Ready : 25 mins [Prep : 10 mins † Cooking : 10-15 mins]
Serve : 4 with other dishes
Generic : Steam
Level : Easy
Idle : 10-15 mins Printable Recipe.
“Fantastic Way To Prepare Fresh Fish”
If the fish is fresh, steaming it plain and then add some Garlic oil with Flavored light soy is alway the way to go. This way, you can really taste the natural sweetness of the fish. No fancy heavy-flavored sauce is needed as it would only cloud the freshness of the fish. Frankly, any fresh fish can be prepared this way and will taste fantastic. Here’s The Viand’s take on “Jing Kam Chong Yue (Steamed Golden Pomfret)”. FYI, Golden Pomfret is one of the cheapest among the Pomfret family.
- Average size Golden Pomfret (frankly, any fish will work fine). Thoroughly cleaned fish with sliced Scallion, sliced Red Chillis and smashed Ginger inserted inside the stomach opening.
Lots of chopped Garlic.
- Flavor the Light-soy with Sesame oil, Sugar, White pepper and Shaoxing wine. 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 – no rocket scientific measurement here. Always taste your Seasoning !!!
- Step 1 : Start by marinating the Fish with some Salt.
Insert the sliced Scallion, sliced Red Chillis and smashed Ginger inserted inside the stomach opening. Place the fish on top of a pair of Chopsticks over a plate. Just to ensure even steaming. Depending on the size of the fish and the heat, steam for about 10-15 minutes on high heat. To test if the Fish is cooked thru, simply pierce the thickest part of the Fish with a fine sharp stick, if it goes through easily and no oozing blood, it’s cook !
- Step 2 : Meanwhile, saute the finely chopped Garlic till Golden-brown and aromatic with a generous amount of oil. Set aside.
- Step 3 : Meanwhile, mix all the Sauce Ingredients thoroughly, making sure everything is dissolved. Set aside.
- Step 4 : When the Fish is ready, remove all the stuffing from the stomach, get rid of some of the excess water (not all), pour the sauce and Garlic oil over. Garnish and your plate of wholesome “Jing Kam Chong Yue” is ready to be served hot.
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