Fresh food

as a Cantonese,we place importance on freshness of ingredients.still remembered in grandmas time,they bought live carp or catfish or crab from wet market and even live chicken to slaughter for food.so ive learned to chop live mud crab or fish which many young dare not.now that really goes against buddhist values of ahimsa n ive probably accumulated enough bad karma to be reincarnated into a rooster or a carp in my next life. anyway,to steam meat,it must be superfresh and when i bought the red snapper,i knew i had to steam with superior soy sauce,ginger,sesame oil n wine.the fish tasted so sweet.ate leftover vege. my strategy is go to wet market near closing time.i get lots of discounts,sometimes buy one,free one.i bought 4 packets of vege at rm 10 from ss2 wet market including 8 tomatoes,some lettuce,bak choy and watercress.bought deep frozen pacific cod at rm 15 from nikudo and bamboo clams at rm 15 a box.its cheaper to buy frozen seafood but i cant steam them as it smells fishy n texture rough.can only stir fry or pan fry them.so i adapt to using deepfrozen seafood which mom disapprove of.