shadowjass : Here's some suggestion for steam fish. I would use a bigger bowl for steaming fish, especially if steaming with vegetables.
This is how my Granny steams fish. We used a bigger fish, hence the "fish steak". Red snapper that was steam with garlic and ginger. You can see that we cut the ginger into strips and garlic into slices. Sometimes, she uses small shallots (purple onions) that are sliced for a bit of sweetness. Sometimes also uses tomatoes to give it the sour taste.
Another steam fish. This time with 1/2 teaspoon of tomyam paste mix with water. I couldn't find any lemongrass in my parents kitchen so I just steam it with some garlic. The garlic is to get rid of the fishy smell. If you don't lick garlic, you can also use lemon grass.
This one was admittedly sloppy because too much garnishing. I steam the fish as normal. Then stir-fry until try the strips of small shallots and ginger until brown and crunchy. Then put it over the steam fish. In the Chinese restaurant, the Teochew Method would be to steam the fish in soya sauce, stir-fry chopped garlic until brown and crunchy, and put the garlic on top of the fish.
For whole fish, really , just need a bigger bowl. The thing about steaming fish is that you can also steam it in an oven. Just fold the aluminium foil until it's like a small dish and place this aluminium foil over a plate. Then put the fish in.
Added on April 24, 2009, 1:02 amAbout the fish dishes : All are without salt added into it except for what's in the seasoning (like the tom yam paste). No oil either except for the last picture with the garnishings.
Added on April 24, 2009, 1:05 amcharge-n-go : I think you may need to work on your core muscles more. Your arms and legs are strong. Just your body is out of proportion. Unfortunately, you may have to find someone help you though and go through your diet and exercise routine. Both are probably working against you.
This post has been edited by myremi: Apr 24 2009, 01:05 AM