i was asked to do a demo session at teban gardens community service centre today on 29.4.2016.
my choice was HK steamed red garoupa 示范港蒸红斑.
the reason was that it is so very easy to do a HK steam fish.
for a red garoupa of say between 500g and 550g, just steamed for 10mins.
& condiments also so easy. just 2 tbsp olive oil (or veg oil), 2 tbsp light soy sauce, 2 tbsp mirin (or water).
and add sliced ginger (julienned), cut chilli padi & chopped spring onions. also 3cm spring onions for garnishing.
and also i always believe a cooking demo is just fun but NOT of much use if after that the people go home & they cannot repeat what they saw at the demo.
so it should be really practical.
something anyone can just do it on their own.
3 condiments ginger, spring onions etc, fish – anyone can do it la..
& for the demo i used red garoupa, as it looked beautiful especially when nicely cooked & tasted wonderful, very delicate, sweet, tasty.
but for the 2 community meals-
i used sutchi fillet as there is no bones, so quite suitable for the older folks, and very easy to serve to between 80 to 100pax.
& its really cheap & easy to get it. red garoupa can be very expensive at neighbourhood wet markets & troublesome to go say chinatown market.
also the demo & the HK steamed & teriyaki dishes showed that they can buy any fish they like, expensive or cheap & can basically cook it in the same way, by steaming or teriyaki.