Steamed Soon Hock Fish

Mains
Seafood

Easy Level:

Cook Time:

Servings:

4

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!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Soon Hock fish
0.00
g
g
Soon Hock fish
0.00
tbsp
tbsp
fermented soybean paste (Taucu)
0.00
tbsp
tbsp
fermented soybean paste (Taucu)
0.00
tbsp
tbsp
Hua Tiao wine
0.00
tbsp
tbsp
Hua Tiao wine
0.00
g
g
ginger strips
0.00
g
g
ginger strips
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
peanut oil
0.00
tbsp
tbsp
peanut oil
Handful spring onion strips
Handful spring onion strips

Steps

1

Spread 2 tbsp both on the inside and outside of Soon Hock Fish.
Spread 2 tbsp both on the inside and outside of Soon Hock Fish.
Mark as completed

2

Lay ginger strips on a steaming plate, lay fish on top.
Lay ginger strips on a steaming plate, lay fish on top.
Mark as completed

3

Drizzle 2 tbsp Hua Tiao wine over fish, set aside to marinated for 15 minutes.
Drizzle 2 tbsp Hua Tiao wine over fish, set aside to marinated for 15 minutes.
Mark as completed

4

Drizzle 2 tbsp light soy sauce over fish and steam for 15 minutes. Adjust steaming time based on the size of the fish.
Drizzle 2 tbsp light soy sauce over fish and steam for 15 minutes. Adjust steaming time based on the size of the fish.
Mark as completed

5

Heat peanut oil until it starts to smoke.
Heat peanut oil until it starts to smoke.
Mark as completed

6

Add spring onion strips and drizzle hot oil over fish before serving.
Add spring onion strips and drizzle hot oil over fish before serving.
Mark as completed

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