Fish provides high quality protein, vitamins A and B and a generous amount of phosphorus, potassium, and calcium that will nourish the body.
I use frozen greasy grouper fillets. The good thing is they come boneless. In this recipe, the fillet is lightly seasoned with a mix of light soy and oyster sauce and steamed till cooked. Ginger slices are fried separately in oil till brown and crispy. Ginger and oil are spooned over the fillets together with ready-made chilli flakes for a mildly hot flavour.
5 grouper fillets
1 tbs oyster sauce
5 slices ginger
3 slices ginger, thinly julienne
2 tbs of oil for frying
1 sprig of spring onion, cut into inch length
Dash of chilli flakes
Defrost the fillets, lightly rub with salt and rinse with water to get rid of any sea smell.
Lay the fillets on a steaming plate and spoon the oyster sauce and light soy mix over the fillets.
Put the 5 slices of ginger over the fillets, one slice for each fillet.
Steam on medium for about 8 minutes or till cook.
Discard the 5 slices of ginger, garnish the fillets with spring onion and set aside
In a wok or pan, heat the oil till hot, on medium.
Fry the thinly julienne ginger till brown or crispy. Takes about a minute.
Spoon the ginger and oil over the fillets.
Sprinkle a dash of chilli flakes over the fillets.
A nice 4 minute video on how to cook steam fish.
A 7 minute video in mandarin on steaming fish. The fish is rather big and is lightly rubbed with salt and corn flour.
Blend 1 thumb ginger (60 grams), 10 pcs garlic, 2 sprig spring onions and 4 chilli padis (optional).
The blended ingredients are mixed with 1 tbs oyster sauce, 1 tbs garlic oil, 2 tbs light soy, 1 tsp sesame oil, 1 tbs rice wine and a dash of pepper and corn flour.
A nice and easy way to steam fish fillet with Thai style chilli sauce