(Steamed) Tilapia Marinated in Lime

It is also known as ceviche, the fish is cooked by the citrus acidity and it's adapted from South Beach Diet Recipes called Cherry Snapper Ceviche. We called this in the Philippines "kilawin", kind of dish marinated in vinegar without cooking. It should be soaked in lime juice for 3 hours before mixing the other ingredients. I'm not sure if I could eat it that way, besides I'm already hungry. Instead I marinated it for 30 minutes, then I mixed all the other ingredients and I steamed it for 10 minutes.
2 fish (tilapia) fillet, medium dice
2 fresh lime juice
1 small tomato, cubed
1 samll onion, cubed
2 cloves garlic, minced
1/2 teaspoon chili paste
cilantro, finely chopped (optional)
salt
pepper

Soak the diced fish in 3/4 of the lime juice for at least 30 minutes. (If not steaming, 3 hours). Drain off the liquid and discard. Mix the fish with chili paste, garlic, onion, tomato, and the remaining juice. Season with salt and pepper.

Steamed Salmon in Cabbage

My last dish for the month of April! Wow, I've been cooking the whole month and I think I'm gaining weight too! After buying those bilingual cookbook, I'm in my cute little kitchen almost everyday. I think I found a comfort zone that would keep me busy instead of playing those games in FB. Not only I'm learning how to cook but also learning how to shoot my food. I can't wait to buy a new camera. Ever since I started snapping food photos, I'm only using Sony T7 (5 year now, if I will not use flash the color is all blue) and iphone for the food presentation. Although I can't still decide which one I'll buy... I'm planning to have DSLR, just waiting for the right time.

Anyways, my posting is scheduled in advance for a week because I cooked like 2-4 dishes a day, but took me sometime to post. I had  unsuccessful dish "home-made crispy tofu".  I followed the same procedure even the exact ingredients, unfortunately the tofu didn't get hard  after I steamed. I tried again by adding 2 more eggs, still not working... I'll figure it out what's wrong next time!

Steamed Salmon in Cabbage Roll is really tasty and healthy too! I found this recipe in Taiwan's Fish Recipe written in Chinese. I just looked at the pictures and followed, whew! I made it! Here are the ingredients needed:

1 salmon, sliced
1 bunch of string mushroom

1 small onion, sliced
3 cloves garlic, sliced
1 head cabbage
butter or olive oil
salt and pepper to taste


Blanch cabbage in boiling water for a minute, remove and tear off the cabbage leaves,
then immerse in cold water. Trim the thick stem portion to make it thinner.
Heat butter in saucepan, saute garlic, onion, and string mushroom.
Add salt and pepper to taste. Set aside.

Roll up string mushroom and salmon in cabbage leaves, place on a dish.

Boil water, place the steamer and steam the fish for 6-8 minutes.

Remove and transfer to a serving dish.

Simple Steamed Fish Fillet

I bought my bamboo steamer and planning a lot of steaming @ home. In a local restaurant here, mostly steam fish is a must and I'm wondering how they cook that. One of the Taiwanese told me, the secret there is to make sure the fish is fresh and that would be taste good! Anyways, my very first steam fish is here, I also put a drop lemon juice and rice wine. I think I overdecorated it with scallion!:)
I prepared the following:
2 fillet fish
ginger
scallion
olive oil
lemon juice (optional)
rice wine (optional)
soy sauce (or salt) and pepper

Slice the fish, season it with lemon juice, pepper, and salt. Arrange in a plate, I added rice wine, put the ginger strip and some scallion on the top of the fish.

Boil water, place the steamer and steam for about 10 minutes.

After 10 minutes, remove the fish, garnish it with scallion.

Add olive oil and light soy sauce on top.

Steamed Radish

The first time I tried this Steamed Radish was here in Taiwan. In the Philippines, as far as I remember we only add radish in sour soup (sinigang). The fresh shredded radish is with Japanese Sashimi. I got the recipe from my cookbook All About Steaming.

It is mentioned in the book, when buying radish, choose one that is smooth, heavy and gives a clear sound when stirked with a finger. Radish is rich in Vitamin C and Zinc, and it helps in strenghtening the body's immune syster.

1 radish
some coriander (optional)
1 cup stock (I used fish stock)
2 tablespoon light soysauce



Rinse radish, then cut vertically into two, place on a place and steam for 15 minutes.

Cut the steamed radish into thick slices, add stock and seasoning and steam for another 15 minutes.

Once the radish has turned transparent, sprinkle with coriander. Serve.