So I get a text asking, What’s for dinner? and my answer was steamed fish fillet. In my head, there’s this pretty picture of my tilapia fillets steaming merrily away in a metal plate that’s sitting on a steamer rack that’s sitting in my big pot.
See, I don’t own a steamer. Not even one of those bamboo dinosaurs, and certainly not a 3-storey electric glass tower that one of my aunts proudly displays in her kitchen of appliances. Yeah, I can so see the poor fish taking the elevator to the top floor of her steamer? Hahaha!
Since I don’t have a steamer, steaming is a rare word in my kitchen vocab. I love steamed fish with all that colorful garnishing and tasty sauce. But the thought of doing those stunts with the metal plate and the steamer rack and that clunk of a pot puts me off.
The pretty picture in my head quickly dissipates and my enthusiasm falls to the floor. Surely there must be a better way to steam fish without actually steaming it. Lol, I’m full of fun ideas but not much of an Asian cook. Fun as in creative? crazy? weird? I think I’ll go with creative. A little boost in the old self-esteem department never hurt.
Cooking Asian food is something I’ve only started doing on and off in the last few years. Not sure if it’s cooking, more like creative fudging. On a good day, everyone will applaud and call for an encore. On a not-so-good day, I’ll be blaming my pots and pans.
Have I digressed? Yes, I have. Okay, back to the fish. Long story short, I told myself, forget the stunts and just poach the fish. Which was a brilliant idea, if I do say so myself. So the 4 fish fillets went into my pan and when it was done (or was it?), the poor fish had turned a pasty white. Which was quite off-putting!
So I put a drop of olive oil into the pan and fried them to give it some color? Haha, now there’s no question about the fish being fully cooked. Brilliant again! By the time, my fish fillets had been poached and fried and garnished, this is what we have.
Now that looks much better and they smell heavenly too, like fish and chips. Not kiddin’! I made a light sauce and finished off with a ton of garnishing and ta-daa!
I love how it looks. Almost professional, huh? Almost! Now for the million dollar question: How did it taste? Fantastic! Of course, and it sure beats dealing with those bothersome fish bones. We-eell, maybe it could use a little more sauce. Maybe. Definitely. Important thing is it passed the Picky Eater test and that usually means a repeat performance is next.