Hong Kong Steam Fish
Ingredients
- 2 x 500g silver pomfret (substitute: mackerel, grouper)
- 2 spring onions (the white parts only, sliced finely)
- 2 tbsp sesame oil
- Salt and pepper
- Hong Kong sauce:
- 2 tbsp soy sauce (Kikkoman/Lee Kum Kee)
- 2 tbsp soy sauce Angsa (if unavailable, substitute with regular soya sauce)
- 1 tbsp fish sauce
- 100ml water
- 1 tbsp sorghum/palm sugar
- 2 coriander leaves (only use the roots)
- 2 spring onions (green part only)
- 4cm ginger (sliced thinly)
- Complementary:
- Fried garlic for topping
Cooking Instructions
- Combine all the Hong Kong sauce ingredients in a steamer container and heat over medium heat.
- Lightly coat the inside and outside of the fish with salt and pepper. Place the fish on top of the Hong Kong sauce. On top of the fish, sprinkle the white part of the spring onion and drizzle sesame oil. Steam for approximately 5 minutes and check for doneness.
- Plate the fish, drizzle with Hong Kong sauce, and top with fried garlic and cilantro. Enjoy.
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