Updated with my own finished dish of Mallet steamed fish photo
This recipe is absolutely from my own recipe the ingredients are :
1 clove of Ginger (peeled and sliced to thin layer)
1 Super fresh seven star grouper or any fresh fish make sure it is fresh or it will stink.
1 cup of light soy sauce estimate to taste of saltiness
1 stalk of Coriander leaves (Daun ketumbar) make sure is coriander leaves coz Chinese celery looks almost the same.
1 table spoon of sesame oil or peanut oil which ever available.
2 tables spoon of cooking oil
1 and a half tables spoon of shao hsing cooking wine
Image taken by myself
1 stalk of spring onions
1 spoon of sugar
Preparations:
Very important
The fish have to be very carefully cleaned especially the scales must be removed even on the face or mouth parts behind the fins and tail scales tends to be always left out in those parts. Use a small knife to scale the fish.
Cooking method:
Tap dry the fish after slaughter it and scale removed properly.
Put sliced ginger on the fish on a ceramic plate according to fish size.
Make sure it can withstand the amount of gravy later on.
Then put the fish in the steamer for 10-15 minutes until you can see the fish water is on the plate then take the fish out and drain all of the fish water away.
Then put it back to the steamer again.
Fish gravy preparations:
1 cup of light soy sauce mixed with plain water, 1 big spoon of sugar and 1 tables spoon of shao hsing . Water mixture is according to saltiness of the gravy. Taste for saltiness first and sweetness before pouring it on the fish after draining away the fish excess water away.
After pouring the gravy add some sliced thin strands of ginger, and leave it for a few minutes.
Heat up 2-3 table spoon of cooking oil on a pan until it get really hot then pour 1-2 spoon of sesame oil in to the hot cooking oil, then pour everything over to the fish spread it around the fish becareful of the oil will splatter around when attempting to pour it to the fish.
After that take the fish out and garnish it with chopped fresh coriander leaves and spring onions on top of the fish.
Is Best served with plain Rice..
Note that the fish must be Fresh or it will taste bad
This is are a few tips for how to look for fresh fish
- By looking at the eyes of the fish if it is shining like glass then is a very fresh fish indeed
- By looking at the gills if it's pale is not fresh
For me the best way to look at it is by the eyes very accurate.
Cooking time estimated around 30 minutes
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