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This was a winner in our house when we used to eat fish! We haven’t cooked fish in the house since Mar 2014 so we can’t even remember what this was – but it was a tasty one – probably Brazilian inspired.

Signing Off,



Leo took things to a whole new level with his cooking.

He cooked a whole tilapia fish, thai style. That means it was a bit sweet, a bit sour, and bursting with flavours that you can smell and taste.

Here it is as a steamed broth style. Have I mentioned before how much I love cilantro? There was no shortage of it in this dish.


And here it is as a fried sweet and sour style (which might be called Escabeche in the Philippines).


Signing off,

It’s another one of those comfort dishes that I crave regularly. My mom used to make this, and it was my favorite fish & rice dishes.
The best part is that it’s so easy to make, when you’re in a time crunch and you need a simple dish then you should definitely keep this in mind.

I use a halibut steak in this case, but you can steam a cod steak or salmon steak. My mom traditionally would use salmon.

– halibut, 1 steak
– garlic, 2 cloves sliced thin
– ginger, 8 thin slices
– vegetable oil, 1 tablespoon
– soy sauce, 2 tablespoons
– water, 2 cups
– OPTIONAL: green onion for garnish
– OPTIONAL: cilantro for garnish

– 1 wok
– 1 wok cover
– 1 wok stand
– 1 metal steamer stand
– 1 medium dish (to hold steak & can fit in wok)
– 1 small frying pan
*if you have an alternative steaming method, feel free to use that!

Place wok stand on stove and the wok on top of the stand. Turn heat on high. Pour 2 cups water into the wok, and let it come to a boil, to create steam.
In the meantime, place your halibut steak on a dish. This dish must be able to fit on the metal stand, in the wok and under the cover, so it can be steamed properly.
The sliced garlic and ginger should be placed underneath and on top of the steak.

You can now take the metal steamer stand and put it in the wok, with the steak/dish on top of the stand.
Cover, and let cook for approximately 6-10 minutes. Keep an eye on it after 6 minutes as the cook time depends on the size of the steak.

I usually use a chopstick to poke at the steak to see if the inside has been cooked. In this case if the halibut is looking white inside and starting to flake it is ready.

When the halibut is just about ready to come off. Heat up the vegetable oil on a frying pan, until it’s got a little pop/sizzle to it.
Remove the halibut from the steamer, pour out any excess water that came from the fish.
Then pour the hot oil on the halibut, and then add the soy sauce.

Wok Steamed Fish COMPLETE!



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