Ingredients
1 medium (about 200g) white pomfret - de-gut and make 2 or 3 incisions on both sides.
1 inch ginger - sliced into thin stripes
5 garlic - sliced thinly
1 tbsp oil
A handful of coriander leaves.
For The Sauce
1 tsp sesame oil
2 tbsp sweet soy sauce
Some water (if needed)
Salt (use sparingly) and pepper for taste
** Mix all in a small bowl
Method
In heated oil, saute ginger and garlic till aromatic.
Tip over fish placed on a steaming tray.
Steam to cook.
Once cooked, pour the sauce over and garnish with coriander leaves.
i love this fish. Not much bone and meat very sweet. Rather expensive though.
ReplyDeleteHaven't tried this fish but it sure looks good! I love the sauce you prepared for it, Nava!
ReplyDeleteKucing - yeh, I have to agree with you but at my place, the price seems really affordable as I buy it from Econsave, maybe that's why.
ReplyDeleteTina - maybe you can't find it at Texas as commonly as its available in Malaysia.
fish looks wonderful
ReplyDeletehi nava, i like bawal puteh/ pomfret, steamed as per your recipe..just have to try add chili like yours. must be tickling to my taste buds...yummy !
ReplyDeletemany thanks for your guest post, you may want to put in your final comment on the cheese platter, where the response has been great.
I love this fish too, and agree with Small kuching, now rather expensive...haiz...
ReplyDeleteYeh, can be pricey I must admit.
ReplyDeleteyummy....
ReplyDeletethis fish is my favorite, in my country this fish is number one food, good luck
i can smell the aroma.
ReplyDeleteLovely... there is a process which u guys manage to get away with smell without frying... i can never master it this way... i tasted thai / filipino fish dishes
ReplyDelete