Peacock Steamed Fish

Peacock Steamed Fish


1 no x 600g threadfin fish


½ tsp salt

1 tbsp Chinese cooking wine

½ tsp ground white pepper

1 inch ginger (peeled and shredded)

1 tbsp chopped spring onion (white part only)


1 tsbp cooking oil

1 tbsp sesame oil

1 tbsp light soy sauce

2 cloves garlic (peeled and chopped)

1 shallot (peeled and sliced)


Some sliced red chilli and chopped spring onion

Preparation Instructions:

  1. Scale, gut and clean the fish, cut into slices, wash, rinse and pat-dry with paper towel.
  2. Marinate the fish pieces with marinade ingredients and set aside for 15 minutes.
  3. Arrange the fish pieces neatly on a steaming plate, i.e. fish head at the centre, surrounding by the remaining fish pieces.
  4. Steam at a preheated steamer for 10 minutes.
  5. Remove, discard water, ginger and spring onion and set aside.
  6. Heat up a pan with 1 tbsp of cooking oil and 1 tbsp of sesame oil, saute the chopped garlic and sliced shallot until fragrant and golden brown. Add in 1 tbsp of light soy sauce. Stir well and dish out to a small bowl.
  7. Drizzle the sauce evenly on top of the fish pieces, garnish with some sliced red chilli and chopped spring onion and serve immediately.



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