Corzhens
Veteran
- Joined
- 28 May 2015
- Local time
- 4:12 PM
- Messages
- 870
In a conversation with a colleague this morning, it dawned on me that our menu is mostly meat. So I have this resolve to have a no-meat dish for this weekend and hopefully also in the subsequent weekends. For tomorrow, the first shot is broiled milk fish.
A deboned milk fish is available in the wet market so all I need to buy are the fillings which are tomatoes and onions. We already have the pepper from our plant and also lemon grass (or ginger) that are abundant in our garden. Wrapped in foil, the cooking on charcoal takes 20- minutes on each side of the milk fish. The dip is lemon butter or lemon juice with fish sauce.
A deboned milk fish is available in the wet market so all I need to buy are the fillings which are tomatoes and onions. We already have the pepper from our plant and also lemon grass (or ginger) that are abundant in our garden. Wrapped in foil, the cooking on charcoal takes 20- minutes on each side of the milk fish. The dip is lemon butter or lemon juice with fish sauce.