Steam Fish

Description
Only the freshest are steamed.

ginger is used to rid the of any fishiness and sliced chillie very much a Singaporean touch to an otherwise very Chinese dish. Depending on the type and quality of the, different ingredients are used. The best is best steamed with just the most subtle and basic ingredients: good light soya sauce, ginger, spring onions and a touch of sesame oil. Chillie, preserved plums, beanpaste and are used to add a different touch.



Ingredients

 * Spring onions, finely sliced.
 * ginger, finely sliced.
 * Chillie, finely sliced.
 * soya sauce
 * bean paste
 * salt
 * sesame oil
 * Several preserved plum, crushed.

Directions
Steamed is often served with plain rice porridge and often made more saltish. When served with rice, cut down on beanpaste. Omit beanpaste if you prefer a more subtle flavour.

Clean, make serveral diagnol slits on both sides of the and rub a little salt all over. Let it stand for serveral minutes. Add the rest of the ingredients, a little water and steam. Steam will condense and drip onto the adding to the sauce.

Alternatively, you can microwave the in a covered container with some additional water added.