Stewed Fish in Dark Soy Sauce

If the best way to know a city is through a city cab driver, what could then be the perfect way to appreciate its culture? For a foodie like me, definitely it's food. By far and large, food speaks of a country's diversity and culture. If you want to have a glimpse of its historical influences, sample the food and beyond any doubt it'll introduce the country to you. It does sound lyrical but it's true. This is simply how we are imbibing the Chinese-Singaporean culture. Although Singapore's cuisine is a mix of Malay, Indonesian, Indian and Chinese, the later still largely predominates. Thus, under the circumstances, I'm beginning to adapt to Chinese dishes as well.
Because Singapore is geographically well situated for sea transport, seafood is abundant in here. Being hailed from a meat loving country, it's like a breath of fresh air to have something light on the table in most occasions. I'm truly pleased to be a seafood convert diet wise. Now, seafood dishes started to fill my menu list at home just like this stewed fish. This is a no-sweat dish to make, (some kind of an all in). Unlike the typical steam or fried fish in soy sauce, I just made it straight forward. Even the newbie in the kitchen can dare to try it.
What to prepare: 1/2 kg Garoupa (cleaned and washed), 4 cloves garlic (chopped), 2 tbsp ginger (julienne), 1 small onion (julienne), 3 tbsps dark soy sauce, 1 1/2 cup water, salt and pepper to taste, chopped coriander for garnish

How to make: Put all ingredients in a wok, cover and simmer for 10 - 15 minutes until the fish becomes tender. Garnish with coriander leaves.

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