My creation and adaptation of the Hainanese Steamed Pomfret – Twin Crescents
I have always been intrigued with the concept of steaming my food. If you realised, my previous dish "Golden Treasures" was also created by steaming. I have reckoned that by steaming the food, you retain the natural goodness of the ingredients itself and with garnish as light as possible, you are able to add a hint of delicate flavour.
Today’s dinner saw me thinking up a new recipe of steamed pomfrets. Mum told me that my maternal grandfather (ah kong) had always cooked steamed pomfrets with lots of ginger, pickled mustard leaves and a sprinkle of wolfberries. I remember vaguely (when I was very small) that that dish was somewhat unique. Perhaps it was because my grandfather cooked it in some special way – I don’t know. (Heard that he placed some sort of ceramic spoon under the fish…hmmm must try that one day. I wonder why?)
Twin Crescents Garnished with Pickled Daikon and Spring Onions
My version however is an adaptation of how my grandfather used to cook the pomfrets. I substituted the mustard leaves for sweet pickled Japanese radish (Daikon) and added more wolfberries. Oh yeah, I also added a piece of chilli.
What turned out after 35 minutes of steaming was a pair of delicate pomfrets with a sweet-spicy (due to the ginger) soup base. Each bite of pomfret flesh had a touch of ginger aroma. To any extent, it was a very light and satisfying dish.
I paired the pomfrets for dinner with some porridge. Nothing much and nothing out of the ordinary – just simple white porridge and a little garnish of chopped Pickled Daikon and spring onions.
Look at ‘zis’ (heavy French accent) – its a zimple porridge.
Nothing beats having a simple porridge for dinner. Like the old cliched saying goes : A sumptuous breakfast, A filling lunch, A light dinner.
A good breakaway from any daily fare of rich food. I am so excited to share with you this recipe for your way to good health!
- 1 piece 30 gram old ginger, sliced.
- 3 teaspoons of wolfberries
- 1 chilli
- 2 pomfrets, cleaned (small)
- 2 slices Pickled Daikon (Japanese Radish)
- Wash the pomfrets with salt on both the inside and outside. Meanwhile, prepare steamer and ensure water is boiling.
- Rub a pinch of salt in the stomach area of each pomfret. Sprinkle another pinch of salt over the fish.
- Place a teaspoon of wolfberries inside the stomach area of each pomfret, followed by a few slices of ginger.
- Scatter the remaining slices of ginger and wolfberries over the fish.
- Steam fish for 35 minutes over high heat.
- Garnish. Serve hot with rice or porridge. Enjoy!
The Carambola Fruit – Commonly known as the Starfruit.
The starfruit is one of the most common fruits sold in Singapore. Grown ubiquitously throughout Asia, it is commonly enjoyed on its own, or with a little salt. And when its yellow, its very sweet and drippingly juicy.
In its green state, there is the refreshing sour taste which is very energetic. Relish the goodness.