The first thing to remember is to always steam fresh fish. Sometimes, if I store the fish too long in my freezer……I choose to fry
than steaming the fish.
Ingredients:
1/2 white pomfret fish (can be replaced with any fish you like), clean properly, scrub with 1 tbsp of fresh lime juice, put in
the fridge for 3o minutes
1 thumb of ginger, peeled and cut into stripes
4 cloves of garlic, minced
2 stalk scallion, cut into 2 cm length
Some cilantro leaves
2 tbsp of angciu / chinese rice vinegar
Method of Cooking Fish:
1. Prepare the steamer plate. Spread half ginger, garlic, scallion, cilantor leaves, and angciu on top of the plate
2. Lay the fish on top of the ingredients, and spread the other half of ingredients on top of the fish
3. Heat up a steamer with enough water for steaming and wait for the water to boil. As soon as it boils, place the plate
inside and cook for 15 to 20 minutes
4. Transfer it out from the wok. Discard the fish water and other ingredients
Fish Sauce Ingredients:
2 tbsp cooking oil
2 cloves of garlic, minced
2 tbsp superior light soy sauce
1 tbsp fish sauce
1 tbsp liquid rock sugar ( don’t use white sugar because it will give a different taste)
50 ml water
Method of Preparing Fish Sauce:
1. Blend soy sauce, fish sauce, rock sugar, and water in a bowl
2. Heat up a pan over high heat and add 2 tablespoons of cooking oil together with the garlic. Pour the hot oil and garlic
over the steamed fish
3. Put the pan back onto the stove, add the soy sauce mixture and bring to boil. Pour the soy sauce over the fish. Topped
with young ginger, scallions and cilantro leaves
4. Serve hot with white rice
To cook the whole fish, just double the recipe.
