• August 2, 2010
• by Sarah
• 2 Comments

Spouse Catcher

If we would be honest  with ourselves, we’ll admit that most of what we do, we do to please those who hold very special places in our hearts – that new hair-style, the fancy sport car, the bone-killing two hours on the treadmill – or the carrot and a piece of lettuce in place of real dinner, meal .  And who fits the bill of those we’ll go out of our ways to please better than the men, or women, we love?

And so, I call this meal the…

Spouse Catcher

I whole soft-flesh white fish (wash and pat dry)

A cube of fresh ginger (crushed)

Two bunches of coriander leaves – stalk included (wash and cut up into two length-wise)

I bunch of spring onions – set two aside (wash and thinly-sliced length-wise – )

Two red chili (seeded and thinly sliced)

Salt

Three tbsp of light soy sauce and three of very good vegetable oil  – sunflower oil preferably (mix together)

Two tbsp of sesame oil, two of vegetable oil

Blend the ginger and the two spring onions together – add salt and black pepper  to it, and rub all over fish, making sure to stuff the inside of the fish with the mixture.  Lay in a long-steam bowl (or put in a long flame-proof dish with a foil over it) and steam until the flesh flakes off easily when tested with a fork.   When fish is cooked, remove from the oven and drain off excess water. In a wok, fry  the chili in two tablespoon of the sesame and vegetable oil for 15 seconds; add the coriander leave and the sliced spring onions – fry for about 20 seconds.  Toss this over the fish and pour the three tbsp soy sauce and vegetable oil mixture over the fish.  Serve with steamed rice.