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Steamed Fish
This is by far the simplest, healthiest, mess-free preparation for a fish. Grouper is commonly used but as long as it is fresh from the market and not defrosted from your freezer, it is fine.
"Simplest and healthiest way to prepare fish."
Ingredients
1 whole fish, gutted, cleaned and butterflied.
2 inch ginger, julienned
1 stalk spring onion, sliced lengthways into strips
½ cup coriander leaves
1 tbsp rice wine vinegar
4 tbsp light soy sauce
¼ tsp sesame oil
2 tbsp cooking oil
3 dashes white pepper powder
2 inch ginger, julienned
1 stalk spring onion, sliced lengthways into strips
½ cup coriander leaves
1 tbsp rice wine vinegar
4 tbsp light soy sauce
¼ tsp sesame oil
2 tbsp cooking oil
3 dashes white pepper powder
Serves...
4
Steaming fish both retains and brings out the best things about a fish: flaky and firm meat, clean and sweet flavour.
Just make sure it's the freshest fish you can find. Ask your fishmonger for recommendations based on what he has on sale and cook it on the same day.
Method
Find the biggest wok you can. Fill it up with water and bring to a rapid boil.
Hold the fish in a spread-out position, dip it in the water and pull it out immediately. This sets the fish in position, so to speak.
Put the fish onto a steaming plate, or on top a sheet of foil. Sprinkle half of the ginger, spring onion, and rice wine vinegar over it.
Place the steaming plate over the water and cover the wok tightly, or wrap the fish up in the foil and place into a steaming basket and prop over the water.
Steam for about 10 minutes.
In the last few minutes, heat up the cooking oil in a separate pan. Remove the fish from the wok. Sprinkle the remaining ginger and pour the hot oil over the fish.
In the pan used to heat up the oil, stir together the soy sauce, sesame oil and remaining rice wine vinegar.
Once it thickens slightly, pour it over the fish and sprinkle the pepper, remaining spring onion and coriander leaves.
Hold the fish in a spread-out position, dip it in the water and pull it out immediately. This sets the fish in position, so to speak.
Put the fish onto a steaming plate, or on top a sheet of foil. Sprinkle half of the ginger, spring onion, and rice wine vinegar over it.
Place the steaming plate over the water and cover the wok tightly, or wrap the fish up in the foil and place into a steaming basket and prop over the water.
Steam for about 10 minutes.
In the last few minutes, heat up the cooking oil in a separate pan. Remove the fish from the wok. Sprinkle the remaining ginger and pour the hot oil over the fish.
In the pan used to heat up the oil, stir together the soy sauce, sesame oil and remaining rice wine vinegar.
Once it thickens slightly, pour it over the fish and sprinkle the pepper, remaining spring onion and coriander leaves.
Foodster's Verdict
Steamed Fish
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
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Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
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From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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