Absolutely Gutted
Continuing to feed my desire to be somewhat proficient in kitchen skills, last week's dinner was all about steaming a fish. This wasn't something I had in my repertoire that included frying, grilling, or baking. Steaming was always something I never quite trusted because I'm one who always underestimates the power of steam. It's all gas after all. How much was it going to contribute to cooking meat? Never mind that it's capable of running turbines.
The other challenge was trying to decide on where I was going to get these fish without entering a wet market. The next best sanitized version would be a supermarket at the frozen good section where everything was nice and dry and I could safely navigate in heels and a cute outfit.
All the fish were neatly arranged on ice looking clean and presentable. In fact the pomfrets were especially presentable and looked ready-to-eat; all that it seemed to require was a bit of seasoning and, in this case, steam. I was so happy, as I picked up a selection to be weighed, thinking smugly that these ones looked so clean that had I gone to a wet market, they would all have been wet and slimy.
With everything ready, I was raring to go, and as a last minute confirmation, called my amazing cook aunt for advice.
Me: How long do I steam it for?
She: Has it been cleaned?
Me: Yes, it's sparkling.
She: Where did you get it from?
Me: The supermarket. Everything there is so clean looking.
She: Did you ask them to clean it for you?
Me: No, I thought it looked clean enough.
She: Is it a whole fish?
Me: Yeah.
She: Any cuts on it? Like the underside?
Me: No...
She: Ah then you've got to clean it.
Me: Um...
She: Run your knife down the under side and gut it.
Me: What?
She: And then scale it and wash.
Me: Uh...
Of course it had totally escaped me that fish might have guts too. I mean, my cuts of fish had always been fillets, deboned, in the past. And then I pick up a whole fish that looks like it's ready to eat, except that it's not? Who knew? With their glassy eyes that stare unblinking into space (even when they're alive and swimming), no arms, no legs, just floating around looking like mechanical mobiles.
Did I gut the fish in the end? Sure, with bare hands too. It was a very clinical operation and for a first-timer, it was a darn fine job. I had expected to be squeamish and all affected by it, but no. I could be a top notch fishmonger at this rate. Working at a wet market. So, if anyone were so much as to suggest that I'm not any kind of cook, I pose: hast thou disemboweled, with thine own hands, a chicken, a prawn, and a fish?
The fish was out of this world.
The other challenge was trying to decide on where I was going to get these fish without entering a wet market. The next best sanitized version would be a supermarket at the frozen good section where everything was nice and dry and I could safely navigate in heels and a cute outfit.
All the fish were neatly arranged on ice looking clean and presentable. In fact the pomfrets were especially presentable and looked ready-to-eat; all that it seemed to require was a bit of seasoning and, in this case, steam. I was so happy, as I picked up a selection to be weighed, thinking smugly that these ones looked so clean that had I gone to a wet market, they would all have been wet and slimy.
With everything ready, I was raring to go, and as a last minute confirmation, called my amazing cook aunt for advice.
Me: How long do I steam it for?
She: Has it been cleaned?
Me: Yes, it's sparkling.
She: Where did you get it from?
Me: The supermarket. Everything there is so clean looking.
She: Did you ask them to clean it for you?
Me: No, I thought it looked clean enough.
She: Is it a whole fish?
Me: Yeah.
She: Any cuts on it? Like the underside?
Me: No...
She: Ah then you've got to clean it.
Me: Um...
She: Run your knife down the under side and gut it.
Me: What?
She: And then scale it and wash.
Me: Uh...
Of course it had totally escaped me that fish might have guts too. I mean, my cuts of fish had always been fillets, deboned, in the past. And then I pick up a whole fish that looks like it's ready to eat, except that it's not? Who knew? With their glassy eyes that stare unblinking into space (even when they're alive and swimming), no arms, no legs, just floating around looking like mechanical mobiles.
Did I gut the fish in the end? Sure, with bare hands too. It was a very clinical operation and for a first-timer, it was a darn fine job. I had expected to be squeamish and all affected by it, but no. I could be a top notch fishmonger at this rate. Working at a wet market. So, if anyone were so much as to suggest that I'm not any kind of cook, I pose: hast thou disemboweled, with thine own hands, a chicken, a prawn, and a fish?
The fish was out of this world.

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