It’s been too long since my last post because life has taken over. Work, work, weekend in the snow, church, a quick visit to the parents in Singapore, work, work, visitors from overseas, work. Except the fact that work played too big a part in that equation, it’s been fantastic spending time with friends, visiting mum and dad and enjoying waaaayyyy too much good food.

The last few weeks have been full of fun, but I’m very much a creature of habit and I’m kinda looking forward to getting back to my daily routines. To planning meals for the week, grocery shopping, going to the gym, well and work of course. And perhaps back to eating healthy meals more regularly.

This Chinese style steamed fish is a simple and delicious dish for anyone who wants something healthy but tasty. The sauce is fragrant and sweet and goes really well with the clean flavours of fresh, unadulterated steamed fish and a generous garnish of fresh herbs. I could inhale bowls of steamed rice with this. Just make sure you have the freshest fish, not frozen. Enjoy!

CHINESE STYLE STEAMED FISH

Ingredients

  • 1 kg whole or filleted white fish (barramundi, red snapper)
  • 2 tbs shaoxin rice wine
  • 2 tbs light soy
  • 1 tsp sesame oil
  • 1 tsp vegetable oil
  • 2 to 3 spring onions, shredded diagonally
  • 3 tbs ginger, shredded as finely as possible (like hair)
  • 1 clove of garlic, chopped
  • Freshly ground white pepper
  • A dozen sprigs of coriander

Method

Place fish on a plate, sprinkle garlic and half of the ginger. Steam fish (best done on a trivet in a wok of simmering water) for about 5-8 minutes.

While the fish is steaming, combine rice wine, sesame oil, light soy and pepper in a bowl. Heat sauce in the microwave for 30 seconds.

Once fish is done, remove from wok – the fish is usually sitting in some juices as a result of the steaming – don’t throw it out! It’s tasty! Pour the heated sauce over the fish, combining the steaming liquids. Garnish with shredded spring onions, ginger and coriander leaves.

Serve hot with steamed jasmine rice.

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Join the conversation! 1 Comment

  1. It’s so interesting that your recipe says to keep the liquid from the fish – the recipe i use says to throw out that liquid cos it gives the fish (talking about whole fish with head and all) a fishy smell. & i also add a bit of rock-sugar to the soy sauce liquid. But i love love love steamed fish – i just have to content myself with fresh-water fish here…

    Reply

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About droolfactor

It's all about my gastronomical journeys, and sometimes an inedible thought or two. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story This is my personal journey where I devote my attention to eating, cooking, experimenting and taking chances. Anything I come across with a droolfactor worth sharing, it's here. I hope you'll enjoy this journey with me.

Category

Asian Yums, Comfort Food, Recipes, Seafood

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