Well hello folks! Yes, I'm alive and well. And I hope all of you are doing well.
I have literally been velcro'd to my sweet lil princess. Co-sleeping, starting solids and still nursing on demand has kept me quite busy. My love has been such a patient big brother. It's not easy when the attention has shifted a bit to accommodate his sister.
Since my last post (and boy was that long ago) we have discovered that my lil princess is a fish lover. I introduced her to salmon and she absolutely loves it. And to no surprise at all, she is a lil foodie in training. She loves trying new foods which makes is so much easier for me. She literally grabs my face and tries to eat my mouth whenever she wants to try whatever it is that I am eating. Lets just say she's definitely my child! The perfect addition to our family. And the cutest thing ever! Don't you think? I'm so in love...
|Trying freshly picked strawberries at 7 months! Boy did she have fun.|
Now, this tilapia dish is one of my loves favorites. And my lil princess likes it too. It's one of those dishes we always order when we eat Chinese. Light, flavorful and healthy too. I've made this dish at home several times without using a recipe, trying to get it to taste just right. And failed miserably.
So I did a little research and realized my technique was all wrong and I missed a couple key ingredients. I also wanted to make this dish quick and easy to eat. So, I opted for tilapia fillets from Wholefoods. Since I'll be feeding this to my kids, I wanted it to be tender and hassle free. You could use a whole fish if you prefer, but why? Skinless, boneless fish is the way to go in my book. Folks this takes less than 20 minutes to prepare and cook and you're very welcome.
4 Tilapia Fillets
2-3 Scallions, Julienned
Knob of ginger, Sliced into thin strips
2-3 Tbsp Rice Wine
2-3 Tbsp Soy Sauce
1 Tbsp of Water, I used the water from the steamed fish
2 Tbsp Peanut Oil
Tiny drizzle of sesame oil
Dash of White Pepper
1. Prepare your choice of steamer and bring water to a boil. I used a metal steamer basket and placed it in a large enough corning ware dish with lid. Meanwhile, rinse the fish and dry with paper towel then coat fish with a tablespoon of the rice wine, you can drizzle more to coat. Place the sliced ginger on top of fillets and place on steamer basket when water starts to boil. Steam for 6-10 minutes depending on thickness of fish. Place steamed fish on your serving dish and set aside.
2. In a saucepan or small frying pan heat the 2 tablespoon of peanut oil, 2 tablespoon of rice wine, 2-3 tablespoon of soy sauce, and I used about 1 tablespoon of the water from the steamed fish (you can use plain water as well), and a tiny drizzle of sesame oil and a dash of white pepper and bring to boil (prepare this while fish is almost done steaming). Pour sauce over scallions and fish and serve with rice and your choice of vegetable.
If you've ever wanted to make that delicious Chinese fish dish, give this a try. I'm just so happy I finally made this at home with success. My Chinese hubby agrees. And until next time, enjoy!