MALAYSIAN STEAMED FISH

 

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS

• 1 large fish (snapper, trevally, kahawai or any of your favourite fish.)
• 4 stalks spring onions, sliced
• 1 thumb sized ginger, peeled and thinly sliced
• 3 garlic cloves, minced
• 1 red chilli, thinly sliced (optional)
• 3 tbsp light soy sauce
• 2 tbsp Chinese cooking wine
• salt
• 1/2 tsp brown sugar
• 2 tbsp sesame oil
• 3 tbsp peanut oil
• chopped cilantro, to garnish

 

INSTRUCTIONS

• at dry the fish with paper towel inside and out then using a knife score fish on each side.
• Season fish with salt.
• In a bowl combine spring onions, ginger, garlic cloves, chilli, light soy sauce, Chinese cooking wine, 1 tbsp of sesame oil and brown sugar.
• Place 1/3 of the mixture in a plate then place fish on top, place the 1/3 in the fish cavity and finally the 1/3 on the top.
• Place plate in a large work lines with a removable bottom quiche pan or anything that can hold it, you can also use a steamer if you wish but woks heat will be more intense as the volume inside a covered wok is smaller than that of a steamer.
• Now add enough water to the wok up until half the height of the quiche pan. Bring to a boil then cover the wok and steam in very high heat 10 minutes or until the fish is nearly cooked, do not overcook, the cooking process will not end once you stop the heat as there is enough heat left on the fish meat to cook the remaining.
• While the fish is steaming, heat the peanut oil together with the remaining sesame oil in a saucepan, heat until it nearly reaches its smoking point. Drizzle hot oil over the fish then serve immediately.