Skip to main content
logo
Food Advertising by

Steamed Fish fillet with Rice vermicelli





When I saw Anncoo's  post on 'Steamed prawns with vermicelli' some time ago,  I told myself that I must make something like this.  So, I tweaked it a bit and managed to come up with this  ....... 'Steamed Fish fillet with Rice Vermicelli'.



Marinate the fish fillet with the seasoning, keep aside for a while.  Then arrange them on a bed of soaked rice vermicelli, steam under rapidly boiling water for about 8 mins. and then dinner is ready!






A nutritious and  healthy one dish meal enough for 3 servings ........ serve with some chopped chilly and Enjoy!

Ingredients
  • 300 gm fish fillet, sliced
  • 120 gm rice vermicelli (thin type for soup)
  • 1 cup water
  • 1  tsp each of - salt and oyster sauce
  • 2  tsp fish sauce
  • 6 pips garlic - chopped
  • 3  Tbsp oil
  • 2  Tbsp Shaoxing wine
  • Red chilly and chopped spring onion for garnishing
Seasoning for fish fillet
  • 2  tsp fish sauce
  • 1 tsp sugar
  • 2  tsp sesame oil
  • 10 gm young ginger - chopped
  • A dash of pepper
Preparation
  1. Wash and slice up the fish fillet, mix with the seasoning and keep aside for an hour or so.
  2. Soak the rice vermicelli in water for about 1/2 an hr or till soft, rinse again in water.  Drain and place on a plate for steaming.
  3. Meanwhile, prepare the steamer with water and bring it to the boil.
  4. Mix the salt, oyster and fish sauce in  the cup of water and pour it over the rice vermicelli.
  5. Arrange the marinated fish fillet on the rice vermicelli.
  6. Saute the chopped garlic with the oil and keep aside.
  7. Steam the plate of vermicelli over rapidly boiling water for 8 mins.
  8. Turn off heat, drizzle in 2 Tbsp Shaoxing wine and add in the garlic oil mixture.
  9. Garnish with red chilly and spring onions, add a dash of pepper.
  10. Serve hot with chopped garlic, chilly and light soya sauce dip.

Comments

  1. Such a clean & healthy dish! Hassle free as well. I bet it taste fantastic. Hope you're having a pleasant evening.
    Night night,
    Kristy

    ReplyDelete
  2. Steamed vermicelli?! Interesting. I have to try this!

    ReplyDelete
  3. This is pretty simple and delicious! Great idea, will cook this on my lazy days:D Thanks for sharing.
    Cheers!

    ReplyDelete
  4. This is a real healthy dish. Have to try it out...hassle free no doubt :)

    ReplyDelete
  5. penny, Yes, it's healthy and hassle free!

    Kristy.
    Yes, tastes wonderful esp with chopped bird eye chillies and garlic. You have a great weekend too!

    pigpigscorner
    Yes, do try it! Easy one-dish meal!

    You are welcome, Jeannie!

    Elin, yes, just nice for the two of you!

    ReplyDelete
  6. I also want to cook this way for the balance fish from the 5kg fish that i bought ealier, so yummy.

    ReplyDelete
  7. This is a very light, healthy yet very flavourful steamed dish. I am sure these vermicelli would taste really great after absorbing all the juice from the fish.

    ReplyDelete
  8. Yes it does, Angie.

    Gosh, Sonia, 5 kg fish, going to feed a multitiude? Do try it, it's delicious.

    ReplyDelete
  9. Looks good! The noodles must have soaked up all the deliciousness!

    ReplyDelete
  10. I tried this last night, for dinner, with red snapper, the only one I could find. Two small pathetic snapper costed me AUD11.67. Can you imagine??? But it was yummy and thanks! I added a lot more ginger though because we're both simply ginger freak!

    ReplyDelete
  11. 3 hungry tummies
    Yes, all the goodness have been absorbed by the vermicelli.

    Quinn
    Glad you liked it. Dollar for dollar, think the price is ok. Prices of fish have gone up quite a fair bit here too. But if we were to convert, then of course it's expensive.

    ReplyDelete
  12. This reminds me of Hong Kong...they like to steam clams topped with fried garlic over glass noodles...yum yum.

    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.


Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source.

Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.