sek pan fish

May 6, 2010

Steamed Fish Tail

In Chinese cooking, steaming is a very much preferred method in cooking to deep frying. My mom always insists that when cooking at home, we should try our best to keep our meals simple and healthy. This is to balance out what is served outside in restaurants, cafes and 'Kopitiam' (Malaysian coffee shops). Steaming is a good way to bring out the sweetness in fresh seafood, may it be clams, crabs or even fish. Usually not much marinade or seasoning is added to the fresh seafood if we want to taste the original sweetness. Cantonese call it "seen theem hoi mei".