Grilled Lemon Fish

The following recipe is an example of how NOT to write cookbooks. I cook by instinct mainly because I have no discipline to follow recipes. So when I sent it by email to a friend, telling her to put a bit of this and whack a bit of that, she requested for actual measurements.

This was the best I could come up with! I've left it in verbatim, the way I sent it to her.

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Firstly, season the fish steaks/cutlets. Any fish will do. I used salmon. So cheap...RM10 for two pieces!! Who needs to eat out anymore...

For 2 pieces of fish, each the size of your hand (not applicable if your hand v small), you just need enough salt to rub the outside of the fish (sorry, I know that’s not v helpful...see how salty you like lah).

Pepper - maybe 1 shake on each side of the fish.

Thyme..depending on whether you like the taste right? Er…maybe 3 batang (one batang has many leaves, pluck the leaves by running fingers against the direction of leaf growth. dun use the batang) for 2 pieces of fish.

Combine one teaspoon mustard (the type that is berbiji-biji), two shakes of vinegar (assuming the bottle punya hole is small like fish sauce type of bottle), juice of half a lemon. If you scared too sour, add one teaspoon of honey.

Mix the seasoning. Put pan on fire to make it v hot (no need to put oil).

Celup the fish so that both sides coated with seasoning. Add 2 tablespoons of olive oil and sapu all over the fish.

Put fish straight onto v hot pan. If fish is thick, press it down onto pan to help the cooking process. When the bottom side change colour (the colour of cooked fish), flip over and repeat for other side. (Dun scared that fish not cooked properly...will finish cooking in the oven)

Put grilled fish steaks onto a piece of kitchen foil. Pour the seasoning (if got any left over) on top. Add another tablespoon of olive oil (or butter if you not scared fat!), juice of other half of lemon.

Smash 2 pieces of garlic (no need to cincang or even remove the skin), dump in.
Taste the juices from the cooked part of the fish to test whether the seasoning was too salty or sour or what. Not salty enough, sprinkle salt. Too sour, add sugar.

Fold the foil over the fish, loosely covering it. Put the whole packet into preheated oven. Oops. Dunno what temperature I used. Eeeek. Maybe 200’C lah. It only needs to bake for less than 10 minutes.

When done, take out and leave it to “rest” with the foil covering it for 2 minutes or so.

As for the side dishes...they're honey glazed carrots and parsley potatoes.