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