Chicken, pork, beef, chicken, pork, beef....repeat. THAT was what I was facing. Reading about the ultimate goodness of fish, like they have a good deal of Omega-3 fatty acids, Vitamin D, how they can lower your possibility of having a stroke or heart attack and how it is SOOOOOOOOOOOOOO essential to your child's or unborn child's growth in the world or in the womb that you'd be a selfish person not to feed your kids fish. It wasn't helping either.
Anyway, I bought a small one from the morning market one morning without knowing what fish it is...all I know is that I've seen this type of little bugger somewhere before in a Chinese restaurant.
First off, I hate dealing with fish. As in, I hate touching it and feel eeky if it's a whole fish. Yes, I am very (stereotyping, please excuse me) European or American this way. To this very day, 10+ years after cooking my first dinner, I still find myself whispering 'sorry, sorry, sorry' to whole fishes, prawns, lobsters or crabs.
This is a little bit of injustice, I know, because you won't find me apologizing to chicken breasts, pork fillets and lamb shoulders. But that's because they don't look like they might suddenly perk up and start swimming off away in your sink! It's also because their beady eyes are not looking into yours accusingly, making you feel like a cannibal.
So...every time I buy fish that looks 'whole' and 'complete', I'll ask the guy to chop it up, please. Just to make sure it looks dead and I can keep their eyes from looking into mine. XD
I never claimed to be a very brave person. #lol
Anyway, this is a very simple and to-the-point way to adding that little bit of Omega-3 fatty acid into your diet. Granted, this fish, unlike salmon, trout, sardine or tuna, have very little fatty acid to spare, it's still something you can easily do because if you have a big rice cooker, you can just pop it on top of the rice and cook it the same time you're cooking your rice.
Happy Diwali to everyone who is celebrating! May the light always outshine the darkness.
And happy holidays (AGAIN) to Malaysians!
XOXO,
Marsha
For the printable version of the Chinese-style Steamed Fish dish, here it is in Cookpad.
Marsha M
Anyway, I bought a small one from the morning market one morning without knowing what fish it is...all I know is that I've seen this type of little bugger somewhere before in a Chinese restaurant.
First off, I hate dealing with fish. As in, I hate touching it and feel eeky if it's a whole fish. Yes, I am very (stereotyping, please excuse me) European or American this way. To this very day, 10+ years after cooking my first dinner, I still find myself whispering 'sorry, sorry, sorry' to whole fishes, prawns, lobsters or crabs.
This is a little bit of injustice, I know, because you won't find me apologizing to chicken breasts, pork fillets and lamb shoulders. But that's because they don't look like they might suddenly perk up and start swimming off away in your sink! It's also because their beady eyes are not looking into yours accusingly, making you feel like a cannibal.
So...every time I buy fish that looks 'whole' and 'complete', I'll ask the guy to chop it up, please. Just to make sure it looks dead and I can keep their eyes from looking into mine. XD
I never claimed to be a very brave person. #lol
Anyway, this is a very simple and to-the-point way to adding that little bit of Omega-3 fatty acid into your diet. Granted, this fish, unlike salmon, trout, sardine or tuna, have very little fatty acid to spare, it's still something you can easily do because if you have a big rice cooker, you can just pop it on top of the rice and cook it the same time you're cooking your rice.
Happy Diwali to everyone who is celebrating! May the light always outshine the darkness.
And happy holidays (AGAIN) to Malaysians!
XOXO,
Marsha
For the printable version of the Chinese-style Steamed Fish dish, here it is in Cookpad.
Chinese-Style Steamed Fish
It's something, like my kids said, you'd often get at a Chinese restaurant. To-the-point, straight-forward, easy-t...
Marsha M
Ingredients
- 1 fish (whatever fish you can get from the market)
- 1.5 tsp salt
- 1 tsp pepper (black/white)
- 1.5 tbsp soy sauce
- 1 tbsp sesame seed oil
- 1 inch ginger, sliced
- 2 stalks spring onion
- 1 cili
Method
30 minutes
- Slater the fish with salt and pepper, leave for 10 to 20 minutes
- Cut some slits into the flesh of the fish if you're using a big fish. Mine's a little small so, I didn't really have to. Place slices of ginger (to take away as much of the 'fishy' smell) onto the top and insides (if any) of the fish. Steam the fish over a pot of boiling water for 15 minutes
- Mix soy sauce and sesame seed oil in a bowl as sauce
- Remove fish from pot, pour sauce over steamed fish. Garnish with chopped cili and spring onions
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