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Thursday, 7 August 2014

The Simplest Steamed Fish (using seasoned soy sauce)

Don't ask me why I used baby corn in my steamed fish, 
my style of cooking is..........cook whatever available in the fridge! 
To my surprise, the baby corn tastes really good with the steamed fish sauce. 
Just cooked through, do not overcooked the fish as the texture will be stiff.
This is just nice!
First rule of steaming fish is to use fresh fish, not from frozen. 

Whenever I buy fresh fish from market, my next on menu is always steamed fish because my dad always says ' Do not waste the freshness of the fish'.

There are many ways to steam fish. This is the easiest for newbie in cooking. Use fillet instead of whole fish, preparation is a lot simpler. Use seasoned steamed fish soy sauce, so that you don't need to worry about getting all kinds of sauces/ spices that sounds so 'alien' to you ;)...


1/2 Fresh Thread-fin's Fillet (scale removed, boneless)

Pinch of Salt

1 Spring Onion

2 Thin Slices of Ginger (coarsely chopped)

5 Small Onions

3-4 tbsp Seasoned Steam Fish Soy Sauce

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1. Place the cleaned spring onion in a heat-resistance container/ plate.

2. Wash and pat dry the fillet. Season with a pinch of salt. Rub all over the fillet.

3. Place the fillet on the spring onion. Skin facing upwards. 

4. Sprinkle the chopped ginger on top of the fish. 

5. Marinate for 10 minutes. 

6. Steam in a steamer for 8-10 minutes, depends on the thickness of the fillet. 

7. When it's cooked, discard the ginger. 

8. In a skillet, heat oil with medium heat, turn to low heat fry the small onion till brown. 

9. Turn off the heat, add seasoned soy sauce. Pour the sauce on the steamed fish. 

10. Serve immediately!

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