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

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.


Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner.










Recipe for Prawn Omelette


Ingredients

120 gm Prawns
2 Big Onions  -  sliced
3 Large Eggs
1 Teasp Light Soya Sauce
Oil for frying

Seasoning for Prawns

1/2  Teasp Salt
1  Teasp Sugar
Dash of  Pepper

Method

Lightly beat up the eggs with the light soya sauce
Heat up the pan with some oil
Saute the sliced onions with the seasoned prawns
Dish out
Pour the beaten eggs onto the pan
Add in the prawns and onions
Once the bottom is brown, flip omelette
and brown the other side
Dish up and serve



*****

Puff Pastry Nian Gao ~ 酥皮年糕

Each Chinese New Year, I would get a Nian Gao, sticky rice cake as an offering for prayers as Nian Gao is a homonym for  'higher year',  which symbolises increasing prosperity and higher achievement for the coming year.  Therefore it is considered good luck to eat Nian Gao during this period.  Instead of frying the Nian Gao with batter like what I did 'here', this time I chose to just wrap it up with a piece of puff pastry and dump it into the oven, and the ultimate result,  yummy gluey Nian Gao with crispy pastry!





Puff Pastry Nian Gao   ~   酥皮年糕
Ingredients 10 small pieces of Nian Gao about 1.1/2 x 3/4 x 1/2 inch  10 pieces of 4 x 4 inch Kawan puff pastry Egg glaze
Method Place a piece of Nian Gao onto a piece of puff pastry Apply beaten egg all round the edges Roll up, and use a fork to seal the two ends Place seams side down onto a parchment lined baking tray Apply egg glaze Bake in a preheated oven @ 180 deg.C for about 15 to 20 mins. Serve warm