No edit summary |
m (clean up, replaced: soya sauce → soy sauce (2)) |
||
| (7 intermediate revisions by 5 users not shown) | |||
| Line 1: | Line 1: | ||
| + | {{Wikifiedrecipe}} |
||
| − | ==Description== |
+ | == Description == |
| − | |||
Only the freshest fish are steamed. |
Only the freshest fish are steamed. |
||
| − | Ginger is used to rid the |
+ | [[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 |
||
| − | |||
| ⚫ | |||
| − | |||
| − | ===Ingredients=== |
||
| − | |||
| ⚫ | |||
| ⚫ | |||
| − | *Chillie, finely sliced. |
||
| ⚫ | |||
| − | *Bean paste |
||
| − | *Rice wine |
||
| − | *Salt |
||
| − | *Sesame oil |
||
| ⚫ | |||
| − | ===Directions=== |
||
| ⚫ | |||
| − | |||
| − | 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. |
||
| − | |||
| ⚫ | |||
| ⚫ | 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 [[onion]]s and a touch of [[sesame oil]]. Chillie, preserved plums, beanpaste and are used to add a different touch. |
||
| ⚫ | |||
| − | == |
+ | == Ingredients == |
| + | * fresh fish |
||
| ⚫ | |||
| ⚫ | |||
| + | * [[fresh chile pepper|chile]], finely sliced. |
||
| ⚫ | |||
| + | * [[miso|bean paste]] |
||
| + | * [[salt]] |
||
| + | * [[sesame oil]] |
||
| ⚫ | |||
| − | == |
+ | == Directions == |
| ⚫ | |||
| + | # When served with [[rice]], cut down on beanpaste. |
||
| + | # Omit beanpaste if you prefer a more subtle flavour. |
||
| + | # Clean the fish, make several diagonal slits on both sides of the fish and rub a little [[salt]] all over. |
||
| + | # Let it stand for several minutes. |
||
| + | # Add the rest of the ingredients, a little [[water]] and steam. |
||
| + | # Steam will condense and drip onto the fish adding to the sauce. |
||
| ⚫ | |||
| − | [[Category: |
+ | [[Category:Singaporean Meat Dishes]] |
| − | + | [[Category:Plum Recipes]] |
|
| − | [[Category: |
+ | [[Category:Sesame oil Recipes]] |
| − | [[ |
+ | [[Category:Miso Recipes]] |
| + | [[Category:Rice wine Recipes]] |
||
| + | [[Category:Fish Recipes]] |
||
Latest revision as of 23:33, 5 December 2010
Description
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
- fresh fish
- spring onions, finely sliced.
- ginger, finely sliced.
- chile, finely sliced.
- soy sauce
- bean paste
- salt
- sesame oil
- several preserved plum, crushed.
Directions
- Steamed fish is often served with plain rice porridge and often made more salty.
- When served with rice, cut down on beanpaste.
- Omit beanpaste if you prefer a more subtle flavour.
- Clean the fish, make several diagonal slits on both sides of the fish and rub a little salt all over.
- Let it stand for several 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.