I have been cooking fish for years, and I started cooking with fish when I was small. Thanks to my father who was really a big fan of fishing. He used to bring back home buckets and buckets of alive fish on weekends, and it was left to me to kill and clean them, although I was the smaller child at home.
I learned the garlic flavor went well with tender fish meat. After modifying the recipe for my steamed fish for many times, I always keep the garlic to flavor the fish. I use hot sizzling oil to bring up the garlic flavor the life.
Other ingredients are: ginger, green onions, cilantro, and dry chili with a pinch of salt and few drops of soy bean sauce depends on the taste.
It is good to choose alive fish.
No comments:
Post a Comment