Stewed Fish in Dark Soy Sauce

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.

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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