Tuesday, May 25, 2010

Asian Steam Fish

  • 1 (500g) fish (any fish you like)
  • 2 Spring Onion, ends trimmed, thinly sliced diagonally
  • 1 fresh Red Chili, deseeded, slice thinly
  • 1 tsp fresh Ginger, finely shredded
  • Few stalks of Coriander leaves
  • 2 clove Garlic, finely chopped
  • 11/2 tsp of Soy Sauce
  • 2 tsp Oyster Sauce
  • 2 tbsp Shao Xing wine/cooking wine
  • 1 pinch sugar
  • 1 tsp Sesame Oil
  • 2 tsp Cooking Oil
  • Salt and Pepper to taste

  1. Marinate raw fish with salt and pepper, sprinkle half of the green onion (preferably white parts), ginger over the fish.
  2. Add enough water to a wok to reach a depth about 6cm. Place a steaming rack over the wok. Place the wok over high heat and bring to boil.
  3. Sauce: Combine soy sauce, oyster sauce, shoa xing wine and a pinch of sugar in a bowl. Mix well. Using pan or sauce pan, heat up sesame oil and cooking oil together. Put in garlic, stir until it is lightly golden, pour in the soy sauce mixture, stir, add in pepper, stir well. Remove to a bowl and set aside.
  4. Carefully place the plate that contain fish on the steaming rate at rapidly boiling water. Cover.  
  5. After 10 minutes, open the cover, pour the sauce that you make earlier and sliced chili  onto the fish. Cover. Continue steaming for 5 minutes. 
  6. After 5 minutes, turn off the heat and let it rest for a couple of minutes.
  7. Garnish with coriander before serving.

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