I have already issued more than 500 recipes and I am rather brain dead on what to share on certain household dishes especially those dishes that are simple restaurant dishes or home cooked dishes. I do not think I can write much about this simple fish steaming recipe.
Apparently, this is one of the common restaurant dishes in Singapore and Malaysia.. I am unsure why I never ordered such a dish throughout my dining experiences at corporate or personal level, but it seems that those persons that I have enquired all seems to know the dish.. They told me it is a rather common restaurant dish especially in Malaysia.. i cannot verify what they said as this is not a famous dish that there is a cuisine write up in the internet..
I have decided to blog this dish because I saw this dish in a television show before.. Without eating it, by digesting the recipe ingredients, I knew it will be a delicious dish and will be well liked by many. Apparently, most Chinese in the region loves dried radish or cai poh. It has a very unique flavour when sauté properly.. Dishes with dried radish is always welcome such as Chwee kuih or Cai poh omelette.. For Chwee kuih, most foodies will demand as much of cai poh as possible. If you are interested in the Chwee kuih recipe, you can refer to this post: Another Singapore Malaysia Hawker Food–Chwee Kueh or Steamed Rice Cake With Preserved Radish
This is a very simple dish that can be easily prepared at home.. The critical success factor of this dish is nothing more than the sautéing of garlic and preserved radish. In this rather slow sautéing process, the aroma of these two main ingredients will permeates the house and you can basically used any type of fish including fishes that are fishy. The strong flavour of sautéed garlic and preserved radish will mask the fishiness.
WHAT IS REQUIRED
Servings : 3-4 adult servings
- 1 fish fillet of your choice (about 500 grams)
- 200 grams of preserved radish, minced *
- 5 cloves of garlics , minced
- 3 cm of ginger , minced
- 1 tablespoon of dark caramelized soya sauce
- 1/2 teaspoon of preserved soya beans, minced (optional)
- Dashes of white pepper
- 1/2 tablespoon of castor sugar
- 1/2 teaspoon of sesame oil
- 1 sprig of spring onion or coriander, chopped
* Sweet preserved radish preferred. If salty radish is used, please rinse with clear water twice, drained and set aside.
STEPS OF PREPARATION
- Wash the fish, drain and rub the fish with some sesame oil. Steam the fish for about 10 minutes or until cooked. Throw away any water secreted from the steaming of the fish . Set aside
- In a pot, put 2 tablespoons of cooking oil, sauté the minced garlic, minced ginger, minced preserved soya beans and preserved radish using medium heat until aromatic and the garlic turns golden brown . Add the caramelized dark soya sauce, dashes of white pepper and castor sugar, stir fry until well combined. Transfer to the top of the fish and res-steamed again under heat for another 5 minutes. If you prefer to have some sauce, you can add 1-2 tablespoons of water to the fish before steaming.
- Before serving, garnish with chopped onions, cut chillies and best served hot with steaming white rice.
If you loved to order this dish at the restaurant, may be you should try this recipe. Feel free to use your favourite fish, the status of this dish will very much depends on the type of fish you used. To entertain you guest , may be you want to use cod whereas for normal household daily meals, white pomfret is deemed adequate. As for me, for this illustration, I have used sea bass. Yes, don’t be misled that only fillets can be used, whole fish can be used too.
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