Haven't been writing for a while but I have decided to pen down a good recipe taught by @iamjadeline.
I don't really steam fish at home because I rarely buy fish and I usually only know how to air fry them or throw them into soups. Ever since my mum-in-law moved out, we seldom eat fish because I am not good at cooking them.
I got, however, some really fresh frozen patin slices the other day from my butchery place. I wanted to cook them in ginger and scallion. Suddenly I thought maybe I could steam them. I cooked this during my son's exam week because I wanted to ensure he eats well.
Because I do not know how to do it, I asked my sis-in-law whom I remember seeing her steam fish before for help.
She taught me to throw the murky water of the steamed fish half way it is cooked. Oh, now I know!
Ingredients:
- Frozen patin slices 500g
- ginger paste
- tomatoes
- spring onion or scallions
- garlic
- seasonings like white pepper, soy sauce
Got this ginger paste that is seasoned from the same butchery shop. That makes things easier to marinate and steam with the paste to eliminate the fishy smell.
Tomatoes! I wish I have tofu too but I didn't.
I marinated my fish slices with also a bit of this ginger scallion powder.
Went to the balcony to cut some spring onions.
I made a mistake by adding the tomatoes and spring onions too early because I needed to ditch the murky water after steaming the fish for 20 minutes.
While waiting for the fish to steam, I fried up some garlic and ginger with oil.
Poured the hot ginger garlic oil over the fish. Wow the aroma!
Made a sauce with some sesame oil, cooking wine, soy sauce and white pepper. Drizzled it over the fish and steam another 15 to 20 minutes.
Voila!
Garnish with some more spring onions.
This is so nice to be eaten with rice!!! Loved it!
Result. Your steam fish looks so good. I am about to get some fish from my friends so I will make sure to try this recipe. Yum Yum
Adding ginger and garlic to the fish certainly makes it's extra tasty, and the sauce sounds perfect with rice!
However, steaming it for half an hour is a long time for fish, normally it shouldn't take more than 15 minutes.
Oh really? Thanks for the reminder. I really am a bit clueless with this steaming fish timing.
Fish steams pretty quick, if it's fresh should take around 10-12 minutes, longer if it's a big thick fish. Stick a chopstick in and it should come out clean if it's cooked. This is the Cantonese way btw, as we like our fish just cooked for the best flavour and texture. If it's over done the flesh can become woody
This looks even yummier than mine. Next time, I will try ginger paste too, learn from you. 😁