Can it be true? I found whole fish in a nearby international grocer store. It gets better…they sell Golden Pompian fish – which is better known to me as pomfret fish, one of my favorite fish from childhood days. I had been salivating for a light meal and craved for my mum’s simple “steamed pomfret”. I hadn’t been able to find whole fish (in the entirety of head to tail) here. Not any more!!! With glee, I bought 2 whole pompfret and prepped it for steaming.
The recipe called for the fish, , soy sauce, cooking oil, cooking wine, ginger slices, chilli peppers, parsley or cilantro (optional) for garnish. Clean the fish, add all the ingredients but save the parsley or cilantro for garnish at serving. I used a double boiler for steaming as that is the only utensil I have for steaming purpose. I captured the process on video. If the theme for dinner is Asian, it is never adequate just to have one dish so I added a plate of flash boiled baby bak choy with oyster sauce. The baby bak choy with oyster sauce is very easy to make: clean the baby bak choys and put them in a big bowl - boil enough water to be able to cover the bak choys. Pour the boiling water over the veggies; the hot water would make the green stand out. After half an minute or so, depending on how I like the crunchiness of the veggies (I like them super crunchy – almost raw) pour out the water but save two-three tablespoon of it. Arrange the bak choys on a plate. In a separate bowl, add a few dollops of oyster sauce and a couple of pinches of sugar, add the tablespoons of the saved veggie water, stir to make a smooth mixture and pour it over the veggies. That’s it. Rice is the last accompaniment to the meal. Simple and Light!
