Friday, 4 January 2008

Steam Fish with Soy Sauce

Steam Fish with Soy Sauce

- 1 Seabass Fish (or any fish you like)
- ¼ cups spring union cut into 1 inch length
- ¼ cups ginger slide
- 3 fresh mushroom, slide tinny (if you use dry mushroom soak in the water to make it soft and then slide.)
- 1 fresh chili (red) slide
- ¼ cups cooking oil
- 1 cups soy sauce (prepare follow below method)

Ingredient to make the soy sauce for steam
- 1 cup soup stock (can be pork or chicken soup)
- 2 tsp brown sugar
- 3 tbsp soy sauce
- 1 tbsp maggi sauce (if you don’t have this you can add more soy sauce)
- 1 tsp Chinese cooking wine
- 1 tbsp black soy sauce
- 1 tsp black pepper (option) *
- 1 tsp sesame oil (option)*
* For the option item is one of my Thai friend recommend to add it and make more testy and fragrant. She is the restaurant owner.

Preparation for soy sauce for steam
- Put every thing in the port and bring to boil until sugar dissolve then bring it out from the heat.
- Add more test if you prefer.

Preparation for Steam Fish
- Wash and clean fish, put fish in the plate, bring to steam at high steam about 10-15 mins or until cook, bring the fish out and set a side.
- Sprinkle spring union, ginger, mushroom and chili on top of the fish.
- Heat cooking oil in the pan, when is hot, then pour over the fish and follow a soy sauce over the fish.
- Serve while is hot.

This recipe I got it from my Chinese cooking book. “Kra Ar-Han Lhao”
“Lhao” is a Chinese name meaning like “restaurant” but we always thinking only high class restaurants and expensive restaurants. The meaning of these book like “you can cook the good Chinese food in your own kitchen”

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