Fish...one of my favorite seafood..hehehe of course fresh clams and fresh oysters are top on my seafood list. I was at the wet market a few days ago and I saw some fresh parrot fish. The price is RM18 per 600gms...so I bought two home since they looked very fresh. By looking at the eyes of the fish...if they still clear..they are fresh, mom taught me this when I was a teenager and now pass on this info to my daughter. I steamed it with fermented bean paste and garlic and chilli and gosh it was good. Seldom get to buy these fish...I understand they are from Sabah sea...mmmm who cares as long as they are fresh.
they look good and taste good
steam with fermented bean paste
Steamed Parrot Fish With Fermented Bean Paste - WB's Kitchen
ingredients
1 parrot fish - or fish of your choice - remove scales and guts, cleaned
saute together
(A)
1 1/2 tbsp of fermented bean paste ( tau cheong)
1 tsp of chopped bird's eye chillies
1 tbsp of chopped garlic
1/2 tbsp of oil
sliced spring onions
Method:
1)Place cleaned fish on a steaming plate.
2)Saute (A) in non stick pan for a few mins till fragrant . Take out and place saute mixture on top of fish.
3)Put steamer to boil. Steam fish for 8 to 10 mins till fish is cooked. Do not oversteam the fish or the texture of the fish will be tough. Garnish fish with spring onions and serve hot.
Enjoy !
I love fermented beans! Your steamed fish looks very fresh and beautifully presented, Elin.
ReplyDeleteThanks Angie :)
DeleteHmm...very colourful, pretty fish. I have not tried this yet.
ReplyDeleteNancy....it is called Angko yu in cantonese. Very nice texture .
DeleteI have never had this fish before. This one got a lot of small bones ka? ?
ReplyDeleteThis fish is also called Angko Yu...in cantonese...no small bones. Like normal Grouper fish...texture is better than grouper :)
DeleteI've never eaten this fish before.... Angko yu, think have heard of it.
ReplyDeleteCan get only in Central Market...not often though...RM18 per 600 gm
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