Steamed Fish

This has been in my 'drafts' folder for a week now, so time to clear it. I love steamed ngoh hee tail. I can't find the English name for it. Anyone can confirm that it is known as threadfin or ikan kurau? I'm bad with fish names other than cod and salmon which I know the names of as well as what they look like. The rest are a blur. Hahah. Ok, I know pomfret, selar, and that's about it.

This simple seasoning is something I came up with. It's a nice balance of sweet and salty.

Ingredients -

Your choice of fish
few slices of ginger
one clove of garlic, sliced
a tbsp of fried garlic in oil (optional) - I spied this in the supermarket and decided to try it. Was nice.

Seasoning - again as with most of my seasoning recipes, this is an estimation.

1 dsp crushed salted soya beans
2 tsp sugar
sesame oil
3 tbsp water
Mix this up and pour over fish which has been placed in a steam-proof plate. Remember that it cannot be done on a flat plate as more fish juice will flow out during steaming. Use a plate with sides that turn up as I have done.

Method -

1. This is how I normally steam my food. Demonstration purpose only. Remember to put in water. Let water come to a boil in wok before placing fish on steaming stand.

2. Once water boils, put fish in and steam for approximately 10-20mins depending on size of fish. Mine took 20mins as it was a big tail. Can't tell you the exact weight but it was in an estimated 400-500gm range.

3. I added the fried garlic bits over the fish prior to removing it from steamer. You can also garnish with some spring onions, etc. I like mine plain.

4. The fish is ready when you stick a chopstick in and the flesh falls apart easily. Keep an eye on steamed fish at all times and check after the first 10mins to ensure that you do not over steam it.