As i have said again and again, being thousand of miles away from the coast, i do not have the luxury of fresh fish and have to depend on frozen ones. These frozen sea bass steak is one of the best that i have eaten and the best part is, i could steam them.
Ingredients:
Ingredients:
1 piece Sea bass steak
1 tsp tapioca starch
2 tbsp julienned ginger
2 cloves sliced garlic
1 shallot - sliced
1 tbsp shaoxing wine
1 tbsp fish sauce
1 tbsp soya sauce
2 tbsp cooking oil
1 tbsp sesame oil
a dash of pepper
1 stalk sping onion
coriander for garnishing
Method:
Pat dry the sea bass steak and coat lightly with tapioca starch.
Put into a deep dish , spring onion then the sea bass steak.
Top the sea bass steak with the julienned ginger, sliced garlic, sliced shallot and all the other ingredients except the coriander.
Bring the water in the steamer to the boil, and put the sea bass steak to steam until it is cooked - to test - prick the center of the steak and if it can be pricked through, it is done, do not overcook fish - it will not be good eats.
Garnish with coriander and serve hot
Serves
Serves
Lily! U are my heroine! I love your blog! You make the most yummy dish looks so easy to make.
ReplyDeleteHats off, Salute!
I prefer to steam the fish with ginger, salt , pepper & Shao Xing wine. When fish is cooked, pour out the water in the dish. Prepare the sauce separately and pour over the fish. Otherwise, the sauce will be quite fishy. I saw the restaurant chef doing it and have been practicing this method since then. Hope it's helpful. WY.
ReplyDeletewy
ReplyDeletethanks for the tip.
if the fish is fresh, the sauce will not be fishy. i used a little tapioca starch to the fish so that the sauce will not be too runny.
I saw Ken Hom on TV steaming the fish with minced
ReplyDeleteginger and spring
onions (white part) and soy sauce and when done was to
pour in groundnut
oil to which sesame oil had been added that had been heated in which a few slices of garlic
had been browned.
Saw a TV show from
ReplyDeleteChina that echoes
what WY says about
preparing the
sauce separately
but with slices of ginger added,
re steamed minced
mackeral with Chinese chives dish.
A minor correction,
ReplyDeletere Ken Hom, he added the minced
spring onions at the end of the steaming process, the fish that he steamed was a whole, flat Angel fish, very popular
in Malaysia.
Hi Lily
ReplyDeleteTried this dish as per your recipe and it was delicious. The sauce turned out just nice. I used a fish called 'Pollack' (Lieu Jaune in French) -which has fine white meat.
Take care.
Nina
Lily, as I'm Teochew, I add some kiam chye, sliced tomato, sng buey (a piece of sour plum) and not forgetting some slice chilli. shiok with sambal belachan n kalimansi juice!!!
ReplyDelete