Chinese Steamed Fish

After taking a quick hiatus from hosting Friday night dinner,  I had granted the request of the girls to make  Chinese steamed fish. M was back from her three week holiday in Philippines. Another friend I was finally free from any engagements.Only my cousin J missed our dinner as she's in Indonesia  for the summer break.

I had steamed fish for way too many times in China. I will say it's one of my best loved Chinese dishes. It's easy to make yet wonderfully flavored.

Di San Xian (Earth Three Fresh)

Di San Xian,  transliterated in English as Earth Three Fresh,  is a popular dish from Dongbei China  (North-East Region). It comprises mainly of three fresh ingredients: eggplant, potato and green bell pepper, thus the name. I came across this dish while living in Heilongjiang Province, the northernmost end of China. After my first encounter with this dish, it became an instant favorite. Like I said before, I love anything with eggplant.

It may sound simple enough,  but do not underestimate the combination of the three elements and the flavor of this dish.Once you try it, you will ask for more.No joke. I had it several times during the entire 3 weeks, while holidaying in some Eastern Chinese city.

Mantou ( Chinese Steamed Bun)

In seven years I lived in China , I noticed that mantou, rice and noodles were eaten the most among all their staple food.  Mantou, known as Chinese steamed bun and other wheat products are staple among people living in  northern parts of China.  Whereas, rice is a staple of Southerners. The warmer climate of the south makes it favorable for  rice production. This is the reason why rice, rather than mantou, is the staple food of  Southern Chinese diet.

My love for mantou started in 2001 when I went to China to work.  The Director of Foreign Affairs Office welcomed me upon my arrival with two dense white bun. I had no idea what they were. He put them in the fridge, told me what they were and reminded me to steam them the following day for breakfast.