While dining-in has once again been permitted at eateries, many Malaysians still prefer to cook at home. Seafood is always a welcome ingredient as it is versatile and cooks quickly, and one of the best ways to prepare fish is steaming.
This recipe calls for a fresh garoupa fillet, some herbs and spices, and – for a nutritious twist – a bottle of essence of chicken. You may use BRAND’S or any other, ahem, brand.
Ingredients
- 1 fresh garoupa fish filet
- 1 bottle essence of chicken
- 2.5cm ginger, sliced
- 1 tablespoon soy sauce
- salt to taste
- a bit of cooking oil
- a small handful of goji berries
- 1/2 clove garlic, chopped
- 5cm spring onion, sliced
Method
- Clean and dry the fish and salt it lightly.
- In a steaming tray, place the sliced ginger over and under the fish.
- Pour in the essence of chicken and soy sauce. Add the goji berries.
- Place in a steamer and cook for 10-12 minutes, depending on the thickness of the fish.
- While the garoupa is steaming, fry the garlic in some cooking oil until golden brown.
- When the fish is cooked, remove from the steamer and garnish with the fried garlic and spring onion.
- Serve hot with fragrant steamed rice.
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Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.