Wednesday, January 9, 2008

Ong T W's Steamed Fish

Here is another recipe from K's colleague, Ong. Since the roast pork turned out so good, K decided to try his steamed fish recipe too. It is very simple with very easily available ingredients.

Simple Steamed fish

Place cleaned whole or a fillet of fish on crushed ginger on a steaming plate.

If using whole fish place some ginger in the belly too.

Steam for 8-10 minutes depending on the size and thickness of fish.

While fish is steaming, heat 2 tbsp of oil and fry 2 tbsp. each of sliced shallots, minced ginger and garlic (separately).

Lift out the shallots, ginger and garlic from oil when golden and fragrant.

Add 1 tbsp. each of light and thick soy sauce into the same hot oil, let it sizzle and off the heat.

Pour soy mixture over fish, sprinkle some sliced chillies on top and steam for another 2-3 minutes.

Serve fish garnished with the fried shallots, ginger and garlic.

He also whipped up this ever-popular kerabu pakis, yumzz...


Our simple dinner ended with a special dessert from my brother, Tet Mui. He and his family went to Macau (thanks to Air Asia) for a holiday and brought home some delicious tidbits like this crispy roll with sea weed and meat floss.

One of the posts from our blog was featured in the Star newspaper last Sunday (6/1/08)! We learnt about it only last night thanks to Sonyart. Read about it here.

K and Jo

3 comments:

daisyfused said...

I WANT FISH TOO!!!!!!!!!

frank said...

The things about steamed fish as was told to me by many people is that first the fish must be super duper fresh; the second, is that it must be cooked just right, too little or too much, its a huge difference. Lastly, always go to the restaurants best known for it :p hehehe

Cheers//

a feast, everyday said...

d, sure, fish for cny - very auspicious.

Yes, Frank, tts all there is to it - fresh and cooked just right.