Red fish topped with green onions

A steamed redfish topped with green onions. is very delicious and tasty. I really love it a lot. This is one of my favorite fish. When buying a frozen fish, you need to clean it. When cleaning the redfish, it does not have a lot of scales to scrape off. Some fish have a lot of scales to scrape off. To clean the fish, you have to cut in the middle half way and take out all the dirty stuff. Make sure it is all clean. Since this is my 10th time making this redfish, I got the hang of cleaning the fish. It did not take long and was very simple.
Look at how perfectly the redfish came out from the steamer. The colour is so nice with some scallions, coriander, ginger on top and onions at the bottom. I like this fish a lot, and it tastes very delicious.
There are some bones in the fish, but be careful eating it. The best combination with this dish would be rice. With the sauce in the fish, you can mix it in the rice. The meat tastes very good and it is very fresh. Sometimes you can get a not fresh fish, but once you marinate the fish, you will not smell any.
Younger kids would need help from an adult picking the fish meat for them since it has bones in the fish. You can have this fish for lunch or dinner. It is best to eat the whole fish on the same day fresh. When you want to eat fish and have no idea what fish to make, you can consider making this redfish topped with green onions and coriander. A very delicious steamed fish to make. Try the recipe and enjoy.


Direction Cleaning:
1. Take the package of frozen redfish out of the freezer.
2. Take out as many redfish as you need, put it in a bowl of warm water and soak the frozen redfish into the bowl to unfrozen it for about 4-5 minutes.
(Note: If you are using the whole bag of fish, then soak the bag in warm water.)
3. Put on a pair of dishwasher gloves
4. Take the redfish out of the bowl.
(Note: If using the whole bag, open the bag with scissors and take the fish out of the bag.)
5. Wash the fish.
6. Take a knife and fish. At an angled knife, scrape off the scales everywhere on the fish.
(Note: Make sure the fish is clean without any scales.)
7. Take scissors and cut a straight line on the stomach almost to the middle.
8. Take out all the dirty stuff inside the stomach.
(Note: Make sure the fish is all clean inside.)
9. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
10. When it’s all done. Rinse the fish again. Place it in a mixing bowl to get all the water out.

Marinate the redfish:
1. Put the fish on the plate.
2. Slice up a couple of gingers and set them aside.
(Note: you can slice the ginger the way you want.)
3. Take an onion. Use a knife peeler and peel the onion skin.
4. Place it on the cutting board. Cut it in half, place it on the side and cut it into slices.
5. Use a tong to hold the fish.
6. Sprinkle some salt on the fish on both sides.
7. Sprinkle a bit of garlic powder on both sides, but not too much.
8. Sprinkle a little bit of turmeric on the body.
9. Put some soya sauce on the fish on both sides and rub it all around.
10. Put a bit of turmeric inside the fish.
11. Put some Chinese cooking wine inside the fish to prevent the fish from having any fresh smell when you eat it.
If it does not have a fresh smell, then you do not need to put any. (Optional)
12. Put some sliced red onions on the bottom of the fish and top of the fish.
13. Take some ginger and peel skins, and cut them into slices.
(Note: You can keep a bit of the skin on the ginger.)
14. Put a couple of gingers on top of the fish and inside too!
(Note: Putting ginger inside the finish can prevent the fish from having a fresh smell when you eat it.)
15. Put some oil on top of the fish to look nice. (0ptional)

Direction cooking:
1. Take a steamer pot out and boil some water with a rack inside.
2. Once the water is boiling, put the plate of fish inside the steamer and close the lid.
3. Cook the fish for about 8-10 minutes.
(Note: A large fish, steam for 12 minutes. Small fish steam for 8-10 minutes (it all depends on the size of the fish.)
4. Once the fish is ready, use a knife and put it in the middle. When you feel the knife, touching the bone. Then you know it’s ready. If it’s not, you need to steam it for 2-3 minutes or longer.
(Note: Do not overcook the fish, it will not taste good.) 
5. When the fish is ready. Use a kitchen mitten, or a plate clipper, take the redfish and place it on the table.
6. Enjoy this steamed redfish.
7. Cut the green onions into small pieces. Sprinkle some green onions on top of the redfish.
8. Enjoy.

