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Saturday, April 2, 2016

Steamed Fish with Preserved Radish 菜脯蒸鱼

This is a simple Chinese home cooking dish, steamed fish topped with aromatic salty and sweet preserved radish (Hokkien we called as Chai Poh ), can have extra bowl of rice!




Lets see how to prepare this dish..

This time i use sweet preserved radish since i only have this , find it a bit sweet . Next time will mix it with some salty preserved radish.

Steaming the fish

cooking aromatic preserved radish


preparing steamed fish sauce





Steamed Fish with Preserved Radish 菜脯蒸鱼

1 large fish ( I use white Pomfret )
5 slices thin ginger

120g preserved chopped radish (choy poh), washed and drained (I use sweet type)
6 cloves chopped garlic


For steamed fish sauce
2 tbsp hot water
2 tbsp light soy sauce
1/2 tbsp fish sauce
1 tsp sugar

For garnishing
Chopped corianders and spring onion

Method

  1. Clean fish and pat dry with kitchen paper towels. Place ginger slices on a steaming tray, place fish on top of ginger slices. Steam fish over rapid boiling water for 10mins (start steam fish once water is boiling). Discard water and ginger from the steaming tray, remain fish on the tray.
  2. Mix all steamed fish sauce in a small mixing bowl, mix well and set aside.
  3. Heat 4tbsp cooking oil in a frying pan, sauté garlic till slightly brown. Scoop 1tbsp of hot oil into steamed fish sauce. With the remaining oil and garlic, add in chopped preserved radish, add 1/2tsp dark soy sauce, frying till crispy and aromatic.
  4. Pour steamed fish sauce over the cooked fish and sprinkle with the crispy radish and garlic and add garnishing before serving.


Recipe by Sonia a.k.a Nasi Lemak Lover

5 comments:

irene myme said...

今天我们太有口福了,一直都不停的在吃着鱼。咔咔咔~
感谢您抽时间和我们一同上菜哦。

mayck-law. Blogspot.com said...

池塘里的鱼被我们搞到跳起来了,哈哈。。星期六的鱼餐,真是的好热闹啊!

mayck-law. Blogspot.com said...

池塘里的鱼被我们搞到跳起来了,哈哈。。星期六的鱼餐,真是的好热闹啊!

Aunty Young(安迪漾) said...

对,对,对,今早我到菜市,鱼贩问我今天什么日子,他的鱼只一早卖完了,我是熟客,留下最后一尾鱼我哦,哈哈哈哈哈。。。。。。

Aunty Young(安迪漾) said...
This comment has been removed by the author.
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