Calvin and I were old co-workers who went through training together. We are like siblings and being in this “formal” setting was very unusual for us. Like many Chinese “family” relationships, we never really spoke about our feeling or past and it was a great opportunity to get to know a friend who I trust. In this instance, I cooked the dish for him since he doesn’t cook but it was a great reminder of the knowledge that my mom has passed on to me and how I need to keep practising to “perfect” the dishes. Before making the fish, I did a lot of research and asked my mom since I had never made it before. This allowed me to bond with my mom and also pass on the knowledge to my dear friend.

There is something about cooking in a different environment where it encourages perfection. Every onion needs to be precise or the distribution of salt has to be perfect. Perhaps it’s the idea of an audience that has us more attentive than ever or the pressure of impressing the other person.

Meet Calvin, a highly logical and funny human who will stand by his friends. He has always been the voice of reason but never one interested in cooking.

Calvin chose this dish because it was always a dish that he enjoyed growing up. Feeling like his parents cooking didn’t tend to cook with a lot of flavour, this dish always had that “sodium” taste that was different from their regular cooking. His mom doesn’t make the dish anymore but it’s one of his favourites.

Although it’s a dish of joy, cooking is meant for maintaining sustenance and if eating was not necessary he would not eat.

Calvin has a tendency to eat out and uses it as a reason to get people out of the house and connect.

If you could hold onto anything from your elders what would that be?

What I learned is that the next generation should always improve upon the previous generation. My parents didn’t have a lot growing up and even though they aren’t in that situation, they are used to pinching every penny and being overly frugal. When eventually move out, I would be a lot less frugal and purchase things that are appropriate. Experience life in a meaningful way and not let only money dictate your actions

What is one thing you would pass onto young people?

Start early with school and saving money. Find something you enjoy but I have tried to turn my enjoyments into careers but that never worked out. It took the fun out of the particular hobby. One piece of advice would be not to pick your hobbies as your primary source of income. Find something that you enjoy doing and hope it pays a lot.

Cantonese Style Steamed Sea Bass with Green Onion, Garlic, and Soy Sauce

(Serves 3-4 people)

Directions

1. Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well.

2. Prepare your steamer setup (wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on)

3. Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for about 7-8 minutes. The fish meat should easily come off the bone. If it doesn’t, steam it for another minute or two.

4. Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off.

5. Heat a small saucepan to medium to high heat and add 2 tbsp of canola oil. Add the ginger and let it brown lightly, about a minute. Then add the rest of the scallions. Make sure it sizzles

6. Add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds. Take it off the heat and spoon the entire mixture over the fish. Serve immediately!

Ingredients

• 1-2lb fresh sea bass

• 2 tablespoons oil

• Sauce

  • 2 scallions

  • 2 tablespoons ginger , julienned

  • 1 ½ tablespoons light soy sauce

  • 1/8 teaspoon salt

  • 1/8 teaspoon sugar

  • 2 tablespoons water