Stir-fried lettuce with Chinese preserve beancurd, and garlic

This stir-fried lettuce with Chinese preserved wet bean curd is simple to make. If you have never heard of Chinese preserved wet bean curd, it is a kind of tofu cheese that is fermented and made into a preserved wet bean curd. It can be cooked into stir-fried food or stew. This time I used the Chinese preserved wet bean curd to make a simple stir-fried using a red leaf lettuce.
When the Chinese preserved wet bean curd is put into the large pan. It needs to have the right amount of oil in order to stir-fried it with the onions and ginger. When stir-fried with the lettuce, you can smell the delicious and tasty lettuce that is mixed in with the Chinese preserved wet bean curd, onions and ginger. The lettuce cooks fast to be well-done, so it needs to be kept an eye on it at all times. A jar of Chinese preserved wet bean curd can be found and bought at a Chinese supermarket.
The lettuce came out so green and beautiful and perfect from a large pan. If you overcook the lettuce, the colour would not be green. If you have never tried Chinese preserved wet bean curd, you can give this a try. Some people might like it and other don’t. If you do not like it, you can make a normal stir-fried red leaf lettuce with onions and ginger. If you do not like eating the red leaf lettuce, you can use the normal lettuce.
The perfect combination with this dish is rice. The lettuces are a very healthy vegetable and good for the eyes. If you are a vegetarian, you can try making this stir-fried red leaf lettuce with Chinese preserved wet bean curd, onions and ginger. It is very delicious. Mixing the lettuce with the Chinese preserved wet bean curd into the rice, it tastes so good. Give this a try and see if you like it or not.

Preparing the lettuce:
1. Take the package of lettuce and remove the wrapper.
2. Rinse the lettuce.
3. Remove the outer part of the lettuce.
(Note: if it’s dirty, you need to wash it 3 times.)
4. Take a knife and remove any red colour or not-good colour directly into the garbage.
5. Place the lettuce on the cutting board and cut it in half.
6. Separate the lettuce apart as many times as you need to eat, and cut the lettuce into pieces.
7. Each time the lettuce is cut, put it into the mixing bowl.
8. When all is cut into the mixing bowl. Rinse the lettuce and pour out the water and set it aside.

Preparing garlic:
1. Take 2 ginger.
2. Take a flat knife. Place the knife on top of the garlic. Use your palm and hit the flat part hard.
3. repeat the same thing for the other garlic.

Cooking process:
1. In the cupboard, take out a large pan and place it on the stove.
2. Turn the heat to medium-low.
3. When the pan is hot, put in some oil.
4. In the fridge, take out a jar of preserve wet bean curd.
5. Take out 2 pieces of preserve bean wet curd and put it into the large pan.
6. Then put in the onions and ginger.
7. Use a cooking spatula, press down the preserve wet bean curd. Let it cook by itself
8. Stir the onions and ginger. If there is not enough oil in the large pan, then put some more oil.
9. When the preserve bean curd onion and ginger are ready, put the lettuce into the large pan.
10. Stir a bit.
11. Pour in some water and close the lid. Let the lettuce cook for a few minutes.
12. When the water starts boiling, open the lid and stir a bit.
(Note: Lettuce cooking time is fast, so keep an eye on it.)
13. Make sure the lettuce is not that hard. Let it cook for another minute to be sure it is fully cooked.
14. Mix the preserve wet bean curd. Ensure it coated everywhere with the onions and ginger.
15. Once it is ready, turn off the heat. scoop up all the lettuce with preserve wet bean curd onion and ginger onto a plate and place it on the table.
16. Enjoy.

White radish topped with green onions (using a rice cooker)

This is a boiled white radish topped with green onions. This is the 4th time I have used a rice cooker to boil the white radish. I did not add any seasoning. Just simple and natural. Boiling food is very healthy. A white radish can be found at most supermarkets.
To prepare the white radish, I used a small radish. I was able to use the whole white radish. If you use a big white radish, and you cannot finish it, you can use half of it and save the other half in the fridge to use next time. Peel the skin and put the knife at an angle. While turning, cut the white radish into pieces. I place all the white radish into a mixing bowl. Do not rinse the white radish again because you will take out all the delicious taste of the white radish inside.
All you need is the white radish because they take longer to cook. It takes about 25 minutes. To know if it’s tender. Insert a large toothpick. If it goes through, that means it is ready. If it’s not, you will need to cook it a bit longer. When it is all cooked, I use a skimmer spoon and scoop up all the white radish into a plate.
Kids and adults would love this white radish. It’s healthy and very delicious. I like this dish a lot. You can have these for lunch or dinner. The best combination that goes well with this dish is rice or noodles. The boiling water that is left in the rice cooker, you can drink it as soup or use it as a soup base for noodles. If you have never eaten the white radish, you can give it a try. When you make a lot, you can have it throughout the day. If you are a vegetarian, this can be a perfect dish to make. Try the recipe and enjoy.

