Chinese Steamed Fish

While I'd thought of posting this exquisite dish of Steamed fish, my Sweet heart was all excited. Yet again this is his specialty. He cook it with passion and put his full attention and care on the fish.   Lucky fella!! ;)... The most amazing healthy fish ever !! Steamed and topped with soy sauce brings out unique flavor with it. All you need is love for fresh fish, live from the tank selected by you and cooked in no time.        

How that sounds!!

In India particularly in our region we don't usually get to purchase fish which is still swimming.. First time when we were invited for party in a restaurant in China we were asked to select fishes from the tank. We hesitant at first, then got to select two big fishes. They were then caught by the chef and taken to kitchen. That day it was little bit disturbing to see them on the plate :( ..  Additionally we were very new to traditional Chinese food.

Stir Fried Bok Choy & Awards

Hi friends,

After few busy days, I am back here to share and follow :) ... Hope all are quite busy trying new recipes and sharing with fellow bloggers.. All these days I too was partly busy  in kitchen preparing new recipes which some turned fab and some not oops!!. Was pretty busy on the other things in life so couldn't capture or share my kitchen trials.. Anyways hoping to give more time on blogging again. 

Back to my post, I and hon' always loved Chinese cuisines (No, I am not talking about Indo-Chinese manchurian and fried rice ;) ). Traditional Chinese cuisines are much more interesting than we expect a cuisine would be. You will discover every meal has been well calculated for proper proportion of  greens & meat... Apart from that they also use fermented goodies for flavoring the things up. Which is why their food habits are more healthy and balanced. About their wok and extreme heat I will share in next post since lot many things to talk about it.. 

Being in China almost 4 yrs we are addicted to their food and culture. We do cook Chinese food at home 2 or 3 times a week. Never thought of sharing one :( That's bad.. So this post is all about "Bok Choy" lovely green from China which has a very old history. You can find them as a main dish as stir-fried alone or with some meat and also garnishing. The picture I used to share the recipe is a year old. 

Since the Chinese food are best when eaten hot and warm, photographing is really a pain. No one has patience in front of steaming hot dish ;)..