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Thursday, December 4, 2014

Steamed Fish With Ginger Bud Dipping Sauce

This fish [Mahogany Snapper] is from my hubby's fishing trip.  It is about 1 kilogram.  Since it is so fresh, I just steamed it and serve it with a very tasty, appetising Ginger Bud Dipping Sauce [recipe here].  Missed this kind of fresh fishes very much when on holiday, most meals have meat or chicken and seafood aren't that fresh in certains places that we visited.
The fish is so meaty and very, very fresh.  Goes so well with the dipping sauce.
 
Ingredients
1 whole fish - cleaned
1 tsp sesame oil

Ingredients for Dipping Sauce
[recipe adapted from Yum Yum magazine]
1 stalk wild ginger flower [bunga kantan] - finely chopped
1-2 stalks of coriander leaves - finely chopped
3 red chilli padi - chopped
100 ml light soy sauce
Juice of 3 limes
1-2 tbsp sugar
1 tbsp fine preserved soya bean paste [taucheong]
 
  1. Prepare and mix all ingredients together.
  2. Steam fish with a little sesame oil for 12 to 15 minutes [depends on size of fish] or until cooked through.
  3. Remove and discard some of the liquid, scoop some dipping sauce over fish and serve immediately.

4 comments:

Jozelyn Ng said...

The ginger flower dipping sauce is too fragrant...

Phong Hong said...

Kimmy, you are so lucky can get fresh fish from hubby's hobby :) Yes, when you have a very fresh fish the best way to cook is to steam it. And that dipping sauce goes really well with the fish. What a satisfying meal!

Kimmy said...

Hi Jozelyn, yes it is very aromatic and an easy dipping sauce not only for fish but steamed chicken and boiled meat slices. Very versatile.

Kimmy said...

Hi Phong Hong, sometimes you have wait until your neck is long just to get such nice fish. Hahaha! But it is worth the wait. We really enjoyed it.

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