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.
- fresh fish
- spring onions, finely sliced.
- ginger, finely sliced.
- chile, finely sliced.
- soy sauce
- bean paste
- sesame oil
- several preserved plum, crushed.
- 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.