Thursday, March 03, 2011

Steamed Goodness

Photo and Recipe from Strait Times

One of my fav dish :) Traditional Teochew steamed fish

4 pieces, 100g each, of Toman fish fillet
1 tomato, thinly sliced
10g ginger, thinly sliced
4 Chinese mushrooms, thinly sliced
1 pack silken soya bean curd, thinly sliced
4 salted plums
2 spring onions, shredded
5g coriander leaves
1 tbs Thai fish sauce
2 tbs water
1/2 tsp sugar
1 tsp sesame oil
Salt and pepper, to taste

Soak Chinese mushrooms until they become soft. Remove the stems.
Blanch them in boiling water for three minutes and remove. Drain and slice thinly.
Mix all the ingredients, except the spring onions and coriander leaves, in a bowl.
Place the mixed ingredients on the Toman fish fillets and steam for about 10 to 13 minutes.
Garnish the steamed fish fillets with shredded spring onions and coriander leaves.
Serve immediately.

TipsUse oily fish, such as salmon, cod and sardines, contain omega-3 fatty acids to help lower the risk of heart disease and stroke.
Cooking releases the phytochemicals of carrots and tomatoes - beneficial plant substances such as carotenoids and flavonoids - thus making them more easily absorbed by the body.

No comments: