Steamed White Pomfret with Soy Sauce
Today I will share my grandmother's secret recipe for steamed fish. This recipe works with different types of fish, eg. tilapia, pomfret and etc. I will use white pomfret in today's recipe. Pomfret is a popular fish during Chinese New Year. There are many types of pomfret available in Malaysia, including the most common Chinese pomfret (斗鲳), silver pomfret, white pomfret and black pomfret. Chinese pomfret and white pomfret are usually more expensive compared to silver and black pomfret. The Chinese and white pomfret meat is more tender and sweeter compared to the other pomfrets. I will usually pick a fish of 450 - 600 grams for my recipe because I have a small family. This steamed fish recipe is simple and delicious, especially when you bought fresh fish from the market.
Ingredients
Main Ingredients
- 450 - 600 grams White Pomfret
- 60 grams Ginger 30 grams cut in slices; 30 grams cut in thin strips
- 30 grams Shallots cut in slices
- 20 grams Green Onion
Seasoning
- 2 tbsp Cooking Oil
- 2 tsp Salt
- 1 tbsp Oyster Sauce
- 2 tbsp Soy Sauce of Steamed Fish
Instructions
- Remove the scales and fins. Cut and remove the innards of the fish. Wash and drain it.
- Spread the salt and the oyster sauce on the fish evenly. Set aside and leave the fish to absorb seasonings for 1 hour.
- Put one layer of ginger slices on the plate. Put the fish on the plate and stuff in some ginger slices and green onion into the fish's stomach. Also, place some ginger slices and green onion on the fish.
- Bring a pot of water to a boil. Put in the fish and steam for 8 minutes.
- Remove all the ginger slices, green onion, and excess steaming water.
- Add the thin strips of ginger, green onion, and crispy fried shallots on top of the steamed fish.
- Pour in the steamed fish soy sauce. Heat 2 tbsp of oil and pour onto the steamed fish.
- Done and serve immediately.
