I don’t know about you, but sometimes I go to the market not knowing what to cook. The other day was such a day. I went to the market to see what fresh ingredients were available so that I would have ideas on what to cook. Lo and behold while browsing through the fish stall in the market, I saw this fresh red looking fish (red snapper) staring at me and immediately I decided to make this steamed fish with ginger puree/paste for dinner.
Not sure if you realised that my fish was butterflied wrongly, it wasn’t me but my fishmonger’s new apprentice; she sliced the fish upside down and so now my fish looked weird. 😦 Never mind about that… The outcome of the steamed fish was just beyond description. The fish meat was tender and the topping of the ginger puree/paste was an additional bonus to this dish. So glad to meet you Mr Fish!!
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Serves 2-3 persons
600g red snapper (or any fish of your liking)
1 tablespoon Shaoxing wine
10 slices ginger
A pair of wooden chopsticks
For Ginger puree / paste:
5″ ginger, skin removed and roughly sliced into smaller pieces for smoother blending/pounding
For Seasoning Sauce:
5 cloves garlic, minced
4 tablespoons light soy sauce
2 tablespoons Shaoxing wine
4 tablespoons water
2 teaspoons sesame oil
½ teaspoon white pepper powder
1 tablespoon rock sugar (crushed) or to taste
3 tablespoons cooking oil
2 stalks spring onion (green parts only), julienned
A handful cilantro leaves, roughly chopped
Preparation of the Ginger puree/paste sauce:
- Cut the ginger into small slices.
- Put in the blender with some water added slowly to help in the blending. Blend until the mixture appears smooth and fine in texture. Set aside.
- Mix the ingredients for the seasoning in a small bowl except the minced garlic. Set aside.
- While the fish is halfway steaming in Step 13, heat up the oil in a saucepan on medium low.
- Add in the minced garlic and fry till fragrant.
- Add in the ginger puree and continue to fry for 2 minutes.
- Add in the seasoning sauce and stir till rock sugar has dissolved. Keep it hot.
Preparing the Fish for steaming:
- Clean the fish properly. (Remove scales, guts, gills, etc.)
- Cut along the spine, from head to tail and loosen the fillet on each side of the fish. (The fishmonger has helped me with steps 1 & 2).
- Put two wooden chopsticks on the plate and place the fish on top.
- Put the sliced ginger on top of the fish.
- Heat up the water in the wok and bring it to boil.
- As soon as water boils, place the fish inside the wok and cover wok tightly and steam it for about 8 to 10 minutes.
- As soon as the fish is done steaming, transfer it out from the wok.
- Remove the wooden chopsticks, discard the fish water and ginger slices.
- Pour the hot ginger puree/paste sauce over the fish.
- Garnish with the spring onions and cilantro and serve immediately.