STEAMED MA-YAU FISH
Bryan got this recipe from the Sunday papers.
1. The Ingredients
2. Steam the Fish
He added some strips of ginger and pepper even though
the chef in the paper steamed his fish with no seasoning.
3. The Sauce
Combine organic dark and light shoyu, sesame seed oil,
a pinch of brown sugar and seasalt to a small bowl of water.
We didn't have rice wine.
Saute the garlic, onions, ginger, cili padi in sesame seed oil.
When fragrant, add the sauce mixture. Bring to boil.
The fish should be ready by now (about 15 mins).
Remove and place on serving plate.
Pour the hot sauce over the fish.
The aroma now is unbelievable.
Scatter some spring onions for garnish.
Yeah, we kinda overdid it here.
Bryan also stir-fried the balance of pea sprouts from the day before
with onions, garlic and added some vegetarian oyster sauce.
This is my dinner. :D
Condiment
Chopped cili padi and garlic. Add light and dark shoyu,
and a dash of sesame seed oil.
Ooohhh, this really went well with dinner. :D
