This evening, Bryan prepared dinner.
He's steaming fish and frying an omelet. He didn't tell us what he added into the fish before steaming, until we made a comment that the sauce is really, really good. I couldn't put a finger on it. It wasn't shoyu or oyster sauce. It was something different.
What was it???
Bryan revealed finally, he had added one soup-spoonful of brandy (X.O. Cognac).
Brandy ... Oh My ...
That certainly made all the difference. :D
3 Simple Steps :
1. Steam the Fish
2. Fry the Shallots
3. Fry the Omelet
The Ingredients.
Ma yau fish steak, garlic, shallots, chilly, carrots
and oyster mushrooms.
1. Steam the Fish.
Place the fish on to an appropriate dish for steaming.
Decorate with mushrooms, carrots, chillies and soft tofu.
Sauce : Dark shoyu, light shoyu and X.O. Brandy.
Steam for about 15 minutes on so on medium heat.
2. Fry the Shallots.
Meanwhile, fry the shallots.
When the fish is ready, pour the fried shallots with a
table spoonful (or two) of the oil over the fish.
The aroma is unbelievable!
Garnish with sprigs of coriander leaves
and chilly strips.
3. Fry the Omelet.
While the fish is being steamed, fry the omelet.
Saute garlic in sesame seed oil.
Toss in long beans (chopped thinly).
Beat 2 eggs and season with seasalt and pepper.
Pour over to cover the pan.
Make an X on the omelet, and flip each quarter over.
Ta--dah!!!
BoN aPPeTiTe!!!
Close Up.
Hmmm-mmm-mmmm ...
The fish is fresh and the gravy, totally out of this world.
The mixed rice is certainly flavorful and very yummy!
I had my one shake of The Green Drink in the morning,
breakfast hotel buffet for brunch and
the above mixed rice for dinner this evening.
