Baby Pork Spareribs Cabbage soupAugust 30, 2012
Spicy Chicken ChopNovember 28, 2012
I never really enjoyed this dish in my earlier days, never knew why, until one day I decided we as a family should eat more fish. They are limited ways of cooking fish in my kitchen. I love them ‘fried till all the bones are crispy and can be eaten’ or curried or twice cooked as in my earlier posts.
I bought this wonderful fish at the market for RM10 and it has a thin red strip on the body just below the gills. Never seen this fish before but I trusted the guy who sold it. He said it can be fried or steamed. Guess what I did? I fried it and then steamed it … did both that. It has a chewy texture and very tasty. I shall never look at steam fish the same ever again.
grapeseed oil for frying
plain flour (to coat the fish lightly for frying)
2 slices old ginger
pinch of salt
3 Tbsp plum sauce
1 Tbsp of chopped garlic
1 stalk of leek (sliced slanted) or
2 leaves of cabbage (torn into bite-size pieces)
2 medium size red tomatoes (cut into wedges)
2 pieces of soft tofu (cut into small cubes)
1 small yellow capsicum (sliced into small pieces)
a sprig of spring onions (2 inches in length)
sea salt and white pepper to taste
- Fry the flour coated fish till slightly golden brown in grapeseed oil and ginger. Drain and leave aside on a steaming platter to cool.
- In the same frying pan, add the plum sauce and chopped garlic. Stir a little and add approx. 5 Tbsp of water and a pinch of sea salt.
- Put in all the prepared vegetable and lightly saute them. Pour all over the fish. Carefully place the tofu cubes over the vegetables and season with pepper.
- Garnish the top with spring onions and steam the fish for 10 minutes. Serve immediately.