I experimented with a different version of SteamedFish tonight. K Tilapia or any white meat fish. I prefer this version better than my other SteamedFish recipe
Here's a recipe for fish fillets with a healthy dose of veg. Such a nice detour from the usual spicy or strong flavoured dishes we do with fish fillets
Chinese also make black soybean to soybean sauce(paste), which is the best sauce to make steamfish. Steam black soybean spareribs is a classic traditional Chinese food
Once cooked, place the bag on a serving plate and gently pierce to release the steam. I love cooking fish in a foil bag and have been doing it for years
Drain well and then allow to steam dry. Someone said to me the other day that we eat a lot of fish cakes in this country, and I guess they were right, we kinda do
He was referring to my new recipe - Thai style steamedfish. I have always steamedfish using. 1 whole fish about 600 g to 700 g (sea bass or red snapper or any fish you like). 1/2 to 3 tablespoon fish sauce (adjust to your taste). 1) Clean the fish, score the fish with 3 to 4 diagonal incisions on each side of the fish. 2) Place the fish onto a deep dish and steam over rapidly boiling water for 10 minutes (or 80% cooked). 3) Make the sauce while the fish is seaming. 4) Open the lid pour the sauce over the fish and continue to steam for 5 to 8 minutes or the fish is fully cooked. ENJOY 1 whole fish. 1/2 to 3 tablespoon fish sauce (adjust to your taste)