Wednesday, December 9, 2015

Ginger Steamed Fish

Let me be frank here, this is the very first time I've ever steamed fish. In fact, this is the first time I've ever steamed anything, period. I cannot believe how delicious it turned out! It is slightly sweet and gingery-spicy. How does one describes ginger taste? It's just lovely! It is best eaten fresh out of the steamer.

Ginger Steamed Fish

Serving: 2-3 persons

  • 3 fish fillets (I used the frozen dory fillet and it still turned super soft and nice!)
  • Ginger (to be honest, used as many as you like, I used more than 30g to mask the fishy odour, just in case)
  • 1 tablespoon of sweet soy sauce (if you dislike the sweet part, you can just use dark soy sauce or normal soy sauce. I happened to only have this variety in hand so I just make do)
  • 2 teaspoons of fish sauce (I love this! This is also optional since we are cooking fish in the first place but the fish sauce enhances the whole dish's flavour)
  • Napa cabbage (I used 5 to 6 big leaves to wrap my beautiful fillet)
  • 4 birds eye chillies (this is entirely optional, but I want the chilly spicy taste)
  • 4 coriander/cilantro
  • Salt to taste
Cooking Method
  1. Prepare the steamer.
  2. Layer the Napa cabbage leaves (2-3 leaves) at the bottom of your steaming dish.
  3. Put chopped chillies, half of the chopped ginger and half of the chopped coriander/cilantro on top of the Napa cabbage leaves
  4. Layer the fish fillets on top of the chopped items and Napa cabbage leaves. 
  5. Slather (see, my vocabulary is SO good that I used the word slather *cries*) the mixture of fish sauce and sweet soy sauce on top of the fish fillet. 
  6. Salt to taste. If you use the soy sauce and fish sauce liberally, just sprinkle a small pinch of salt, or else your dish will be salty!
  7. Then layer the rest of chopped coriander/cilantro and ginger on top of the fish filler and finally cover the whole steaming dish with the rest of Napa cabbage leaves.
  8. Steam the ginger fish dish until the fish fillet turned white (in other words, cooked).

Your whole kitchen will be permeated with the lovely ginger-sweet soy sauce fragrance! Eat the steamed fish while it is hot. I guarantee you, you don't even want to get the steamed fish dish when you eat out because yours is SUPER DUPER DELICIOUS. Okay, that is an exaggeration.

There will be plenty of light sauce produced and my Baba poured at least half of it into his rice (I am assuming that he LOVED the sauce).



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