Chinese steam fish

INGREDIENTS

• 1 white pomfret
• 1 medium size onion - sliced
• 2 red chillies - thinly sliced
• 2 tbs oil
• 1 tbs shredded ginger
• 1 stalk spring onion (cut into 2 cm strips)
• light soy sauce and salt

White pomfret (bawal putih) is probably the best fish for steaming but you could also use any other fish of your choice. It is not always easy to find fresh pomfret but you can use frozen ones instead. Just thaw overnight in the refrigerator.

• Clean fish
• Make three diagonal strips on fish
• Rub a bit of salt and place in a metal plate
• Fry sliced onions in 2 tbs oil until soft
• When done, spread over fish
• Garnish with ginger slices, spring onions and chilli slices
• Dash a little light soy sauce over garnishing
• Steam fish until cooked and tender
• Serve hot with sauce made from remaining chilli slices in soy sauce

TIP: You can also steam fish using the microwave. Simply place fish in a microwave safe dish with cover and cook for about 5 minutes. Remember to add about 1/3 cup water before you start. This method won't taste as good (not so tender) as the steaming method but it will save you time.