This week I brought you, my most favorite steamed fish recipe ever. This steamed fish was my mom’s recipe, and we loved it. We’ll have this steamed fish almost once a week. It’s just that good. Every time, I’ll finish off everything on the plate. It’s fresh, spicy and savory. And the most important it delicious!
My steamed fish will start with steaming the fish with ginger and combined soy sauce. If you have a good soy sauce, you can use that. If not, the regular soy sauce will do the trick. Once steamed for 10-15 minutes, the fish will release a lot of juice and the juice will combine with the sauce that we pour earlier. Then, garnish with garlic oil, fried garlic, chili padis and chopped spring onion.
We always get a fresh fish to make this dish, a live swimming fish from the market.
Here the thing, this technique will work beautifully if the fish is fresh, if not, the combination will have a strong fishy smell.
However, if your fish is not that fresh, you can steam the fish with ginger first and throw away the juice that comes out from the steaming process. Pour the sauce back to the fish and serve with spring onion, garlic oil and chili padis.
Don’t forget to serve this with a good fluffy and warm rice.
Steamed Fish Chinese Style | My Mom’s Steamed Fish Recipe
1 Fresh Red Tilapia, about 1kg
5cm Ginger, Julienne
2-3 chopped Chilli Padis / Thai’s Red Chillie
2 tbsp chopped Spring Onion
Garlic Oil :
5-6 cloves garlic, minced
3 tbsp cooking oil
3 tbsp soy sauce (better a good quality)
1/2 tsp sugar
2 tbsp hot water
1. Remove the fish scales. Wash and drain. Score 11/2 inches apart between pectoral fin and tail, do it on both side.
2. Start to prepare other ingredients like ginger, chili padis and spring onion.
3. For Garlic Oil: –
a. Minced garlic.
b. Heat up a pan.
c. Add 3 tbsp cooking oil.
d. Add minced garlic.
e. Cook until minced garlic brown and remove from pan.
4. Combine all the sauce ingredients.
5. Meantime, get ready your steamer.
6. Transfer fish to a steamer tray and pour combine sauce on top.
7. Add ginger & half of chilli padis on top of fish.
8. Steam for about 10-15 minutes or until fish cook. You know the fish is done when you poke the thicker flesh, and it’s cook.
9. Remove from steamer.
10. Drizzle with garlic oil and fried garlic.
11. Sprinkle with chopped spring onion and balance Chilli padis.
12. Serve while it hot and with rice.
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