Preparing the white radish:
1. Take the white radish out of the fridge.
2. Take a cutting board and cut the white radish in half, or you can use the whole white radish.
(Note: If not using the other half, you can wrap it up with a plastic wrapper and put it in the fridge to use next time.)
3. Take a knife peeler and peel off the skin directly into the garbage.
4. Place the white radish on a cutting board. Take a knife and place it at an angle. While in each turn, cut the white radish into pieces and put it directly into a mixing bowl.
5. When all is cut up and put into the mixing bowl, rinse the white radish and set it aside.

Cooking the white radish:
1. Take out a rice cooker. Plug in the plug
2. Fill the rice cooker with water. The amount you need to boil.
3. Turn the rice cooker to rice cook. Wait for the water to start boiling.
4. When the water starts boiling add in the White radish into the rice cooker.
5. Boiled and simmer in the rice cooker for 20-25 minutes.
6. When the water starts boiling again and 25 minutes is ready. Take a pieces of
white radish and taste if it’s tender. You can also take a fork and if it goes through the white radish,
that means it is ready. If not, you need to cook it a bit longer.
7. Once ready and tender, take a skimmer spoon and scoop up all white radish and put it on the plate
and place it onto the table.
8. Take some green onions. Rinse the green onions.
9. Place it onto a cutting board and cut into small pieces.
10. Sprinkle some green onions on top of the white radish.
11. Enjoy this wonder plate of white radish topped with green onions

Baked four chicken legs with back

A baked chicken leg coming from the oven smells so good when it is baking in the oven. You can see the juice dripping and sticking onto the aluminum foil. It just looks so tasty and good seeing it baking in the oven. If you keep an eye on the chicken legs, you can see the chicken legs changing into golden brown. I decided to bake the chicken legs to make them more tasty and delicious.
When cleaning the chicken legs, it is very simple than cleaning the whole chicken. When you get the hang of it, you will be fast in cleaning chicken legs. I marinated the chicken legs the night before to have a better floury taste. If you like, you can marinate the chicken legs the day you will eat them. I have the recipe on how to clean, marinate and bake the chicken legs.
Since the chicken legs are coming from a baked oven, kids and adults would love these chicken legs. The best combination with these chicken legs would be rice. The meat and the juice that you can mix in with the baked chicken.
Another way of eating these chicken legs is cutting off all the meat and making a chicken sandwich or a tortilla wrap chicken. Baked chicken legs can be an amazingly delicious dish to make. Try the recipe and enjoy.

Cleaning the chicken legs:
1. Put on a pair of dishwasher gloves.
2. Take three chicken legs out of the package.
3. Wash the chicken legs.
4. Take scissors and cut some fat skins off the chicken legs.
5. Cut off the end part of the bone.
6. Take all the dirty stuff out of the chicken.
7. Rinse the chicken legs.
8. If you still see dirty, clean it some more.
9. Put some salt all around the chicken.
10. Rub it all around, so it would not stink.
11. Rinse the chickens again.
12. Put the chicken in a mixing bowl to let the water out.
13. If you already have chicken legs in the freezer, take out the frozen chicken legs and put them in the microwave to defrost.
(Note: Different microwave wattage and defrost time can be different.)

Marinate the chicken legs:
(Prepare the night before or the day you will eat)
1. Take the bowl of chicken legs.
2. Sprinkle some salt, garlic powder and ginger powder. Mix with a tong.
3. Pour a bit of light soya sauce and mix with a tong.
(Note: Make sure all the chicken legs mix evenly.
When the chicken legs are mixed, put them in the fridge to use the next day. (Note: Marinating the chicken legs the day before will have a better taste of the texture flavour.) 

Baking process:
1. Preheat the oven at 350F (190 degrees) until the oven is hot.
2. Take out a baking tray.
3. Put aluminum foil on the baking tray.
4. Place the chicken legs on the baking tray.
5. Put some flour on the chicken legs.
(Make sure it is coated everywhere on the chicken legs.)
6. When the oven is preheated and hot, put on a pair of kitchen mittens
and put the tray of chicken legs in the oven.
7. Bake the chicken legs for 45 minutes.
8. When 45 minutes is up, open the oven and check if there is any blood coming out. If there are non, that means it is ready. If not, then you need to bake it a bit longer. If you want to make sure it is ready, you can bake it for another 10-15 minutes.
9. Once it is ready, put a pair of kitchen mittens and take the chicken legs out of the oven
10. Take a plate and put all the chicken legs onto a plate and place it on the table.
11. Take a Silicone kitchen brush and take some oil from the tray. Lighlty brush some oil on
top of the chicken legs to look nice.
12. Enjoy.

