Monday, June 6, 2011

My Cooking Journal 14 - Steam White Pomfret (清蒸白鲳魚)

This is another steam fish cooking method that I would like to share. This times I included wolfberry in my steam fish dish. Wolfberry (枸杞子) is very well used in chinese cruisine and in tradition chinese medicine. It is very nutritious and sweet in taste. It contains various important nutrients such as essential amino acids, vitamin C and B2, iron, potassium, zinc, selenium, phosphorous, calcium and germanium and also with small amount of vitamin E, dietary fiber and proteins.

Wolfberry is well know for improving our vision and liver, for anti-aging purpose, helps to promote healthy skin and hair growth, boost our immunity, improve our blood pressure level and prevent cancer.  Usually, I also like to add them for my chinese soup recipe.

This dish takes about 25 minutes to prepare and cook.

  1. 1 medium white phompet 
  2. 1 inche Ginger, thinly shredded
  3. 1 tomato, cut into 6 wedges
  4. 1 red chilli, thinly sliced
  5. 2 pieces dried mushroom - soaked till soft and thinly sliced
  6. 2 pieces of preserved salted vegetables, thinly shredded
  7. 2 stalk Spring Onion, white part cut into (1 inch) length and green part thinly sliced
  8. 4 cloves garlic, minced for garnish
  9. 1 tablespoon light soy sauce
  10. 1 tablespoon oyster sauce
  11. 1 teaspoon sesame oil
  12. 3 tablespoon olive oil
  13. dashed of sugar and white pepper
  1. 1 tablespoon light soy sauce
  2. 1 tablespoon oyster sauce 
  3. 1 tsp sesame oil
  4. Dash of white sugar and pepper
Mixed the above in a small bowl and set side.


 Deed fried Garlic (for Garnish):

  1.  Heat wok, add 3 tablesppon of olive oil to heated wok
  2. Add minced garlic and fried till 75% of the garlic turned brown. Be careful as garlic get overcooked very easy, you have to watch it closely.
  3. Transfer the fried garlic to a bowl, let the garlic sit in the hot oil for 2 minutes.
  4. Separate the fried garlic and oil in a bowl. Set aside for garnish.



  1. Wash the white pomfret with salt, make a diagonal slits on fish body then pad dry with paper towel.
  2. Place the tomato, some sliced ginger, sliced red chilli, sliced spring onions (white part only), salted vegetable on bottom of plate. Also place some sliced gingers inside the fish cavity.  
  3. Place the fish on top of the tomato. Then, scattered some sliced ginger, sliced mushroom, wolfberry and sliced chilli on top/side of fish body.
  4. Prepare a pot with water and place the steam rack in the pot. Heat up the pot of water. Once water boiled, place the fish on the steam rack, cover with lid and steam it for 8 minutes. Remove from pot and set aside.   
  5. Heat up wok, pour in the sauce mixture, once boiled, pour the hot sauce over fish.  
  6. Rinse wok with water (to wash away the sauce), then heat up wok again, add 1 tablespoon olive oil (previously used for fried garlic), once boiled, carefully drizzle the hot oil over fish.
  7. Garnish with fried garlic and sliced spring onion (green part) and serve.

Method 2 & 3

Method 5

Method 6 & 7




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