This is good for premium fish like grouper, threadfin, pomfret (or commonly misspelled as promfet), where the meat is very tasty.

Ingredients

1. Fish ( 1 slice of mid cut 2 cm thick, or 1 fish about 300-500gms)
2. Salt
3. 5 slices of ginger (or replace with 1 red fresh chilli)
4. 1 teaspoon sesame oil.
5. 1 teaspoon soy sauce.
6. Stalk of Chinese parsley

Method

1. Cut the ginger into strips.  Or split the chilli, remove the seed and cut into strips.
2. If processing whole fish (eg pomfret, or small grouper), de-scale the fish, and remove the gut and gills.  Lightly brush the gut wall with a brush to remove the blood clots.  If processing fillet, just rinse with water.  Drain dry.
3. Rub some salt on the fish surface, (and the gut wall if whole fish is used). 
4. Put fish on a steaming plate, and lay the ginger or chilli on top of the fish, and some into the gut.
5. Make sure that the steamer is already on high heat and full steam.   Steam the fish for 10 mins under high heat.  15 mins if the fish is big (1kg)
6. Wash and chop the parsley into strips, lay them on the cooked fish while hot. 
7. Pour the sesame oil and soy sauce over the fish.
8. Serve hot.

Ingredients

1. 1 can of luncheon meat
2. 4 plain cream cracker (酥达饼) (eg Kong Guan, Julie, Hup Seng brand)  or some bread crump.
3. 1 egg.
4. 1-2 cup cooking oil for deep frying.

Method

1. slice the luncheon meat into slices (5mm).
2. Beat the egg in a bowl.  Crush the cracker into very small pieces and put them in a plate. (use a roller to roll over them)
3. Heat up a pan or wok, pour in the cooking oil.
4. For each slice of luncheon meat, dip into egg, and then coat it with the crush cracker (by putting the wet luncheon meat in the plate of cracker and flip around). 
5. Immediately put into the oil to deep fry till brown..
6. Served hot with tomato sauce.

Metal expand on heat and contract when cooled.  When you heat up the knife, (eg pour hot water over it thinking of sterilizing it, or use it to stir soup for laziness of digging out the ladle, or use it to flip your pan fry food due to laziness) you are damaging your knife.  The sharp edge is made up of really few molecules at the tip, and expand and contract and will lose the original sharpness. Don’t damage your knife.

If you need to cut hot cooked food, don’t use your best knife.  

After processing or cutting fish on your wooden chopping board, it smell fishy right?  Wet the surface and rub 3 tablespoon of salt over the surface and leave it for 2 mins.  Brush and rinse. 

 Fish meat are very fussy about re-freezing, it make the texture soggy and horrible to eat.  The reason is that the water content in the cells got frozen and at negative degree Celsius, the water expanded and causing the cell wall to break.  Once thawed, the water flow out of the ruptured cell, and repeated refreezing allow the water to be frozen and expand again, and these induces further damage to the cells, and hence the texture of the meat turn soggy.  Hence, best to eat fish fresh without freezing if you can, and if unavoidable, do it only once.