Skip to main content
logo
Food Advertising by

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 [email protected] 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

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!

Japanese Cheesecake

I baked this Japanese Cheesecake for my niece and hubby from Aussie land who dropped by for a weekend visit.  Served it as a dessert much to their delight.  It's not too filling as it's not overly sweet. after baking for 1 hr. 15 mins. in 'water bath'...... leaving oven door ajar for about 30 mins. before taking out to cool Recipe for Japanese Cheesecake Ingredients : A)  250 gm Cream cheese       180 ml Low fat Milk B)  9  Tbsp Plain Flour      4.1/2  Tbsp Cornflour C)  6 Egg Yolks       120 gm Caster Sugar D)  6 Egg Whites       1  Tsp Cream of Tartar       120 gm Caster Sugar Method : Line the base of a 10 inch sq. cake tin with parchment paper, set aside. Cook cream cheese with milk on low heat, stirring all the time, till the cream cheese has melted.  Set aside. Sift the flour, cornflour, mix well.  Set aside. Beat egg yolks with sugar till light, creamy and thick. Slowly add in the cheese mixture, beat well. Fold in th

Emperor Herbal Chicken ~ 药材皇帝鸡

    Chinese New Year marks the beginning of the lunar new year and for 2023 it is the year of the water Rabbit which falls on Sunday 22nd January.  Sumptuous food is served in Chinese households and I believe that this Emperor Herbal Chicken dish can be added to your menu of glorious food. Emperor Herbal Chicken   ~  药材皇帝鸡 Ingredients 600 gm (1/2 a full range chicken) 8 seedless red dates 2 pieces Dang Gui (angelica root) 2 pieces Bei Qi 15 gm Huai San 15 gm Dang Shen 20 gm Yuk Zhu 5 gm wolfberries (to add on after chicken is cooked) 2 Tbsp Shaoxing wine 1 Tbsp sesame oil 1/2 Tbsp seasalt 1 tsp light soya sauce Method Rub the chicken with seasalt and a bit of light soya sauce.   Place the chicken on 2 pieces of parchment paper. Wash the red dates, dang gui, bei qi, huai san, dang shen, yuk zhu and  spread them on the chicken.   Pour in the Shaoxing wine and sesame oil. Wrap the chicken and place it on a plate. Heat up a steamer and steam the chicken on boiling water for about 20 mins.,