It’s no good…

If you may remember, I had cooked fish in this manner before but I was using one of the cheaper varieties, something like the kembong…and it turned out really great! But the other day, I only had white pomfret (pek chio/bawal putih) in the freezer, so I decided to have it done the same way…

You can marinate the fish in whichever way you want – with sambal or kunyit (tumeric) or as in my case, tom yam paste…and then, you wrap pandan (screwpine) leaves around the fish before putting it into the oven to bake for about half an hour, by which time the leaves would be somewhat dried up like this…

I tried a bit of it…but I was quite disappointed as it did not taste really great. I think this method of cooking would be more suitable for fish with a heavier or stronger smell…and not for something mild/bland like white pomfret. Somehow the taste is simply not compatible…

For one thing, white pomfrets are mighty expensive and the price may go up to over RM20.00 a kg. Personally, I prefer the black variety which is a bit cheaper…but my missus does the marketing and she seems to buy it quite often. Maybe it’s easier to cook  – just steam…and I guess I should have done that too that day.

This certainly goes to show that what is expensive need not necessarily be the best and what is cheap/cheaper can be just as good or even better. I’m sure all of you will agree with me on this… What do you say?

P.S.:
I will be flying over to Kuching today for Kpg Nangka Boy’s wedding this coming Saturday…but I will be bringing my (daughter’s old) laptop along, so I guess you will still get to see me online sometimes…but perhaps, not as regularly as usual. Besides, there’ll be enough scheduled posts every day to keep you occupied in the meantime, so you’ll make sure that you’ll drop by and post a comment or two, won’t you? See ya!!!