Jing Mah Yau Yue (Ikan Kurau)

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Ready : 25  mins [Prep : 5 mins † Cooking : 20 mins † Not Inclusive Of Marinating Time]
Serve : 4 with other dishes
Generic : Searing/Steam
Level : More than easy
Idle : 15 mins Printable Recipe.


A Simple, Clean, Wholesome Delicious Fish Dish

Another great way to add some flavor to a rather bland tasting Fish (Ikan Kurau/Mah Yau) other than the normal deep-fried (the Malay/Indian’s way) or the Chinese way of slow-fried which tends to be a little bit too oily. Very simple and quick to prepare. Simply marinate the Fish with your normal seasoning for a couple of hours and steam for 15-20 minutes (depending on size and thickness of the fish) and your wholesome “Jing Mah Yau Yue” (Steamed Threadfin/Ikan Kurau) is ready.

IngredientS

 

MAIN :

  • Mau Yau Yue seasoned with Salt, Sugar, Oyster sauce, Sesame oil and coarsely grounded Black pepper.

SIDE :

  • Ginger strips (divided into two portions), finely chopped Garlic and Tung Choy (preserved Veggie) or alternately, you can use sweet Choy Poh (preserved sweet Turnip).

MARINATING :

  • Salt, coarsely grounded Black pepper, Sesame oil, Oyster Sauce and Light soy sauce. All to taste. *** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice/sauce – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

 

  • Step 1 : Season the Fish with all the Marinating Ingredients for an hr or so.
  • Step 2 : While U can simply steam the Fish as it is, The VianD like to lightly sear (brown) the Fish a little, just to get some texture and coloring. A non-stick Pan is perfect for this. Simply saute the Fish for abt 2-3 mins on each side.
    ~
    So, this step is really optional. Regardless, if U are searing or not, make sure the Fish is at room-temperature – out of the Fridge for at least an hr. Remove and place the Fish on the steaming plate. Set aside.
  • Step 3 : With the same Pan and oil (add a little extra), saute one portion of the Ginger strips and chopped Garlic till aromatic and slightly brown. Set aside.
  • Step 4 : Sprinkle the remaining portion of the Ginger strips and Tung Choy on top of the Fish. Steam on high heat for abt 10-15 mins (depending on the heat and the size of the Fish).
  • Step 5 : Meanwhile, prepare some topping sauce (U can simply use Light Soy sauce but could be too salty without flavor). Simply mix some Light Soy Sauce with some Sugar, Sesame oil, a dash of Oyster sauce, a dash of Shaoxing wine, White Pepper and Water. Taste it, make sure it is the right balance of flavors that U fancy. Mix well and set aside.
  • Step 6 : When done, pour the Sauce mixture and Ginger/Garlic over the top. Ur Fish is ready to be served hot with plain rice.

EnD
Copyright © 2014 The VianD · All Rights Reserved

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