Sunday, July 16, 2006


Usually fresh fish is reserved for steaming, where one gets to taste all the natural goodness flavor of the fish. Some people go to the extreme of steaming fish fresh out of the pond or tank. You can't get fresher than that!


1 fish

2 tbsp fermented black bean

celery leaves

1 chilli (Julienned)

1 large knob ginger

light soy sauce & sesame oil
2 stalks spring onion (Julienned)


  1. In a covered wok or steamer, boil enough water to steam the fish.
  2. Clean the fish. Score both side of the fish, and lightly salt the fish including the opened tummy.
  3. Thinly slice the ginger, and lay them out in the plate, where the fish will sit. Julienne the remainder of the ginger, which will be place on top of the fish's body.
  4. Cut off te leafy bits from celery sticks. Coarsely chop and stuff them in the cavity of the fish, plus a bit of ginger slices..
  5. Place the fish onto the plate, on top of the ginger slices.
  6. Spread julienned ginger and chilli evenly on top of the fish. Then top off with fermented black beans.
  7. When the wok or steamer is ready, put in the plate of fish to be steamed for 20 minutes.
  8. When done, quickly uncover and drizzle sesame oil and a bit of light soy sauce on top, then julienned spring onion. Cover and steam further 3 minutes. Serve.


cooknengr said...

Hello,I want to tell you, this site is the best cooking site from Kuching. Shows you have done research and tried many cuisine. One thing I like is you tried your best in getting correct ingredients.

On western dishes though like the goulash you might want to substitute corn starch with just plain flour. In fact the way to do it is dredge the beef in flour, then brown the beef. The browned flour now soaks up the natural flavor of the beef juice, the browing gives it a hearthy flavor from caramelization, a little aroma of nut......when you cool it in the pressure cooker,the result will be very differrent.

For me, cornstarch is too slimy and the effect for gravy juts does not look right and not to mention the flavor is not there.

Happy cooking and keep up the good writes.

Kong-Kay said...

I’m not a stickler to details…sometimes one just have to wing it; if it looks good, taste good, and captures the essence of the dish, I consider the battle won (never mind the casualties). My philosophy to food is like hawker’s food cooking: you don’t want to know/see how it’s done, but it tastes great!


As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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