Ginger and Spring Onion Steam Fish

Steam Fish with Ginger and Spring Onions

Steam fish is one of the tastiest and freshest seafood cuisine that can be prepared at home. And also simple to prepare. First, clean the fish. Most sea fish can be use for this cuisine but I prefer the pomfret, barramundi,  rock fish, or grouper because of their firmer meat. Steam the fish in a steamer or just a wok with a proper lid. The fish is separately cooked before garnishing with the sauce and ingredients. There are going to be lots of water in the deep plate after steaming the fish; pour the liquid away. Transfer the fish into a serving plate if you choose to. Or else just use the plate you steamed the fish in.

Ginger and Spring Onion Steam Fish

At the same time, in an another wok or pot, while the fish was steaming, prepare the sauce. In the small rice bowl, mix three spoons of light soy sauce with half spoon of oyster flavoured sauce, one spoon of sesame seed oil, and half spoon of sugar. Pour this sauce mixture into the wok or pot to boil on low heat. While waiting for the sauce to boil, quickly slice ginger in thin strips and spring onions also in four to five inch thin strips. Garnish the ginger and spring onion strips on the fish and pour the boiled sauce mixture onto the ginger and spring onions once it is ready.

Fried Tofu with Soy Sauce

The second cuisine for that evening was also another simple cuisine. I simply fried some sliced press tofu and sauced with dark soy sauce with a spoon of sugar. Since the press tofu was already cooked, the frying was short. Once all the tofu slices were fried, I poured a spoon of dark soy sauce and the one spoon of sugar onto the fried tofus. And mix the soy sauce and the sugar evenly until every slice of the tofu is coated. This cuisine alone with a bowl of rice can feed an entire family.