Steam Fish
Ingredients
- 1 grouper
- 250g shitake mushroom
- +/- 6 cloves of garlic, smashed
- 1 onion, sliced lengthwise
- +/- 3 thumb-size ginger 3 pieces, sliced lengthwise
- Sweet soy sauce
- Fish sauce
- Oyster sauce
- 1 bunch of spring onion, sliced crosswise
- Sesame oil
- Salt
- Pepper
- Butter
Cooking Instructions
- Rub the fish with a dash of sesame oil, salt, and pepper. Let it rest for 15-30 minutes.
- Steam fish for 8-10 minutes. Steaming time depends on the size of the fish.
- Cut shitake mushrooms to preference then, saute with a little soy sauce and butter. Remove from heat and set aside.
- Saute garlic, onion, and ginger. Add water, sweet soy sauce, fish sauce, oyster sauce, and salt.
- Bring to a boil, then add Shitake mushrooms and spring onions. Remove from heat and pour over the fish.
- TIPS: how to store mushrooms so they stay fresh for up to a week? Remove the dirty/damp parts from fresh mushrooms. No need to wash them. Immediately store them in a sealed paper bag or wrap them enclosed in kitchen tissues.
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