Throughout my life, I am quite a mono tasker, also known as a person who does a single task at a time. When someone talks to me while I am texting, I will say, "uh huh, hum, yeah" at moments which doesn't require any acknowledgment or assurance from me. That seems really rude I know, but I realise a part of me just can not process information disseminated from different sources into two separate paths of my memory bank concurrently. I thought this is a weakness I need to work on, as some say mono-tasking is a sign of weakness, unlike multitasking, a highly valued capability, which employers are actively looking for in their employees. However, I was wrong, several studies show that multitasking is inefficient. 

"We don't actually multitask. We switch tasks, rapidly shifting from one thing to another, interrupting ourselves unproductively, and losing time in the process"-Harvard Business Review

I think to myself, if I want to be efficient, I put 100% focus and attention to do a task while minimising distractions (replying to whatsapp messages). Why would I want to have divided attention to perform two or three different tasks, and my productivity will go down by as much as 40% as oppose to 99% for a single task at a time? On top of that, more time is needed to complete them as it takes 10-15 minutes to get back to the "flow" state. 

Multitasking is also a major culprit for procrastination when we don't have the clarity on what we should do at a given time 😈  So on days where I need to fix my dinner>reply to emails>choose my outfit for the next day>solve brain training games all before 11:30pm, monotasking is the only solution to accomplish the plan. 

With the clarity that I should fix my meal after I get home, I seek out for simple recipes that require merely a few steps to fix a legit meal within 40 minutes. Also, it's a great start for amateurs like me. 

So this week, I stumbled upon a crab stuffed white fish roll recipe on Pinterest by Bam's Kitchen. Immediately, I was sold by the her photos, the time taken to prepare, and the directions. That's my dinner plan, I got to make this, crab and white fish, the best of both worlds! 

This recipe saves your day if you're in the mood for a low-carb, gluten-free diet. It takes 40 minutes to make it, including 15 minutes to thaw any frozen white fish fillet of your choice. I've tried and tested, it is the superstar of the month!

Why eat white fish?

1. Muscle gain, fat loss

Sick of chicken? White fish is also high in protein that enables your body to repair itself after a strenuous workout. On average, 100g of cod contains 17.6g of protein, this exceeds the daily recommended consumption of 0.4g to 0.6g for an active person. It is also the "hero" for high protein and low fat diet without losing the protein and other nutrients. White fish is lower in fat than other fishes or meat, so dieters, this is another option! 

2. Healthy weight, good skin to hair

White fish is high in vitamin B and selenium. Selenium is a vital mineral as it increases immunity and plays an important role of maintaining a healthy metabolism. While Vitamin B helps to burn more energy and maintain a healthy weight, it complements selenium by benefitting your cells, improving everything from good skin to hair. 

The succulent and juicy crab stuffed white fish rolls is sweet on its own. For all we know, fish and lemon butter sauce is the go-for combination of all time. The zesty sauce gives an extra hit to these rolls. 

This recipe is adapted from Bam's Kitchen, yet for an Asian flavour, I've substituted herbs with Shaoxing Wine. 

Ingredients (serves 4)

  • 4 whole white fish loin (frozen)
  • 10 crabsticks, diced
  • 1 onion, chopped
  • ½ bulb garlic, finely chopped
  • 5 sprigs parsley, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons cream cheese
  • 2 tablespoons Shaoxing wine
  • Salt and black pepper

Lemon butter sauce

  • 2 table spoons melted butter
  • Juice of 1 lemon


  • Defrost the bag of white fish loin fillets (without taking the fillets out) for 15 minutes before cooking. Preheat oven to 200°C. 
  • Meanwhile, pour olive oil in a medium saucepan under medium heat. Add in onions until they begin to soften and caramelise a bit. Pour in garlic and fry until slightly golden. Then, add crab sticks, cream cheese and give it quick gentle fry (we do not want the crab sticks to get mushy and minced). Before turning heat off, sprinkle black pepper and add ½ portion parsley to the mix for 1 minute, combine well. 
  • Wash fillets, sprinkle 1/2 teaspoon of salt and rub over the fillets to remove fishy smell. Lay out fillets, back side face up, top side face down on a greased baking pan, season with black pepper, sesame oil and shaoxing wine. 
  • Add 2½ tablespoons of crab stick mixture and spread along the whole fillet evenly. Roll up each fish fillet, no toothpicks are required to hold them in place.
  • Combine lemon juice and melted butter, drizzle 2 tablespoons of the sauce over each crab stuffed fillet roll.
  • Pop crab stuffed fillet rolls in the oven for 20-25 minutes or until the top turns slightly brown and they turn flaky inside. Check the stuffed fillet rolls every 10 minutes using a fork to check if they flakes,  drizzle 1 tablespoon of lemon butter sauce over stuffed fillet rolls. 
  • Serve crab stuffed fillet rolls hot straight out of the oven with a final drizzle of lemon butter sauce. Side aside the remaining lemon sauce for dipping. Sprinkle remaining portion of parsley, you may serve them with steamed veggies or rice.  

Enjoy! Have a great weekend! Xx


Psst, what I have written above are just brief findings on mono-tasking and nutritional facts on white fish. If you're interested to read more, here are the links!