Skip to main content

Steamed fish fillet


This is as simple as A,B,C ...... plain steamed fish fillet.  Quick and easy to lay on the table and  healthy and nutritious too!  Non-greasy and less washing up!




This steamed fish pairs well with plain rice or congee, any time!

Ingredients
  • 300 gm red snapper fillet
  • 4 pips garlic - chopped
  • 10 gm ginger - chopped
  • 1  Tbsp oil
  • 1  tsp each of - light soya sauce and oyster sauce
  • a pinch of sugar
  • Sea  salt
  • Spring onions for garnishing
  • Dash of pepper
Preparation
  1. Wash the fish fillet, pat dry and rub in some sea salt and pepper.  Set aside.
  2. Saute the chopped garlic and ginger with the oil till fragrant.  Mix the oyster sauce and light soya sauce with 2 tsp warm water, bit of sugar and add into the garlic ginger, stir well.  Set aside.
  3. Prepare a steamer with water and steam fish over rapidly boiling water for about 8 mins.
  4. Pour the garlic and ginger sauce over the fish, garnish with the chopped spring onions, add in a dash of pepper.
  5. Serve hot immediately.

Comments

  1. YUM! Simple steam fish is so comforting.

    ReplyDelete
  2. the fish looks so fresh and juicy, steam fish is always the best :)

    ReplyDelete
  3. Wow...that's such a fresh piece of fish....very delicious steamed. I wish I can get that here. I miss the fresh ikan tenggiri too. Looks like I just have to be happy with cod or salmon...my 2 favourite fish here.

    ReplyDelete
  4. Nothing beats a good plate of simply steamed fish.. delicious!

    ReplyDelete
  5. Definitely an easy yet tasty way to do a steamed fish!

    ReplyDelete
  6. I love such steamed fish, I normally order this when eat in a Chinese restaurant.

    ReplyDelete
  7. penny
    Yes, it is!

    Jess
    Fresh fish is best steamed!

    MaryMoh
    You mean to say that only cod and salmon are only available in your part of the globe?

    3 hungry tummies
    Yes, nutritous too!

    busygran
    Less washing up, saves time and labour!

    Cooking Gallery
    Having steamed fish in restaurants is pretty pricey and sometimes they over steam it. DIY is always the best! Agree?

    ReplyDelete
  8. We usually have cod, sardine and salmon. The rest are either frozen or not tasty

    ReplyDelete
  9. What a coincidence! I too steamed fish (Ling Cod) for dinner today! Great minds think alike! :D
    I shall try your recipe next time, and with red snapper. The Ling cod was very sweet.

    ReplyDelete
  10. Rotterdam ICON
    Cod and salmon .... are they cheap?
    Back here it's super expensive!

    Aleena
    Wonder whether the Ling Cod is the white cod fish we have here. Is it oily and pricey?

    ReplyDelete
  11. Cheah, nowadays these kind of fish fillet really pricy! That day I bought only two slices, cost me $12.00! Like eating gold! haha... Hope you're enjoying your weekend.
    Cheers, kristy

    ReplyDelete
  12. Kristy
    Yes, especially the 'round garoupa', a piece depending on size can come up to 8 to 10 rgt. As you say, like eating gold. My fishmoger says that fish fillet and whole fish are priced differently!

    Angie
    It's really refreshing!

    ReplyDelete
  13. Nice and easy steam fish. Me too love easy to prepare dishes.

    ReplyDelete
  14. Auntie,
    Ling Cod is a fish unique to the west coast of USA & Canada. Hence, the availability and reasonable price (USD5.50 per pound) in seattle. Its a white fish but not belonging to the cod family. However, it looks similar to a cod, hence the name.

    ReplyDelete
  15. Cod fillet range from 14-16 euros per kg. Salmon (cutlet) range from 10 to 12 euros per kg

    ReplyDelete
  16. I love steamed fish. This looks really delicious. Whenever I come across really nice and fresh fish, I like to steam it too.

    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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...

Double boiled Black chicken soup

This chicken soup is slightly different from the normal good old chicken soup as it's double-boiled with black chicken.  Flavoured with traditional Chinese herbs like sweet wolfberries /goji berries/Boxthorn fruits, Ginseng aka 'Pau Sum' in Cantonese and Yuzhu aka Solomon's seal rhizome/polygonatum, this soup is believed to be invigorating and nutritious.  According to the Chinese, the black chicken has curative value and it's above that of white chicken meat as the former has less fat. A short introduction to the traditional Chinese herbs.  'Pau Sum' helps to increase energy, enhance healthy blood circulation and also boost the immune system. Wolfberries   helps to improve vision and  nourish the lungs and kidneys. Yuzhu helps to treat dry throat, dry cough, promote production of body fluid and relieve dryness syndrome.