Basic Steam fish
April 23rd, 2008 by WeryNice Editor - Register for printable Version
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(0 votes, average: 0 out of 5)This is good for premium fish like grouper, threadfin, pomfret (or commonly misspelled as promfet), where the meat is very tasty.
Ingredients
- Fish ( 1 slice of mid cut 2 cm thick, or 1 fish about 300-500gms)
- Salt
- 5 slices of ginger (or replace with 1 red fresh chilli)
- 1 teaspoon sesame oil.
- 1 teaspoon soy sauce.
- Stalk of Chinese parsley
Method
- Cut the ginger into strips. Or split the chilli, remove the seed and cut into strips.
- If processing whole fish (eg pomfret, or small grouper), de-scale the fish, and remove the gut and gills. Lightly brush the gut wall with a brush to remove the blood clots. If processing fillet, just rinse with water. Drain dry.
- Rub some salt on the fish surface, (and the gut wall if whole fish is used).
- Put fish on a steaming plate, and lay the ginger or chilli on top of the fish, and some into the gut.
- Make sure that the steamer is already on high heat and full steam. Steam the fish for 10 mins under high heat. 15 mins if the fish is big (1kg)
- Wash and chop the parsley into strips, lay them on the cooked fish while hot.
- Pour the sesame oil and soy sauce over the fish.
- Serve hot.
This entry was posted on Wednesday, April 23rd, 2008 at 7:23 pm and is filed under Recipes, Seafood, fish. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
