Steam fish slices with Shao Hsing fragrant rice wine

Roasted pig trotter congee
April 17, 2013
Lightly caramelized mushrooms and onions
May 1, 2013

Right this moment, my freezer is full of fish. My daughter, Nicole went fishing with some friends and caught 4 fish. I too happen to have stock up on fresh fish when I went to the market last weekend. Looks like were are going to have a fishy week ahead.


(serves 4 with rice)

400gm fresh fish fillet (sliced)
a drizzle of sesame oil
2 tsp home-made garlic oil (see below)
2 Tbsp Shao Hsing fragrant rice wine
1 Tbsp julienne of ginger
1 red bird-eye chili (sliced)
1 bird-eye green chili (sliced)
crushed pepper
1 Tbsp Shao Hsing fragrant rice wine
1 Tbsp light soy

Home-made garlic oil

1 bulb garlic (minced)
1 cup olive oil
a pinch of sea salt


  1. Marinate the fish slices with sesame oil, garlic oil and rice wine for 30 minutes.
  2. Arrange the fish on a server platter and pour the left over marinade over the fish.
  3. Garnish with julienne of ginger, bird-eye chilis and pepper.
  4. Steam for 8 minutes. Pour 1 Tbsp Shao Hsing fragrant rice wine and light soy over the freshly steam fish and serve immediately.

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