Chilli Coriander Steamed Fish

November and December are the favorite months for couples to tie the knot. I attended a few weddings last month and another 3 lined up this month. Compared to a simple wedding I had many moons ago, weddings these days have taken different levels. I was truly mesmerized at some of weddings I have attended. Couples are willing to spend thousands of dollars for lavish and elaborated weddings. Getting married in posh hotels is nothing new.

More than that, brides and grooms make grand entrances by arriving via helicopter, white horse or horse and carriage, hot air balloon- those I have so far witnessed. The venue is decorated stunningly with flowers, candles, ice sculptures etc. etc, not forgetting good food and free flow of alcohol all night long.

If you are invited for such weddings, you too have to spend.  I have long giving up on buying presents and prefer to give cash.  Now the question is how much to give? Easily it can range from $200 and the amount can get higher, depending on  how close you are to the couple. That’s not the only cost for me.  I also like to look glamorous and even with a whole wardrobe full of clothes; I just can't find anything to wear.  I end up buying a new dress, a matching pair of shoes and a trip to the hair salon to do up my hair.  So these days I am happy if people forget to include me in their list of guests for their weddings.  However, if I am invited and have confirmed attendance,  I will be there all dressed up.

At Chinese Wedding banquet, fish is included in the 8 course meal to represent abundance, prosperity and wealth for the couple.  When I got married, fish was also included in the list of food served and I am still patiently waiting for the wealth. While I wait, I shall continue to cook fish at home. Being married to someone who prefers fish compared to meat, I am always coming up with new fish recipes.  This recipe strives on the elements of mild spicy zesty flavors, a reminiscent of an authentic Asian cuisine.

Ingredients

1 large piece (about 400g) kurau/threadfin

Coriander leaves for garnishing

1/4 cucumber or zucchini - sliced into small pieces (optional)

For the sauce/gravy

1 stalk coriander (cut off the roots)

1 stalk spring onion

1 inch ginger

5 garlic

1-2 green chilies

1-2 red chilies

1 lime - extract juice

1 tsp sugar

Salt for taste

** Blend/ground with 1/4 cup of water (add more water if you like)

Method

Wash fish and place on a steaming tray.

Pour over the gravy/sauce.

Steam until fish is cooked.

Remove and garnish with spring onion and slices of cucumber/zucchini.

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