Saturday, January 22, 2011


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This is a prominent Chinese dish and a MUST in any dinner or lunch functions. This steam fish is seasoned with fresh ginger and soya sauce. Simple and easy to prepare. Some of the favourite fish used for this recipe are white promfret, siakap, kerapu or seabass. I bought this siakap at RM11.00 and I’m sure you know how much Chinese restaurants can charge for steamed fish. Rather than spending in excess on this one dish, why not prepare it at home instead? It’s really simple.

1 live fish (about 1.5 lb or less) / 1 ekor ikan
2 inches ginger (peeled and cut into thin strips)/ 2" halia potong memanjang
3 clove garlic cut thinly / 3 ulas bawang putih hiris nipis
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)/ 1 tangkai daun bawang potong memanjang
Some cilantro leaves / sedikit daun ketumbar
2 tablespoons cooking oil / 2 sdb minyak masak
For the Seasoning
4 tablespoons light soy sauce/ 4 sdb kicap cair
5 tablespoons chicken stock / 5 sdb stok ayam
1/4 teaspoon sesame oil / 1/3 sdt minyak bijan
3 dashes white pepper powder / lada sulah
Rinse fish and pat dry. Cut one long diagonal slit or several
crosswise slits in each side. Sprinkle fish inside and out
with salt to taste. Place fish on platter for steaming.
Bersihkan ikan, keringkan. Kelar dan lumurkan lada sulah
dan garam dalam dan luar ikan.

Top up with fresh ginger and garlic. Heat up a wok with
 enough water for steaming. Wait for the water to boil.
 As soon as it boils, place your fish inside the wok, propped up
 with  a small inverted bowl or a couple of wooden blocks
 (meant for steaming). Cover the wok tightly and set your
 kitchen Alarm  for 8 minutes.Letakkan halia dan bawang putih
 yang dihiris halus. / Panaskan kukusan dan kukus ikan
 selama 8 minit.

Heat up a pan over high heat and add 2 tablespoons of
cooking oil, swirl around until it’s hot. Pour the hot oil
 over the steamed fish.
Panaskan kuali, dan masak 2 sdb minyak masak. Kacau rata
sehingga minyak panas. Curahkan minyak panas ke atas

Pour the soy sauce over the fish.
Setelah ikan masak, curahkan sos tadi.

Sprinkle spring onion and coriander leaves

Ikan kukus merupakan sajian kemestian dalam mana-mana menu masakan Cina. Rasanya hidangan Cina tidak akan lengkap tanpa ikan kukus. Ikan kukus ala Cina adalah ikan kukus yang paling mudah disediakan dan yang penting berkhasiat dan sedap. Biasanya ikan yang selalu digunakan dalam jenis masakan ini ialah ikan bawal putih, siakap mahupun kerapu.  _________________________________________________________________


Nazrah Bakery & Dunia Kuih said...

Ikan steam memang kegemaran saya..
senang di masak dan amat simple...

Paty's Kitchen - Cook with passion. said...

Itulah sebenarnya modal nak buat tak berapa sangat tapi kalau dah dine kat restuarant maunya 30-40 hengi se sehidang. Rasanya puas buat sendiri. Tambah anak ramai macam saya, parah kalu makan kat luar.

boulevardsg said...

That’s great. Thanks for sharing the details in your blog
good bar food in singapore

True-X said...

hi patsy... trima kasih utk resipi ni

last weeks my boss belanja i makan di hotel... sedappnyer... hari ni i nak try masak utk hasben i.

mohd shahdan said...

Thnks..nice and yummy2..ank2 mkn smpi mintk lg msk for tomorrow..simple to cook..

Nurliana Ismail said...
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norsadira said...


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