Steamed Grouper Fish (Cantonese style)

Fish again! Not my forte! I don't eat fish neither I know how to handle/clean a fish :p

Anyway, who is not cooking for love?? I'm doing it for my kids and to a good friend who love steamed fish so here I go again ...

My good friend was laughing and asked - how come the fish is in U-shape? My reply was - this is my first time to steam such a long fish so I do not have a plate for it, lolxxx ...

Ingredients

400g Grouper fish

10 slices of ginger

3 stalks of spring onions cut into 3cm

Salt

Sauce

3 Tbsp of light soya sauce (I use Lee Kum Kee) 

1 tsp brown sugar

1/2 Tsp sesame oil

*Mix the above together in a bowl

Garnishing

2 stalks of spring onion cut into thin strands

6 slices of ginger cut into thin strands

2 Tbsp cooking oil

Steps

1. Season the fish with some salt. Stuff some spring onion and ginger slices into the fish. Then lay some on the plates. Place fish on top of it and steam for 10-15 mins over high heat or until its cooked through.

2. When fish is done, remove the steamed fish water, the ginger and spring onions.

3. Pour the sauce around the fish.

4. Top the fish with ginger strands then spring onions.

5. Heat the 2 tbsp cooking oil and drizzle on top of the ginger/spring onion.

End result - They love it!

Steamed Snapper Fish (Chinese style)

 

Ingredients -

Snapper fish fillet

Spring onion

40g ginger

Sauce - 

3 tbsp light soya sauce

3 tbsp water

1/3 tsp sugar

Steps - 

1. Lay some spring onion and slices ginger on the plate. Place fish on top of it. Top some ginger on top of the fish. Steam for 8-10mins in boiling water until cooked. 

2. Pour away the dirty water from the steamed fish plate, remove all the ginger and spring onion.

3. Cook or microwave the sauce. 

4. Plate the cooked fish in a nice plate and pour the sauce on it. Garnish with spring onion :)

Steamed Pomfret Fish (Teochew style) 潮州蒸鱼

Thanks Brother for the fish

Ingredients

Pomfret fish

10g Ginger (cut into strips)

1 Tomato (cut into wedges)

100g Salted vegetables

3 Salted plums

1 tbsp Lee Kum Kee light soy sauce

1 tbsp Hua Tiao wine

Coriander for garnishing (optional)

Steps 

1. Rinse and soak the salted vegetables for at least 30 mins. Cut into small strips.

2. Lay half of the ginger stips on the steaming plate, place tomatoes, salted vegetables around the plate. Place the fish on top.

3. Add the salted plums around the fish.

4. Pour the light soy sauce and hua tiao wine on the fish.

5. Place the balance of the ginger strips on top of the fish.

6. Steam the fish for 8-10 mins depending on the size of the fish. My fish is quite big so I steam for 14 mins.

Garnish and serve!

Braised fish with bittergourd

If you know me well enough, you know I don't take fish ... So this dish was specially ''ordered'' by him to cook.. Well well, first try and unexpected feedback - son likes it! 

Ingredients -
550g Fish meat (I use ang go li)
300g Bittergourd (cut into slices)
20g ginger slices 
5 cloves of garlic (lightly smashed)
3 stalks of spring onion (only the white part)
3 cloves of shallots (sliced)
2 tbsp fermented black beans 
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp dark soy sauce
1/4 tsp pepper
1/2 tsp sugar
2 tbsp shaoxing wine
1 cup water

Marinate -
550g Fish meat
1 egg white
1 tbsp shaoxing wine
1 tbsp ginger juice
Few dashes of pepper
1/4 tsp salt
*Mix well and marinate for 30mins

Steps -
1. Marinate the fish meat and set aside
2. Coat the fish meat with potato flour and deep fried until golden brown. Drain and set aside.
3. In a wok with 2 tbsp of oil, saute the ginger slices, then garlic, spring onion, shallots and add in fermented black beans. Give a good stir.
4. Add in bittergourd slices, light soy sauce, oyster sauce, dark soy sauce, pepper, sugar. Stir and mix well.
5. Add the ready fried fish meat in. Mix well with the sauce.. Splash the Shaoxing wine around the wok.
6. Pour 1 cup water in. Bring it to a boil, let it simmer in medium heat for 2 mins.

Garnish with spring onions (green part) and slices of red chilli...

Recipe from MeatMenChannel.

Curry Fish Head

This is the first time i cook Curry Fish Head as i'm not someone who takes ''fish'' ... Anyway my first attempt and thanks to Sharon who shares with me to try this curry paste. Was a success and completely wiped out by partner/kids.

Sorry no plating, first time handling fish head :p

Ingredients
1 whole fish head 
1 packet A1 curry fish paste
10 curry leaves
5 lime leaves
1-2 stalks of lemongrass
120ml coconut milk
200ml water
Tamarind (2 tbsp of it with 3 tbsp water)
2 tomatoes cut into quartered
6-8 lady's fingers
Few pieces of Taukee (deep fried first)
Yellow onion
salt to taste

Steps - 
I follow the instructions from the packet

1. Steam the fish head for 8-10 mins depending on how big the fish head is.
2. Pour the chilli paste into the wok. Add the yellow onion in and stir fry in low heat.
3. Add water in, follow by lady's fingers, taukee and tomatoes. Let it come to a boil. Then add tamarind.
4. Pour in coconut milk, add salt to taste. Stir to mix well. Let it come to a soft boil. Add the steamed fish head in. Cover with lid, simmer for a while. And done. Plate!

Ginger Scallion Fish Slice (姜葱鱼片) by Angela Seah

The men in the house love this dish! Quick and easy recipe, just few ingredients and there you have it ...

Servings for 4-5 pax

Ingredients -
800g red grouper
4 stalks of scallions
40g ginger (sliced)
oil

Marinade - 
2 tbsp shaoxing wine
2 tbsp cornstarch

Sauce - 
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tsp corn starch
4 tsp sugar
1 tsp sesame oil
salt to taste (1/2 tsp)
150ml water
dashes of white pepper

Steps -

1. Marinade the fish for about ten mins.
2. Mix the sauce in a bowl
3. In a heated wok with oil, add the ginger in. Stir fry the ginger until aromatic and then add the fish slices in.
4. Add in the bowl of sauce when the fish slices are half cooked. Continue to stir fry until the fish is cooked through. Add in the chopped scallions and do a few quick stirs.

Dish out and serve!

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Steam Cod Fish Fillet (suitable for confinement)

I am not a fish person. I've never like to eat fish since young :)

But since i just had a robotic operation in Sweden one week ago and according to Chinese, fish will help to heal the scar faster. So this is my steam fish cooked with deep fried ginger and sesame oil.

Facebook link - 
https://www.facebook.com/groups/platepalate/permalink/897478586973109/

Ingredients -

230g cod fish fillet, wash & pat dry
1 tbsp wolfberries, rinse
1 tsp sesame oil
1 tbsp light soya sauce
40g ginger + 2 tbsp sesame oil

Steps -
1. Cut the ginger into strips.
2. Cooked the ginger with 2tbsp sesame oil till crispy.
3. In a plate - lay some of the cooked ginger on plate then fish fillet on it.
4. Pour the remaining ginger strips including sesame oil in, together with wolfberries, light soya sauce and sesame oil.
5. In hot boiling water, place the fish to steam for 5-8mins or until fish is cooked.


Done!