I love fish either steamed or baked. The ladies in the family love fish and veggies whereas the guys are
carnivores oooopppps I mean meat eaters :p I bought a red tilapia from Tesco the other day... 1 kilo costs RM12.90 The fishes were swimming happily in the glass tank until this Momsie sealed their fate :p haha needless to say I chose the best out of the whole lot. The happiest ' Nemo ' in there caught my attention. Her fate was sealed and out of her cozy water world into my hot steamer ;p God created them as food so I am not going to feel guilty about it :pp
Piggy gal loves it steamed with hot and sour plum sauce so be it coz she seldom gets to eat it in college. Her wishes are my command as usual but no worry, next time my wishes will be her command * wink wink ( read this Piggy gal ! )
sweet Nemo waiting to be dressed :))
dressed in hot and sour plum sauce paste
steam for 10-12 minutes...under high heat
garnish with italian parsley ( from the garden )
or spring onions
this piece of meat near the head is the best part
the smoothest part of the fish...I could not resist taking
a picture of it...mmmmm delicious !
So we had this sweet tasty steamed fish all to ourselves while the guys had their favourite dishes served to them like warlords......will post up the other dishes in the coming posts :) Try guessing what the dishes are by looking at the 1st picture of this post . For your information, I slogged the whole day in my
office kitchen preparing these dishes for them. Supermom or not ?:))))
Steamed Red Tilapia With Hot & Sour Plum Sauce
1 red tilapia - abt 750 gm
1.5 tbsp fermented soy bean
3 pips garlic - chopped
2 tbsp sour plum sauce
4 bird's eye chillies - chopped
2 slices of ginger - julienne
1 tbsp of olive oil
Heat up the steamer under high heat till the water boils before putting in the fish.
Mix the above sauce ingredients together into a paste. Place fish on a steaming dish and pour the sauce over the fish. Steam the fish under high heat for 10-12 minutes till fish is just cooked. Over steaming will cause the fish to be tough. Garnish with italian parsley or spring onions.
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