Here’s a simple recipe and one of Ming’s favourite. Ming’s mom used to cook this often at the family home.
It’s really super easy – the seasoning is light so you get to enjoy the freshness of the fish. The sweet-savouriness of the sauce and berries and ginger complement the fish very well.
Chinese pomfret (bawal cepak or dao dai in Cantonese) is our choice for this dish – but it should work well too with barramundi (siakap), grouper (sek pan) or red snapper.
KEY TIPS:
* The steaming time will depend on your steamer/wok. While ours took six minutes – do check the fish by poking it with a chopstick at the thickest part. If the flesh is white and separates easily from the bones – it is ready! Otherwise, let it cook further. Note down the steaming time for your next steamed fish endeavour.
* Cut slits at the thickest parts of fish to ensure it is cooked evenly. No fungus, no berries, no Shaoxing wine? No worries – it is already quite delicious with soy sauce and ginger.
For step-by-step instructions, check out our Instagram post here.
![Steamed pomfret with fungus, ginger and soy sauce [Recipe]](https://thokohmakan.com/wp-content/uploads/2020/06/20200423200014_IMG_6947-scaled-200x300.jpg)
Steamed pomfret with fungus, ginger and soy sauce [Recipe]
Course: Lunch, DinnerCuisine: Chinese, MalaysianDifficulty: Easy2
servings30
minutes40
minutes300
kcalHere’s a simple recipe and staple in many Malaysian Chinese homes.
Ingredients
1 Chinese pomfret (about 400g)
1 piece of black fungus (cloud ear fungus), soaked in hot water and sliced
1 tbsp of goji berries
2-inch ginger, sliced thinly
1 tsp Shaoxing wine
1 tbsp light soy sauce (with option to add after steaming)
1 tsp sesame oil
Directions
- Clean fish thoroughly. Make slits on flesh, especially at the thickest parts on both sides. This will help to cook the fish evenly and quickly.
- Place fish on a steaming dish. Place goji berries and sliced ginger on top of fish. Arrange the sliced black fungus around the fish.
- Drizzle with soy sauce, Shaoxing wine, and sesame oil on and around the fish.
- Bring water in a wok/steamer to a boil over high heat. When water begins to boil, place the fish on a steaming rack and into the wok/steamer.
- Cover and steam for six minutes. (Time will depend on steamer used. After six minutes, check by poking the thickest part of fish with a chopstick. Fish is ready when flesh is white and separates easily from the bone. Otherwise, steam for another 1-2 minutes).
- When done, add more soy sauce if you like. Serve!
Notes
- The steaming time will depend on your steamer/wok. While ours took six minutes – do check the fish by poking it with a chopstick at the thickest part. If the flesh is white and separates easily from the bones – it is ready! Otherwise, let it cook further.
- Cut slits at the thickest parts of fish to ensure it is cooked evenly. No fungus, no berries, no Shaoxing wine? No worries – it is already quite delicious with soy sauce and ginger.