White radish topped with green onions

A simple dish of boiled white radish topped with green onions. A white radish can also be called diakon. This is the 3rd time I have used a rice cooker to boil the white radish. I did not add any seasoning. Just simple and natural. Boiling food is very healthy. A white radish can be found at most supermarkets.
To prepare the white radish, I used a small radish. I was able to use the whole white radish. If you use a big white radish, and you cannot finish it, you can use half of it and save the other half in the fridge to use next time. Peel the skin and put the knife at an angle. While turning, cut the white radish into pieces. I place all the white radish into a mixing bowl. Do not rinse the white radish again because you will take out all the delicious taste of the white radish inside.
All you need is the white radish because they take longer to cook. It takes about 25 minutes. To know if it’s tender. Insert a large toothpick. If it goes through, that means it is ready. If it’s not, you will need to cook it a bit longer. When it is all cooked, I use a skimmer spoon and scoop up all the white radish into a plate.
Kids and adults would love this white radish. It’s healthy and very delicious. I like this dish a lot. You can have these for lunch or dinner. The best combination that goes well with this dish is rice or noodles. The boiling water that is left in the rice cooker, you can drink it as soup or use it as a soup base for noodles. If you have never eaten the white radish, you can give it a try. When you make a lot, you can have it throughout the day. If you are a vegetarian, this can be a perfect dish to make. Try the recipe and enjoy.

Preparing the white radish:
1. Take the white radish out of the fridge.
2. Take a cutting board and cut the white radish in half, or you can use the whole white radish.
(Note: If not using the other half, you can wrap it up with a plastic wrapper and put it in the fridge to use next time.)
3. Take a knife peeler and peel off the skin directly into the garbage.
4. Place the white radish on a cutting board. Take a knife and place it at an angle. While in each turn, cut the white radish into pieces and put it directly into a mixing bowl.
5. When all is cut up and put into the mixing bowl, rinse the white radish and set it aside.

Cooking the white radish:
1. Take out a rice cooker. Plug in the plug
2. Fill the rice cooker with water. The amount you need to boil.
3. Turn the rice cooker to rice cook. Wait for the water to start boiling.
4. When the water starts boiling add in the White radish into the rice cooker.
5. Boiled and simmer in the rice cooker for 20-25 minutes.
6. When the water starts boiling again and 25 minutes is ready. Take a pieces of
white radish and taste if it’s tender. You can also take a fork and if it goes through the white radish,
that means it is ready. If not, you need to cook it a bit longer.
7. Once ready and tender, take a skimmer spoon and scoop up all white radish and put it on the plate
and place it onto the table.
8. Take some green onions. Rinse the green onions.
9. Place it onto a cutting board and cut into small pieces.
10. Sprinkle some green onions on top of the white radish.
11. Enjoy this wonder plate of white radish topped with green onions

Lettuce with garlic

This is a stir-fried lettuce with garlic. This lettuce grew in the garden. I decided to use the fresh-grown lettuce to make a stir-fried dish with some garlic. When the garlic is crushed and put into the large pan with some oil, you can hear the start of a sizzling sound while it is stirring.
When the lettuce is dropped into the large pan, you can still hear a large sizzling sound. Once it is stirring, you can smell the wonderful lettuce in the large pan cooking. To have more flavour of the lettuce, I sprinkle some salt, garlic powder and a bit of light soya sauce. I stir to mix in the flavour. When pouring a bit of water to cook the lettuce, the sizzling sound will be gone. Cook until the texture of your desire.
This lettuce is very delicious and simple to make. Look at how green and beautiful it came out. The lettuce cooks fast.
Kids and adults would love this dish a lot. The perfect combination with this dish is noodles or rice. Whatever you choose as your desire. The lettuces are a very healthy vegetable and good for the eyes. If you are a vegetarian, this will be a dish to make. I like this dish a lot, and it is very delicious. Try the recipe and enjoy.

Preparing the lettuce:
1. Take the package of lettuce and remove the wrapper.
2. Rinse the lettuce.
3. Remove the outer part of the lettuce.
(Note: if it’s very dirty, then you need to wash it 3 times.)
4. Take a knife and remove any red colour or not good colour directly into the garbage.
5. Place the lettuce on the cutting board and cut it in half.
6. Separate the lettuce apart as many times as you need to eat, and cut the lettuce into pieces.
7. Each time the lettuce is cut, put it into the mixing bowl.
8. When all is cut into the mixing bowl. Rinse the lettuce and pour out the water and set it aside.

