tag:blogger.com,1999:blog-12790784.post462416465375098858..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Steamed Sea Basslilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-12790784.post-41634093475222016572009-03-10T22:15:00.000-06:002009-03-10T22:15:00.000-06:00Lily, as I'm Teochew, I add some kiam chye, sliced...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!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-23113740546669055282009-02-09T03:32:00.000-07:002009-02-09T03:32:00.000-07:00Hi LilyTried this dish as per your recipe and it w...Hi Lily<BR/><BR/>Tried 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. <BR/>Take care.<BR/>NinaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-45322540717891017622009-02-03T15:52:00.000-07:002009-02-03T15:52:00.000-07:00A minor correction,re Ken Hom, he added the minced...A minor correction,<BR/>re Ken Hom, he added the minced<BR/>spring onions at the end of the steaming process, the fish that he steamed was a whole, flat Angel fish, very popular<BR/>in Malaysia.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-54897954777907553212009-02-03T04:48:00.000-07:002009-02-03T04:48:00.000-07:00Saw a TV show fromChina that echoeswhat WY says ab...Saw a TV show from<BR/>China that echoes<BR/>what WY says about<BR/>preparing the<BR/>sauce separately<BR/>but with slices of ginger added,<BR/>re steamed minced<BR/>mackeral with Chinese chives dish.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-90557850043570979132009-02-03T03:46:00.000-07:002009-02-03T03:46:00.000-07:00I saw Ken Hom on TV steaming the fish with mincedg...I saw Ken Hom on TV steaming the fish with minced<BR/>ginger and spring<BR/>onions (white part) and soy sauce and when done was to<BR/>pour in groundnut<BR/>oil to which sesame oil had been added that had been heated in which a few slices of garlic<BR/>had been browned.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-74016376888408057842009-02-02T20:07:00.000-07:002009-02-02T20:07:00.000-07:00wythanks for the tip.if the fish is fresh, the sau...wy<BR/><BR/>thanks for the tip.<BR/><BR/>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.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-76885738796332997662009-02-02T18:59:00.000-07:002009-02-02T18:59:00.000-07:00I prefer to steam the fish with ginger, salt , pep...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.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-36939649029744624182009-02-02T14:06:00.000-07:002009-02-02T14:06:00.000-07:00Lily! U are my heroine! I love your blog! You make...Lily! U are my heroine! I love your blog! You make the most yummy dish looks so easy to make.<BR/>Hats off, Salute!BeeVhttps://www.blogger.com/profile/07221944750340383207noreply@blogger.com