Friday, May 13, 2016

Steamed Fish With Ginger And Garlic Paste

This is an appetizing steamed fish, which uses the ginger and garlic paste that I have posted earlier. It is a typical version served in Chinese or seafood restaurant.

Steamed Fish With Ginger And Garlic Paste


1 (about 650 grams) Whole Barramundi, scaled and gutted
4 Stalk of Scallions. cut into 2 inches
1 Tbsp Shaoxing Wine
1 Tbsp Light Soy Sauce
4 to 5 Tbsp Ginger and Garlic Paste
Sesame Oil

2 Scallions, thinly sliced
1 Red Chili, thinly sliced
Some Chopped Coriander


Place the fish on a heatproof plate. Scattered some scallions all over and inside the cavity of the fish, and top with Shaoxing wine and light soy sauce.

Steam the fish on high heat for about 5 to 6 minutes. Remove from the heat and transfer the fish to a clean serving plate. Spoon some ginger and garlic paste all over the fish and a few drizzle of sesame oil. Return the fish to the steamer. Steam for another 4 to 8 minutes, or until the fish is fully cook.

When the fish is ready, top with scallions, red chilli, and coriander. Serve immediately with some steamed rice.

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