Wednesday, February 3, 2021

Trying to Learn More Seafood Recipes

I must admit, cooking did not come to me naturally. I did not get my Dad's talent at cooking. He can whip up dishes quickly and can reverse engineer my favorite food! I remember he did that for Jolly spaghetti for me. One of the things we were never able to replicate was his burger made of shredded coconut. It tasted like real burger!  

I learned some basics from our Foods class in high school. Back then I preferred doing the marketing or dish washing. I didn't like cooking because I was scared of fire. To this day whenever I bake on our gas oven it's Sweetie who puts the pan inside for me. I eventually learned how to cook because we needed to survive after Sweetie, Miggy and I moved to our own home. Thanks to YouTube and discovering the wonders of using an electric stove I learned to cook. (I now use an induction stove). 

One of our favorite places, the Sydney Fish Market.
They have so many yummy food!


Anyway, we're getting on with age so we've been trying to eat more healthy food. My doctor though said when it comes to fish I shouldn't eat oily fish. Fish like salmon, mackerel, sardines etc. are omega-3 rich and should not be eaten when you're on blood thinners. I have to stick to white fish. That's something I'm still learning about and it's challenging because the variety of fish here in SG is not the same as back home. 

I stick to easy to make recipes and I have a new favorite chef on YouTube -- Chef Tatung. He vlogs on his channel called Simpol and has many easy to make recipes. He teaches in a very straightforward matter and I've tried a number of his recipes. His recipes make my tummy happy and the ingredients he uses are easy to find too. So naturally I looked through Chef Tatung's videos and found a few seafood dishes he made. Here's what I tried so far --

Steamed fish with soy ginger sauce (recipe).

Fish fillet escabeche (recipe).

And that's one of the things I love to do. I mustered up enough energy last night and cooked the fish escabeche. It took me two hours to make it and macaroni salad because I had to rest in between (and I really cook very slow). I was so exhausted and ended up skipping our after-dinner walk. My stamina and energy isn't back yet. I know it's going to take awhile so I really need to take it slow for now. 

Do you have any suggestions for fish dishes that use white fish? Comment down below please :)

CB///300 #StuckAtHomeDay/330 #StayHome #BeKind

1 comment:

  1. I love Chef Tatung too! Is bangus considered white fish? If yes, I use bangus back fillet or belly, season with salt, pepper, calamansi/lemon. On a pan (i just cook it using oven toaster/broiler), layer lemongrass stalks, chopped tomatoes and onions & dried basil/oregano (or both). Cook for around 20 mins. So yummy! Kids of my friends love it :)

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