steamed yellow croaker, japanese seabass or 小黄鱼
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-
- steamed oysters (quite excellent really!);
- an equally good steamed cod = here, & also here!
steamed yellow croaker, japanese seabass or 小黄鱼
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.
steamed yellow croaker, japanese seabass or 小黄鱼
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.
we had very good ones at chao inn 潮楼 at kwun tong in hong kong on 3.6.2015!
i also tried fried yellow croaker 煎小黄鱼 (above 2 photos), not too bad too!
that after trying a pretty good one at imperial treasure nanbei at taka on 23.8.2015.
but really, steaming is the best to bring out the freshness & sweetness of the fish la!
c.h.e.f andy
c.h.e.f 