One benefit of having a cold with no workout or meeting with people is that you are forced to stay at home during dinner time. Well, then you can have a good dinner. I had a big dinner tonight with 4 dishes. 😀

Now, here is a true invention. It’s called Somebody-wants-something-new-therefore-the-cook-pulls-random-things-out-and-give-it-a-hunch. Of course, the cook is talented so things usually turn out OK. 😉

1. 2 Tilapia fillet. Washed. Dried with paper-towel.

2. 1 or 2 tea spoon of Olive oil. Keep the fire on medium high. You don’t want to burn the fish. Wait till the oil is hot, place the fish side by side on the oil.

3. Wait one side to be cooked for 20 seconds. Flip the fish. Add seasonings to the surface. I used Chervil (personally, I like dried Thyme better but I am out. hei hei ), lemon peel, rice seasoning (Seto Fumi Furikake, see picture, containing bonito, seaweed, sesame seed–good texture for the fish, sugar, salt, soy sauce).

4. Flip the fish over and apply the seasonings to the other side of the fish.

5。 Flip the fish over again. Add some Chinese chicken salad sauce (containing sesame seed past, rice vinegar, soy sauce and others) . Then add rice wine and some soy sauce.

6. Cook the fish thoroughly. Flip the fish over once or twice to prevent the fish from sticking to the pan. Also make sure all the sauce and seasonings have a good contact with the fish. I’ve discovered that you cannot really overcook tilapia as long as you keep it moist. When the fish becomes flaky all around, then it is done.

7. Find a pretty plate and dish the fish out. The ornament I used was actually kind of strong eating it raw, so it is just for decoration this time. 🙂

1. 两片 罗非鱼（或其他味道淡的没什么骨头的鱼）。表面用纸巾吸干。

2。一两勺橄榄油。油热后放鱼进去煎。中火。

3。一面煎了20秒后翻。加调料： chervil (雪维菜) or thyme (麝香草), 柠檬皮，海苔拌饭料（见图)

4. 把鱼翻个身, 加上述调料.5. 加凉拌鸡丝酱(内含芝麻酱, 醋,酱油等) . 加料酒,酱油.

6. 慢火直到鱼烧透了. 尽量让酱汁覆盖鱼的全部表面. 注意不要让酱汁烧干了. 鱼也要翻几次以防沾锅.

7. 起锅. 加装饰.

今天的晚饭还有: 培根肉青菜, 丝瓜毛豆炒肉片, 蒸的虾沾鸡尾酱(番茄酱+ horse radish sauce 辣根酱) , 米饭. 不错的一顿. 🙂