I pan-fried two fillets of tilapia today, one for me and one for my mother and then I ate my portion and half of hers because I just love fish that much. It was a mostly nothing special pan-frying experience dredged in flour and fried in safflower oil plus a tablespoon of butter for flavor. I was going to have it with quinoa but the rice cooker malfunctioned for some reason and didn't start cooking it.

So I just had fish for dinner.

Then I drank a really really nice glass of "lots of pulp" Tropicana-brand orange juice with added calcium that I mixed with some pomegranate seltzer water.

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About the author: A prolific contributor to Jul with some 2230 posts published, Sofi better fancies herself as a cinema geek, a composer, an occasional gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging.

For breakfast, I had a two-egg omelet seasoned with sea salt, black pepper and chives and filled with sharp cheddar cheese and a side of quinoa followed by a nice cold glass of orange juice enhanced with pomegranate seltzer water. A start to a beautiful, beautiful day.

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About the author: A prolific contributor to Jul with some 2231 posts published, Sofi better fancies herself as a cinema geek, a composer, an occasional gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging.

In an effort to have a more Asian and healthy lifestyle, I've jumped on the "less red meat, more fish" bandwagon which I can say is only possible now because of my interest in sushi. Seriously, guys, I went from eating virtually no fish to eating raw fish every week and it was pretty awesome, like, I never really noticed before how awesome raw fish was.

Tonight, though, I'm having fish that's cooked. Dinner is a pan-seared tilapia filet served on top of a bed of sautéed yau choy (that's "rapeseed" to you) with a side of brown rice. The tilapia was dredged in flour that's been mixed with sea salt, black pepper, roasted ginger powder and garlic powder and then seared in a mixture of safflower oil and margarine on a nonstick skillet for about two minutes each side and then placed on a bed of yau choy, like I said, which was sautéed in olive oil and seasoned with black pepper, sea salt and garlic powder. Using the leftover oil in the skillet, I mixed together oyster sauce, some water, roast ginger powder, garlic powder and chopped chives to make my sauce, which I then poured over the fried tilapia fillet. For some extra awesome flavor, I poured the leftover sauce in a bowl and put the brown rice on top of it.


Click to enlarge.

The presentation is very much inspired by every presentation I've ever seen for dishes like this in those more-authentic Chinese restaurants and you have absolutely no idea how oh-so-very proud I am of this dish. Though I probably could have garnished the dish with chives on top, too, and serve it in a slightly deeper dish. Yummy ichthyic meals like this are my anti-steak.

Overall rating:


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About the author: A prolific contributor to Jul with some 2234 posts published, Sofi better fancies herself as a cinema geek, a composer, an occasional gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging.

These days I eat smaller portions at meals and have tiny nutritious little snacks in between consisting of nuts or berries. Sometimes, it's a medium-sized Granny Ramsey Smith green apple. Sometimes, it's kiwifruit. But today it's these totally huge raspberries and the world's most amazing blueberries ever. They're big and succulent and full of sweet blueberry flavor.

For official record, they're EXPOFRUT.

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About the author: A prolific contributor to Jul with some 2238 posts published, Sofi better fancies herself as a cinema geek, a composer, an occasional gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging.