Skip to main content

Steam Fish with Essence of Chicken


Ginger, young and old be it  sliced, julienned or chopped  is a common ingredient in Chinese cooking.  I used fresh young ginger in this quick and easy dish of mine, simply put, it's Steam Fish with Essence of Chicken.  Ginger pairs well with fish and other seafood as it helps to neutralise the excessively strong fishy flavours and also it adds aroma to the dish.


Recipe for Steam Fish with Essence of Chicken

    Ingredients

  • 220 gm Garoupa  fillet
  • 1 bottle of Chicken Essence
  • 1 small knob of young ginger, finely chopped
  • 2  tsp fish sauce
  • 1/4  tsp sugar
  • 2  tsp garlic oil
  • A red chilli and spring onion to garnish
  • A bit of seasalt to season
  • Dash of pepper
Method
  1. Wash and pat dry the fish fillet, place on a plate, and season with a bit of seasalt and a dash of pepper.
  2. Combine the chicken essence, fish sauce, sugar and chopped ginger.
  3. Drizzle the sauce onto the fish fillet.
  4. Steam on high heat for 5 mins.
  5. Drizzle on some garlic oil and garnish with spring onions and red chilli.
  6. Serve immediately.






Linking this post to  Little Thumbs Up event  organised by  Zoe of  Bake for Happy Kids  and
Doreen of   my little favourite DIY   and hosted by  Alvin of Chef and Sommelier


Labels:

Comments

  1. Elin ChiaJuly 8, 2013 at 1:56 PM

    Wow...never thought of using essence of chicken for steamed fish. Great idea ! thanks Cheah for sharing a good one :)

    ReplyDelete
  2. ivy sew http://simplybeautifulhealthyliving.blogspot.comJuly 8, 2013 at 2:34 PM

    Hi cheah, this is the first time I see steamed fish with chicken essence. My usual one is doubled boil chicken with chicken essence. I think I will give this a try :)

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 9, 2013 at 11:35 PM

      Yes, it's rare to combine chicken essence with fish.

      Delete
  3. KimmyJuly 8, 2013 at 2:55 PM

    Hi Cheah, never tried steaming fish with chicken essence. Looks real good and easy to do. Must try it soon.

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 9, 2013 at 11:35 PM

      As easy as A, B, C and tastes wonderful, Kimmy!

      Delete
  4. PHJuly 8, 2013 at 7:18 PM

    Cheah, I love steamed fish done this way. And I will drink the gravy right till the last drop :)

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 9, 2013 at 11:36 PM

      Very tasty to mix the white rice with the fish gravy.

      Delete
  5. ann lowJuly 9, 2013 at 12:16 AM

    Cheah, I still have some chicken essence. Must try to cook this lovely dish.

    ReplyDelete
  6. Chef and SommelierJuly 9, 2013 at 12:59 AM

    Hi Cheah! Thanks for linking this wonderful recipe to LTU!

    Your steamed fish looks so appetizing! I want more of the gravy in my rice! :D

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 9, 2013 at 11:38 PM

      You're welcome, Alvin. Yes the gravy did go down well with rice.

      Delete
  7. ~ Nee ~July 9, 2013 at 5:30 AM

    Hi Cheah , never had steam fish this way before , a must try . Thanks for sharing :)

    ReplyDelete
  8. Baking DiaryJuly 9, 2013 at 8:37 AM

    Another yummy dish, I should try to cook fish more often, great brain food:P

    ReplyDelete
  9. ZoeJuly 9, 2013 at 11:14 AM

    Hi Cheah,

    I reckon the addition of ginger to cook steam fish is totally essential. My father-in-law eats steam fish everyday and I think he will love this.

    Zoe

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 9, 2013 at 11:41 PM

      Yes, one must pair ginger with fish, no way out. Ya, maybe he'll love this recipe.

      Delete
  10. Angie's RecipesJuly 9, 2013 at 4:52 PM

    So fresh, juicy and delicious!

    ReplyDelete
  11. mui muiJuly 9, 2013 at 4:59 PM

    Hi Cheah,
    My kids love this type of steamed fish.
    Wow!! with chicken essence i am sure they will slurp up the last drop of this steamed fish gravy..:D
    Thanks for linking this wonderful recipe to LTU.
    mui

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 9, 2013 at 11:42 PM

      Maybe your kids will love fish steamed this way. Give it a try.

      Delete
  12. My Little SpaceJuly 9, 2013 at 8:59 PM

    Whoa...what a nice & light steamed fish fillet. My boy really enjoy this kind of cooking but it's not easy to get this type of fish fillet over here. Normally, they eat whatever my hubby caught from his fishing trip....fresh water fish. lol.
    Enjoy your week ahead.
    Kristy

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 9, 2013 at 11:44 PM

      Fresh water fish are tasty too. I don't mind being your neighbour, Kristy!

      Delete
  13. lenaJuly 9, 2013 at 10:55 PM

    me too like the rest havent tried with chicken essence..i think the last time i had chicken essence was preparing for my spm exams! LOL!

    ReplyDelete
  14. AmyJuly 10, 2013 at 7:14 AM

    I love steam fish...but never tried it with Chicken Essence yet (I usually drink that straight when I was in college during exam time). This sounds wonderful and I'm sure the flavor is amazing.

    ReplyDelete
  15. JennyJanuary 6, 2018 at 6:18 AM

    this looks so good. can you post a picture of the chicken essence? Can you purchase this in any asian stores?

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 15, 2018 at 5:49 PM

      I used Brands essence of chicken. You can use any brand of bottled essence of chicken. I'm not sure whether this is available in asian stores but this is available in all the medical shops in Malaysia.

      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

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...
Post a Comment
Read more

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...
3 comments
Read more

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.  
14 comments
Read on for the Recipe