May 2, 2007
What The Fish! I’m Steamed!
Hi, it’s me, the tilapia fish again. This time I am being cooked in a very fragrant ginger sauce. I think I need to be placed in a bigger plate cos my mouth is over the edge of this one. I am screwed steamed in this recipe.
Let’s see what the cook did to me for this Steamed Fish In Ginger Sauce:
Ingredients (Serves 2):
- 1 tilapia fish (about 1 lb), or any other fish good for steaming
- 1 stalk spring onion, cut on the bias, 2″ lengths
- a few slices of ginger
- 1 red chilli, seeds removed, cut into thin shreds
Seasoning for fish:
- salt, pepper, corn flour
Sauce Mix:
- 1 tbsp minced ginger
- 1/2 tsp minced garlic
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- a few dashes white pepper
- 1/3 tsp sugar
- 1/2 bowl warm water
- 1 tbsp cooking wine (cook used rice wine)
Cooking Method:
1. Rinse fish and pat dry. Sprinkle some salt, a few dashes of white pepper and a sprinkle of corn flour over the fish skin and in the stomach. Use fingers to gently rub the seasoning on the fish.
2. Cut a few slits on both sides of the fish and insert a piece of cut spring onion into each slit. Stuff a few pieces of cut spring onions and a few pieces of ginger into the fish stomach. Put fish on a plate and in a steamer and steam over high heat for 8 minutes.
3. In the meanwhile, heat up 2 tbsp oil in a saucepan. Stir fry minced ginger and garlic until fragrant, then add in the rest of the sauce mix (except the rice wine). Bring the mixture to a boil. Turn off heat then add rice wine.
4. After fish is steamed for 8 minutes, pour ginger sauce in Step (3) over the fish and steam for another 5 minutes. (If you have a flatter fish, steam for less time.)
5. Remove fish from steamer and garnish with spring onions and red chilli.
6. Serve with plain white rice. Ginger sauce tastes very fragrant when mixed with rice because of the addition of the rice wine.
Enjoy the Steamed Fish In Ginger Sauce. J liked the sauce a lot. So did the cook.
Bite This!
More recipes:
How to flavor up leftover fish
Pan Fried Salmon Fillet - The Lee Kum Kee way
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May 2nd, 2007 at 8:36 pm
Watch your language, young lady!
May 2nd, 2007 at 9:02 pm
Oops… I nearly marked your comment as spam :p
May 2nd, 2007 at 9:55 pm
Aiya, I have to cook one steamed fish dish ASAP…cannot tahan liao, but I will get another fish, not muddy smelling fish…hehe. (Are you sure it’s me? Really got muddy smell!) :P
May 2nd, 2007 at 10:13 pm
What other fish with big bones would you recommend lei? I dun smell anything bad for tilapia… definitely not like salted fish or belachan smelly. It’s YOU YOU YOU!
May 3rd, 2007 at 1:20 pm
I also steamed a non-tigerfish recently, and it’s still in my cam. kekekkeke. The tilapia you have bought…was it swimming in the tank and the uncle kill it in front of you? Freshest one maybe no muddy taste. If not, I also find that tilapia has a muddy smell/taste :O …so it’s not ME ME ME alone right? But smearing tilapia with belacan or tamarind or spices may kill that muddy taste, coz “以毒攻毒”!
Both tilapia and belachan are smelly so put them together then they don’t smell ? 哈哈
May 3rd, 2007 at 3:17 pm
Hahaha! Too funny. I chuckled reading this. Take care of the little one. How many days left?
Man, RM, you’re such a picky seafood eater! Tilapia doesn’t taste muddy to me. But I pretty much like all fish. :P
May 3rd, 2007 at 4:14 pm
Tiga!
The fish was fresh from the tank. Ok ok… It’s me me me. I think my ginger sauce was so tasty (*some self praise here*) that the muddy taste was masked. I asked J about freshwater fish tasting muddy and he said he knows what RM is talking about but it’s hard to describe the taste.
Chopsticks:
I got 6 more weeks to go. The final leg :p
May 3rd, 2007 at 10:35 pm
I probably had tilapia once or twice and I didn’t really care for them. I can’t remember how it tastes.
Is it good?