Monday, 23 July 2012

Recipe: Steamed Kurau or Trout or Seabass

Steamed Kurau or Trout or Seabass
Recipe from The Asian Chinese Cookbook

500g to 750 fish kurau or trout or seabass
1 tbsp sliced mushroom
1 medium-sized tomato
1 tsp sliced ginger
Red chili sliced
Green onion

2 tbsp Chinese rice wine
1 tbsp black soya sauce
1 tbsp light soya sauce
1 tsp sesame oil
1/2 tsp cornstarch
Salt and pepper


1. Wash clean the fish and take out the organs and score diagonally on both sides.
2. Sprinkle salt, pepper, light sauce and cornstarch over the fish.
3. Slid ginger into the fish cuts and place sliced mushroom, tomato, ginger, red chili on top and add 2-3 tbsp water and steam for 10 min.
4. Garnish with green onion and coriander leaves.
5. Serve hot with fragrant whie rice.

Serves 4
Preparation time: 10 min
Cooking time: 10 min

Enjoy your food !

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Sophia Lim

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