Skip to main content
logo
Food Advertising by

Steamed Silver Fish ~ 'Ngan Yu Chai'


In my previous post on 'Steamed minced pork with silver fish', some readers were not familiar with what is 'silver fish' or 'ngan yu chai'.  So, I made this simple dish and took some pictures of these mini anchovives.  You can steam this in the rice cooker just before the 'keep warm' function or you can steam it under rapdily boiling water for about 5 mins.




It's better to use a strainer when you wash these mini anchovives as they're very tiny and may slip off and be washed away easily.


Chop some red chillies, add in some preserved black beans, a bit of sugar and a dash of sesame oil to the washed mini anchovives.


These are yummy, excellent to go with rice or plain white porridge.

Ingredients
  • 50 gm silver fish
  • 1/2 tsp each ~ preserved black beans, sugar and sesame oil
  • 3 Tbsp water
  • 1 red chilly chopped
  • a dash of pepper
Preparation
  1. Wash the silver fish and drain on a strainer.
  2. Place drained silver fish into a bowl and mix in all the ingredients till well combined. Keep aside.
  3. When the rice in the rice cooker is about three-quarters dry, place the bowl of silver fish on it just before the rice completes the 'cook' cycle and switch to the 'keep warm' function.
  4. Serve hot with a dash of pepper.

Comments

  1. I don't think I ever try fresh silver fish before except in ikan bilis form ....mmmm really interesting. Did you get the little fish from the wet market?

    ReplyDelete
  2. Must be so good to eat with plain rice or porridge but I don't have 2 of the 3 impt ingredients...(no silver fish, no black beans)...sad...

    ReplyDelete
  3. I usually fried the 银鱼with eggs.I must try your recipe because my husband love to eat银鱼 very much.

    ReplyDelete
  4. i like ngan yee chai crispy fried and eaten with porridge.. or steamed minced pork with the ngan yee chai as toppings too! :)

    ReplyDelete
  5. This way of cooking is new to me, very interesting!

    ReplyDelete
  6. ICook4Fun
    I got them from the grocers, need to store in the fridge.

    tigerfish
    Maybe the silver fish is difficult to find, but isn't the black beans available?

    Anncoo
    Yes, frying with eggs is tasty too.

    reanaclaire
    Ngan yu chai fried rice is also nice.

    Sonia
    Yes, this silver fish is very versatile.

    ReplyDelete
  7. I like it fried and crispy . Must try this style of cooking. Thanks for the recipe.

    ReplyDelete
  8. Ahhh....this is our hubby favourite food! See, almost everyone the same huh!

    ReplyDelete
  9. This looks very interesting. I wonder how it tastes like....must be very delicious with rice. I love it fried.

    ReplyDelete
  10. I love this to go with congee. And must have eggs. YUM!

    ReplyDelete
  11. Elin
    I too like it fried, versatile topping.

    Kristy
    Ah....How come quite a no. of hubbies like this silver fish? Maybe it's tasty.

    Mary
    Actually, it tastes best if it's fried, but then can always try out different recipes.

    penny
    Silver fish omelette is nice too.

    ReplyDelete
  12. Never tried this before but after it's cooked looks so yummy, must try this next time to eat with porridge...

    ReplyDelete
  13. This is comforting home cooking to me :)

    ReplyDelete
  14. Treat and Trick
    It's great with white porridge

    3 hungry tummies
    Yes it is.

    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.


Passion Fruit Cake ~ 百香果蛋糕

This is a simple light sponge cake, moist and soft, full of fruity aroma.  I baked them in a mini loaf pan, drizzled on some fresh passion fruit and finished off with a dust of icing sugar.  I added some pulp and seeds in the batter to give it more crunch and the result was a 'Yum'  .......definitely a keeper recipe for sure!






Passion Fruit Cake  ~  百香果蛋糕  
Ingredients

3 passion fruits100 gm caster sugar100 ml canola oil2 eggs50 ml plain yoghurt150 gm self-raising flour1 tsp  baking powder40 gm almond meal2 Tbsp seedsZest from a lemonSeeds and icing sugar to decorate  (optional)Method Press passion fruit pulp through a sieve, retain the juice and seeds.In a mixing bowl, whisk together sugar, oil, eggs, yoghurt and passion fruit juice till well combined.Sift flour and baking powder into the batter, mix on low speed.  Mix with a spatula and add in the lemon zest and almond meal.Add in 2 Tablspoons of seeds, mix till all ingredients are fully combined.Scoop the batter into an oiled a…

Osmanthus Chiffon Cake ~ 桂花戚风蛋糕

In Chinese medicine, Osmanthus is well known to detoxify the body, improve dry skin and reduce phlegm.  I like the sweet and fresh fragrance of the Osmanthus and this is a simple recipe.  It's a dessert, it's a snack, it's a breakfast or anything you want it to be.  Enjoy!



Osmanthus Chiffon Cake ~ 桂花戚风蛋糕
Ingredients
(A)
6 large egg yolks
120 gm plain flour
3 Tbsp honey
100 ml vegetable oil
240 ml hot water
4 Tbsp Osmanthus flowers

(B)
6 large egg whites
120 gm caster sugar
1.1/2 Tbsp or 14 gm cornflour

Method
Boil 240 ml water together with 4 Tbsp dried Osmanthus flowers.  Strain out 160 ml tea and keep the flowers aside.  Let the tea cool.Sift the plain flour twice.Whisk the egg yolks with honey, then add in oil, Osmanthus tea.  Mix well together and then add in the strained Osmanthus flowers to blend in.  Sift in the flour, mix well.Combine sugar and cornflour.In a clean bowl, beat egg whites till foamy, add in half the cornflour and sugar mixture, then gradually add in the b…