Food + Health

Steamed Fish Recipe

steamfish

I am a huge fan of Asian cuisines – Chinese, Indian, Malay, Thai, Vietnamese, Sichuan and the list goes on. I will pick Asian anytime over Western, and what comes up close: Japanese cuisines. I love spices and usually try to cook my food as natural as possible. But being Chinese, it is inevitable we use soya, black and oyster sauce. Today, I’m going to share with you my favourite comfort food – steamed fish. I love it because it’s simple to cook, has a slightly sour and spicy after taste, and cooking this dish keeps my kitchen clean (minimal cleaning, yay!).

I’m blessed to have a really good wet market in my backyard where I can find fresh meat, fruits and spices easily. This is also partly the reason why I’m all revved up in the kitchen these days. Here goes!

Ingredients:

1 piece of batang fish (or you could use a whole pomfret, but please adjust the recipe accordingly)

1 tomato (You can use sour plum instead of tomato if you wish)

1 piece of dried chinese mushroom (don’t throw away the water after soaking)

1 piece of chilli

A knob of ginger (about half a thumb)

1 tablespoon of soya sauce

Directions:

Mise en place (preparation)

Rinse and soak the dried chinese mushroom for at least an hour. Once the mushroom is soft, slice it. Don’t dispose the mushroom water, keep it aside.

Chop the tomato, and slice the chilli and ginger.

Wash your fish with salt (rub the salt and wash it in a bowl of water)

Actual Cooking

Once you are done with preparations, place the fish in a steam bowl along with all ingredients.

Add 1 tablespoon of soya sauce and 1/2 tablespoon of water. Pour the mushroom water (leave out the residue at the bottom of the water) that you set aside into the bowl.

Steam for 8 minutes and you are done! Serve with warm steam rice.

 

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