Notice how fresh this fish is? The flesh is firm and pure white. Freshly caught Garoupa from my hubby's fishing trip. Pity it isn't bigger.
Yummy steamed fish with a simple, easy to prepare fragrant and tasty ginger sauce.
I’m sharing the original recipe here. The actual that I cooked is only half portion of the sauce as the fish is small [about 300 gm]. Very nice.
The sauce is gingery and fragrant. Goes well with the fresh fish. I like the sauce very much and it’s so easy to prepare. We were so eager to eat it right away, so no time for more photo taking, hehehe!
I was told that this is a Cantonese style of steaming fish which should be suitable and a tasty steamed fish dish for Chinese New Year.
Recipe Source - Hawker's Fair Simplified
I was told that this is a Cantonese style of steaming fish which should be suitable and a tasty steamed fish dish for Chinese New Year.
Recipe Source - Hawker's Fair Simplified
Ingredients
1 fish [about 500 gm] – scaled and cleaned
2 stalks of spring onions – shredded
Ginger Sauce
100 gm fresh ginger – skinned
50 ml water
1 tsp salt½ -1 tsp sugar
1 tsp oyster sauce
1 tbsp shaoxing wine
1-2 tbsp oil
½ tsp sesame oil
Dash of msg or chicken stock granules to taste
1 tbsp cornflour water for thickening
½ -1 tbsp fried garlic crisps and oil
- Ginger Sauce – put fresh ginger and water in a processor and blend until very fine. Pour into a small saucepan. Add in the remaining sauce ingredients. Bring to boil until fragrant then thicken with cornflour water. Set aside.
- Place fish on a steaming plate. Steam fish over high heat for 10-12 minutes [depending on the size of the fish] or until cooked through.
- Remove the fish, discard the water. Pour ginger sauce over fish and sprinkle crispy fried garlic with the oil. Garnish with spring onions.
- Serve immediately.
I'm submitting this post to Cook Your Books Event #20 hosted by Joyce of Kitchen Flavours
I'm also linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015
0 nhận xét:
Đăng nhận xét