the perfect steam fish
PREPARATION & COOKING TIME: 15 MINUTES
The best way to enjoy a piece of fresh fish is simply steaming it. Fish is a good source of low-calorie protein and healthy omega-3 fatty acids. Some fish, especially cold-water fatty fish such as mackerel, tuna, trout, and salmon, are a good source of omega-3 fatty acids. Other good sources of oily fish include mackerel (mabong, kembong, tenggiri papan, tenggiri batang), catfish (patin, pak suk koong), sardines and tuna (tongkol).
This Chinese style of steaming fish is an easy way to prepare fish. You can steam just about any fish, but the snapper, barramundi/perch, grouper, catfish and pomfret varieties are most suitable.
400 g whole fresh fish (e.g. sea perch, grouper, snapper), scaled, cleaned and gutted
10 g (2 cm) ginger, peeled
1 tbsp soya sauce
½ tsp sugar
1 tsp sesame oil
To prepare the fish: Make 2-3 diagonal slits across both sides of the fish. Slice the ginger into thin strips. Put the ginger strips between the slits.
To cook the fish: Bring a wok of water to boil. Steam the fish for 8 minutes on a steamer rack in the wok. Pour away the cloudy liquid you get after steaming the fish. Discard the ginger strips as well.
To make the sauce: Bring the soya sauce, sugar, sesame oil and pepper to a boil in a pan. Pour this over the steamed fish. Garnish with slivers of spring onion and coriander. Serve immediately.