Friday, February 5, 2010

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.


20123 said...


Anonymous said...

This is the way I like my fish to be. So yummy and so juicy!
dining room tables

Sophia said...

yes, ngoh hee is threadfin/ ikan kurau. same same.

tina said...

Yes my dear, English name is Threadfin and the Malay name is Ikan Kurau.

Beau Lotus said...

I love this fish too and my mom used to make it for us!!!

Haven't eaten it since I left Singapore...

daphne said...

I love steamed fish but nowadays, I go with fillets! getting lazy I think! fresh whole fish is the best!

Jori said...

Looks good - quick question for you though... you put the fish in the dish and then put the dish on the steaming rack, correct?
I've never tried to steam anything in my wok, but this might be something I attempt. Would hate to make a mess of it on my first attempt!

SIG said...

20123 - Hi, not sure what you mean in your comments as my Chinese standard isn't all that cheem. Sorry. :P

leo - That's the best way. ;)

Tks Sophia & tina dears. :D

Beau Lotus - Come back come back!

daphne - Yes, we Asians prefer whole fish but it depends. On cooking shows I watch the likes of Jamie Oliver, Michael Smith, those Italian chefs all using whole fish.

Jori - Yes, do you put them in the dish/plate. I realized I should have taken a photo of that for you but the wok photo was taken two days later thus I had no dish to put on top. Hope it's clear enough for you.

Peony said...

Happy CNY and Valentine Day !

Little Corner of Mine said...

Happy Lunar New Year and have a sweet Valentine's Day!

HK Choo said...

Healthy dish, which is the direction I'm heading though other half don't fancy that style of cooking for fish, haiz.

SIG said...

Tks Peony n lcom.

lcom - Oh he doesn't? I'm surprised.

HK Choo said... you know, he's not so much into steamed food. Fish to hime must be eaten deep-fried with gravy, but it's so oily to me.