Steamed fish

Steamed fish

Trey chamhoy

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 whole fish, about 500 g
1/4 cup cloud-ear fungus
1/2 cup mung-bean vermicelli, soaked in warm water for 5 minutes
4 thin slices ginger, cut into julienne strips
1 tablespoon salted fermented soya bean
1/4 teaspoon sugar
light soya sauce or fish sauce, to taste

Method

  1. Clean and scale the fish and slash diagonally three times on each side. Soak the cloud-ear fungus in warm water for 5 minutes, drain them, then pinch off and discard any hard bits. Drain the vermicelli, rinse it in cold water, drain it again through a sieve then cut into 5 cm lengths with scissors.
  2. Put sufficient water into a lidded pan of appropriate size and sit a steaming tray or rack above the water. Bring to the boil. Put cloud-ear fungus, vermicelli, ginger, fermented soya bean and sugar in a wide bowl and mix them well. Roll the fish in this, rubbing the juices into the slits in its sides. Now place the fish into a deep plate or shallow serving bowl, spoon the mixture over the top and put it in the steamer with the lid on it. Steam for about 20–30 minutes until cooked. Sprinkle light soya sauce or fish sauce over the top and serve.
Tags:
SBS
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