Steamed Fish


Depending on the type and quality of the fish, different ingredients are used. The best fish is best steamed with just the most subtle and basic ingredients: good light soya sauce, ginger, spring onions and a touch of sesame oil. Chillie, preserved plums, beanpaste and rice wine are used to add a different touch.

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Ingredients:

Spring onions, finely sliced.
Ginger, finely sliced.
Chillie, finely sliced.
Soya sauce
Bean paste
Rice wine
Salt
Sesame oil
Several preserved plum, crushed.


Method:

Steamed fish is often served with plain rice porridge and often made more saltish. When served with rice, cut down on beanpaste. Omit beanpaste if you prefer a more subtle flavour.

Clean fish, make serveral diagnol slits on both sides of the fish and rub a little salt all over. Let it stand for serveral minutes. Add the rest of the ingredients, a little water and steam. Steam will condense and drip onto the fish adding to the sauce.

Alternatively, you can microwave the fish in a covered container with some additional water added.


© Makan Time in Singapore 1998 . thian@blauwbrug.nl