Even after one whole week of eating to my heart's content in Malaysia, I came back to Melbourne refusing to let go. I was dwelling at the thought of that beautifully steamed fresh tilapia I had at New Restaurant Ipoh Chicken Rice, and also that super soft freshly steamed fish head cooked with ginger I had at Sun Fong Bak Kut Teh!
Aahhh how convenient it was to just go to a restaurant in Malaysia and order a good meal and know you're getting good value for money and great tasting authentic food. In Melbourne, I'm sure there are many Chinese restaurants in town that serve equally delicious dishes - but they are so much more expensive! Eating out is expensive in Melbourne, which is one of the reasons why I do less reviews and more cooking on this blog.
So here comes more cooking - a simple version of my very own steamed fish with ginger. I went to a seafood shop in Glen Waverley and picked the biggest whole fish I could find. I also double checked with the seafood shop owner to make sure this fish was good for steaming. She had her thumbs up. She was Asian. I trust her judgement, hehe.
Half of a whole fish (the head half)
2 tbsp minced ginger
3 tbsp light soy sauce
1/4 cup water
Chopped spring onions and fresh coriander leaves for garnish
Prepare the fish by placing it on a steaming dish. Smear minced ginger evenly across the top of the fish. Drizzle light soy sauce over the ginger. Drizzle water over the ginger and soy mix. Place steaming dish onto a rack placed in a wok already filled with water ready to steam. Cover the wok / steamer with the lid and steam for approx. 20 minutes.
(Be careful not to steam the fish too long otherwise the meat gets a bit chewy and dry. Fish meat is best when steamed just right and the fish is just cooked)
|A wonderful home cooked meal - Steamed Fish Head with Ginger and Japanese Tofu and Chinese Vegetables with Minced Pork in Oyster Sauce - serve dishes with rice. Mm mmm!|