Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
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.