EPA, DHA and Omega-3

Okay, I admit I am kiasu.

But only when the health and wellbeing of my family is concerned. 🙂

And when I cook, I want to make sure that the food I put on the table is tasty as well as healthy.  It’s not that I go out of the way to buy organic stuff, but I try to cook with organic produce whenever possible.  So when I discovered that the organic store I go to carries *organic* fish too, I knew I had to try that out for myself, given the fact that I was having a really hard time sourcing for fresh fish to cook (read: fish from the supermarket didn’t taste fresh at all, and I don’t fancy buying from the wet market where the fishmonger yells, “Ah Moi, ikan murah!”) Besides, I had never before heard of organic fish, so this was something interesting.

Anyway, the organic store only had one kind of fish: the Jade Perch imported from Australia, and it was frozen-packed.  The label stated the fish is organically grown, and contained Omega-3, EPA and DHA (magic words for any mother).

I chose the smallest fish and it cost about RM16.

The store owner recommended that I steamed the fish with miso sauce; again, something which I have not tried before.  I chose the brown rice miso…my first time cooking with miso (supposedly very good for *neutralizing* harmful radiation effects of people who spend a lot of time in front of the computer!)

I made a simple, nothing-fancy steamed fish, and garnished with spring onions when done.  The result was a tasty dish, with smooth-flesh fish.  The miso lent a unique distinct flavor to the fish, a taste I was very pleased with.  I might try using miso as a chicken marinade one of these days too.

Anyway, this was what the steamed fish looked like before it ended up in our tummies:

I bought another fish today, and am now deciding if I should steam it the regular soy-sauce style or Thai curry style 🙂