Skip to main content
logo
Food Advertising by

Simple & easy Steam Fish

Creating healthy and nutritious meal is simple - Steaming which is considered a healthy cooking technique ~ Steaming food preserves the natural flavours and colour and retains more than twice the vitamins and minerals than traditional cooking methods.


 
 


Recipe for Simple and Easy Steam Fish

Ingredients :
  • 1 piece Garoupa Fish Block, about 300 gm
  • 1 medium  size Tomatoe - cut into wedges
  • 1 piece Bean Curd - sliced
  • 2 dried Shitake Mushrooms, soaked and sliced
  • 10 gm Ginger - chopped
Seasoning :
  • 1 Tablespoon Light Soya Sauce
  • 1/2 Teasp. Salt
  • 1/4 Teasp. Pepper
  • 1/8 Teasp. Sugar
  • 1/4 Cup water
Garnishing :
  • 1 Tablespoon Shaoxing wine
  • 1 Tablespoon Olive oil
  • Spring Onions - cut
  • A dash of Pepper
Method :
1.  Place the seasoned fish block on a plate, add in the tomatoes, bean curd, mushrooms and chopped ginger.
2.  Steam the fish in a steamer of rapid hot boiling water, for about 8 minutes.  Pierce the centre of the fish  block with a chopstick and if it can be pierced through, then it's done.  Do not overcook this dish.  Overcooked fish does not taste nice, a bit rough.  Switch off the fire.
3.  Before taking out the dish, add in the Shaoxing wine, olive oil, spring onions and a dash of pepper.
4.  Serve hot with rice.

Comments

  1. Wow! Wonderful appendage with the LinkWithin widget, introducing other related articles for interested readers. Hehe...my student has 'outsmart' me, my teaching days are over, huh! LOL!!

    ReplyDelete
  2. Hi Jacqueline
    Sorry for late reply ..... still fumbling on blogging, sometimes still blur, blur. Still on probation!

    ReplyDelete
  3. this recipe i like alot! healthy and yummy!

    ReplyDelete
  4. lishapisa
    Yes, indeed it is, not much oil too.

    ReplyDelete
  5. What's the substitute for shaoxing wine?? Or can it be omitted out? Thanks.

    ReplyDelete
    Replies
    1. It's Chinese cooking wine. Yes, it can be omitted.

      Delete
  6. I just couldn't leave your website before telling you that I truly enjoyed the top quality info you present to your visitors? Will be back again frequently to check up on new posts.
    paris flat

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

To Fu( Beancurd) Bridge ~ 跨桥豆腐

When I was recommended to try this dish in a restaurant, I was both hesitant and at the same time intrigued by its name.  I've heard of the song 'Bridge over troubled water' but Tofu crossing the bridge?  So to satisfy everyone's curiosity, we agreed to give it a try.  It's a nutritious dish with a good source of protein in the Tofu pork and egg all in one.  It was just tasty and delicious to go with a bowl of steaming hot white rice!





Tofu Bridge ~  跨桥豆腐


Ingredients
200 gm minced pork2 pieces soft Tofu1 eggSeasoning for minced pork - salt plus 1.1/2 tsp cornflouarSauce to add to the dish after steamed and before serving - (3 tsp hot water, 1.1/2 tsp light soya sauce, 1/4 tsp sugar mix till dissovled)1 tsp sesame oil and garlic oil to garnish Method Slice up the Tofu into 8 pieces, and place on a plate.Spread the seasoned minced pork on both sides of the TofuLightly beat up the egg and pour on top of the minced pork.Steam the dish for 8 mins, on high heat.Mix the garlic…