HK Steamed Sutchi Fillet – 9th Teban Gardens Community Breakfast on 15Apr2016

HK steamed sutchi fillet

HK steamed sutchi fillet

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).

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

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 sutchi fillet

HK steamed sutchi fillet

 

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+ :-

  1. place the fish on a steaming tray (i did in 2 batches so about 500g+ each time)
  2. 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.
  3. add thinly sliced ginger & cut chilli padi.
  4. steamed for 6mins+ (i used steam oven but any steamer will do)
  5. 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.

HK steamed sutchi fillet

HK steamed sutchi fillet

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!

c.h.e.f andy

4 thoughts on “HK Steamed Sutchi Fillet – 9th Teban Gardens Community Breakfast on 15Apr2016

  1. Pingback: HK Steamed Sutchi Fillet – 4th Newgate Learning Lab Community Lunch on 23Apr2016 | c.h.e.f

  2. Pingback: c.h.e.f

  3. Pingback: Cooking Demo – HK steamed red garoupa 示范港蒸红斑 on 29Apr2016 | c.h.e.f

  4. Pingback: HK Steamed Soon Hock 港蒸笋壳鱼 | c.h.e.f

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