Steamed Lemon Sole

Today, I am very lucky to spend a day with my mum shopping, cafe stops, more shopping, and finished back to my place, and whilst she relaxed on my sofa with some TV, and enjoying my shiatsu massage and she eventually took a nap.... i was very excited and nervous to make dinner for us both.

Lemon sole is my THE favourite fish in my family, mum said she fed me from a baby with just the soya sauce and hence why i am soo intelligent hahaha. When i was growing up, my mum and many relatives will promote the benefits in eating fish, one that it make you clever, two make you look more beautiful  and three, it make you see better, and eat enough of it you might prevent from wearing glasses. Oh well, i worn glasses since i was 12, guess i not eat enough fish because some are really smelly ;p
My mum still give me lecture now to eat more fish and how i must learn how to cook it, but most of time - she let me watch her prepare it, i just eat it.  

Anyway, prices of fish esp for lemon sole is very expensive, so when we do have it on our dinner table, its a really good treat - so this time fresh from the fishmonger and prepard by me - steamed, served with some rice and shared it with my lovely mummy ;)



















Ingredients

1 Lemon Sole (pick a lively looking fish at the fish market)
2 Spring Onion, chopped
1Tbspn Great Wall Tianjin Preserved Cabbage (Winter Vegetables)
1 clove of garlic, coarsely chopped
1 small piece of root ginger, thinly sliced
1Tbspn light soy sauce
1 tspn Sesame Oil
1 Tbspn of Veg Oil
sprinklie of salt

Method:

1) For the lemon sole, use a pair of scissors and trim off the fins and bit of the tail.  Give it a good rinse, then place it on a plate.
2) Sprinkle a little salt on the fish. Sprinkle the winter vegetable, garlic and ginger on top of the fish.
3) Season with light soy sauce, sesame oil, and veg oil.
4) Wait for the steamer to be steaming hot, then place in steamer for 20-30mins. Then ready to serve with some rice and maybe with some veg side dish.


Tip:
Lemon sole is usually sold gutted and de-gilled but if not its fairly easily to do - some people simply cut the whole head off but I'd recommend keeping the head on. Use a butchers knife to scrap off any slime from it's scales.


Happy Cooking!