Preparing garlic:
1. Take 2 ginger.
2. Take a flat knife. Place the knife on top of the garlic. Use your palm and hit the flat part hard.
3. repeat the same thing for the other garlic.

Cooking Direction:
1. In the cupboard, take out a large pan.
2. Place on the stove.
3. When the pan is hot, put in some oil.
4. Put the garlic into the large pan.
5. Use a wooden cooking spatula and stir the garlic until done.
6. Put the lettuce in the pan. Stir the lettuce.
7. Pour some water. Close the lid.
8. When the water starts boiling, open the lid. Put some salt and garlic powder. Pour in the soya sauce and stir to mix.
9. Stir the lettuce.
(Note: Lettuce cooking time is fast, so keep an eye on it.)
10. Let it cook by itself to ensure it is properly cooked to your desire texture.
11. Once it is ready, turn off the heat. Take a plate and put all the lettuce with garlic onto a plate and place it on the table.
12. Enjoy this wonderful dish of lettuce with garlic.
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Baked wild rose salmon topped with red onions

A rose salmon topped with sliced onions is simple to make. When you come home from work, and you want to make something fast to eat. A rose salmon can be a choice to make because all you do is marinate it and bake it. If it does not have any scales to scrape off, it can save time.
When you buy this frozen rose salmon, it comes in a big package. The salmon is mid-size, not very big. As usual, it has two in the package.
There is usually nothing to clean. There might be a slight bit of some scales to scrape off. Sometimes there would be none, and you don’t even need to clean anything.
Take a baking tray and prepare parchment paper. Place the salmon on the baking tray. I added a bit of oil on the parchment paper, so the salmon will not stick. Before baking the salmon, pre-heat the oven before you bake the salmon.
While it is pre-heating, you can marinate the salmon with some garlic powder, salt and a bit of soya sauce. I added some sliced red onions on top of the salmon to look nicer. If you do not like the ingredients that I have, you put whatever you like.
Put it in the pre-heat oven and bake it for 17 minutes. When it is done. Take it out of the oven and place it on the table. It is such simple and easy food to make. Once you make salmon a lot, you will know how fast and easy this salmon can be made.
Kids and adults would love this salmon. You can have this for lunch or dinner. The best combination with this salmon is rice. It will taste so good and delicious. This kind of salmon does not contain any bones. I really like this salmon a lot. You can also have this salmon with some vegetables as a side dish and bread.
You can also use the salmon to make a sandwich with some lettuce and tomatoes. I will taste very good and delicious. This can be another way of eating salmon. Try making this salmon, and you will like it a lot. This is really fast food you can make at home. Try the recipe and enjoy.

Cleaning the rose salmon:
If the salmon is very clean and does not have any scales to scrape off then
you can skip this step.
1. Take the package of rose salmon out of the freezer.
2. Open the package. Take the rose salmon out of the package.
3. Rinse the rose salmon with hot water.
4. Take the salmon and scrape off all the scales.
5. Rinse the salmon.

Preparing the red onions:
1. In the bag, take an onion and place it on the cutting board. Cut off the two ends.
2. Peel the skins, and cut the onion in half.
3. Place the onion on the side and cut it into slice of pieces.
3. Place the sliced pieces of onions into a bowl and set them aside.

Marinating the salmon:
1. Take a baking tray.
2. Put a parchment paper.
3. Place the salmon on the baking tray.
(Note: Do not add any oil on the baking tray. When baking the salmon, you will see the oil coming out from the bottom.)
4. Sprinkle some salt, garlic powder and a bit of soya sauce on both sides.
5. Put some sliced onions on top of the salmon.

Baking the salmon:
1. Pre-heat the oven at 350F (180 degrees) until it is hot.
2. Put the baking tray of salmon into the a pre-heat oven.
3. Bake it for 17 minutes.
4. When the time is ready, You can leave it in the oven until
you are ready to eat, to keep the salmon warm.)
5. Once you are ready to eat, Use a kitchen mitten and take out the tray of salmon and place
it on the table.
6. Enjoy.

