this morning i made a HK steamed sutchi fillet on 15.4.2016. ^^
this my 9th friday breakfast community meal at teban gardens community service centre (CSC).
the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
i did chicken or pork dishes as my item contribution to the last 8 community breakfast.
for today, i thought i will do fish.
HK steamed fish dish is a common preparation in restaurant, zi char & also easily done at home.
for the community, i used a sutchi fillet (same as pangasius & similar to creamy dory fish).
it is cheap, easy to get (like giant, NTUC, sheng shiong etc) & no bones, so easy for the older folks to eat. 🙂
i used about 1kg+ fish fillet, 5 fillet pieces in total.
it’s so easy to make, the condiments & garnishes are real simple & steaming time is just 6mins+ :-
- place the fish on a steaming tray (i did in 2 batches so about 500g+ each time)
- add 2 tbsp light soy sauce, 2 tbsp olive oil (canola/veg oil ok), 2 tbsp of mirin (optional)…did not add water as steaming caused water condensation already & not to overly dilute sauce.
- add thinly sliced ginger & cut chilli padi.
- steamed for 6mins+ (i used steam oven but any steamer will do)
- add cut spring onions.
well it’s that easy so anyone can do this.
i was asked to share/demonstrate a dish for the teban gardens community on 29.4.2016. so i picked this dish as it is so easy to do & also easy to buy the affordable sutchi fillet (& w/o bones).
the dish was very nice, fresh, tasty. sauce too.
today is actually the first time i did it on a sutchi fillet.
i usually do on 500g to 600g red garoupa, and it’s the same for yellow croaker (japanese seabass 小黄鱼 etc).
so i took a small portion & tested last evening, to make sure i got the timing of 6mins+ right!