You possibly will not think you can lose weight while on a diet plan which includes steamed cantonese-style fish but it can happen. It is pivotal to not eat steamed cantonese-style fish or other high calorie seafood every day but in moderation.

For example, I allow myself moderately high calorie food once per week. I eat a low calorie diet for most of the week, say 1200 to 1800 calories a day, and then on the last day, I eat anything – without going crazy of course.

I have been sticking to this diet for the last 2 weeks and it has aided me to lose 5 kilos. I have not accelerated my exercise routine or taken any pills or diet aids. I have just been aware of what I eat on most days and then eat whatever I like one day of the week.

I also feel it makes things easier if you have professional support when trying to lose weight and for that I signed up with the Biggest Loser club. They have many tools to help you monitor your progress and attain your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat chinese food. I never imagined|thought|believed I could lose 5 kilos while eating chinese meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some chinese food, I suggest|advise|propose you make steamed cantonese-style fish which is one of my favourite|most admired|most adored|best loved chinese recipes.

Steamed Cantonese-Style Fish

Posted by swm56 at recipegoldmine.com 6/11/01 9:39:48 am

Source: Recipe courtesy of Ken Hom

1 pound firm white fish fillets, such as cod or sole,
    skinned, or a whole fish such as sole or turbot
1 teaspoon coarse sea salt or plain salt
1 1/2 tablespoons finely shredded fresh ginger
3 tablespoons finely shredded scallions
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon peanut oil
2 teaspoons sesame oil
Cilantro sprigs, to garnish

Pat the fish dry with paper towels and evenly rub with the salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and scatter the ginger evenly over the top.

Set up a steamer or put a rack into a wok or deep pan. Fill it with 2 inches of water and bring to a boil over a high heat. Put the plate of fish on the rack, cover tightly and steam the fish until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish, or fillets such as sea bass, will take 12-14 minutes. The fish should turn opaque and flake slightly but still remain moist.

Remove the plate of cooked fish and our off any liquid that may have accumulated. Scatter the scallions on the fish, then drizzle with the light and dark soy sauces. Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish. Garnish with cilantro and serve at once.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.