Stir-fried tomatoes with beef, onions and green onions

A simple stir-fry bowl of beef with tomatoes, red onions and green onions. I used fresh tomatoes that were grown in the garden. It tastes so good when you grow your own tomatoes. I decided to use beef to cook with the tomatoes, red onions and green onions. The dish will look so nice and colourful.
First, I take the beef out of the freezer. I defrost it in the microwave. Different defrosting time in the microwave can be different. When it is done. I cut the beef into thin slices. I put all the beef into a mixing bowl. I marinate it with a bit of baking soda, some salt, garlic powder, onion salt, a little bit of light soya sauce. I used a fork to mix the beef. Mixing the beef with some baking powder will have a better texture of the beef. I also added some corn starch and mix it all together. Then I coated the beef with some flour. I mix it all together. When all is done. I set the bowl of beef aside.
I cooked the beef in a non-stick pan. First, I put the oil. When the pan is hot, I put in the red onions and stir until done. I pour the beef into the pan. I separate them apart from each other and cook until both sides are golden brown on low heat. Cook until the beef has no redness or pink inside. Make sure to keep an eye on the beef because they cook fast. Once done. Pour the beef and onions onto a bowl and set it aside.
Second, I take a few tomatoes and cut them into pieces and place it onto a bowl and set it aside. In the cupboard I took out a non-stick pan and place it on the stove. I turn it to high heat. When the pan is hot, I pour some oil. I put in the tomatoes and cook them until they are mash into a sauce texture. If the tomatoes are too big, you can break them into mash pieces. I added a bit of salt and garlic powder. Cook until it is the texture of your desire. Once the texture is right, I added some flour until the sauce thicken. When sauce is thicken I pour the onion with beef into the pan and mix it all together. When done. Pour it into a bowl and place it on the table.
Kids and adults would love this dish a lot. You can have this stir-fry bowl of beef with tomatoes, red onions and green onions with rice. Eating it with rice, you can mix the tomato and beef together. It will taste so good. It will make you very hungry that you will want to have some more. This is a very good dish to make. I decided to add some beef to have a combination dish that will look nice together. Using home-grown tomatoes will taste so juicy and good. If you have no idea what to make on that day, this will be a good choice to make. Try the recipe and enjoy.

Marinating the beefs:
1. Take out beef from the fridge. Place it on a cutting board and cut part of the beef portion you will need to use.
2. Whatever is leftover, wrap it with a plastic wrapper and place it in the freezer for the next time use.
3. Take a clean bowl. Cut the beefs into pieces and place it in the bowl.
4. Marinate with baking soda, salt, soya sauce and sesame oil. Mix it very well.
(Note: Putting baking soda on the beefs will make the beefs more tender.)
5. Put a bit of cornstarch into a bowl and add 2-3 tablespoons of water and mix it. Pour it into the beefs and mix it. 
6. Put in some flour and mix until you see no more flour.
(Note: Make sure the flours are all coated with the beefs.)
7. When it is all marinated, put it aside.

Preparing the red onions and green onions:
1. In the bag, take an onion and place it on the cutting board. Cut off the two ends.
2. Peel the skins, and cut the onion in half.
3. Place the onion on the side and cut it into slice of pieces.
3. Place the sliced pieces of onions into a bowl and set them aside.
4. In the fridge, take out some green onions.
5. Rinse it very well.
6. Place it onto a cutting board and cut into small pieces.
7. Place it onto a bowl and set it aside.

Preparing the tomatoes:
1. In the fridge, that out 2 tomatoes.
2. Place it on the cutting board.
3. Take a teeth knife.
4. Cut the tomato in half. place it on the side and cut into pieces.
5. Repeat the same thing with the other tomatoe.
6. Once it is all cut up, put it aside.

Cooking the beefs:
1. Take a non-stick pan and put it on the stove.
2. Turn the heat to medium-low.
3. When the pan is hot, put in some oil.
4. Put in some red onions and stir until done.
5. Put the beefs in the pan and separate them apart.
6. While cooking the beefs, turn the beef to low heat.
7. Wait for the beefs a bit, then flip the beefs to the other side
(Note: The beefs cooks ready fast, so you need to keep an eye on it.)
8. Wait for the beefs to cook by themselves.
9. Move the pan 2 -3 times.
10. Cook until the beefs are well done.
(Note: Make sure no pink or red colours are showing.)
11. When the beefs are ready, turn the heat off.
12. Put it in a bowl and set it aside.

