What's for Dinner Tonight?

One thing that I love is fish. The odd thing is that I grew up not liking it at all. But now, I don't think I can live without it. So just to stick to the theme, I'm making steamed fish tonight as well as an egg custard soup. Yummy, one of my favorites and it's also quite simple.

Here are the few ingredients you need in preparation.

Steamed Fish

• 2-4 Fish Fillets (white fish: e.g. Tilapia, Catfish..) serving size depends on how many people you are planning to feed
  
• 1 tbsp Julienne ginger (feel free to add more if you like)


• Bamboo or Aluminum Steamer


• 1 tbsp Julienne green onions


• 2 1/2 tbsps Lee Kum Kee Seafood Sauce
  

Make sure to clean your fish prior to steaming. Place your fillets in the steamer and let it steam for 15-20 minutes (cooking time depends on the thickness of fillet.)
In a saute pan, put a little bit of oil and cook the julienne ginger. This will allow the oil to be infused with the ginger flavor. Next, slowly pour in the seafood sauce into the ginger oil and let simmer. I usually add one tbsp of water to the sauce to reduce the sodium level . Once the sauce comes to a boil, add in the julienne green onions. Turn off the heat so the green onions are not thoroughly cooked.

Once your fish is done, top it with the seafood sauce. Serve it with rice.

For the soup dish. I'll be making Steam Egg Custard. I've added the recipe below.

Steam Egg Custard Soup

This is a traditional teo chiu dish my mom makes at home. The consistency is similiar to soft tofu. However, there is no tofu involved.

Here are the ingredients:

• 2 large eggs


• 2 cups of water (previously boiled and cooled to room temperature)


• 1 tsp salt


• 1/2 tsp of black pepper (optional)


• 1 chopped green onion
  
• 1/2 tsp of chili oil (optional)

Whisk the eggs in a bowl slowly making sure not to form any air bubbles. Add salt and water to the eggs. Once you are done mixing it well. Pour it into a bowl that is suitable for steaming. Bring the water to boil in the steamer. Place the mix into a steamer and close the lid of the steamer. Reduce the heat to medium low. Steam it for 20 minutes before removing from the stove. Sprinkle the egg custard with some fresh chopped green onions, black pepper, and some chili oil. Similiar to tofu, make sure to serve it hot. Viola! Enjoy!

Note: Most of the time, I do not measure my ingredients. I base it on my taste preference. You'll figure your own taste preference as you continue to explore the world of cooking yourself.