Santis Chilean seabass

Pat fish lightly with kitchen napkin.

Marinate seabass by coating in olive oil, oregano (1tbsp per side, salt, pepper.

Add 1 tsp lemon on each side
* optional rosemary or thyme
* Leave in ref up to 2 days or longer if in the freezer

1. In pan, add oil
2. In mid high heat, Cook fish until light golden color or for around 2 mins
3. Turn and lower heat once you get the nice color
4. Remove once middle part doesn't stick to the bones
5. Squeeze half a lemon upon serving

Veggie

Sauté garlic in shallot oil
Add washed veggie until cooked
Add some stock.
Salt and pepper to taste

Add some sauce:
-oyster
-chinese bagoong
-fermented tofu
-shallots
-scallops
-soy paste
-Dijon mustard
-mirin

Peking Duck Rice

Always bring home the bones of the Peking Duck...it makes a very tasty congee or duck rice...

MIL usually makes congee...with bok choy or mustard leaves and century egg. My siblings are more of rice then congee fan..peking duck rice is the result...

Peking Duck Stock:
- cut roasted peking duck into smaller parts
- saute in a large wok oil, some ginger and some leakes, add duck and water until duck is fully covered but not more than and inch over.
- boil once and simmer for an hour

On a smaller pan,
- saute 4 cloves of garlic, 1-2 pcs onions, once fragrant, add diced 4 pcs soaked shitake mushrooms, 2 bok choy or taiwan pechay.
- add 2 table spoon soy sauce or salt and pepper.
- add in 2 cups of rice (washed once before adding)
- stir in and move to a pressure cooked
- add in peking duck stock until rice is covered for about an inch (add water if stock is not enough)
- cover and cook

Once its done, add salt according to taste and some sesame oil

can be served with fried shallots.