Skip to main content

Basil steam fish


I steamed this  piece of Garoupa fish fillet on a bed of soft silky beancurd and came up with a two-in-one dish.  Sprinkled on some fresh basil leaves to garnish along with chopped spring onions and garlic crisps.   This dish is light and refreshing and goes very well with white rice.












Simple yet healthy dish suitable for both lunch or dinner.

Ingredients
  • 200 gm Garoupa fish fillet
  • 6 pcs white firm tofu ~ beancurd
  • 4 pips garlic, chopped
  • 2 bird eye chillies, chopped
  • Fresh Basil leaves
  • Spring onions
  • Light soya sauce
  • Salt and Seasalt
  • 1 Tbsp oil
Preparation
  1. Wash the piece of fish fillet, pat dry and season with a bit of seasalt and pepper.  Set aside.
  2. Heat up the oil and lightly fry the chopped garlic.  Set aside.
  3. Arrange the pieces of beancurd on the bottom of the plate and sprinkle on a bit of salt.
  4. Place the piece of fish fillet on top of the beancurd.
  5. Sprinkle on the chopped bird eye chillies.
  6. Add in 1.1/2 Tbsp water.
  7. Steam under rapidly boiling water for 10 mins. or slightly more, depending on the thickness of fish.
  8. Remove dish from the steamer.
  9. Add in the garlic oil, sprinkle on the fresh basil leaves, spring onions, drizzle on some light soya sauce.  Add in a dash of pepper.
  10. Serve hot with rice.

Comments

  1. Steam fish with basil leaves,interesting dish, looks so yummy!

    ReplyDelete
  2. This sounds so good and healthy. Yummy!

    ReplyDelete
  3. Hmmm ... looks good and healthy. I thought basil leaves are more for angmoh food. Learn something new today. Thanks for sharing this lovely dish.

    ReplyDelete
  4. Love the idea of putting tofu under the fish, the tofu must be flavourful. Must try this method one day. Thanks .

    ReplyDelete
  5. Looks delicious and killing two birds with one stone:D Great idea!

    ReplyDelete
  6. Great idea adding basil! I'm sure it's packed full of wonderful fresh flavours. yum!

    ReplyDelete
  7. Simply awesome combination of my favourite food ingredients: fish, beancurd and basil. Must try this out. Lovely photos making my mouth water!

    ReplyDelete
  8. i steam garoupa quite often but never done this with a block of tofu underneath! i think it's a great idea too! btw, i've just had luch today at pakeeza after seeing your post on that! agree, i must say that they have changed so much and i enjoyed all the food that we ordered. we had 2 types of chicken, masala and another one..you must also try one of its brinjal dish too..in the vege section..also very nice!

    ReplyDelete
  9. yummylittlecooks
    Yes, I like the sweet smell of basil.

    Anncoo
    Thank you!

    Yummy Bakes
    The angmoh basil leaves are different, this is Thai basil, widely used in Vietnamese cuisine.

    Sonia
    It's also my first attempt at this. Yes the tofu tasted good.

    ReplyDelete
  10. how new, must be so flavourful mouthwatering nam nam

    ReplyDelete
  11. Jeannie
    Yes, killing 2 birds with 1 stone, always game for that.

    pigpigscorner
    Yes, it's flavourful more so since I like basil.

    Jane
    Thank you!

    Lena
    So no regrets going there. I like their okra pajeri too.

    Ananda
    It's new to you, steaming fish this way!

    ReplyDelete
  12. Hi, may I know do you have any Facebook account that you share your recipe? Can you share with me? If yes, please add me at sowphia@yahoo.com. I love cooking as well.

    ReplyDelete
  13. Jessie
    Thanks for dropping by. Unfortunately I don't have a Facebook account. You are always welcome to view my recipes at my blog.

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete

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

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for those who love durian. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more! Chicken Floss Cake ~  鸡肉松蛋糕           Ingredients (A) 4 egg yolks 40 ml oil 50 ml milk 65 gm plain flour, sifted Chicken floss White sesame seeds Chopped spring onions (optional) a pinch of salt (B)  4 egg whites        40 gm caster sugar Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk. Mix in sifted flour till well combined. In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat til

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.