Filed under: masak-masak
One of the perks of working right smack in town is the proximity to the Kirkgate Market. One of the extremely few places in town where I can get good value and fresh fish, it always trumps the supermarket’s fishmonger due to the incomparable price and variety. On my two weeks (9 days only, as we had a public holiday) working 5 minute walk away, I went to the market 6 times – twice leaving with fresh fish, once with siu yuk farn, and another time with freshly peeled crabmeat and octopus salad.
Yumz.
On Merdeka day, I happen to walk past something extremely familiar, but I have not seen before in the UK…and seeing that this was, after all, Merdeka:
Meet Mr. Pomfret. He looks a little pissed off to be dead.
Mr. Pomfret was quickly snatched up by me with a fresh seabass as well, and ended up on my dining table looking like this:
Inggredients:
1 pomfret or any other fresh fish
6 soaked and sliced chinese shitaake mushroom
1 handful of goji berries (kei ji in chinese)
1 inch of ginger, finely sliced
1 tbsp of light soy sauce
1 tbsp of oyster sauce
1 tsp of fish sauceFirst, rub the fish insides and outsides with ginger
Lay fish on a plate, and top with inggredients.
Add 1 cup water to plate
Using a steamer or a big wok, add boiling water
Place fish over water, making sure that the boiling steaming water is not in the plate of fish.
Steam for 15 minutes – make sure that fish is thoroughly cooked before serving
Make sure that you add ENOUGH water to be steamed, as it evaporates quite quickly. I did not add enough and went off to watch tv; in the process burning the sides of my wok as it ran out of water.Ahhh…well. 
It was still deliciously yummy and fresh though, which was the most important thing.
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The very next day, as an anticlimax to the fishy merdeka, we had fish again! There is no recipie for this as I used the Assam Fish sauce that dreyb kindly packed for me in her christmas care pack. Just added seabass, some ladies fingers/okra and eggplant/aubergine.
Shame that the okra was imported by Tesco but horribly old, therefore rendering it utterly inedible. But the assam fish was scrumptious…sigh.
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Your assam fish pic had my mouth watering – i miss assam fish! Your lucky that Bacon likes seafood – BF only likes fresh tuna steaks and I’m finally getting him around to salmon steaks but any other types of fish is a strict no-no coz they are too “fishy” – what the?!! How-la? Cant make fish curry becoz of it – damn .. I miss fish curry )
mirebella: I KNOW! Most westerners have an adversion to fish that is ‘fishy’. Like wtf right. And there must be no bones nor head..they like their fish to look and taste like chicken breasts.
wtf right. You can always try assam salmon – somehow I think it’ll be nice.But I think assam tuna won’t be as nice.
Yes you are right, I am lucky bacon eats animals/fish that resembles their origin! Here its either mince or skinless & boneless all the way – can’t even tell if you are eating tofu or the real thing!
Comment by sourrain 09.11.07 @ 9:22 amLeave a comment