This is what I call blink-and-you'll-miss-it type of sunshine. I was overly optimistic the other day at the rare sight of golden rays peeking through the curtains. By the time I got home from the school run, it was like the heavens had opened and dumped more rain and hail. Moral of the story? Do not trust the English weather.
Pasty complexion? Check. SAD (seasonal affective syndrome)? Check. Staying indoors all week? Check. Consoling myself by stuffing more carbs and sugar? Check.
My friends suggested I gave a Chinese cooking lesson so here I am. My very first. The emphasis was on taste and dishes that take no more than 15 minutes max to prep and cook while using ingredients that can be easily purchased from supermarkets. I should've taken a few photos before we started demolishing the food. Ooops. I managed to pluck this least damaged dish from the table for a quick shot with my phone. I rarely follow recipes. I almost always modify and adapt recipes until I'm satisfied with the dish. So I urge you to taste while you're cooking and adjust the ingredients accordingly.
Steamed salmon with ginger & spring onion
3 pieces of salmon
Thinly sliced ginger (2 inches)
1/3 cup light soy sauce, mixed with a 3-5 tablespoons of water
1 teaspoon of sugar
2 spring onions (thinly slice the stalk)
3-5 tablespoons of oil (any oil as long as it's not olive oil)
1. Place the salmon pieces on a plate (ceramic or metal)
2. Add approx 1/3 cup of soy sauce, tablespoons of water and sugar. Boil slightly till sugar has melted.
3. slice 2-3 inches of ginger (depending on how many slices of fish) into very thin strips.
4. Pour approx 3-5 tablespoons of oil into a wok and stir fry the ginger quickly. Make sure the ginger doesn't turn brown as you just want to flavor the oil. Pour the oil and ginger out and put aside.
5. Put boiling water into the wok and pop the rack on.
6. Pour the soy sauce mixture on top of the salmon, followed by the oil. Spread out the ginger strips on the fish. Do the same with the spring onion.
7. Put the plate on top of the rack and cover with lid. Steam for no more than 7-10 minutes. Remember, it's ok to undercook the salmon slightly as it continues to cook when you remove it from the wok.
8. Garnish with the remaining spring onion and coriander.