Monday, 23. April 2012 5:25
When I think of fresh seafood, I can’t help but think of my late-Mom’s simple but sublime steamed fish.
My Uncle Homer loves to fish. He’s good at it, too, as evidenced by the huge bass he used to gift to my parents from his day-long boating excursions.
I remember the white fillets, so impossibly plump looking, covered in silvery-gray skin, which my Mom always left on to keep the fish moist while it cooked.
She would place the fillets in a Pyrex pie plate atop a steamer. She’d sprinkle on liberal shards of fresh ginger before placing the cover over the pan. Curls of steam would shoot out, as the fish turned from translucent to opaque inside.
When it was done, she’d top the fish with inch-long segments of spring onion. Next, she’d heat up a small saucepan of peanut oil with a splash of soy sauce until it was smoking. Then, ever so slowly, she’d dribble the hot oil all over the fish, giving it a lovely gloss and crisping up the skin ever so slightly.
We’d dig in with our chopsticks, tearing off chunks of the silky fish and spooning the sauce over steamed rice.
That would be dinner. With the fish rightly the star of the meal. And my family thoroughly enjoying each morsel of my uncle’s gift from the sea.
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