The flu bug is bugging me. Don't know where the "bugger" flew from but right now "flu is spinning my head and the world is spinning faster". Ahhh!! Not a nice feeling. The flu tablet is on standby for "night-night" time because if I take now, I probably will sleep on the keyboard. So, when everything is spinning, let's not complicate matters and back to what I believe in - "keep it simple in the kitchen and keep it simple with a simple dish". This is it for the simplicity (grilled fish with taucheo chilli dip,chilli coriander steamed fish, Thai style steamed fish and fried kembung with assam sauce) and for the head banging flavours - you get that bit of saltiness, spiciness, sourness and that bit of coriander leaves aroma.
2 medium size tenggiri/mackerel (or other suitable firm fish)
1 full tbsp taucu/fermented soy paste (see dry mee siam for the picture of taucu)
1 inch ginger - remove skin and chopped
2 red chillies - chopped
A little salt (only if needed because taucu is salty)
A little sugar
Some coriander leaves for garnishing
1/2 lime (optional)
Some water if you like more gravy
Add all ingredients except coriander leaves and lime juice on a steaming tray.
Steam till fish is cooked.
Before serving, squeeze lime over and garnish with coriander leaves.
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