Steam fish in shredded ginger and garlic oil

This recipe copied is from instagrammer "foongfamilyflat".

Trial 

Sauce mix ingredients used - 

2/3 T sesame oil, 2T soy sauce, 2T water, 2T sugar

Using frozen grouper slices from brand "seaco". Follow her steps, no fishy smell or taste. Son say tastes like restaurant cooking. Daddy and mummy finds it too sweet. Try to reduce sugar next time. 

Original recipe below :-

Fish -

• I used prepped frozen grouper fillets (any white fish will work, don't use oily fish like salmon or mackerel).
• Steam with white part of spring onions and ginger slices for 8 to 10 mins, or until cooked.
• Throw away fishy liquid and scallions and ginger.

Ginger and garlic oil - 

• Slice ginger and mince garlic.
• Cook on medium heat until golden brown and set aside.

Sauce mixture - 

• 1 tbsp sesame oil
• 3 tbsp light soy sauce
• 3 tbsp water
• 3 tbsp sugar
• 0.5 tbsp oyster sauce

Steps - 

1. Lay white part of spring onions on plate. Place fish fillet on top. Place ginger slices on top of fish fillets. Steam for 8 to 10mins. Pour away fishy water and throw away ginger and spring onions when fish is done.
2. While fish is steaming, prepare ginger garlic oil and the sauce mix. 
3. Stirfry ginger slices and mince garlic with on medium heat and set aside.
4. Mix the ingredients for sauce mix together.
5. Using same pan, heat up the sauce mix on medium heat till it bubbles. You can add more spring onion and cut chilli at this point. 
6. Remember to pour away the fishy water, ginger slices and spring onion. Scattered ginger and garlic on fish. Pour the sauce over the fish. Serve.

Airfry Char Siew

 This recipe is from Easy & Simple Air Fryer Char Siu (Chinese BBQ Pork) - Christie at Home .  

Trial - 4th May 2026 (approx 270g hind leg meat)

* reduce the marinate to half

Hoisin sauce 15g

Brown sugar 15g

soy sauce 20g

honey 10g

shaoxing wine 10g (forgotten)

Trial - 26 Feb 2026 (Usually doing 280g pork, either hind leg meat or shoulder)

* tweak recipe to do without fermented bead curd

Hoisin sauce 30g

Brown sugar 30g

soy sauce 40g

honey 20g

shaoxing wine 10g

My result : 

Usually too much sauce left. Can try reduce marinate since I use the marinate to cook into dipping sauce. Not first time doing. Family likes.

Original recipe below :-

Ingredients
453 g pork butt aka pork shoulder (or any cut with fat marbling through it)
2 tsp vegetable oil or any neutral oil for spraying air fryer basket

Marinade
80 ml red fermented bean curd
60 ml hoisin sauce
55 g brown sugar
80 ml regular soy sauce
30 ml honey
30 ml Shaoxing wine or sub with Dry Sherry
4 g Chinese five spice

Basting Glaze
45 ml Honey
30 ml hoisin sauce
30 ml red fermented bean curd

Instructions
 

1. Pat dry your pork butt with paper towels. Slice pork butt into two long equal pieces with enough fat marbling through each piece. Approximate dimensions: 2 inches thick x 3 inches wide and 6 inches long. It's okay if you're off by a few centimeters.
2. In a medium size bowl, combine Marinade ingredients and mix until smooth. You may need a fork to mash the fermented red bean curd.
3. Place both pieces of pork in a Ziploc bag or large bowl. Pour marinade over the pork and ensuring most of pork is covered by the marinade. If you're using a Ziplock bag, squeeze out any air pockets. If you're using a large bowl, cover with a lid or plastic wrap. Marinate for at least 6 hours or overnight in the fridge.
4. In a small bowl, combine Basting Glaze and mix well until smooth.
5. Lightly spray vegetable oil or any neutral oil into air fryer basket. Place marinated pork into air fryer basket in a single layer giving each piece enough space for air circulation.
6. Brush basting glaze on top of each pork piece and along the sides. Air fry for 16 minutes in total at 400 F, flipping over and basting at every 4-minute mark. Until you reach an internal temperature of 145 F or until juices run clear. If you'd like it more charred, air fry for another 2 minutes but no more than that.
7. Remove the pork from air fryer basket and place on cutting board. Let this sit for 10 minutes before cutting to keep in the juices.
8. Slice on a bias into 0.5 - 0.75 cm thick pieces. Enjoy!