What's your favorite frozen staples? Me: a packet of mixed veges, ready-made puff pastry, that smiley-face potato fries, instant pratha, and these fish fillets. They (the fish) are not so great, but not that bad either. I'm always turned to them when my ice-box is near-empty, as a last resort, before I could stock up.
Adam is still on school holiday. That means, for the time being, I no-longer have that 3 hours ME time. Well, don't get me wrong here. I love having him around, but the total hour in getting the chores done has doubled. I could do groceries in an hour, but not with him. I could wash the dishes, clean the counter, immediately after I finished with cooking, but not with him, asking million of non-stop requests, i.e. singing this "excavator" song while he's playing with his toy excavator. T_T
Regardless of that, I'd to admit that I love him, at this age, the most. He is so playful and cheeky, still pelat, which might sparked some minor arguments if you don't understand him and asked lots of random questions. He also knows how to reason us with the same reason we gave him. T_T
On a side note, we finally secured a kindy for Adam.... Alhamdulilah. :)
Pan-seared fillet with Pineapple-Tomato Salsa
Serve 2 persons
2 fillet of sutchi fish
Lemon & Herb, to mask up the frozen fishy smell.
Olive oil, for pan
2 tomatoes, chopped
1 small canned pineapple, chopped
1 calamansi, juiced
1 tsp of olive oil
Lemon & herb seasoning, to taste
salt and pepper, to taste
sugar, to taste
1 tspn ketchup
Hot sauce, optional
Mint- I forgot to put it
Way to do it:
1. Season fillets with lemon & herb. Lightly dust fillets with
flour, shaking off excess.
2. Heat oil in large skillet over medium heat. When hot, add
fillets and cook 3 to 5 minutes per side, until fish turns opaque and easily flakes.
3. Meanwhile, place all salsa ingredients in a small bowl and mix to combine. Taste it.
4. When done,remove fish from pan and spoon salsa on top fillets.