One of the quick and easy to cook recipes I learned from my mom is the steamed fish fillet with garlic. To ensure its delectable taste it is recommended to use fresh fish instead of frozen fillets that can be bought from supermarkets.
Steamed fish is a dish very common in most Chinese restaurants and has been considered as one of their house specialties. At first, I was so hesitant to try cooking it for I was not so sure if it will taste the same with what we usually eat in the restaurants. After several tries, I was able to cook it perfectly. The trick is to adjust the amount of the key ingredients like the rice wine and soy sauce to taste according to your preference.
½ kilo of fish fillets (Cream Dory or Red Snapper)
2 tbsp Chinese rice wine (add more according to your preference)
1 tbsp light soy sauce
1 tbsp cooking oil or sesame oil
2 to 3 inches ginger, peeled, cut into thin strips
1 stalk spring onion (scallion, green onion) cut into thin silken threads
Sautéed garlic or chopped cilantro leaves
Rinse the fish fillets thoroughly, let it drip dry using a strainer. Set aside.
Mix the light soy sauce, sesame oil, Chinese rice wine, salt (optional) and powdered pepper to taste.
Set the fish fillets on the steamer plate/bowl then pour the mixture over the fish with the ginger strips and crushed spring onion over the top.
Cover and steam it over high heat in a steam cooker for 10-20 minutes or until the fish is cooked.
Serve while hot, garnish it with the golden brown sautéed garlic and chopped cilantro leaves (optional).