Friday, March 10, 2006

Steamed Fish

This is the first time I steamed my fish using my microwave and surprisingly it came out really good. I had my second microwave/convec oven for over a year already but this is the first time I am using it to steam my fish ... heh Mostly the microwave is used for reheating and baking.

Sorry about the picture, I could not take the whole fish because I forgot to snap it before serving. This picture is taken of my plate *LOL*


1 white pomfret, cleaned (you can use any fish that you like though)
3 dried chinese mushroom, soaked till soft and sliced thinly, keep the water
2 fresh red chillies, deseeded and julienned
2 slices ginger, julienned
a few cabbage leaves

4 tbsp mushroom water
1 tbsp light soya sauce
a few dashes of sesame oil
a few dashes of fish sauce

parsley chopped

1. Mix all the sauce ingredients and put a side, add more of less of the ingredients to your taste
2. Arrange cabbage leaves on the plate/dish and place fish on top
3. Sprinkle ginger pieces on the fish
4. Sprinkle mushroom and chilli on top
5. Pour sauce over the fish
6. Cover the fish with microwavable cling wrap, leaving the ends open
7. Steam in the microwave using the pre-programmed steaming function
8. Once cooked, sprinkle with parsley and serve hot

Note: You can also sprinkle onion oil if you like or garlic chips for that extra flavour


fooDcrazEE said...

i see what the mould can do...steaming fish with the sauce is not really recommended...usually i steamed first then remove as much liquid from the steaming plate baru i pour in sauce. If not hanyir ler. Must try steamng with microwve...never try yet as well

Zurynee said...

foodcrazee, surprisingly the fish tak hanyir. Very fresh probably ;)

fooDcrazEE said...

good for you then. Bought a good fish eh ?

asydin said...

zu, what brand of fish sauce do u use?
thxs :)

Zurynee said...

asydin, I bought a thai brand which comes in a small bottle. Won't recommend Knife brand - not that good.


asydin said...

yah I tried knife, taste awful.

Wat's te name of this thai brand?


strawberryshortcake said...

Sori, ketinggalan! The silver fish fritter tu, does it stay crispy or gets soggy after sometime? Tu makan dengan mee rebus nyamaannnn..

Zurynee said...

asydin, will let you know later tonight ;)

strawberryshortcake, it is the soft kind. If you want crispy can add a bit of rice flour.


lizanoor said...

siapa ngumpat sal knife brand kompeni aku?

hiak hiak hiak ...

truelah knife brand phish sos not nice. well basically i no like phish sos. e

vry mth kompeni wa kasi i satu botol pree. dah bagi2 oso dunno wat 2 do wif it.

Beau Lotus said...

Hey nice pic, I'm lousy with pics myself. I've just been telling a friend 2 weeks ago how to microwave-steam fish, as I've been doing it for years. For my sauce I like to also use a bit of sugar, chopped garlic and white or red wine or sherry (in addition to what you already use), and I replace the fish sauce with oyster sauce. I also use coriander leaves instead of parsley as I find parsley better suited to European-style fish dishes. Nice blog, will enjoy your recipes!

Puspha said...

Looks yummy. Ikan bawal, one of my fav fish.

FloatingLilac said...

I saw one of ur recipes...I know that this is perhaps a stupid question, ehehe, but where can i get hoisin sauce? Tried looking for it at cold storage and all, but can't does the packaging looks like?


btw, u've got great recipes! Well-done!

Anonymous said...

i was at the forum and came by the mustard green and salted egg soup. it sounds silly but how did u make it? i have never tried it before and it sounds darn good

many thanks