Sorry for not updating as much as I wanted to. Anyway, during my last trip home, I manage to get the marvelous river fish from my friend who went angling in Pahang.
For Chinese, nothing beats steaming for fresh fish and I have added a lil ingredient as my wife likes them that way.
No recipe ok ? lolz
Lemongrass - crushed the white part
Kaffir Lime - zest and squeeze for juice
calamansi - for juice
ginger - sliced
galangal - sliced
chilli - sliced
shallot - sliced
garlic - whole
tomato - quarter
water - 100ml
Put all ingredient in a pot and bring to a boil. simmer for another 10 minutes to extract as much flavour out from the ingredient. This actually similar to TOM YAM ingredient minus the paste.
Remove and kept warm.
Clean fish - steam till 3/4 cook. Pour in the stock and steam all till fish are done. That should take another 3 minutes max. Total cooking time for me was 20 minutes. 12 for the stock and 8 for the fish of about 1.8 kg ( about 4 lbs )
Do try it out and see if its nice. Mine was so so as I forgotten to season the stock. STUPID moi............lolz
Posted by FooDcrazEE Labels: Foodcrazee cooks