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!

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4 comments:

  1. DashJuly 22, 2008 at 5:59 PM

    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?

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  2. soo seanJuly 23, 2008 at 8:04 PM

    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.

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  3. Sai MunJuly 24, 2008 at 9:42 AM

    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'

    ReplyDelete
  4. soo seanJuly 24, 2008 at 10:16 AM

    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. :)

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