Ikan Siakap Stim Teochew with Preserved Radish
85% asli · Chinese (Teochew Fusion)
A flavorful variation of Teochew steamed fish, incorporating the savory and slightly salty crunch of preserved radish (chai poh) for an added layer of complexity.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Sea bass (Ikan Siakap)1 whole fish (approx. 800g)
- Ginger1 large piece
- Garlic4 cloves
- Scallions2 stalks
- Preserved radish (Chai Poh)2 tbsp, chopped
- Light soy sauce3 tbsp
- Oyster sauce1 tbsp
- Sesame oil1 tsp
- Cooking oil3 tbsp
- Saltto taste
- Wateras needed
Langkah
- 1
Clean and descale the sea bass. Make shallow slits on both sides.
- 2
Thinly slice half the ginger and garlic. Julienne the other half. Chop scallions. Rinse and chop preserved radish if needed.
- 3
Stuff the fish cavity with some ginger slices, garlic cloves, and scallion whites.
- 4
Place fish on a steaming plate and steam over high heat for 8-10 minutes until cooked.
- 5
While steaming, mix light soy sauce, oyster sauce, and sesame oil.
- 6
Discard steaming liquid. Top the fish with julienned ginger, sliced garlic, chopped preserved radish, and scallion greens.
- 7
Heat cooking oil until smoking. Drizzle over the aromatics and preserved radish.
- 8
Pour the sauce mixture over the fish. Serve immediately.
