Recipe courtesy of Psychologies Magazine (February 2017) and taken from “Malaysia : Recipes from a Family Kitchen” written by MasterChef 2014 winner, Ping Coombes.
Steaming fish is a great way to cook it as it stays moist and it locks in all the nutrients. This recipe also works well with seabass and salmon. Bear in mind, cooking time will vary with different fish.
Serves : 2
1 spring onion, finely sliced lengthways into strips
small handful of coriander leaves, torn
2 hake fillets (about 150g each), skin on
2 tblsp Garlic oil
2 tblsp oyster sauce
Step One : Place the steamer ring at the bottom of a wok. Boil some water and pour it into the wok, up to the level of the ring. Place the wok over a medium heat, and bring it to the boil, then lower the heat a little.
Step Two : Place the spring onion strips in a bowl of ice-cold water with the coriander: this will keep them fresh while the fish steams.
Step Three : Place the hake fillets, skin-side up, in a shallow, heat-proof bowl, making sure they are not overlapping, then add the Garlic oil and oyster sauce.
Step Four : Transfer the bowl to the steam ring, cover the wok and steam for 5 minutes. Uncover and add three-quarters of the spring onion and coriander leaves to the bowl. Recover and steam for a further 8 minutes.
Step Five : Carefully remove the bowl from the wok, sprinkle the rest of the spring onion and coriander leaves over the fish and serve immediately.