It is no secret that I enjoy seafood. I would tag along my dad to the pasar/ wet market early Saturday mornings ( my mother could never stand the stench of a wet market). I loved market days because it was always just the two of us. I was taught at a very early age to always look out for freshness and quality of whatever produce we were purchasing that day.. By the age of 9, I was an old hand at choosing fish and picking out the live chicken at the pasar that would be freshly slaughtered and cleaned on the spot. When choosing fresh whole fish look out for:
- firm flesh
- clear and bright eyes ( no sunken eyes)
- all scales attached
- bright red gills
- no funky smell, fresh fish should smell like the sea
- slippery skin
- bright and natural colour
Steamed Red Snapper With Ginger Sauce
Minced ginger brightens the flavour of the sweet fish. Served with steamed rice, it is quick, delicious for a weekday meal and elegant enough for company.
1 whole snapper (medium) - gutted
1 tsp salt
1 1/2 tb minced ginger
Wash and pat dry fish. Rub the salt all over the fish and sprinkle minced ginger on the fish and set in a steamer. Steam for 10-15 minutes (this depends on the thickness of the fish).
1 tb light soy sauce
2 tb dark soy sauce
2 tb stock
1/4 tsp sugar
2 cloves garlic - thinly sliced
1 tb peanut oil
2 tsp sesame oil
2 scallions - sliced thinly for garnish
Heat peanut oil in a small pan and fry the thinly sliced garlic till crisp. Set garlic chips aside for garnish and remove the pan from heat.
Once the fish comes out of the steamer , pour out any juices that may have accumulated from the steaming. Heat the pot of oil again on medium heat and pour in both soy sauces, stock and sugar. Bring to a boil. This does not take long, maybe only 3 minutes.Take off heat, swirl in sesame oil and pour over the steamed fish. Sprinkle garlic chips and sliced scallions and serve immediately.