This is the same steamed fish you always get to taste when attending wedding Chinese banquet dinner. Some called it Hong Kong Style, whilst others called this steamed in light soy sauce… There were even more names in Chinese menus.. Whatever name to be called as desired, I knew this would be so well liked by anyone, both the adults and children. :)
Why steamed fish for festival?
Sure thing, this is a festive dish. That must be the reason why this was seen so often in the Chinese festive occasions. Of course, you wouldn’t omit those auspicious garnishing and sides in the plate, too.. Let me explain.
“Cook whatever you like even the famous local delicacies you have been enjoying only dining out!”
Hubby was craving for 鱼头炉 (“Yu Tou Lu” popular local Chinese soup dish, fish head pot), but we weren’t out to our favorite stalls for this. He was not feeling too well to go out for dinner after work.
Not to disappoint him, I was happy to cook it at home. Taste was 80% alike outside stalls, as my soup wasn’t as ‘sweet’ as those since no msg added, but homemade pot had the most abundance of ingredients. That’s we called homemade…
Cooking fish may be tricky, as it has a naturally subtle flavor and extremely delicate texture that requires extra attention in a very little cooking time. This comes handy for people who are busy and can’t afford to cook for hours on end. But that doesn’t mean a delicious meal can’t be prepared in such a short cooking period. So aside from baking, frying and steaming fish with your favorite herbs like basil and fennel, an ingenious way to liven up your meals is to incorporate wine into your cooking process.
Instant idea to come out with the dish. I had a big portion of Salmon fillet leftover from my son’s cooking as he took only a slice out of the whole fillet for his porridge dinner.
Was pondering a question of cooking our all-time favorite Teriyaki Salmon or not, I had decided to do a new 3-in-1 dish this time. Yea, I always associate Salmon fish with Japanese cuisine naturally, I would not skip in this creation, too. Haha. Use miso paste as the base of the gravy to the dish, I think any dish creation would just never go wrong. :)
“Refreshing seafood dish, healthy and appetizing!”
Got the idea of cooking this savory steamed fish in an appetizing and refreshing soup based from my creation of fruits salsa dish a couple of weeks ago.
My initial intention was just to use up the remaining ingredients from the Salsa making, did not expect to turn my steamed fish into such gourmet. The combination of toppings gives the dish a colorful tint as well as adding great refreshing flavor to it!
“Grilled fish with Asian mushroom sauce that tingles your taste bud”
This recipe was created for my Christmas dinner in 2010. We had chicken chop the year before, and so, I thought of cooking grilled fish this time. I always have craving for grilled fish fillet recently, but I always cook Chinese meals, if not pasta dishes in normal days. So, this Christmas gave me a good opportunity to explore this grilled fish recipe since I usually cook Western meal for Western festivals as it sounds more appropriate to such celebrations. Further more, grilled fish is much easier to prepare and cook. I wanted a quick cooking for this festive dinner so that I could spare some good time for making my own log cake.