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Singapore Streamed Fish (courtesy of Gnoh Moey)

Serves 4-6

Ingredients

  • 1 white fish (snapper or similar)
  • 1 cup of water
  • 3 cm piece of fresh ginger
  • half a carrot
  • 2 cloves of garlic
  • 1 medium sized tomato
  • 1 red chilli
  • 2 spring onions
  • pinch of salt & pepper
  • FLAVOURS:
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon salt and white pepper
image of Singapore Streamed Fish (courtesy of Gnoh Moey)

Method

  1. Pour 3/4 cup of the water into a pot and start to bring it to the boil with the lid on – it should not touch the fish when you put it in the pot.
  2. Cut off the fish tail and make three diagonal slices on each side of the fish
  3. Chop ginger and garlic into small pieces then sprinkle all over the snapper.
  4. Cut the carrot into match-stick pieces, quarter then halve again the tomato, finely slice the chilli and spring onions. Place all the sliced ingredients on to the snapper.
  5. Pour the remaining 1/4 cup of water, sesame oil, soy sauce, Chinese cooking wine on top of the fish and then season with salt and pepper.
  6. Place the plate on to the stand in the pot of boiling water. (if you don’t have a stand use a small bowl placed upside down)
  7. Cover the pot with the lid and let the fish steam for 20 minutes.
  8. Serve with rice. (With 2 cups of steam rice)
  9. *EQUIPMENT –it is recommended to have a ‘bowl holder-stand’ in the boiling pot, steaming pot. See images below.