Description[edit | edit source]

Only the freshest fish are steamed.

Ginger is used to rid the of any fishiness and sliced chile 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 soy sauce, ginger, spring onions and a touch of sesame oil. Chillie, preserved plums, beanpaste and are used to add a different touch.

Steam Fish

Ingredients[edit | edit source]

Directions[edit | edit source]

  1. Steamed fish is often served with plain rice porridge and often made more salty.
  2. When served with rice, cut down on beanpaste.
  3. Omit beanpaste if you prefer a more subtle flavour.
  4. Clean the fish, make several diagonal slits on both sides of the fish and rub a little salt all over.
  5. Let it stand for several minutes.
  6. Add the rest of the ingredients, a little water and steam.
  7. Steam will condense and drip onto the fish adding to the sauce.
  8. Alternatively, you can microwave the fish in a covered container with some additional water added.
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