Did you look back and smile with ‘What a lovely, happy year I had’ or did you yell ‘Damn you, 2014! I’ll get even... Just you Wait!’
I’m somewhere in the middle. Sort of like ‘What the... ? Hey, I’m not finished yet!’
So many fabulous things I wanted to happen to me that didn’t last year.
I wish 2014 had given me:
1. A New Talent.
Singing would be nice or maybe being able to read people’s minds and telepathically reply. That’s kinda creepy, I know, but helluva lot of FUN, doncha think?
2. Better Hair.
I think that crazy teenage perm of mine has forever damaged all my strands. Shucks! (kicks dirt)
3. That uncanny dexterity to text with both thumbs at super speed.
How come they never make a mistake or maybe they’re autocorrect-proof?
4. The courage to skateboard, rollerblade & bungee jump!
Ok, maybe not bungee jump cos that’s just plain stupid... I mean scary... no wait, I mean stupid AND scary! Yep, that’s it!
5. Big Lottery Winnings. Do I really need to explain this?
6. Teleporting Power.
I’ve SO wanted this ever since I saw it on Star Trek! Useful for when I’m stuck in traffic, or in the wrong loo (funny & curse-worthy story this is – tell ya about it next week).
7. A Green Thumb.
I have corridor space for nature, but no skills whatsoever with plants. Repotting anything equals certain death. None survive more than coupla months before they pack up & ‘leaf’ for good.
8. A Supermodel Face & Body – Please! Do I really, Really need to explain this, too?
Tell you what, I’ll explain how to cook a really delicious, healthy fish dish instead.
I present the wonderfully famous ‘Teochew Steamed Fish’. It is incredible slurpy goodness & you finally get to solve the puzzle of how to use those odd metal tongs you bought!
Teochew Steamed Fish – White Pomfret
• Fish MUST be fresh, not frozen, as it is going to be steamed.
• Your steamer MUST be Hot before putting in the fish!
• Your steamer must not be too hot or the outside of the fish will overcook; it should be a steady steam, not gushing steam.
• The fish is generally cooked once the eye turns white & pops out a bit, but you can cut & check the flesh near the bone, to make sure.
• This dish must be served Hot. Try & turn the fish quickly (but carefully) once out of the steamer.
1 Fresh White Pomfret – gut & rinse, then score as shown in photo.
1 or 2 salted plums - mash & remove seed
Spring onions - cut into 5cm strips, incl thick white part
Cilantro - cut into 1 cm strips, some long sprigs for garnish
Kiam chye - sliced ½ cm thick (aka salted mustard green)
Red chillies - slice into strips
Tomato - slice into 8 segments
Ginger - slice into strips, some into flat rounds
Light soy sauce
Start your steamer.
Stuff the fish scores with ginger strips, stuff the gut area with ginger rounds.
In a steaming plate, place the thick parts of the spring onions around the middle, slightly apart.
Distribute most of the cut ingredients around it.
Place the fish on top.
Spread the rest of the ingredients around the fish (not on the fish, except the cilantro).
In a small bowl, mix some water, dash of sesame oil, light soy sauce, white pepper and msg (the amount should more or less come up to touch the bottom half of the fish).
Pour over the fish.
Steam for about 15 mins. Check to see fish is cooked.
Once cooked, remove from steamer using tongs (see photo).
Carefully turn the fish over, for the top side to now absorb the stock, while you eat the already soaked side.
Garnish with cilantro sprigs & Serve Hot!
|Use these metal tongs to easily raise hot plates out of the steamer.|