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.
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.
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! ^^
- 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
- clean/wash fish fillet with salt
- 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.
- garnish with sliced ginger, chopped spring onions, 2 tbsp garlic & cut chilli padi.
- steam for about 6-7 mins. test that fish is cooked.