Monday, July 21, 2008

Hong Kong Style Steamed Pomfret

This is a very common dish in chinese restaurants. Whenever I serve this steamed fish, I will get very good feedbacks.

Tips sharing:
1. A fresh and fully defrosted fish is a must.
2. Marinate the fish with 1 tbsp of garlic oil and 2 tbsp of soya sauce.
3. Only place the fish after the water is boiled.
4. Do not overcook the fish. Steam it with maximum fire for 8 mins.
5. Garnish with chinese parsley and carot
**** Adjust the seasoning quantity and cooking time according the fish size****

Give it a try and tell me how you like it!


Dash said...

You mean we have to cook it ourselves? If you cook for us, then we can give you positive feedbacks =) How do we corelate the steaming time with the fish size? 8mins for 300gm fish and 10mins for 600gm?

soo sean said...

Cooking is fun. And I should not give you fish, but teach you how to fish. ;)

The fish in the picture is ~600gm. Or more. And, 8 mins is good enough. But make sure it is fully defrosted and you use maximum heat.

Sai Mun said...

Hmm... I don't see how a fish can be 'fresh' when it has to be fully defrosted.

Also, a batter term is to 'garnish with chinese parsley and carrot'

soo sean said...

Haha. You are right. Frozen fish is not that fresh anymore. But my point is if you are using a frozen fish, make sure it is fully defrosted, else the fish can not be cooked evenly.

Granish is a better term. Next time I must becareful with the terms as someone is watching. :)