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
Menu: Simmered sword fish, Broccoli Omelet, Boiled green beans, Cucumber sticks, Steamed carrot, Rice
Tangerine mikan for dessert
Menu: Simmered sword fish, Omelet, Boiled okra, Cherry tomato, Chopped boiled spinach mixed in rice
Kyoho grapes for dessert
I love the simmered sword fish my mum used to make (actually, I believe she still does, but haven’t come across it for a very long time). I remember my mum pouring the sauce over the fish in the pan on the stove so that the sauce gets covered evenly, and taking out the fish carefully onto a plate once done. Now I kind of copy her method when I cook this, which I was never been properly taught, but it always turns out pretty much the same. It’s not a complex dish, but it always makes me happy when it does.