Wednesday, November 24, 2010

Joe can cook! Episode 16: Chinese Steam Fish

Theres one thing that i haven't experimented in the kitchen despite months of freedom to play around is the steaming method. Despite my love for steam fish and the lack of it in Australia because it either comes in fillet or with an exorbitant price tag, i just haven't gotten around to buying a whole fish and steaming it.

It doesn't help that there is no proper market per se where everyone gets their groceries except for the supermarkets. Another thing about the supermarkets is that they emphasise accordingly to the suburb it is located in i.e. where we stay, we get only a few fish in fillet form (presumably not many people around the area eats fish) but a supermarket in Sunnybank where the asian population is, has a larger variety of asian vegetables, whole fishes and a larger aisle for asian sauces and condiments.

So one lucky weekend when our friend fetched us out to Sunnybank; i was at the display of fishes and i looked at the rainbow trout then looked at the Wife and asked "you want steam fish?", half expecting an answer like "so troublesome, don't want..", she replied "sounds like a pretty good idea, long time no steam fish".
So steam fish it was.

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Clean the fish, cut some spring onions and ginger to stuff into the cavity of the fish and some salt, put it into a steamer for 12-15 minutes (for a 500-600 gram) fish.
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Heat the soya sauce with some sugar and some sesame oil and drizzle over the steam fish when it comes out of the steamer. Garnish with more spring onions and ginger.

A simple steam fish to be served with white rice. Can't imagine what took me that long to try steaming fish.

21 comments:

J said...

Dunno whether you did this, but tip from my mum: To make sure the fish is perfectly cooked+tender, wait till the steamer is really, really hot (bubbling even) then put in the fish for about 10 to 15 minutes.
(Depending on the size of the fish)

"Joe" who is constantly craving said...

j: well i waited for the water to boil b4 i put mine in so looks like i did fine!

Bangsar-bAbE said...

Niceee! I've never tried steaming fish before. The fish looks quite big. Did you guys finish it?

thule a.k.a leo said...

not really your fault when not many places sell whole fish... u could find almost everywhere if you were in KL!!!

"Joe" who is constantly craving said...

leo: yeah ahah u can rub that in..

bbabe: it wasnt that big, its half a kg inclusive of all the bones..finished it no time!

Baby Sumo said...

We usually steam our fish for 8 - 10 minutes. My mum taught me a trick to check if the fish is cooked - use a chopstick to poke the flesh and if it goes all the way through the fish, its cooked.

Sean said...

cleaning the fish sounds like the most challenging part of the process to me! :D

Michelle Chin said...

Don't tell sell the fish already cleaned? The idea of putting soy sauce and sugar is a good one. :) You should add some coriander and chili strips to enhance the taste of the sauce. :D

"Joe" who is constantly craving said...

mchin: its clean but you know, just a rinse using water..just to make sure. yeah the soya sauce method, a family fren chef taught us..

sean: u leave that to the fish monger. haha.

babysumo: yeap, thats a good one, thankfully mine went right through the first round!

terri@adailyobsession said...

can i put in my 5 cents? scald the fish with boiling oil just b4 serving. it makes all the diff. i have a hk-style steamed fish on my blog :) in oz, i find the perch very good for steaming. btw, you are all settled n having a great life i see:D

"Joe" who is constantly craving said...

terri: ohh yes i heard about that tip too b4, although i got to b very careful with that one. yes, i have tried perch before, the texture is awesome.

GFAD said...

Terri is right - the boiling oil just before serving makes all the difference! I pour the oil over the fish inside the sink. The smell of spring onion and sliced ginger sizzling is gorgeous!!

Is rainbow trout the one that is slightly pinky in color? Look and taste a bit like salmon?

iamthewitch said...

The fish turned out pretty fabulous, I should say! I seldom steam fish too, probably because I want my steamed fish to be very fresh and I seldom go to the market, so... LOL!

eiling lim said...

oooh looks like a perfect fish dish! I always throw away the water from the steamed fish before pouring the soya sauce and oil to get rid of the "fishy taste"

"Joe" who is constantly craving said...

eiling: yeap, dont use the water at all..tip a family fren chef taught us 1.

iamthewitch: well can always go out and eat in msia, way cheaper than here.

gfad: next time must try d, but got to go buy normal oil, how to go use olive oil..tak ngam. yeah the rainbow trout actually taste almost alike, sort of a baby cousin.

Life for Beginners said...

Ooh, you just reminded me it's been a long time since I last had steamed fish! Must go have some soon - homemade or at restaurant, also nice... as long as the fish is fresh, rite? :D

"Joe" who is constantly craving said...

lob: yeap!

AugustDiners said...

ure fish looks tortured, u've not been treating it well? hehe

I remembered during school days in melbie, we tried to steam fish but the wok is not big enuff with the head and tail probing out. we had to kinda fold it a little to push it in. hahahaha :D fun memories

"Joe" who is constantly craving said...

augustdiners: wat u mean it looks tortured? haha yeah the tail had to curve to fit into the pot haha.

PureGlutton said...

Such a sexay lookin posture yr fish had, lol!
Yummy lookin too!

"Joe" who is constantly craving said...

pureglutton: its the result of stuffing it in a pot too small for it.