Yeah.. I know I’ve gone missing for long time..
For those that wonder where I was all the while, I am still living and kicking in Sydney. The fact is some changes in my lifestyle.. My life is now with:
- more work
- more fun with colleagues
- more travelling with ethan
- less blogging
- less msn-ing
- less cooking
- less sunshine (my first autumn in Oz and it is amazingly beautiful.. will upload photos soon!) The sun decided she should go sleep earlier and it gets dark at around 6pm everyday!!!
I want to post another useful recipe… easy, quick, tasty and “healthy” and less oily for my kitchen!! hehe..
Asian Style Oven-baked fish (original recipe from here):
Ingredients (serves 2)
- A piece of mackerel (of course u can use other fish.. can use whole fish as well)..
- 2 tbs vegetable or sunflower oil
- 1 tbs sesame seeds (I didn’t have sesame seeds)
- 2cm piece ginger, peeled, cut into wafer- thin strips
- 1 red chilli, seeds removed, cut into thin strips
- 1/3 cup (80ml) soy sauce
- 1 tbs white wine vinegar
- 2 shallots (spring onions), sliced diagonally, to garnish (I didn’t have shallots..)
- Steamed rice, to serve
Method
- Preheat the oven to 220°C.
- Clean and scale the fish (somehow.. I didn’t have to scale the fish!). Make 2 slashes in the thickest part of the fish flesh. Brush a roasting pan with 1 tablespoon of the oil and place fish in the pan. Brush the flesh with remaining oil, season with salt and pepper, and sprinkle with the sesame seeds. Bake for 20-25 minutes or until the fish are cooked through (the flesh will flake away easily when tested with a fork).
- Meanwhile, place the ginger, chilli, soy, vinegar and 2 tablespoons of water in a pan. Cook over low heat until the ginger and chilli have started to soften. Place the fish on a large plate and pour the Asian-style dressing over top. Garnish with shallots and serve with rice.
Here is the outcome:
