Saturday, March 29, 2008

Steamed Fish Fillet

I have no idea whatsoever, why they named this dish 'steamed fish fillet', as there was no steaming involved. The fish was pan-fried and sauce poured over it.

Pan Fried Fish Fillet (taken from November issue of 'Food & Travel' magazine)

Ingredients -

400g soon hock fish fillets*, sliced into 2 pcs
2 bulbs ginger, shred thinly
1/4 cup fish stock (I used the fish bones to make this)
1/2 tsp dark soya sauce
1/2 tsp brown sugar
1 tbsp sunflower oil
1/2 tsp pepper
1/2 tsp salt
spring onions and sliced tomatoes for garnishing

* You may also use sea bass, garoupa, red snapper.

Method -

1. Pat dry the fish with paper towels and marinade with salt and pepper.

2. In a pan, heat 1/2tbsp of sunflower oil and fry the fish until crispy and golden brown. Remove and set aside.

3. In the same pan, heat remaining sunflower oil and saute the ginger until crispy. Remove from oil.

4. Add in dark soya sauce and fish stock and let it simmer.

5. Add in the brown sugar and simmer until the sauce caramelizes.

6. Pour the sauce over the fish. Garnish with the fried ginger strips, spring onions and sliced tomatoes before serving.


East Meets West Kitchen said...

Yum! I have some sea bass in the fridge that would benefit from this recipe! Thanks! :)

singairishgirl said...

east meets west kitchen - Great to see you again, dear GF. Hope you are all well.

Little Corner of Mine said...

How funny that they called it steamed, maybe it's typo? :P Your pan fried fish fillet sure turned out looking good.

daphne said...

oh nice! That's a good idea. Healthy too!

tigerfish said...

I like this way of eating my fish! Reasons for more rice.

Came from Daphne's site.

Beau Lotus said...

Haha this sounds quite like my Steam Fried Salmon :-). But at least I fry the fish and then still got microwave it to finish leh.

Still your Soon Hock fish looks nice and thick (like all your other steam fish) and I'm salivating...Over here filet = thin.

Mochachocolata Rita said...

i love the idea of steamy here in hong kong normally mommies steam whole fish...and my sous chef hates eating fish and is afraid of the bones. will try those with minimal bones (dam dam yuk) ^_^

Big Boys Oven said...

omg! this look so awesomely good. My favourite dish is anything with good pieces of fish fillet! Steaming them from fresh is ultimate the best!

Oh for the love of food! said...

This Fish looks Delish, D! Love the sauce;o)

singairishgirl said...

little corner of mine - Oh, I don't know maybe typo but I doubt. Thank you. :)

singairishgirl said...

daphne - Yes, it's great for healthy you. You'll love it.

tigerfish - Hi there, thanks for coming by to visit. Haha, the fish itself is healthy but the more rice part is not. Hehe.

beau lotus - Oh hehe, poor girl. Ya, I guess the kinds of fish there are different to ours so the fillet is thin?

mochachocolata rita - Yes, I like whole fish too, but my babe and hubby both got problems with bones so it's easier for me to get fillet. But I think fillet also works better for this recipe.

singairishgirl said...

big boys oven - Thanks, Sid! Yes, we're lucky to get such fresh seafood here and steaming is the best way to savour the freshness.

oh for the love of food! - Thanks, dear. The sauce is perfect with rice.