Steamed fish can taste so good when done right. Soon Hock is a premium freshwater fish that has a very delicate taste and texture. We decide to steam ours with ginger to complement the freshness of the fish and also fermented soybean paste for an extra depth of flavour. The most important step in this recipe is drizzling hot oil over the skin of the fish after it is done to give the skin a crisp finish. This is definitely a recipe to try before the Lunar New Year ends!
Steamed Soon Hock Fish – 蒸笋壳鱼
Time: 30 minutes
600g Soon Hock fish
2 tbsp fermented soybean paste (Taucu)
2 tbsp Hua Tiao wine
20g ginger strips
2 tbsp light soy sauce
3 tbsp peanut oil
Handful spring onion strips
Spread 2 tbsp both on the inside and outside of Soon Hock Fish.
Lay ginger strips on a steaming plate, lay fish on top.
Drizzle 2 tbsp Hua Tiao wine over fish, set aside to marinated for 15 minutes.
Drizzle 2 tbsp light soy sauce over fish and steam for 15 minutes. Adjust steaming time based on the size of the fish.
Heat peanut oil until it starts to smoke.
Add spring onion strips and drizzle hot oil over fish before serving.