Last night I realised there was a pack of frozen sword fish filets in the freezer that I stored a couple of weeks ago. I decided to use it for my daughter’s bento in the morning, so I moved it to the fridge drawer so that it’ll get defrosted overnight.
In the morning I simmered the filets in the leftover noodle dip sauce (I added sugar to thicken it).
My freezer is getting empty. I’d better drag my husband out to visit a supermarket in the weekend!
Menu: Simmered sword fish, Simmered pumpkin, Spinach omelet, Steamed broccoli, Steamed carrot, Rice
Apple mousse & raisins with a sprinkle of cinnamon for dessert
SMALL TOKYO KITCHEN 