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Steamed White Pomfret(recipe and pic)

 
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5125
Location: Singapore

PostPosted: Mon Oct 25, 2004 6:01 pm    Post subject: Steamed White Pomfret(recipe and pic) Reply with quote

one of the very basic steam fish dishes I learnt from my mom using only 2 ingredients. Very light and tasty.



Ingredients:
1 large white pomfret(gutted, cleaned)
1 tbsp ginger(shredded)
1 tbsp light soya sauce
1 tsp sesame oil

Spring onions and sliced red chillies for garnishing

Method:
1. Make deep cuts into the flesh of the fish.
2. Place on a plate
3. Drizzle soya sauce and sesame oil on top.
4. Add ginger finally.
5. Steam over high heat for 10 mins.
6. Serve immediately.

Notes:
Drink all the fish soup..very tasty!
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1


Last edited by Gina on Sun Dec 26, 2004 6:56 pm; edited 2 times in total
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Lovergal
lurker


Joined: 21 Aug 2004
Posts: 12

PostPosted: Wed Oct 27, 2004 1:10 pm    Post subject: So Easy To Make Reply with quote

Gina

I had no idea this was so easy to make. We paid $75.00 for this dish at a restaurant recently. Now, I can save all that money just to try this out.

Bee
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makan_kaki
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PostPosted: Wed Oct 27, 2004 2:46 pm    Post subject: Reply with quote

This is one of my favourite dishes. I couldn't believe that it was so easy to make until I saw Mum do it. After I got married, I made it but you know what? When you serve fish with the head intact to Americans, they go eeeeeeeeeeeeeeeeeewwwwwwwww............!!!!!!!!
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5125
Location: Singapore

PostPosted: Wed Oct 27, 2004 7:18 pm    Post subject: Reply with quote

yeah hor..why huh? :roll: the forehead of the white pomfret is very tender, juicy.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5125
Location: Singapore

PostPosted: Wed Oct 27, 2004 7:22 pm    Post subject: Re: So Easy To Make Reply with quote

Lovergal wrote:
Gina

I had no idea this was so easy to make. We paid $75.00 for this dish at a restaurant recently. Now, I can save all that money just to try this out.

Bee


Bee

Its best to steam it with very little seasoning. And the fish must be fresh..not frozen. That is why its called "Ching Chen Yu" or direct translation, it means Fresh Steam Fish.

My mom adds shredded red chilli too. But my daughter doesn't take red chilli, so this is omitted when I steam it.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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