Steamed Ginger Paste Fish
For those who adore ginger and seafood, here's another gingery treat for you when your big cravings kicks in, besides fried prawn with ginger sauce. It doesn't matter if your gluttonous mind rules your belly or the other way round, as long as your taste buds being titillated, your spurts of cravings being satiated and you're inundated with intoxicating steamed fish treat at the end of your day! Make sure your fish slabs are uber fresh and steamed until its texture is soft but not mushy, then every spoonful you'll be delighted with meaty sweetness of the fish and pungency of the ginger, making it a blissful meal of the senses.
Here's the how-to recipe for you to steam ginger paste fish at home. Enjoy your home-cooked dish!
2 thick slices fish fillet (any meaty fish)
80g finely chopped matured ginger
2 tbsp ginger marinade
1 tbsp oyster sauce
2 tbsp sugar (or to taste)
1/2 tsp pepper
1 tbsp Shaoxing wine (???) (optional)
1 tbsp rose wine (????) (optional)
1 tbsp chopped spring onion
1 stalk coriander leaves, sectioned
1 tbsp shredded young ginger
1 tbsp shredded carrot
1 tbsp sesame oil
1. Combined gravy and seasoning ingredients in a small bowl, stir well.
2. Clean fish slices and pat completely dry, then place on a heatproof dish. Spread the combined mixture (in Method 1) over the fish slices. Steam over high heat for 12-15 minutes or until fish is just cooked through.
3. Add sesame oil to the steamed fish and garnish with chopped spring onion, coriander leaves, shredded ginger and carrot before serving. Serve hot with steamed rice.
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