Nothing screams Asian than fresh fish, steamed to perfection, flaking perfectly and drizzled with fresh fragrant herbs. Steamed fish is usually a whole fish of some sort, bone and all. There are only a few type of fish that my two boys will eat - predominantly NZ fish like snapper and hoki. As much as I would like to broaden their horizon in terms of fish, it is hard to come by fresh whole fish here in Brisbane. Trying the local fish store has left me disappointed with their lack of freshness, and even those that are swimming around in tanks seem to impart a strong muddy taste, which if I can taste, the boys will surely taste too. So alas, my fresh whole fish is very far and few in between. I've now resorted to either buying frozen fillets or trek out to the markets and hope that one of the stalls have caught some fresh NZ fish.
