Neng’s Steamed Fish



Basa Fillet is cheaper and taste good. Its white flesh is firm and
is good for steaming as it keeps its shape.



I placed this in take away containers ready for freezing. To steam
another day :-)

 

This simple steamed fish is healthy and delicious. They freeze well too.

• 1/2 cup light soy sauce
• ½  teaspoon chicken salt
• 1 teaspoon rice wine vinegar
• Pinch of pepper
• 1 teaspoon sugar
• 4 pieces Basa fillet
• 1 small piece fresh ginger, finely grated
• 6 tablespoons sesame oil
• A few pieces fresh chive or thinly sliced scallions
• optional: Dash of Kewpie sesame soy sauce dressing upon serving

In medium bowl, whisk together soy sauce, chicken salt, rice wine vinegar, sugar, pepper, ginger and sesame oil.

Place fish in an oven safe dish. Drizzle each piece with the soy sauce mixture, then add some chives/ scallions.

Make a tinfoil pouch. Double if you do not have thicker ones. Then make sure juice will not seep out.

If you have a steamer, steam for about 10 minutes. If not, this can be placed in BBQ also for 7 minutes on each side. The foil will puff up. Or just place in oven safe dish and cover with foil, put in 180 for 15 minutes, occasionally checking. If you want to do it with your oven, make sure it is preheated.

Whatever style you are steaming the fish always set aside for a while, residual heat will continue cooking.

Dash of Kewpie Sesame Soy Sauce dressing upon serving.

Best served with steamed jasmine rice and steamed bok choy.

Mangaon na ta! Bon appetit