Day 15

dinner tonight in its uncooked state

I love being in the kitchen. Honestly, I would rather be alone in the kitchen than be out in the mall shopping. Since we’re still on a budget to recuperate from the wedding expenses, we need to be creative with our meals. Aside from banning dinner outs and being the poster kids for packed lunches,  we also pick out meals that make use of the least expensive ingredients. Ergo, no steaks for us.

For dinner tonight, I made what I can dumbly call an Asian fish dish. It doesn’t really have a name because its a mishmash of the things we have at home. It started out as a recipe for scallops with sugar snap peas, flavored with garlic chili sauce. Since I didn’t have scallops and I didn’t have the sauce, it evolved to fish with Chinese peas.

Cream Dory with Chinese Peas


  • 4 pcs. cream dory fillet
  • enough olive oil to coat the bottom of the pan
  • 2 cloves of garlic
  • 1/2 head of an onion, sliced thinly
  • 2 pieces Thai chili
  • 1 tablespoon ginger
  • about 1 1/2 cups of Chinese peas
  • 1/2 cup loosely packed cilantro leaves
  • the juice of two calamansis
  • salt according to taste
  • 1 teaspoon cornstarch diluted in a bit of water
  • 1 tablespoon oyster sauce


I lightly browned some cream dory in some olive oil then I set it aside. In the same pan, I sauteed some garlic, onions, thai chilis, and ginger. I then added the Chinese peas with a little bit of water. I made sure to scrape the bits of fish stuck on the bottom of the pan and added the fish back. I added a little bit of cilantro and calamansi (Philippine lemon) juice and seasoned with a little bit of salt.

I let the peas cook down. By this time, the sauce looked and tasted a little thin to me so I added a little bit of cornstarch to thicken it up. For added depth, I put in a little bit of oyster sauce.

It turned out pretty well, I think. It reminded me a little bit of chop suey when I tasted it, only with a hint of spice from the chili and the ginger. The true test of its success will happen tonight when my husband either devours it or politely stores it back in the ref. I’m keeping my fingers crossed for the former.


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