Thursday, January 20, 2011

Steamed Fish with Bean Paste Sauce



With just two weeks to Chinese New Year, the prices of seafood naturally escalate.  Well, you can still buy some decent fish for steaming without burning a hole in the pocket, so long you avoid those pricey red grouper, cod fish, pomfret etc.  Ask your fish monger for a suitable fish for steaming and you should be able to get one around S$5,  for serving 3 to 4 persons.


Ingredients:

1 fish (clean the fish properly and pat dry)

(A):
1/2 tbsp grated ginger
1 tbsp chopped garlic
1/2 tbsp fried shallot

(B):
1 stalk of spring onion (cut into 1 inch long)
Some Chinese parsley (chopped)
Some cut chilli

Seasoning:
1/2 tsp black bean sauce (豆鼓)
1/2 tbsp bean paste sauce (豆酱)
1 tsp sugar
1 tsp sesame oil
1 tbsp shallot oil (or cooking oil)
1/2 tsp corn flour
3 tbsp water


Method:
1) Mix (A) with seasoning (Meanwhile, heat up your wok with enough water for steaming).
2) Place fish in plate and pour (1) over it.
3) When water in wok starts boiling, steam the fish  for 10 minutes.
4) Garnish with (B) and serve immediately.

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