Cooking the tomatoes and beef together:
1.In the cupboard take out a large pan and put it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put in some oil.
4. Put in some onions and stir until done.
4. Pour the bowl of tomatoes into the pan.
5. Cook the tomatoes until they are a sauce texture.
(Note: you can use a cooking spatula and smash all the tomatoes into a mash.)
6. Put in some garlic powder and salt.
7. Stir to mix.
10. Taste the tomatoes and see if it’s the right texture.
11. Once it is the right texture. Add in flour and stir until the sauce is thicken.
12. Once the sauce is thicken. Pour in the bowl of beef with onions.
13. Mix all together.
14. Turn off the heat and pour it all onto a bowl and place it on the table.
15. Enjoy.

Steamed pampano fish topped with coriander

This is the 22st time I made steamed pampano fish topped with corinader. The pampano fish smells so good when it comes out of the steamer. It is fresh fish from a frozen package. You can buy pampano fish at a Chinese supermarket.
To marinated the fish I put turmeric, soya sauce, garlic powder, garlic and onions outside and inside. If your pampano does not have a fresh smell then put some Chinese cooking wine inside. It will make the fish taste better. If the pamapno is fresh, you do not need to put any cooking wine in it. The Chinese cooking wine can be bought at a Chinese supermarket. Steaming fish is very healthier.
To steam a pampano fish, you have to take a portable steamer or a large pan. Pour some water and boil on high heat. Close the lid. When the water starts boiling, put the pampano into the steamer. I steam the fish for 8 minutes. If it;s a large pampano fish, it needs to be steam for 12 minutes. You can steam it for 1-2 extra minutes to ensure it is properly cooked. To know if the fish is ready. Take a knife and insert it in the middle. If you feel the bone, that means it’s ready. If not, you need to cook it a bit longer. When it is done, be careful taking the plate of steam fish out of the steamer. It is very hot.
When eating the fish, there are bones. Be careful eating it. The meats inside are very awesome and tasty. I like it a lot. You can defrost the frozen pampano fish the night before in the fridge. Pampano is one of my favorite fish.
When eating fish, it is best to go with rice. Make sure there are no bones before mixing it into the rice. It is best to eat the whole fish on the same day once it is steam, to get the freshness of the fish. Once you eat this steam pampano fish, you will like it a lot. Try to make this fish, and you will enjoy it.

Direction Cleaning:
1. Take the frozen Pampano out of the freezer.
2. Take a bowl of hot water and soak the frozen pampano fish in the bowl, to unfrozen it for about 4-5 minutes.
3. Put a pair of dishwasher gloves.
4. Take it out of the bowl.
5. Open the bag with scissors and take the fish out of the bag.
6. Wash the fish
7. Take a knife and fish. At an angle of the knife, scrape off the scales everywhere on the fish. This fish does not have a 8. lot of scales to scrape off. Compare to other fishes. If the fish have a not fresh smell. Put some salt on both sides of the body and inside too!
(Note: putting salt can take the non-fresh smell away.)
9. Take scissors and cut off the mouth guard. Cut a straight line on the stomach almost to the middle
10. Take out all the disgusting intestine, the red guts and also the mouth guard out of the fish.
11. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
12. When done. Rinse the fish again and put it on a plastic bowl to get all the water out.

Preparing the onions and ginger:
1. Take an onion. Use a knife peeler and peel the onion skin.
2. Place it on the cutting board. Cut each onion in half. Put it on the side and cut it into slices.
3. Take ginger. Use a slice cutter and slice the ginger into strips of pieces
4. Place them into a bowl and set it aside.

Marinating the fish:
1. put the fish on the plate.
2. sprinkle some salt, garlic powder and pour some soya sauce and turmeric on the body
3. Repeat the same steps on the other side of the fish.
4. Inside the fish, sprinkle some salt, garlic powder and pour some soya sauce, turmeric and Chinese cooking wine.
5. Spread some onions on top of the fish, inside and some at the bottom of the plate.
6. In the bowl, take some sliced ginger strips and spread them on top of the fish. Then put some inside the fish.
(Note: Marinating inside the fish and putting ginger and onions can take the non-fresh smell out of the fish.)

Steaming the pampano fish:
1. In the cupboard, Take a large pan and place it on the stove.
2. Put some water, the amount you need to steam the fish.
3. Put a steamer tray. Close the lid.
4. Once the water starts boiling, put the fish inside the steamer tray.
5. Take a couple of green beans and wash it. Then place it around the steamer. Close the lid.
6. Cook the fish for about 12-15 minutes.
( Note: A small size fish cooking time takes 10 minutes.)
7. Once the fish is ready. Use a knife and stick it in the middle to see if it touches the bone. Then you know it’s ready. If not, you need to cook a bit longer.
8. Once it is ready. Turn of the heat.
9. Take some coriander. Wash it very clean and cut into pieces. Sprinkle the coriander on top of the pampano fish.
10`. Use a plate clipper or kitchen mittens, take out the steam pampano fish and place it on the table.
11. Enjoy.

