Baked Fish and Baked Stuffed Squid

Baked Fish

My mum uses whatever fish there is to hand and she's pretty good at knowing the best way to cook them. She guts and de-scales like nobody's business! When she bakes fish or meat, she uses this old turkey tray we got at Christmas - but its pretty ingenious as it makes for less mess and cleaning! I'll put up a BASICS lesson on scaling and gutting a fish later!

INGREDIENTS:

Fish (Tilapia or snapper)
Garlic
Turmeric
Salt
MSG

Once the fish is prepared score the skin lightly. Rub salt and MSG in for seasoning. Put chopped garlic into the scored parts of the fish. Rub Turmeric onto the fish - Tilapia has a strong taste so the turmeric helps mellow it out. Bake in the oven at 200 degrees C on the fan setting for 20-25 minutes.

Baked stuffed squid

I actually missed the making of this because I was trying to stuff baby squids, which seemed like an impossible task with an opening no more than 2 inches! Try that with a teaspoon! I got it in the end and the meal is worth it - the stuffing bursts out and is super juicy!

INGREDIENTS:
Squids
Pork mince
Mien (clear noodles)
Num Meo (chinese dried mushrooms)
Carrots
Garlic
Tomatoes
Black Beans
Oil

Prepare squids (tentacles used in previous dish). Mix the mince, carrots, mushrooms, noodles and diced garlic together to make the stuffing. Stuff into the squid and piece a toothpick through the top to make sure the filling doesn't come out during cooking. In a pan heat some oil and then add garlic. Add about 3-4 fermented black beans into the pan. Stir and then add the quartered tomatoes. When the tomatoes break down, add the squid to the pan. Turn off the heat and then put in the oven (200 degrees c and fan setting) for 15-20 minutes.

NOTE: We ate this with boiled cabbage and used the water from the veg for the soup.