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.