it. And I did. I have to confess, I didn’t really participate in most of the steps. The preparation of the dough, with flour, water and oil, I watched my mom while she did it. Neither did I season the spring onions with salt and oil. But the preparation of the pastry, I made a number of them. 

It was perfect in all aspects except the taste, we added too much salt but i guess that’s an easy thing to remedy.

150 g sifted plain flour. Pour slowly into the centre of the flour, 150 ml warm water, and mix well. add 2 tbsp of oil and knead till smooth. Cover with moist kitchen towel for 15 minutes. 150 grams of spring onions, add 1/2 tsp of salt before adding 2 tbsp of oil, mix well. Roll the dough