If I posted food porn, would you love me then?

Seeing as this is a new blog and your love could go either way, I hope to win the reader’s favour by posting some of my dinner the other week.  Cheap trick, I know, but I’m all for whoring around my food – especially with my Nikon DSLR and amateur photography skills, bow chica wow wow.   I’ve only recently started changing the aperture for my photos so that the food looks a little more professional with the selective focus.  Not that it really matters as I only ever post on Facebook so I have easy access to the album when I need my fix.

The Tai Po Hui Market and Cooked Food Center is banging.  You can get some really fresh fish on the first level for cheaps – this particular fish was HK$60, serving at least 4.  (I apologise, I’ll be more specific about which fish next time; to be honest I was just really desperate to make a Chinese-style steamed fish with this steamer I found in the depths of our kitchen.)

You steam that badboy up for 7-10 minutes with some ginger and rice wine, just to get some kind of flavour going.  While this delicious chemistry of ginger and wine penetrates the silken white flesh of your soon-to-be-dinner, you prepare a sauce out of: soy sauce, sesame oil, rice wine, a little bit of water, ginger, shallots and chili – all to your taste.

Get a wok going, heat up some oil and plunge your steamed fish into the wok to crisp up that skin.  Add the sauce at this point, then throw in some fresh greens: coriander and/or spring onions to serve.  It’s fucking delicious, so simple, and something a lot of my Asian friends in London are missing right now.

You can feel less like a barbarian pirate ripping apart that fish by adding some greens and rice.  We had tung choi – I went a bit mental for the steamer, so I just put it in with some ginger for a couple minutes.  Added a dash of soy sauce and sesame oil.

My mum always seems to have a problem going into the Tai Po Market Center – she doesn’t like the smell and the noise…  Fair enough though, I suppose the smell of fish guts and the mad barking about quality seafood doesn’t really appeal to everyone, but I see it as a small price to pay for fresh fare.

Nom nom numb.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: