Monday 3 November 2014

Recipe: Steamed Seabass

My family loves steamed seabass. We just had this yesterday. So, I'm sharing the recipe here. It's a mixture of Chinese style and a bit of Malay style as well.

Steamed Seabass
1 seabass - cleaned. Make 2 long insertions on the body.
2 inches on ginger - julienne
3 garlic - finely chopped
2 lemongrass
1 kaffir lime leaf
2 bird eye chilies
some chopped spring onion
1/2 lemon
1 teaspoon vegetable oil
1 tablespoon sesame oil
2 tablespoon oyster sauce
Half cup of water
Salt & pepper to taste

Put vegetable oil in wok, fry garlic, lemongrass, kaffir lime leaf and chilies. Add oyster sauce. Pour water. Add salt and pepper. When sauce is boiled, put the fish in and cover (to steam it). Cook for 3 minutes and then flip the fish to cook the other side. Cook for another 3 minutes.

In another wok, put in very small amount of vegetable oil and mix with sesame oil. Heat the wok. Fry ginger till golden brown.

To serve, put fish in a plate, pour the sauce over. Then pour the hot ginger and sesame oil on top of fish. Garnish with chopped spring onions. Finally, squeeze lemon on fish.