I was getting a bit tired of eating Chinese style steamed fish. It was a dish that was on my menu for quite a long time now, since I was pregnant till about seven months after the little munchkin was born. Now that I finally had freedom of choice for what goes into my mouth, I decided I should do something different to awaken my eager palette.
I have had a recipe for fish loaf since a long time ago, but this recipe calls for the fish to be rolled up in an aluminium foil and cooked in a pot of boiling water. This was what I tried to do a few years ago, but because the foil was not rolled tight enough, water seeped in and turned my dinner into a soggy roll – far from what I was hoping for. This time round, I decided to do away with the wrapping and boiling and used a loaf pan instead to bake the same recipe. The result was pleasing enough and it tasted as good as I’ve imagined it to be. The baking also helped to crisp up the sides of the loaf a bit, such that the loaf was able to hold its shape well.
You could give both methods (boiling or baking) a try, depending on which one you are more confident with. I can assure you though, baking it would be a much simpler and more hassle-free way to get to dinner after a long and hectic day at work.
Ingredients:
- Tuna flake: 4 cans (about 700g)
- Breadcrumb: 2 cups
- Chesdale cheese slice: 3
- Egg: 4, lightly beaten
- Fresh milk: 1.5 cups
- Lemon juice: 2 tsp
- Paprika: 1 tsp
- Salt: 1 tsp
- English parsley: 1 stalk, roughly chopped
- Lemon wedge: to serve
- Mayonnaise: to serve
Method:
- Preheat oven at 170 degree Celsius.
- Place all the ingredients except parsley into a blender. Blend till smooth.
- Add parsley in and pulse briefly to mix it in.
- Grease loaf pan with oil. Pour tuna mixture into pan.
- Bake 45 min till surface becomes golden brown.
- Leave to cool for 15min before inverting to remove.
- Serve warm with lemon wedges and mayonnaise.
Disclaimer:
- Unfortunately, the sides of the loaf stuck to the pan stubbornly even after I’ve generously greased the pan with oil. Not sure if it was because of the newly bought loaf pan which has not been seasoned enough with the lesser amount of cooking I’m doing lately!
Serving:
1 loaf (about 1o slices)
