I had a 500 gram pack of Cream Dory fillets that's been in deep freeze for about two months now. I was certain to make a chinese-inspired dish out of it but as to what exactly, I haven't really thought it out. It was a toss-up between sweet and sour-style or just plain steaming. Eventually, I decided on the latter option. For after all, if you have a good ingredient such as Cream Dory, it's best to let the flavors of the fish shine. My family was very pleased with my choice.
Steaming fish is very simple to do. Just place the fish on a heat-proof plate, sprinkle a 2-inch long ginger that's been thinly sliced and the white part of 3 stalks of green onions on top of the fish. Then pour a mixture of 2 tablespoons each of chinese cooking wine & soy sauce, one (1) tablepoon of sesame oil, half a teaspoon of sugar. Steam the fish for about 15 minutes; when the fish is cooked, sprinkle the remaining chopped green onions over the fish.
I paired this dish with Baguio Spinach with oyster sauce. Wash the leaves of two (2) bags of spinach and set it aside. Chope four cloves of garlic and fry it in a tablespoon of oil. Then add the washed spinach and add about four (4) tablespoons of oyster sauce, 1/4 cup of water, one (1) tablespoon each of sesame oil and chinese cooking wine, hald a teaspoon of sugar. Once the spinach wilts, remove it from the pan and thicken the sauce with a teaspoon of cornstarch dissolved in a little water.