Steam Fish

Description
Only the freshest fish are steamed.

Ginger is used to rid the fish 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 fish, different ingredients are used. The best fish 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 rice wine are used to add a different touch.



Ingredients

 * Spring onions, finely sliced.
 * Ginger, finely sliced.
 * Chillie, finely sliced.
 * Soya sauce
 * Bean paste
 * Rice wine
 * Salt
 * Sesame oil
 * Several preserved plum, crushed.

Directions
Steamed fish 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 fish, make serveral diagnol slits on both sides of the fish 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 fish adding to the sauce.

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