You probably know now that I cook dinner at times even though I work. After more practice, it has become easier now as we try to decide what we want to eat on weekdays on the weekend before. I am writing this down, partly to be able to look back at what I have cooked during this period or even how I manage to pull everything off in years to come. It is also partly to encourage full time working mums - to let them know that it is not an impossible feat to have home-cooked dinners on weekdays.
With a fresh sea bass, it is not difficult to cook a steam fish as good as that in restaurants, at probably 1/3 or 1/2 the price. Served with a soup or vegetable and rice, it will make a healthy and balanced meal.
We bought this seabass during our trip to Ah Hua Kelong. Read about our adventure here.
Steam Seabass
Ingredients:
1 seabass (approx. 500gm)
4 thinly sliced ginger
1 slice ginger, julienned
2 tomatoes, cut into wedges
2 sour plums, slightly smashed
1 tbsp light soya sauce
2 tbsp water
Spring onion
Parsley
Directions:
1. Place ginger slices in a deep plate. Place fish on top of the ginger slices.
2. Drizzle light soya sauce and water over the fish.
3. Scatter the tomatoes and the sour plums beside the fish.
4. After the water in the steamer is boiling, steam the fish for 8 mins.
5. Remove and garnish with the spring onion and parsley.
If you have enjoyed this post, please follow us on Facebook for the latest updates!
No comments:
Post a Comment