Steamed Black Pomfret & Sauteed Cabbage For Dinner

 This was a Tuesday. A nice and cool lovely morning.

Starting our morning walk at 6:59am.

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Breakfast in town at Restoran Tet Shin, Ipoh.

We ordered a plate of mee jawa to share. I request for extra sambal.

Next, I ordered some fried ingredients from the Hakka mee stall.

Peace Lily from my garden.

Afternoon sky at 1:08pm, expecting rain any time soon.

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Lunch in Falim.

I ordered deep fried prawn fritters and enoki fritters and 2 prawn dumplings for us to share.

Plus 1 bowl of porridge for hubby.

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Home cooked dinner.

I bought 4 very fresh black pomfret and I took out 2 to thaw. I wanted to imitate the steamed fish we had in Chemor which I posted here. I don't tilapia so I used black pomfret. This is my first time using black pomfret for steaming.

I rub a little salt over the fish. For the topping, I used chopped garlic and chopped pickled white radish (choy poh in Cantonese). I fried the chopped garlic and choy poh in a little oil, add a little sugar and oyster sauce. Remove from pan and place over the fish and steam for 8 to 10 minutes. My steamed fish lacked colour because I do not have chopped spring onion and chopped chilies. The steamed fish tasted almost like the one we had in Chemor.

Sauteed cabbage with garlic and salt.

This was our dinner with some steamed rice on a rainy evening.

Linking to Wordless Wednesday & My Corner of the World.

In bygone days he permitted the nations to go their own ways,

but he never left himself without a witness;

there were always his reminders - the kind things he did

such as sending you rain and good crops

and giving you food and gladness.

(Acts 14:16-17, The Living Bible-TLB)