The best way to enjoy a fish when it is fresh is to steam it, (besides having it as raw sashimi, of course). Steamed fish is a dish we may normally order when dining in Chinese restaurants.
The truth is, it is also one of the easiest dishes to cook with very little preparation time.
And it can also be a science lesson for young ones as they watch you handle the whole fish. What’s more, it’s easy to rinse the wok after cooking too!
If you like the Teochew-style Steamed fish, instead of using mushroom in the recipe below, simply replace it with giam chye (salted preserved vegetables, soaked to remove some salt, and sliced thinly).
Recipe for Steamed Fish with Mushroom and Ginger
- 4 black dried mushrooms, soak and cut to thin strips
- 2 heaped tablespoons of ginger cut to thin strips
Planning ahead for Mother’s Day? Here are some ideas!
Marinate the above two items with:
- 2 tablespoons of soya sauce
- Sesame oil
- Cooking oil
Keep the marinated items in the fridge, till you are ready to steam the fish.
- 1 whole fish (snapper, seabass or any other whole fish)
- 1 preserved lime
- Scale the fish, wash it and rub a little salt in its stomach.
- Spread the mushrooms and ginger on the fish.
- Add 1 preserved lime at the side of the fish.
- Place water in the wok. When it boils, put the fish in and steam for 10 minutes.
- Garnish with coriander on the fish.
Good for a family of three to four.
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