bought yellow croaker, also called japanese seabass or 小黄鱼 at chinatown market, so decided to steam it for dinner on 7.10.2015. ^^
my helper does a very good hong kong steamed red garoupa. it is really of good zi char & restaurant standard. though the red garoupa we bought from chinatown market were not live (or swimming), they were always very fresh.
i was thinking of varying the hong kong steamed 港蒸style, & i had previously done very good tasting-
so i marinated the fish (a large one for yellow croaker maybe 600g+)with 3tbsp light soy sauce, 2tbsp olive oil & 2tbsp mirin (optional). & that’s it!
then it’s garnishes like sliced red chilli (i forgot to add sliced ginger), & cut spring onions near the end of steaming.
i steamed in the steam oven for 12mins. if not using a steam oven, then similarly in a steamer for 12mins.
the fish was really excellent, very sweet & tasty & fine. 港蒸style小黄鱼 texture is finer than red garoupa & equally good.
the sauce was very tasty & not really so different from hong kong steamed 港蒸style, the same flavourful light soy sauce taste, not too salty, but it is a very good variation & equally tasty, instead of resorting to the proven style everytime.
小黄鱼 is also good served chilled similar to the chilled mullet 乌鱼.
i also tried fried yellow croaker 煎小黄鱼 (above 2 photos), not too bad too!
but really, steaming is the best to bring out the freshness & sweetness of the fish la!