This is one of my favourite way of cooking fish fillets. It is very easy to cook and doesn't take much time to prepare. I estimated it took me less than 30 minutes. A couple of side dishes to go with the fish - a simple stir fry mixed vegetables and rice.
I was initially planning to buy a nice cut of fresh salmon fillet from either the Queen Victoria Market or South Melbourne Market. Unfortunately, both markets were shut today, which was a Monday. If you are not from Melbourne but happens to be visiting Melbourne, it is worth a visit to either one of this market. They are both easily accessible on a short tram ride from the city.
The only option that I had was to buy my fish from a local supermarket chain, Woolworths. My timing was perfect. The staff was just replacing the shelves with newly arrived pre-packed fish fillets from Tasmania - "Basa fish fillets" for $9. I also bought a pre-packed oyster mushrooms to go with the fish for $5.
The other ingredients - a jar of tamarind paste, a jar of salted soy bean or "tau cheong", some cherry tomatoes, fresh ginger, fresh garlic and a packet of mixed vegetables were from my pantry and fridge.
Preparation (estimate time 10 minutes)
Cooking (Estimate time 20 minutes)
While the fish is being simmered on the stove, I quickly chopped 2-3 cloves of garlic. On a wok, add a little bit of cooking oil. Heat the oil and toss in the garlic. Fry until fragrant and then add the pre-packed mixed vegetables. Add a bit of light soy sauce and Chinese cooking wine. Give it a quick toss. Sprinkle some cracked black pepper. Remove onto a plate. This is a quick stir fry and should take no more than 10 minutes.
The main staple food in every Chinese household is rice. It goes with any dishes in the kitchen. I have cut down on eating rice for a few years now, mainly to control my cholesterol after being told by my doctor that I may be pre-diabetic. The rice I cooked tonight was a mixed jasmine (70%) and berry (30%) rice imported from Thailand. It was a gift from our neighbour. We have been very fortunate to have such a wonderful and generous neighbour like her.
Berry rice is a new rice variety cultivated in Thailand. It is meant to be the "mother of all rice". :-) It has a softer texture and more flavour than the other rice varieties. It is also colourful and pleasing to the eyes. The colour and smell of the berry rice reminded me of the black glutinous rice. However, they are not the same in terms of texture and properties of the grain.
Penang Insights blogs about travel and food, sharing with anyone who enjoys traveling to other destinations, taking photographs, meeting people, experiencing new cultures and traditions, enjoying cooking and trying other cuisines.