After all the munching and savouring of delectable delights, I find it appropriate once a week to at least dish out a simple yet healthy meal that relies strongly on clean tastes and flavours. Steaming is one of the most healthiest methods of cooking and if done right, the dish would turn out just as satisfying with a much lesser sense of guilt.
This time round, my recipe calls for the quick and easy use of the Silver Pomfret steamed with wolfberry, ginger, chilli padi and chinese wine. And its ready in 25 minutes.
There are many recipes in which one can steam pomfrets. And though there are Black Pomfrets and Golden Pomfrets available, these varieties are better suited for deep frying. Some steaming methods include the use of sour plum and omitting the chilli, and from what I learnt from my maternal grandfather, place a porcelain spoon under the fish before cooking. I never really understood why but I reason its to prevent the fish from sticking to the base of the pot.
Still, steam it as you will and with a double deck steamer, you can prepare a hot meal of steamed fish and rice all in one.
Silver Pomfret Steamed with Wolfberry, Ginger, Chilli and Wine
- 1 Medium sized Silver Pomfret, cleaned.
- 1 tablespoon wolfberry.
- 1-2 chilli padi, chopped. Quantity depending on preference.
- 25grams ginger, peeled of skin and chopped finely.
- 1 tablespoon light soy sauce.
- 2 tablespoons rice wine.
- 2 tablespoons Hua Tiao Jiu.
- 1 Tablespoon Dom (Optional)
- Prepare steamer.
- Wash pomfret thoroughly with salt and rinse. Place it in the steaming plate.
- Mix light soy sauce, wolfberry, chilli padi and ginger together in a bowl.
- Stuff about 2 teaspoons of the mix into the pomfret’s stomach.
- Scatter the rest of the mix around the plate.
- Drizzle the rice wine, hua tiao jiu and dom over the fish.
- Sprinkle with some salt.
- Steam for 20 minutes.
- Serve hot.