Skip to main content

Steamed fish with radish and dried shrimps ~ 甜菜脯蝦米蒸鱼


Very rarely do I steam black pomfret as I normally like to fry it.  But I was assured by the fish monger that this black pomfret tastes just as good, steamed.  Steaming a whole fish is also a great and quick way to cook and with a vegetable dish on the side, dinner is served in a jiffy.







Recipe for Steamed fish with preserved radish and dried shrimps ~  甜菜脯蝦米蒸鱼

Ingredients

  • 300 gm black pomfret
  • 1.1/2 Tbsp preserved sweet radish
  • 1 Tbsp dried shrimps
  • 4 pips garlic, chopped
  • 1 heaped oyster sauce
  • Oil for frying
  • Sesame oil
  • Spring Onions
Method
  1. Wash the fish, pat dry and make 2 slits on the fish.  Season with a bit of salt.  Set aside.
  2. Heat up a pan with some oil, saute the chopped garlic with dried shrimps, toss in the radish, stir fry.
  3. Add in the oyster sauce and fine tune to taste.  Set aside.
  4. Heat up a steamer, place the fish on a plate and steam the fish over rapidly boiling water, for 8 mins.
  5. Pour the radish mixture onto the fish, turn off heat.
  6. Drizzle on some sesame oil and garnish with spring onions.
  7. Serve immediately with white rice.




Labels:

Comments

  1. Angie's RecipesNovember 24, 2015 at 1:22 PM

    This is so appetizing and moreish, Cheah.

    ReplyDelete
  2. ann lowNovember 24, 2015 at 1:57 PM

    Cheah, I like your steamed fish. Sounds so delicious with radish and dried shrimp.

    ReplyDelete
  3. Medeja- CranberryJamNovember 24, 2015 at 7:40 PM

    Must be flavorful! Yummy! :)

    ReplyDelete
  4. ZoeNovember 25, 2015 at 10:30 AM

    Hi Cheah,

    You have cooked this fish so well... So hungry now after reading your post!

    Zoe

    ReplyDelete
  5. PHNovember 25, 2015 at 5:41 PM

    Cheah, this steamed pomfret looks delicious! It's so easy too.

    ReplyDelete
  6. AnonymousMay 27, 2016 at 8:13 AM

    I like your recipes! Can't wait to start preparing delicious home cooked meals.

    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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

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!
45 comments
Read on for the Recipe

Pineapple Tarts ~ CNY 2013

Chinese New Year is not too far away and a quick look at the supermarkets and bakeries revealed that the prices of the festive goodies have gone up again.  Prices of  food stuff have gone up drastically and look like they are here to stay.  It's much more economical  to DIY when you know how to do so....... These Pineapple 'Closed' Tarts are a bit different from the  Nastar   I posted previously.  Shaping the tarts this way is less time consuming and moreover they taste just as good! Recipe for Pineapple Tarts ~ CNY 2013 Ingredients  125 gm butter/margarine 25 gm icing sugar 1 egg yolk 190 gm plain flour 1 Tbsp cornflour 1/8  tsp salt 1/4  tsp vanilla 370 gm pineapple paste 1 egg yolk + 1  tsp water = egg glaze Method Sift the plain flour with salt, mix in the cornflour, set aside. Cream the butter with icing sugar till light, add in the egg yolk, vanilla.  Mix well. Add in the fl...
38 comments
Read more