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.
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