Steamed Seabass

The snake year didn't start off well for me at all.  Besides the 4 days hospitalisation, now I am down with constipation, a result of all those painkillers that I had consumed.

Despite getting a bullet to help me to release, and doses of lactose, I started to feel nauseous and bloated.

Though it got slightly better than yesterday but I was still feeling under the weather.  Luckily hubby's schedule was okay and so he helped me to pick up our girl who also ended the day later than usual.

Since discharge, I have been lying down as much as possible and it is starting to get into me.  I feel so lethargic!

Lying down too much makes me feel like my head is spinning.  Like the brain is being robbed out of oxygen.  

While trying to entertain myself, I found a photo that I didn't have a chance to blog post before.

I remembered this sea bass was so fresh that I know the best way to eat it will be steamed.

Steamed sea bass is a dish that my family enjoyed tremendously.

What you need:

1 seabass
2 tbsp fermented soya bean, minced finely
1 tbsp minced ginger
chillies, sliced thinly
2 - 3 preserved plum (depending on how big your fish)
a little oil
salt

Method:

Clean fish, rub a little salt on both sides and the innard area.

Place fish on a plate that is big enough to go into your wok.  

Spread fermented soya bean, minced ginger on the fish.  

Bruised preserved plum to release flavour and placed onto the fish.  

Add some sliced chillies and drizzle a little oil.

Steamed for approx 10 - 15 mins depending on the size of the fish.  

To ensure it is cooked thoroughly, either using a knife or chopstick, poke it through.  If it is cooked, this motion should go through effortlessly.

Served hot.

Cheerios