Cá Hấp Gừng Hành Xì Dầu- Steamed Fish with Ginger and Soy
I was recently reminded by one of my readers to post this recipe for steamed fish with soy and ginger, which I had promised to put up a while ago. Sorry folks for the delay and thank you Lenny for reminding me J
This is a simple and healthy recipe, traditionally my family uses a whole fish. You can use different types of fish such as Barramundi, Snapper or my favourite Murray Cod. But if you are cooking a piece of fish it is best to use a firm white fish like Rockling or Flake or something that can handle the steaming and not fall apart. Ask your local fish monger!
This recipe is for 2 serves of fish pieces, you will need to increase the quantity if you are cooking a few more pieces or a whole big fish.
1 tbls oil
2 tbls soy sauce (organic brand like Spiral)
1/2 teaspoon sugar (preferably raw)
2 tbls water (preferably filtered)
1 clove of local garlic minced finely (if you are using non local you may need 2 cloves)
3 cm of local ginger cut into Julienne pieces
A small handful of spring onions chopped roughly 2-3cm long (including the white part)
1. Clean fish and place on a plate that fits into a steamer, in my case I didn’t have one so I used foil and rolled up the sides to keep the sauce in.
2. Put on a pot of water for the steamer.
3. In a small saucepan cook the sugar in the soy sauce and water until it dissolves. Then pour half of it on the fish and garnish the fish with ginger. Pop the lid on and wait for the water to boil.
4. Once the water is boiled, steam the fish for 10 minutes or until cooked. You can test if the fish is cooked by poking a chopstick through it, if the chopstick goes through to the centre of the fish easily then it is cooked.
5. While the fish is steaming, heat the oil in a small pan. When the oil is hot add the garlic and turn off heat immediately so the garlic doesn’t burn. The oil will continue to cook the garlic, you should be able to smell the cooked garlic.
6. Transfer the cooked fish to a plate, ensuring you keep all the juices and sauce. Add the remaining soy sauce and garnish with the spring onion
7. Finally drizzle the garlic oil on top of the fish.
Serve with steamed rice and Asian greens.
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