Difference between revisions of "Steam Fish"
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== Description == | == Description == | ||
Only the freshest fish are steamed. | Only the freshest fish are steamed. | ||
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* several preserved [[plum]], crushed. | * several preserved [[plum]], crushed. | ||
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# Steamed fish is often served with plain [[rice]] porridge and often made more salty. | # Steamed fish is often served with plain [[rice]] porridge and often made more salty. | ||
# When served with [[rice]], cut down on beanpaste. | # When served with [[rice]], cut down on beanpaste. | ||
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# Alternatively, you can microwave the fish in a covered container with some additional [[water]] added. | # Alternatively, you can microwave the fish in a covered container with some additional [[water]] added. | ||
| − | [[Category:Singaporean Meat | + | [[Category:Singaporean cuisine]] |
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[[Category:Plum Recipes]] | [[Category:Plum Recipes]] | ||
[[Category:Sesame oil Recipes]] | [[Category:Sesame oil Recipes]] | ||
Latest revision as of 10:11, 15 July 2012
Description
Only the freshest fish are steamed.
Ginger is used to rid the of any fishiness and sliced chile very much a Singaporean touch to an otherwise very Chinese dish.
Depending on the type and quality of the , different ingredients are used. The best is best steamed with just the most subtle and basic ingredients: good light soy sauce, ginger, spring onions and a touch of sesame oil. Chillie, preserved plums, beanpaste and are used to add a different touch.
File:Steamfish.jpg
Steam Fish
Ingredients
- fresh fish
- spring onions, finely sliced.
- ginger, finely sliced.
- chile, finely sliced.
- soy sauce
- bean paste
- salt
- sesame oil
- several preserved plum, crushed.
Procedures
- Steamed fish is often served with plain rice porridge and often made more salty.
- When served with rice, cut down on beanpaste.
- Omit beanpaste if you prefer a more subtle flavour.
- Clean the fish, make several diagonal slits on both sides of the fish and rub a little salt all over.
- Let it stand for several minutes.
- Add the rest of the ingredients, a little water and steam.
- Steam will condense and drip onto the fish adding to the sauce.
- Alternatively, you can microwave the fish in a covered container with some additional water added.
