HK Steamed Soon Hock 港蒸笋壳鱼

i find HK steamed 港蒸to be one of the best methods to cook a very fresh fish. ^^

if you use a top grade light soy sauce (i use 广祥泰陈年生抽王), the flavour is so uplifting, so “pang”.

i also use mirin & olive oil for steaming.

although there are many ways to steam a fish including the teochew way with salted vegetable & sour plum OR (say) for garlic oil steamed razor clams etc, HK steamed 港蒸 remains a favorite preparation for me.

equally important, it is so easy to do.

just 2 to 3 tbsp light soy sauce, 2 tbsp mirin, 2 tbsp olive oil; and some chopped scallions, chilli & it’s a home run.

because of the ease & simplicity, HK steam is also my choice for the “Cooking Demo – HK steamed red garoupa 示范港蒸红斑 on 29Apr2016”

& i have used it for various dishes-

  1. HK steamed sutchi fillet 
  2. HK steamed song fish head港蒸松鱼头

the soon hock i get sometimes from chinatown market. it is not so common like red garoupa & only a few stalls sell it.

anyway the fishes in chinatown market always very fresh even if they are not live fishes.

i made this steamed soon hock quite a few times when i happen to buy the fish-

  1. my OPS 12pax primary school classmates homecooked dinner on 23.6.2016.
  2. daughter’s friends 7pax homecooked lunch on 30.7.2016.
  3. wife’s 8pax homecooked dinner on 28.7.2016.

everyone loved the steamed soon hock – so fresh, so sweet, so fine texture, the best.

steamed soon hock

steamed soon hock

for sure it does not have the presentation & beauty of ah yat’s steamed soon hock, & of course the profession photography by my good RI friend. ^^

but taste & texture wise, it is almost as good la!

& repeat so easy to make –

  • just 2 to 3 tbsp light soy sauce, 2 tbsp mirin, 2 tbsp olive oil; and some chopped scallions, chilli; steamed for 10mins for 600g fish; & it’s a home run. ^^

c.h.e.f andy

Tau You Bak 鲁腩肉 and Leeks & Onions – 12th Newgate Learning Hub Community Lunch on 10Sep2016

made tau you bak 鲁腩肉 & leeks & onions this morning on 10.9.2016. ^^

this my 12th community lunch dish for bathesda community’s newgate learning hub (bread of life).🙂

my 1st for newgate community lunch was on 27.2.2016.:-)

tau you bak 鲁腩肉 & leeks & onions

tau you bak 鲁腩肉 & leeks & onions

same as what i did for PPH teban gardens community breakfast last friday on 2.9.2016. ^^

leeks & onions

leeks & onions

same leeks & onions with fried garlic, sliced ginger, oyster sauce & fish sauce.

leeks & onions

leeks & onions

vegetables very tasty on its own.

the tau you bak 鲁腩肉 very tender because it was fine braised in 90degC oven for 6 hours.

it could be cut neatly & cleanly because it was in a double ziploc bag in the fridge overnight.

the braising sauce was kept in the fridge overnight. it’s not too oily because the layer of fat was easily removed next morning.

& the tau you bak 鲁腩肉 was well caramelised in wokpan then braising sauce added & reduced to produce a very tasty & tender pork belly.

tau you bak 鲁腩肉 & leeks & onions

tau you bak 鲁腩肉 & leeks & onions

great dish & easy to make too.

c.h.e.f andy