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When my strength is back from all the chemo side effects.. the things that I always love to do is to cook..
Me and my family been frequently dining out just to satisfied my craving to eat steam fish.. This time I planned to cooked it my own.. so this is how I cooked mine (Thank you for recipe online.. I am so sorry I can’t remember which one was it already..)
- Fish (I am using Talapia) 2 small Talapia (For me this fish is small ;p)
- Ginger about 2 inches (Cut thinly/julienne)
- For garnish: I am using only parsley.. That’s all I have in the fridge. You can add spring onion too.
- For the gravy: 4 tablespoon Light soy sauce, 2 tablespoon sesame oil, 2 dash of white pepper, 4 tablespoon of water and 1 tablespoon of rice wine (Optional). Note: if you go for 1 fish just divide the measurement or if you want more gravy can multiply the measurement.
- Cooking oil about 2-3 tablespoon (Depends on how many fish you are cooking.. I go for 3 tablespoon for 2 fish)
- Utensil: Need a steamer, plate for steaming and a pan.
1. Clean the fish. I request the fish seller to clean the fish for me..
4. Place the fish on a steaming plate and add half of the ginger on top of both fish. Once the steamer is ready.. place the fish in and steam for 10 minutes (If you cooking for 1 fish, 8 minutes is great).
8. Heat a pan.. add the cooking oil. Swirl the pan a little until the oil turn hot. Once it hot.. pour it on top of the fish.. I use a spoon to evenly spread on top of both fish.
9. On the same pan.. pour in the gravy mixture.. It will bubbled up.. once it hot.. pour on top of the fish.
Next time I am so going to try the Taucu style..