In my previous post, I shared my Chap Goh Mei lunch. Here was some of the dishes, I took a shot of them individually.
Stir-fried celery and carrot with sliced beef
Braised pork trotters
Black olive (okana) with sugar and black soy sauce dipping
After lunch, hubby took out this frozen fish that we brought back from Kapit last December. We had a few in the feezer and till Monday, I have not cooked any of them. Meant for special occasion or festival.
So for such auspicious day, hubby told me to cook it for dinner. It is Sima (as the local called this fish). Cheaper than tengalak and empurau, its flesh is nice and sweet. But one has to be careful when eating it as it has many small bones.
Sima - out from the freezer
So after thaw this beautiful fish for few hours in the afternoon, it was ready to be steamed. Luckily I had hubby to help me gut the fish. The fish was big and it fitted my wok nicely. Lol.
Sima - after fully defrost
I had a little assistant in the kitchen to help me prepare dinner.
She was thrilled looking at the big fish.
Anyway, back to my fish, once it is fully defrost, I season the fish with salt and pepper. Wait for few minutes for it to be seasoned.
Meanwhile I chopped lots and lots of ginger and garlic. Add some ginger and garlic in the gut. Add half of the ginger and garlic on a steaming plate. Then place the fish on top of the ginger and garlic. Add the remaining ginger and garlic on top of the fish. Dash light soy sauce and sesame oil on the fish.
Lots of ginger and garlic
And here comes the beautiful fish!
And I am proud to say that I steam a whole big fish for the first time and it turns out good. Sigh.
After our wonderful dinner, as promised we let the kids have some "pop-pop" fun. Someone was missing! Yes. The little one was taking his late nap so he missed out on the fun.
The night air was good and we could sight the full moon in the sky.
And I called it a night after having a glass of red wine outside enjoying the moon as well as the fireworks.