Monday, February 22, 2010
But I'm not here to lecture. Rather, I'm here to provide a fish recipe to you (whether you're in fast or not).
Steamed Fish with Ginger and Spring Onion is another family favourite. The recipe below is a variation of it in that I would normally use a whole fish to make this. I actually prefer a whole fish but it can be a bit too much for us. So for that evening we decided to get the freshest fillets we could find instead.
For this recipe, the ideal fish to use is white fleshed. The oily and stronger flavoured species (like tuna and mackerel) will overpower the delicate taste of the other ingredients. You can use tilapia, barramundi, cod, snapper or any white fish as long as it is fresh.
If you do not have a steamer baking this in the oven (covered) can work just as well
Steamed Fish with Ginger & Spring Onion
1 snapper fillet (or any white fish)
1 walnut sized ginger julienned
3-4 spring onions (missing from photos as I did not have any that evening. I used regular onion insted, julienned)
A bunch of coriander
1/4 cup stock (fish or chicken. You might need to add another 1/4 cup if you're going to bake it).
1 tsp fish sauce
1 tsp light soy sauce
1 tsp lime juice
A dash of white pepper
1/2 tsp sugar
A few drops of sesame oil
1. Prepare your steamer (or preheat your oven to 180C).
2. Combine all the ingredients in a deep enough plate to hold the sauce (or a baking dish covered with foil). Set aside a few sprigs of coriander and spring onion.
3. Put in the steamer (or the oven) and cook for about 10 minutes. Check for doneness. Thicker fillets might require more cooking time.
4. Take off the steamer (or the oven). Dress with some coriander, spring onion and a few drops of sesame oil before serving.
The recipe below is Cherry's. I only assisted in the wrapping.
Thursday, February 18, 2010
I’m quite busy at the moment finalising the month’s reports. In the meantime, enjoy a photo collection of my recent trip to Gladstone
Usual breakfast at the club
Car for the day
Sunday, February 14, 2010
Wednesday, February 3, 2010
Naturally, for an Asian like me, rice wins hands down over any other type of meal in the full satisfaction category. I used to dismiss non-rice meals as merely snacks and therefore insufficient. My exposure to other cuisines has changed this…slightly.
Yakisoba Omelette 2
HiMaWaRi Tea Room ticks all the right boxes in what I am looking for. Not only are they real value for money their food also have got that feel and taste of authenticity. Their mainly Japanese crew, both in and out of the kitchen, have got a lot to do with it. Meals are nicely presented in what look like traditional Japanese bowls and bento boxes.
Our family favourites at HiMaWaRi include chicken karaage, tempura udon, yakisoba omelette and agedashi tofu (all of which they do really well). Mains start at $9. You now have an option to add $2 to your main meal for a side of noodles, chicken karaage or agedashi tofu.
Fresh Tomato & Mushroom Salad
HiMaWaRi is located at the Elizabeth Arcade (destination for cutting edge fashion and all sorts of Asian kitsch). They’re open Mondays to Saturdays from 11am.