Chinese Steamed Fish

Since I´m stuck at home for 3 days, I decided to try and explore new healthy food ideas.

I do realize that cooking and blogging is directly proportional to the amount of time I have. Last week when I had to work everyday, coupled with not feeling good, my cooking and blogging life was non-existent!
Usually we eat frozen Tilapia, which we pan fry and add a fish-stock sauce. However, I figured out why not just try buying a fresh fish fillet and see if it works just as well?

So up I went to the lady behind the fish counter at the supermarket and asked her for advice on the best type of fish for steaming. She recommended "Victoria Rotbarsch", which is a bit pricer but has a firmer flesh that is more suitable for steaming than other types of "softer" fish meat.

This was a pretty last minute idea, so I had no fanciful coriander leaves nor did I have time to soak any Chinese mushrooms for 2 hours to complement my dish.

Just simple, quick and oh-so-tasty. Once you taste the real thing again, you´re spoilt for good! Even the hubby, who isn´t as much a foodie as me, couldn´t stop going "wow" at the taste of steamed fresh fish..... so light, healthy and without all that fishy-taste that comes with frozen fish.

Chinese Steamed Fish
- Ginger, sliced
- 1 bunch of Spring Onions, sliced
- 2 tbsp Soya sauce
- 1 tbsp Chinese cooking oil
- 1 tbsp Rice wine (I didn´t have this so I added sherry)
- Palm Sugar
- Salt, Pepper
- Chinese Mushrooms / Coriander Leaves (optional garnishes)

1) Arrange the fish fillet on a plate together with the ginger and spring onions.
2) Steam it for about 8-10 mins until one is able to cut through the fish easily. The fish cooks in its own juice.
3) Mix soya sauce, oil, palm sugar and wine in a bowl, before pouring it over the fish.
4) Season fish with salt and pepper
5) Serve warm with rice.

We had ours with Bak Kut Teh and some Caramel Prawns......