This fish [Mahogany Snapper] is from my hubby's fishing trip. It is about 1 kilogram. Since it is so fresh, I just steamed it and serve it with a very tasty, appetising Ginger Bud Dipping Sauce [recipe here]. Missed this kind of fresh fishes very much when on holiday, most meals have meat or chicken and seafood aren't that fresh in certains places that we visited.
The fish is so meaty and very, very fresh. Goes so well with the dipping sauce.
1 whole fish - cleaned
1 tsp sesame oil
Ingredients for Dipping Sauce
[recipe adapted from Yum Yum magazine]
[recipe adapted from Yum Yum magazine]
1 stalk wild ginger flower [bunga kantan] - finely chopped
1-2 stalks of coriander leaves - finely chopped
3 red chilli padi - chopped
100 ml light soy sauce
Juice of 3 limes
1-2 tbsp sugar
1 tbsp fine preserved soya bean paste [taucheong]
- Prepare and mix all ingredients together.
- Steam fish with a little sesame oil for 12 to 15 minutes [depends on size of fish] or until cooked through.
- Remove and discard some of the liquid, scoop some dipping sauce over fish and serve immediately.
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