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Steamed Fish with Vinegar Soy Dressing Recipe

Steamed Fish with Vinegar Soy Dressing Recipe

Steamed Fish with Vinegar Soy Dressing Recipe

Creative Singapore cooks do not hesitate to experiment with new recipes. Here is an extremely healthy local Chinese version of a Western steamed fish fillet with vegetables.

Ingredients :

  • 500 g (1 lb) seabass or cod fillet, sliced into thin steaks
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons oil
  • 3-4 cloves garlic, sliced
  • 350 g (12 oz) baby kailan (Chinese broccoli or kale), briefly blanched in boiling water
  • 1 tablespoon soy sauce
  • 1/teaspoon sesame oil
  • 1/2 tablespoons black Chinese rice vinegar or balsamic vinegar

Method :

  1. Season the fish lightly on both sides with the salt and pepper. Place the fish on a plate and steam in a wok or steamer for 6 to 8 minutes.
  2. While the fish is steaming, heat the oil in a small skillet and stir-fry the garlic over medium heat for 1 to 2 minutes until browned. Remove the garlic and place on paper towels to drain. Add the baby kailan to the wok and stir-fry until the leaves have wilted slightly but are still crunchy, about 1 to 2 minutes. Remove from the heat and set aside.
  3. Heat the soy sauce, sesame oil and vinegar in a small saucepan over low heat for 1 minute and set aside.
  4. When the fish is cooked, remove it from the steamer and place onto individual serving plates. Drizzle the vinegar sauce over the fish and garnish with a sprinkling of the reserved garlic. Serve hot with the baby kailan on the side.

Note : Balsamic vinegar is a mild, dark brown vinegar with a sweet-sour flavour. It is made from reduced grape juice that was aged in wooden casks. It makes a wonderfully light vinaigrette for salads and other foods. Available bottled in supermarkets and well-stocked provision shops.

Serves 4
Preparation time : 15 mins
Cooking time : 20 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Yu Sheng Recipe – Chinese New Year Raw Fish Salad Recipe”