Steamed Sea Bass In Spicy Tau Cheo Sauce

Ingredients:

1 whole Sea Bass (washed and cleaned)

5 cloves garlic ( minced finely)

2 thumb size ginger (julienned) 

2 tbsp tau cheo (minced finely)

3 stalks spring onion (julienned)

100ml water

2 chilli padi (chopped)

1 tbsp cooking oil

Methods:

1. Place the fish on the steaming plate.

2. Heat the oil in the wok. Turn the heat down and sauté the ginger till brown. Remove the ginger and sauté the garlic till golden brown. Remove the garlic and set aside with the ginger.

3. Sauté the chilli padi with the remaining oil in the wok. Pour in the tau cheo and stir quickly. Add the water.

4. Cook the sauce for a minute. Remove and set aside. Let the sauce cool.

5. Pour the sauce on the fish. Steam the fish for 15 minutes. 

6. Garnish with the spring onions, fried ginger and garlic.

                        

                   

Easy Steamed Sliced Fish

Ingredients:

Sliced fish
1 knob ginger (sliced thinly)
2 chilli padi (deseeded and chopped)
2 stalks spring onion (snapped into 5cm length)
1 tbsp light soy sauce
2 drops cooking oil


Methods:

1. Place some ginger on the plate. Arrange the sliced fish on top of the ginger. Put the remaining ginger on top of the fish. Place the spring onions and chilli on the fish. Drizzle the light soy sauce and oil.

2. Steam with high heat for 3-5 minutes.

Garnish with spring onions, fried garlic, fried ginger or coriander.

Steamed Preserved Vegetables with Pork Belly (梅菜扣肉)

Mainly adapted from Noobcook (http://www.noobcook.com/mei-cai-kou-rou/)

                            

Ingredients:

300g salty preserved vegetables (Mei Cai)
100g sweet preserved vegetables
4 cloves garlic
350-400g pork belly (cut into chunks and marinate with 1 tbsp of thick dark soy sauce)
1 tbsp cooking oil


Sauce:
1 tbsp thick dark soy sauce
1/2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp cooking wine
400ml water


Preparation to wash the vegetables:

1. Rinse the salty vegetables. Using a big pot, soak for 30 min and rinse the vegetables few times until the water is clear. Squeeze dry and set aside.

2. Do the same for the sweet vegetable except that no need to soak for long time.

3. Using a big pot, boil some water. Once the water starts to boil rapidly, put in the vegetables and cook for 5 minutes. Remove the vegetables and let them cool.

By doing the steps, the vegetables should be thoroughly cleansed off all the sand particles. After the vegetables have cooled, cut into 1cm length.


Methods:

1. Heat 1 tbsp of oil in a non stick pan. Pan fry the pork belly. Set aside.

2. Using the same pan, sauté the garlic. Add the vegetables and stir fry for a minute.

3. Add the sauce and stir well. Cook for 10 minutes and the sauce have reduced by now. Turn he heat off.

4. Place the pork belly on the steam bowl. Then add the vegetables and the sauce to cover the pork. Steamed for 2 hours.

After steaming for 2 hours, I continue to cook the dish with crock pot for another 2 hours. The pork belly would be very very tender and flavorful by then.

                       

Steamed Threadfin Fish With Taucheo

I was a little worried that my son would not like this style of steaming fish. We always steam fish with soy sauce. Previously I did try steam fish with taucheo and turned out great... But my son was not in that day so he didn't taste before.

Today, I chose Threadfin Fish Fillets. The fillets don't have any bones, not like Toman. Hmmm... I'm not an expert of choosing fish. I only know how to eat! Hahaha... Surprisingly, my son loves this dish. He ate the most and said not enough. But I must say it's a little too salty and some people might not like it. I love taucheo and I find the saltiness acceptable. Add more sugar to reduce saltiness. Taste heavenly with fried garlic and ginger! Yum yum!!!

Ingredients:

2 Threadfin fillets (Ngoh fish)
5 slices ginger (julienned)
3 cloves garlic (minced finely)
3 tbsp Taucheo (minced finely)
50ml water
1/2 tsp sugar
2 tbsp cooking oil

Methods:

1. Wash the fillets and pad dry. Place the fillets on the steaming plate.

2. Heat the oil in a frying pan. Reduce the heat.

3. Fry the julienned ginger until golden brown. Remove and set aside.

4. Sauté the garlic until golden brown. Remove and set aside.

5. Remove the oil from the pan. Using the same oiled pan, sauté the taucheo with low heat.

6. Add the water and sugar. Stir well.

7. Turn off the heat. Add the taucheo paste on top of the fish fillets.

8. Top with fried garlic and ginger.

9. Once the water starts to boil rapidly in the wok, steam the fillets for 8 - 10 minutes.