Steamed 2 redfish topped with coriander

A steamed redfish topped with coriander is very delicious and tasty. I really love this fish a lot. This is one of my favorite fish. I decided to steam 2 red fish to have more to eat through out the day.
When buying a frozen fish, you need to clean it. When cleaning the redfish, it does not have a lot of scales to scrape off. Some fish have a lot of scales to scrape off. To clean the fish, you have to cut in the middle half way and take out all the dirty stuff. Make sure it is all clean. I got the hang of cleaning the fish. It did not take long and was very simple.
Look at how perfectly the redfish came out from the steamer. The colour is so nice with some coriander, ginger on top and onions at the bottom. I like this fish a lot, and it tastes very delicious.
There are some bones in the fish, but be careful eating it. The best combination with this dish would be rice. With the sauce in the fish, you can mix it in the rice. The meat tastes very good and it is very fresh. Sometimes you can get a not fresh fish, but once you marinate the fish, you will not smell any.
Younger kids would need help from an adult picking the fish meat for them since it has bones in the fish. You can have this fish for lunch or dinner. It is best to eat the whole fish on the same day fresh. When you want to eat fish and have no idea what fish to make, you can consider making this redfish topped with green onions and coriander. A very delicious steamed fish to make. Try the recipe and enjoy.

Direction Cleaning:
1. Take the package of frozen redfish out of the freezer.
2. Take out as many redfish as you need, put it in a bowl of warm water and soak the frozen redfish into the bowl to unfrozen it for about 4-5 minutes.
(Note: If you are using the whole bag of fish, then soak the bag in warm water.)
3. Put on a pair of dishwasher gloves
4. Take the redfish out of the bowl.
(Note: If using the whole bag, open the bag with scissors and take the fish out of the bag.)
5. Wash the fish.
6. Take a knife and fish. At an angled knife, scrape off the scales everywhere on the fish.
(Note: Make sure the fish is clean without any scales.)
7. Take scissors and cut a straight line on the stomach almost to the middle.
8. Take out all the dirty stuff inside the stomach.
(Note: Make sure the fish is all clean inside.)
9. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
10. When it’s all done. Rinse the fish again. Place it in a mixing bowl to get all the water out.

Marinate the redfish:
1. Put the fish on the plate.
2. Slice up a couple of gingers and set them aside.
(Note: you can slice the ginger the way you want.)
3. Take an onion. Use a knife peeler and peel the onion skin.
4. Place it on the cutting board. Cut it in half, place it on the side and cut it into slices.
5. Use a tong to hold the fish.
6. Sprinkle some salt on the fish on both sides.
7. Sprinkle a bit of garlic powder on both sides, but not too much.
8. Sprinkle a little bit of turmeric on the body.
9. Put some soya sauce on the fish on both sides and rub it all around.
10. Put a bit of turmeric inside the fish.
11. Put some Chinese cooking wine inside the fish to prevent the fish from having any fresh smell when you eat it.
If it does not have a fresh smell, then you do not need to put any.
12. Put some sliced onions on the bottom of the fish and top of the fish.
13. Take some ginger and peel skins, and cut them into slices.
(Note: You can keep a bit of the skin on the ginger.)
14. Put a couple of gingers on top of the fish and inside too!
(Note: Putting ginger inside the finish can prevent the fish from having a fresh smell when you eat it.)
15. Put some oil on top of the fish to look nice. (0ptional)

Direction cooking:
1. Take a steamer pot out and boil some water with a rack inside.
2. Once the water is boiling, put the plate of fish inside the steamer and close the lid.
3. Cook the fish for about 8-10 minutes.
(Note: A large fish, steam for 12 minutes. Small fish steam for 8-10 minutes (it all depends on the size of the fish.)
4. Once the fish is ready, use a knife and put it in the middle. When you feel the knife, touching the bone. Then you know it’s ready. If it’s not, you need to steam it for 2-3 minutes or longer.
(Note: Do not overcook the fish, it will not taste good.) 
5. When the fish is ready. Use a kitchen mitten, or a plate clipper, take the redfish and place it on the table.
6. Enjoy this steamed redfish.
7. Take some coriander. Wash the coriander very well without any dirt. Cut into pieces and sprinkle on the top of the fish.
8. Enjoy this wonderful steamed redfish.