taujeon lime sauce angkorli fillet

taujeon lime sauce angkorli fillet was one of the 8 dishes i prepare for the RI makan group on 8.9.0217. ^^

i bought a large angkorli (seabream) from sheng shiong, got them to cut 1/2 with head, and fillet the 1/2fish tail to do 2 flavours for my friends.

taujeon lime sauce angkorli fillet

for the tail fillet, i pound 4 tbsp taujeon, and squeezed 1/2 large lime to give the tangy taste, added 1 tbsp light soy sauce for the flavour & 1 tbsp mirin.

i garnished with slice ginger, chopped spring onions, 2 tbsp garlic & cut chilli padi.

taujeon lime sauce angkorli fillet

this was intended to be zai shun steamed sharks cartilage preparation.

of course no comparison with zai shun, which was very good & consistent.

still it was a jolly good delicious dish, which my friends thoroughly enjoyed! ^^

c.h.e.f andy

Ingredients:

• 1/2 tail fillet of large 1.2kg angkorli (about 400g fillet)
• 4 tbsp taujeon
• squeeze juice of 1/2 large lime
• 1 tbsp light soy sauce
• 1 tbsp mirin
• 2 cm ginger (sliced)
• chopped spring onions (one large stalk)
• 2 tbsp garlic
• 1 cut chilli padi

Directions:

1. clean/wash fish fillet with salt
2. pound 4 tbsp taujeon, and squeezed1/2 large lime to give the tangy taste, add 1 tbsp light soy sauce for the flavour & 1 tbsp mirin.
3. garnish with sliced ginger, chopped spring onions, 2 tbsp garlic & cut chilli padi.
4. steam for about 6-7 mins. test that fish is cooked.