I actually can cook fish!

I had to cook fish for tomorrow's dinner (the guest doesn't eat any other meat) so I went to do some shopping, bought 2 fishes (exactly the same type - sea bream) and came back to experiment on one for dinner (it will be exactly the same fish cooked the same style tomorrow).

To my dismay, the preserved mustard greens I bought (going to do a teochew style steam fish) was SWEET - it wasn't even in the least bit sour. The preserved sour plum? All saltiness with no hint of sourness too. *sigh* The bottle of white vinegar came into good use. I scooped out the required amount of perserved mustard greens and then "marinated" in the vinegar. The fish "stabbed" me with its fin and it was so painful =( I trimmed off all the fins and what nots, slashed the fish 3 times diagonally, then rubbed some salt all over the fish. I then put some sliced ginger in the cavity and the areas which had been slashed. I pour the mustard green over the fish, add some water and some chinese mushroom. I had to use my biggest serving plate and the wok which had been retired for quite some time.

Thankfully the results came out quite yummy I must say. I actually ate 1/4 the fish, given that I don't really appreciate fish. I forgot about the tomatoes and I didn't think my sun dried tomatoes would make it, so luckily the vinegar made up for the sourness in taste.

Let's just hope tomorrow's fish will be a success too!

P/S: This would be officially the 3rd time I actually tried to steam fish since I got married - needless to say the first 2 times were dismal, so well, it's 3rd time lucky!