Well..well well..its been a while huh..guess what?. I’m back..well..kinda. 🙂 This time, decided to cook something simple, just fish (with roasted tomatoes, garlic, thyme serve with asparagus). Went to Tmn Tun market this morning was searching for a “red-color” fish. Why red? hmmm..just like the color of the fish before it’s cook. But after masak the color will change la..hmm.. Anyway, had this presentation idea of this dish long time ago but didn’t manage to get my hands on starting it. Today, the first sunday that i’m not working, FINALLY!..i get to start something…
Deboning the fish just like the above, was a challenge. Cause, 1) long time never cut anything with a knife for so loonngggg…LOL and 2) this fish has lots of bones too..but lesser than Tilapia though..(btw, do i don’t quite know the name of this fish in malay but in chinese it’s called “Hung-Jou” fish)
So, my idea of the presentation was to roll the fillet, the part that’s with the tail still intact serve with a sauce. Sauce is just simply roast tomatoes with garlic, thyme and season with salt and pepper. Easy rite? I got this idea (the tail standing) from this magazine while i was outside the board-room during my toilet break..lol. And the trick is this, i used a bamboo skewer to hold the tail part as i rolled the fillet. How i cook it? Instead of deep frying it, i shallow pan fried it. Remember that the skewers still in tact on the fillet? I used the skewer to turn the fillet (2mins on each side). Clever huh?
The remaining fillet, i was thinking to do the same as well, but then again, i just steamed it with its head. All i use to marinate was just some ginger juice, some salt and sesame oil. Simple, basic seasoning and marinade. Well, that’s all i can say now, simple. I guess this is how it’s going to be from now on, simple and yet presentable. Picture paints a thousand words. Till i cook again, eat well.