Thursday, May 24, 2012

Steamed Fish With Miso


There is a tub of Japanese miso in my fridge.   Since I haven't bought a new bottle of preserved soya bean paste [taucheong] to steam fish, I used it as a substitute.  It turned out good as it is not too salty and the colour is lighter than taucheong.  Guess I can try to use miso in other recipes that require taucheong.

I used this steaming sauce to steam fish [this fish is from my hubby's fishing trip a week ago and its still very fresh].   A really tasty dish.   I do not know the name of this fish.  Can anyone tell me what is the name of this fish?  My hubby found the name is Mahogany Snapper [he called it dark spot fish].

 Ingredients for Steaming Sauce
1 tbsp each of chopped garlic and ginger
1 red chilli - seeded and chopped [keep some for garnishing] 
1 stalk spring onion - cut small pieces [keep some for garnishing]
1 tbsp miso paste
1 tsp oyster sauce
1 tsp sugar
a dash of pepper
1 tsp oil
1/2 tsp sesame oil
  • Heat pan with oil to saute garlic, ginger, spring onion and chilli until aromatic.  Add in miso paste.  Stir fry for a few seconds on low heat.  Add in seasoning to taste.   Dish out.
1 fish - cleaned and keep whole -about 300 gm
1 cabbage leave - washed, break into smaller piecesand blanched to soften [use to line steaming plate]
  • Place cabbage leave on steaming plate.  Put a little steaming sauce on top of cabbage leave followed by the fish. Spread rest of steaming sauce on top of fish.
  • Steam fish over boiling water on high heat for 10-12 minutes [depending on size of fish] or until cooked through.  Garnish with spring onions and chilli.  Serve immediately.


Sonia ~ Nasi Lemak Lover said...

I use to steam Cod fish with miso, never try other type of fishes before..Next time i also want to try other type of fish.

Kimmy said...

Sonia, it's good to have a variety of fishes in our meals. Was told some fishes are high in cholesterol too. Certain imported species have also been 'treated' before they are sold. Happy trying.