Changes: Steam Fish

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.

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.

@@ Line 1: / Line 1: @@
 {{Wikifiedrecipe}}
 == 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.
-Only the freshest are steamed.
+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.
-[[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 [[onion]]s and a touch of [[sesame oil]]. Chillie, preserved plums, beanpaste and are used to add a different touch.
-[[Image:steamfish.jpg|thumb| Steam Fish]]
+[[Image:steamfish.jpg|thumb|Steam Fish]]
-=== Ingredients ===
+== Ingredients ==
+* fresh fish
+* [[spring onion]]s, finely sliced.
+* [[ginger]], finely sliced.
+* [[fresh chile pepper|chile]], finely sliced.
+* [[soy sauce]]
+* [[miso|bean paste]]
+* [[salt]]
+* [[sesame oil]]
+* several preserved [[plum]], crushed.
-* Spring [[onion]]s, finely sliced.
-* [[ginger]], finely sliced.
-* Chillie, finely sliced.
-* [[soya sauce]]
-* [[miso|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.
+# 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.
-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.
-=== Other Links ===
-== See also ==
-[[Category:Fish Recipes|fish]]
-[[Category:Fish Recipes|fish]]
-[[Category:Fish Recipes|fish]]
-[[Category:Fish Recipes|fish]]
-[[Category:Rice wine|rice wine]]
-[[Category:Rice wine|rice wine]]
-[[Category:Fish Recipes|fish]]
-[[Category:Fish Recipes|fish]]
-[[Category:Fish Recipes|fish]]
-[[Category:Fish Recipes|fish]]
-[[Category:Fish Recipes|fish]]
 [[Category:Singaporean Meat Dishes]]
-[[Category:Meat Dishes]]
-[[Category:Recipes]]
-[[Category:Singaporean Recipes]]
 [[Category:Plum Recipes]]
-[[Category:Soya sauce Recipes]]
 [[Category:Sesame oil Recipes]]
 [[Category:Miso Recipes]]
-[[Category:Sake Recipes]]
 [[Category:Rice wine Recipes]]
 [[Category:Fish Recipes]]
-[[Category:Rice Recipes]]