Fish: Steam

POINT TO PONDER 


Last year, my husband told me about his sugar level and he was asked to take the medicine. I did not take it seriously until he fainted in the toilet and I was in deep sleep. When I got up, he was in daze - as if he lost his memory. In a sleep-like mode, he described his experience in the toilet. At first, I thought he was pulling my leg but after a while the truth hit me and I became scared. 

         Took him to the bank's panel clinic and the doctor warned me of his condition. Only then I realised my role - I needed to take care of him. 

         It is not easy. I have to look after not only his diet but also I need to check his sugar level every now and then. 

THE RECIPE

Need a special oblong dish for this so that you do not have to cut the fish into two. Bought one in IKEA. 

One medium-sized Siakap (Clean the fish well. It is not necessary to have it cut in the butterfly manner.)  

One mountful tablespoon of corn flour to marinate the fish
Five tablespoon of Nam Pla or fish sauce to marinate the fish
Leave the fish for about 10 minutes. 
Prepare the steam set. Make sure you put enough water into the bottom pot. 
Place the marinated fish into the special bowl. 
Cut the following thinly and then sprinkle them over the fish
Two sticks of lemon grass
One medium-sized ginger bud (also known as bunga kantan.) 
Five stalks of coriander leaves
One/two spring onions
Ten lime leaves
Five chilli padi
Sprinkle as well 
 One cube of Anchovy granules 
Squeeze out the juice of a lime  
A few more dashes of nam pla
Place the fish dish onto the steamer. Leave it for at least 30 minutes. 
Eat it while it is hot.  

MY THOUGHT 

If you steam the dish, after 30 minutes you will find gravy (not very thick) in the dish. However, if you wish to put the dish in an oven, the temperature should be 180 and leave it for at least 20 minutes. You should also add some water onto the dish as the heat in the oven will suck up the juice.