Time is the only asset once spent; it is gone forever. Time gets increasingly precious the older we get *eh-hem*. Which is why I like simple cooks. Garlic Prawns Vermicelli is probably the most complicated dish I’ll ever cook. As long as the family still likes it…
Since I have a Popo’s CNY Soup, I must have a Mum’s Cantonese Steamed Fish. Both dishes are simple yet delicious family recipes 🤩
I usually don’t wash/rinse my meat. But when I first executed this dish, the fishiness led me to discover: fish needs to be washed. Goal is to remove as much blood & insides as possible.
And of course, ginger.
Lots of ginger, if you are a ginger lover!
Steam it for between 8 – 10minutes, depending on how thick the fish is.
Next is the finishing sauce:
a. 10 – 12 teaspoons of the liquid from the steamed fish
b. 0.5 – 1 teaspoon of sugar
c. 0.5 – 1 teaspoon of sesame oil
d. 1 teaspoon of light soy sauce
Serve the seasoned fish as-is.
Or complete it with your choice of sides. Enjoyz~
