I love the simplicity of cooking fish just wrapped in foil and popped in oven. Tonight I added a bit of mirim, rice wine vinegar, peanut oil, sesame oil, freshly chopping ginger, soy sauce, oyster sauce, chilli, salt and white pepper (pretty much anything I thought was Asian) along with some slices of lemon and chopped green and red capsicum. The oyster mushrooms and bok choy were stir-fried separately with garlic, peanut oil, sesame oil, oyster sauce and soy sauce. Finished with snow pea sprouts and sesame seeds.
Asian style Basa fish with oyster mushrooms and bok choy, Chef Leong :-)