SIAKAP STEAM CHINESE STYLE/ SIAKAP KUKUS ALA CINA

Add caption

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.

INGREDIENTS AND PREPARATIONS

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
ikan

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.  _________________________________________________________________