Japanese sea bass

I like eating fish but not scaling and gutting it. Very messy and hives break out all over my hands afterwards. But that's not detracting me from this delectable fish...



Locally, it's known as Japanese Sea Bass. But it's actually not a bass. Might be known as Yellow Croaker. In Mandarin, it's 黄花鱼 and better enjoyed steamed than fried, even if it's not entirely fresh. In fact, mine was in the freezer for 2 weeks before I took it out today.

All you need to do is to gut it (yucks!), apply some cooking oil, ginger strips and spring onions before tossing it into the steamer for 10 minutes under high heat. Yum yum. The other good thing is that its bones are relatively large so it's a safer alternative to other fish.

Enjoy...