Steamed Fish in Soy Sauce

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My cooking is always a mixture of what I learnt from my parents (that means sure recipes) & tips from friends plus my own research on the net. This one is something that my mom taught me, plus some tips from cean’s yaya (she makes great steamed fish as a result of working 10 years in HK) & my own added flavors as a result of my experimenting. Our dinner – steamed fish in soy sauce. (If there would be leftovers, make some fishballs.)

4 pcs. of fish (don’t laugh but I don’t know the name of the fish I cooked; I only know it does tastes good)
1 tbsp. of chopped ginger (this gets rid of the fishy smell)
2 tbsp. of light soy sauce
salt & pepper
1 tbsp. of sesame oil
2 tbsp of cooking oil

Rub the mixture of soy sauce, ginger, salt & pepper (some MSG is fine) all over the fish & inside the fish. Stuff some ginger inside the fish & on its sliced meat. Steam for about 20 minutes. On a separate casserole, heat the cooking oil. Pour the heated oil over the steamed fish & add some sesame oil.

As side dish, i prepared steamed kangkong w/ alamang(river spinach w/ sauteed shrimp paste). So easy, just steam kangkong together w/ the rice .

Salmon are like men; too soft a life is not good for them. – James de Coquet

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

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