NAVA'S ZEN

Fish and steaming? Honestly, I wish I can do it often, but no ( Hong Kong Style Steamed Fish ). Not in my Indian house. Can't be regularly, I won't mind actually, but not for my Indian half-half and also, when we talk about fish and steaming, all of us must meal together. You can't steam fish and then pinch in and then leave the balance for the rest? Not to say you can't, but not a pleasant sight and you know right how it will be? Somehow the whole thing to steaming and fish must be something you tuck into right away? Of course, unless we are talking about other styles to cooking fish? Those we can cook ahead and tuck into when we feel like ( Asam Pedas Ikan Bawal   & Chilli Lime Fish ). But as far as I know, Chinese dishes on the whole must be eaten once they are cooked. That's why Chinese people cook twice a day unlike us Indians who generally cook once and we can tuck into the same food for dinner ( Kailan Oyster Sauce ). For the Chinese, there is no such