I’m going to try to make a comeback with proper blogging here. But what is proper blogging? I suppose it is a silly modern world boho dilema. To begin with, I will stop apologising for not posting or for posting things outside of my niche.
I stopped classifying Papaya Pieces within the strictest food blog niche ages ago, so I should start behaving as such. Since I started my other blog, I sort of felt weird, in case I might accidentally develop a double personality or something. My not photographing food phase coincided with my new what do I publish in which blog phase. But now it’s clear, I created myself a niche for the other blog, or project as I feel more comfortable calling it, and will strictly stick to it. Papaya Pieces will be the place where I publish whatever else I fancy. A place to put memories. And a few recipes too.
Steamed Fish With Ginger, Scallions and Soya Sauce
The fish used here were guilt-head breams but you can use any fish you like.
Ingredients for 4 servings:
750gr fish, 3cm piece ginger, 3 scallions, half a lemon, 4 tablespoons soya sauce, 1 teaspoon sesame oil, white pepper, a few pieces of cabbage.
Clean the fish. Place the pieces of cabbage in a steamer and the fish on the cabbage. The cabbage will prevent the fish sticking to the steamer and it gives it a touch of green flavour. Peal and cut the ginger. Place on top of the fish. Steam for about 20 minutes or until cooked.
Meanwhile, in a small bowl, mix the juice of half a lemon, the soya sauce, sesame oil, salt and white pepper. Prepare the scallions too by washing and chopping the green parts. Once the fish is cooked, heat the soya sauce mixture in a small pan until it starts bubbling. It should only take about 30 seconds.
Place the fish on a serving dish. Sprinkle the scallions on top. Pour the soya sauce mixture over it all. Serve with steamed white rice.
Enjoy your meal!