Like, comment, subscribe, bye. Hi everyone and welcome to my channel. I'm going to prepare some steamed fish with ochre today. So what I did ahead of time is go ahead and scale the fish. Right and these are the ingredients. So what we're going to have today is our coconut milk powder, which is my yellow of this one. It's more richer to me than the other. I'm going to put a little lime juice, fish season, my ghee, all purpose. Of course, I'm going to watch off the fish with some vinegar. I'm going to use my stick butter. We have some pumpkin here, some onion, scallion, tomatoes, sweet pepper, my favorite okra. And Irish, or you call it potato wherever you are. Some time, I have a little piece of ginger and of course, our famous Jamaican scotch bonnet pepper. What I like to do ahead of time is to prepare my vegetables. I have some cucumber and some lettuce that I'm going to serve on the side. As a side vegetable, you know, so to me the dish more presentable and more edible. Right? So take a stay tuned for more. I've decided that I wanted to look about some bami that was in the fridge from yesterday. Along with my steamed fish also. I've just remembered that I placed it in the fridge. So what I actually did with these, they are not diced properly but you know, at least it is done. So these are actually soaking coconut milk. My favorite maggi coconut milk with some times only for flavor. So I'm going to actually get some of these done with my fish also. So I've just cleaned off my fish with the vinegar that I showed you guys before. So I'm going to add my maggi all-purpose season right here. A little bit of all three of them. And also my maggi fish. I love these season so much for the fish because it's like more mile and it's carried more flavor, right? So it's all depending on you guys what you want to use on your fish but I rather to use this. A little bit on here and there. And everyone. Okay and I rub it in. And I rub it in the marinade. So we're going to move the wine so the bami in coconut milk is because it gives it a nice flavor and it gives you more moist sweet in your mouth. So it's like a person of different flavor. You know, milky type of flavor. These are also. I went in and preheated my pasta. I'm going to tip a little bit of oil in the pot because the butter that I showed you guys before, that's what I'm going to use to help the skin the fish a little bit more. Because the pot is already preheated, what I'm going to go ahead and do is to add my vegetable that I show you guys. And I've also went ahead previously and had some lime juice for tangy of this in it. So I'm going to add these to sort of stir fry. And if you're wondering why I put pumpkin in this, it's for color and more texture to the fish for you to use. Yeah. So I add all of this. Tomato. And the dung, that. Here is our final fry here. All my seasoning is so beautiful this is. Just gonna taste so much today. All the sub-freeze here. So I'm gonna go ahead and add my coconut milk. I just add some little bit of water in it. I can turn it around. So I'm gonna, what I'm gonna do is add this to my pot. Okay. So what I'm gonna do is to go ahead and add a little bit more water to it. Pour it to cook down my seasoning. Okay, it's right here. Normally what I do is add my fish lass and my aqua lass because you know those are the thing that was seen. The heat was steamed too much faster. So what I'm gonna do actually I prepared these as sliced these into. Reason being because you know that aqua is a sensitive thing. With some Jamaicano that with aqua if you don't do them like this and you put them in a pot all it is a possibility that you know that insect will be living inside of them. So I bust them in two. So what I'm gonna do is add these to my pot for the lass because you know that these are the ones that will, it was steamed faster than anything else right. So you see the fish is bubbling right here you know I'm gonna start off like I'm done in the pot right. So here I go. You see the flavor. It's coming out. And the texture is getting thick. You see. Oh, okay. So what I'm gonna do is actually put this on low heat. So let this steam a little bit more, okay. See you in a few. Here you go guys. So this has been situated in my pot for approximately three, two to three minutes to be fine. So what I'm gonna do is I had my Maggie, cox soup with ponkin noodle to add a little bit more flavor to the pot because to give it more taste in it. Here you go. Not too much. Mix. It's all depending on what you want to add to the pot right. So you see the texture is coming up. I've surely had it some pre-mento seed in it. You know that the pre-mento berry carrot is also adverse of flavors, right. Here you go. So I'm gonna do a little taste test. Mmm, this is still so good. So natural. So what I'm gonna do right now is the fish that I've already seasoned from before. Here they are right here. I'm gonna actually place them in my pot. Right. So here we go. Uno. Gus. Tress. Here we go. I'm actually gonna place the piece of butter in it for more flavor here. So I need to skew through properly more. Here you go. Put my water over it. Here I find my famines that I told you guys previously about. So the hull is already hot so I'm here doing them. I've left my fish over here in my pot for approximately four minutes, three to four minutes approximately and this is always just looking like no. So when I'm, you will see me guys in a few when it's all done for serving. So you see it's all creamy and nice. Mmm. Look at this. Look at the fish. Look. All creamy and nice. You see what I'm telling you about the punchy you can go at and eat like this. Oh creamy. Let's look at the cream. Mmm. Delicious. I wish you guys could taste this right now. I'm gonna try this. Wow. So see you guys in a few. So here you guys have it. This is the finishing product of my steamed fish with bami and my cucumbers and lettuce. So drop a comment in the comment section. Share, like and subscribe and tell a friend about me. I'm new here so would appreciate it. Here you go. Mmm. It's delicious. Bon appetit. Bye.