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Saturday, June 30, 2012

Steamed Fish With Garlic/Ginger Paste


Again fresh fish from my hubby's fishing trip.  Two garoupa fish that weighs about 500-600 gm in  total.  Since it is so fresh, the best way to cook is by steaming with the least ingredients.  So I used garlic/ginger paste and some greens to bring out the natural sweetness of the fish.


Ingredients
Garoupa fish [about 500-600 gm] - scaled and cleaned
Gravy and Seasoning
50 gm ginger - finely chopped
5-6 cloves garlic - finely chopped
1 tbsp oyster sauce
1 tsp sugar to taste
1/2 tsp pepper
1 tbsp cooking wine 
1 tbsp Mei Kwai Lo [Rose Wine]
1 tbsp sesame oil
Garnish
some shredded carrot, young ginger
some spring onion and coriander - sectioned
  1. Either chopped garlic and ginger finely or blended.  Mix with the rest of the seasoning ingredients in a small bowl.
  2. Pat dry cleaned fish and place on a heatproof dish.  Spread the gravy and seasoning mix all over the fish.
  3. Steam over high heat for 12-15 minutes [depending on the size of fish] or until fish is just cooked through.
  4. Garnish with the rest of ingredients before serving.

2 comments:

Sonia ~ Nasi Lemak Lover said...

I like to steam fish when the fish is very fresh, simple seasoning already very nice!

Kimmy said...

Sonia, the fish was still 'jumping' before steaming. So 'sinful', yeh!
Was so sweet and meat QQ.

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