Another fresh fish weighing about 500 gm from my hubby's fishing trip. This time, I steamed the fish with fried chopped garlic and chai por. Fragrant and slightly salty flavour from the garlic and chai por.
My hubby loves to eat steamed fish right away after steaming, so didn't have much time to shoot more photos to show the freshness of the fish. Taste really good.
Ingredients
1 Mahagony snapper - 500 gm - cleaned
2 tbsp each of chopped garlic and chai por [rinsed]
1/2 tbsp each of oil and sesame oil
some light soy sauce and sugar to taste
some cut red chillies
some shredded spring onions and coriander leaves
- Pan fry preserved radish [chai por] for a few second. Push aside, add in oil to fry garlic until fragrant and golden brown. Mix in the chai por. Off heat and add in light soy sauce and sugar to taste.
- Spread some fry condiments on steaming plate then place fish over it. Spread the balance garlic and chai por mix all over fish together with some cut chillies.
- Steam over high heat for 10-15 minutes [depending on size of fish].
- Remove and garnish with spring onions and coriander leaves.
- Serve immediately.
8 comments:
Kimmy, I love this style of steamed fish. But the fish must be very fresh then only sedap. You are so lucky to get fresh supply.
Kimmy, this sounds yummy, i never thought of adding choi poh! Will definitely do the next time i steam a fish. The shop we sometimes eat at also steam their fish with salted black beans, which is nice too.
Hi PH, getting fresh fish is seasonal for us. Sometimes, I don't get to have one cos' my hubby's fishing 'kakis' are all waiting eagerly for them too.
Hi Esther, sometimes I substitute the yellow bean paste with salted black beans for steaming fish. It's good too.
Oooh! This is a nice dish...very healthy too.
Hi Kimmy! I like your steamed fish!
My grandma used to steam fish with Chai Poh too. But she would fry the chai poh separately with garlic and sprinkle them over the steamed fish with lots of fried shallots. Very yummy!
Hi Jeannie, with fresh fish, any simple steaming ingredients add will be nice.
Hi Chef, I fried the chai por without oil first to dry them and also to prevent them from 'jumping' out of the wok, my friend taught me this..
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