Thursday, October 11, 2007

Baby - Oven Baked Tumeric Snapper With Veg & Cheese

Adding another type of fish to Kimi's palate - White Snapper Fillet. Personally, I prefer snapper as the flesh is more firm after steaming compared to Threadfin. But, it is better to use Threadfin fillet for babies when we start to wean/intro fish to them as it is the least fishy fish and very soft after cooking.
Since, snapper is relatively bland in taste, I've used tumeric to spice it up a little. To ensure that the tumeric is not too pungent, I've added milk and cheese to neutralise it. This also gives the dish a richer taste.

- 200g snapper fillet
- 3 broccoli florets (washed & soaked in salt water to remove impurities)
- 1 carrot (diced)
- 1 potatoe (diced)
- 2 dried apricots, finely sliced
- Dash of pepper
- Dash of ikan bilis powder (optional)
- Tumeric powder
- Finely grated Cheddar Cheese
- 1 cup full cream milk

- Preheat oven to 200 degrees
- Use an oven safe dish or pan and line with foil. Then use another piece of foil and make into a pocket. Drizzle a little oil on it
- Put the broccoli, carrots and potatoe into the pocket and use spoon to turn lightly coating the oil
- Marinate fish with pepper and smear tumeric powder all over the fish and place into the pocket
- Sprinkle the sliced apricot and finely grated cheddar cheese on top of fish
- Pour the milk (and ikan bilis powder) over and close up pocket and put into oven for 45 mins
- When fish and veg are cooked, remove from oven and let it rest outside with the pocket intact for 10mins
-Remove skin from fish and blend to desired texture

Tips :-
- For a shorter cook time, pre-boil or steam the carrots and potatoes before putting into the pocket



Related Posts with Thumbnails