This steamed fish is a light and healthy dish that is so easy to prepare. It is low in fat, but full of flavor! You can use whole fish or fish fillet, whatever you prefer. I happen to have whole tilapia handy, so it is going to be steamed tilapia for this post.
You will need:- whole fish
- 2 stalks of lemongrass, cut into 2" pieces, and bruised
- 5 cloves of garlic, chopped
- 4 fresh green and red chilies, chopped
- 2 Tbsp fish sauce
- 5 Tbsp juice from fresh limes
- 1/2 cup chicken stock
- chopped cilantro
Directions:- Scale, gut, and clean whole fish. Rinse and pat dry. Stuffed the stomach with lemongrass pieces.
- Make a few slashes on both sides of fish.
- To the sauce, mix together garlic, chili, fish sauce, lime juice, and chicken stock. Adjust the taste to your preference.
- Set fish in a heat-proof dish, on the steamer.
- Pour the prepared sauce over fish.
- Cover the steamer, and steam for about 12-15 minutes, or until fish is thoroughly cooked.- Garnish with cilantro and lime slices.
- Served with cooked rice, and enjoy!
A lovely Sunday brunch with my son, and our dear friends at 
All the entrees included the appetizers & salad buffet, house-made desserts, coffee and juice. We had a really nice time enjoying good food and great company. Many items to choose from at the buffet station, and all main courses come in a very generous portion. Our teenage boys, who are always hungry and can always eat, even thought they ate too much :)
xoxoxo
One of my son's all-time favorite meaty dishes is this miso marinated pork. It is the combination of pork, as well as the sweet and salty flavors that makes it so delicious. There are so many different versions of how to make this dish, but I found this super easy recipe I learned from my friend's mother is what we love the most.
- I use bone-in pork shoulder since I love the fatty layers that keep the cooked meat so juicy and flavorful. To make the marinade: put equal part of miso paste, sugar, and soy sauce in a gallon-size ziplock plastic bag. Massage the bag with your hands to mix all the ingredients together. I use 2 TBsp of each, to make the marinade for 2 slices of the pork shown in above photo.
First walking in, I was very impressed with the overall atmosphere. The beautifully designed interior and the hip ambiance made me feel like I was in one of the big city's dining hotspots. 
The entrance from the back parking lot display gorgeous artifacts, complimenting the contemporary concept that is rich in history and style. 
In addition to a cash bar, the event featured a sampling of appetizres, breads, entrees, specialty dishes, desserts, and beverages provided by Lansing-area establishments.
Delicious cup cakes and desserts from 
Executive chef Scott Poff of 
Abu's Sahara 
Dusty's Cellar 
How Sweet It Is 
Special A'Fare Catering 
