Steamed Fish
EASY 30 MINUTES
• 1 fish (white bass or grouper) — about 2 lb
• 4 slices ginger (shredded)
• 1 bundle of cilantro
• 1 bundle of green onion
• 2 red chilli pepper (remove seed and shredded)
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tsp sugar
• 3 tbsp soy sauce
• 2 tbsp water
• ½ tsp chicken powder
• ½ tsp sesame oil
• 2 tsp sugar
• ¼ tsp Maggi Sauce
TIP
Can make extra Steam Fish Sauce, store it in a bottle and put it in fridge for later use.
1 Brush a thin layer of oil on a steaming plate.
2 Clean and scale fish thoroughly. Remove guts and the blood vessels form the spine inside the fish’s stomach. Wash the fish well. If the fish is too slimy, rub some salt on the fish skin to clean and rinse with water. Drain well and wipe dry with a paper towel. Place fish on a plate for steaming later.
3 Rub a thin layer of cornstarch water (½ tsp cornstarch and 1 tbsp water) on top of the fish.
4 Place shredded ginger and chilli on the fish.
5 Pour 6 cups of water in a steam pot, bring to boil. Steam fish on high heat for about 10 minutes depending on the size of the fish.
6 Mix steam fish sauce until sugar is dissolved for later use.
7 Heat 2 tbsp cooking oil in a pan for later use.
8 When the fish is cooked, remove the lid and turn off heat. Check if fish is cooked completely. Drain fish water from the plate. Pour in cooked oil and fish sauce. Sprinkle cilantro and green onion on fish. Cover with a lid for 5 seconds.
9 Dish up. Serve hot.