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Simple recipe for Malaysian-Chinese steamed fish with soy sauce, consisting of 6 easy steps.
Three helpful cooking tips are provided in this article for a dish that is easy to make, making it suitable for beginners in the kitchen. These tips are essential for successfully preparing this dish.
View this video to observe.
1. Ensure that you get the freshest fish possible. If you reside in peninsular Malaysia, Borneo, or close to the sea, look for a fishmonger who gets their fish directly from a fisherman. Unlike chicken, which can still be eaten even if not very fresh, the freshness of fish is crucial and cannot be hidden by cooking methods.
If fish is not fresh, it will have a strong smell that is noticeable. If I cannot find fresh fish, I would rather fry it than steam it.
It is important to know how to choose fresh fish, even when buying from a trustworthy source. Avoid selecting fish that feels soft, has brown gills, or has red eyes, as these are signs of spoilage.
2. Thoroughly clean the fish by removing the scales, innards, and any remaining blood. Failure to do so can affect the taste of the fish, even if it is fresh.
3. A key reason why we value steamed fish is because of its smooth texture. This texture may be lost if the fish is cooked for too long. Similar to poached chicken for Hainanese Chicken Rice, it is important to cook the fish at the correct temperature to ensure it remains tender and delicious.
I steamed an 800 g Garoupa and a 600 g Chinese Pomfret for around 15 minutes, which I found to be the ideal texture. However, some helpful individuals on Youtube suggested that it could be steamed for a shorter time, as the residual heat will still cook the fish once it's removed from the wok. To be cautious, you might want to check if the fish is fully cooked after 12 minutes.
If you're looking for fresh fish in Kuala Lumpur, consider visiting the fishing village of Penambang in Kuala Selangor, located on the west coast of Malaysia. You can enjoy lunch by the river while waiting for the fishermen to return with their catch of the day.
I recently found a new wholesale seafood store in Kepong called Seng Yep. They get their fish from locations such as Kuala Selangor, which is just a short 45-minute drive away. Watch my video on Youtube to see the different types of fish available at the store.
Types of fish that are good for steaming. Necessary equipment for the recipe. A simple recipe card for Malaysian-Chinese Steamed Whole Fish with Ginger & Soy Sauce. This dish is fast, simple, and healthy.
Written by Sara Khong
Ingredients:
– 1 tablespoon of oil
– 1 teaspoon of salt
– 1/2 tablespoon of sesame oil
– 800 grams of garoupa fish
– 1/3 cup of julienned ginger
– 1 sliced chili
– 1 chopped coriander
– 6 spring onions
– 4 tablespoons of shallot oil
– 1 teaspoon of soy sauce
Directions:
1. Brush the oil, salt, and sesame oil onto the garoupa fish.
2. Sprinkle the julienned ginger on top of the fish.
3. Steam the fish for 15 minutes.
4. Add the
TIPS FOR THE KITCHEN
Try adding steamed whole fish to your weekly meal plan. It is simple to prepare and also packed with nutrients.
Check out this video for a simple Malaysian-Chinese steamed fish recipe that can be easily made in 6 steps.
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Hello, my name is Sara. I think that following a healthy diet means sticking to traditional eating habits. I prepare meals using fresh ingredients and natural spices.
In order to adapt to our hectic schedules, I use scientific methods and modern kitchen tools to improve traditional recipes and make simple, nutritious, and delicious dishes.
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