I'm back! How long has it been again since my last post? It's been almost a year! Goodness! Thank you for sticking with me despite my absence. The reason for my absence? Loooong story. I will share it with you soon. Once I get a break from mommy duties to my twins (... angelic smile) Yes, my friends. Finally I'm a momma and a supermom at that...
Anyway, here's my first post after a very long hiatus (... angelic smile)
Eating healthy is an option and there are many ways of doing so. One option is choosing the healthier meat, white meat over red meat. But you need not necessarily completely eliminate red meat from your diet unless they are triggers to your IBS (irratable bowel syndrome) or you're allergic to them. Just lessen your intake of red meat.
Option 2: instead of using the usual high sodium salt, soy sauce, fish sauce, and other condiments use the low sodium alternative. We also don't recommend using low-sodium condiments all the time. You can use the the regular salt, sou sauce, fish sauce, etc. just lessen it and incorporate more herbs and spices in your dish.
That's what we've been doing for the past few months since we are trying to eat healthier. Lately, I've been into lemon grass. I've been incorporating lemon grass in any dish as possible, may they be soup dishes, as stuffings, or part of a marinade. I just can't get enough of its refreshing flavor.
We have other recipes of steamed fish you might be interested in, click steamed fish recipes to see them. Click this for our collection of other steamed dishes recipes.
STEAMED HAMOUR FISH WITH SCALLION
& LEMON GRASS
Hamour Fish- 1 whole medium size
Scallion, white and light green parts -2 stems
Lemon grass - 2 stalks
Ginger, sliced into strips -
Low Sodium Soy Sauce
Black Pepper, coarsely ground
1. Gut and remove the scale of the fish. Wash and pat dry.
2. Cut 3 or 4 slashes on both sides of the fish.
3. Rub salt and ground black pepper on the skin and cavity of the fish. Let stand for at least 30 minutes
4. Mix soy sauce and oyster sauce and pour it on the fish. Make sure that it is fully covered inside and out. Marinate for at least 2 hours
5. After 2 hours, boil water in a pot or double boiler.
6. Stuff the fish with ginger, lemon grass, and scallion. Use only half of the spices.
7. Grease the aluminum foil with oil then lay the remaining ginger, lemon grass, and scallion on it.
8. Place the fish on top of the ginger, lemon grass, and scallion then wrap the aluminum foil around the fish and seal it.
9. Place the fish on a steaming tray and steam the fish for at least 20-30 minutes depending on the size of the fish.
Serve and enjoy
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