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Hello All......
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
Till then...
Cheers !
20 mins for the fish? That must be a really huge fish!
ReplyDeleteyeah ;-)
ReplyDeleteEh dude, don't know if you got the invite on msianfloggers. Not certain if you're a member. In any case, come for our launch on Sat 230 to 430 ya? Plaza Damansara.
:-)
Ask Teckiee above. I think she kambing. :-)
Nigel & Allan
teckie - total time ler. 8 mins for the fish
ReplyDeleteguys - not able to make it. need to work dude.thanx anyay...not a member yet i think...lolz
Yum! Fish look so good and super fresh.
ReplyDeleteI love fish!!! It looks so yummy!!!
ReplyDeleteit is delish......
ReplyDeleteI like your blog and wondered if you would give me an interview. I'm looking to interview someone about restaurant experiences. If interested, could you email me at ellenwhyte AT lepak.com and I'll tell you more?
ReplyDelete