I was just craving for some steam fished with fermented bean paste and my mum went and bought some fish today at the nearby mart and made it for dinner tonight.
It was super delicious and I fed my 3 year-old son as well and he ate dinner today super fast. He was coming back mouthful after mouthful of food and I guess he loves this dish as well.
We normally eat steamed fish with rice and the best steamed fish are ones that are done whole.
The key is to get fresh fish of course. But you also have to cook it well and it takes precise timing. It is a skill to master of course through experience as the tricky part is that the size of the fish will cause the cooking time to vary.
This one that we got was a seabass and around 500-600g weight. A medium sized fish would take about 8 minutes when your water is fully boil and ready to steam the fish.
The topping was fermented bean paste, chopped spring opnions, garlic, ginger, some soy sauce and a dash of fish sauce. Just a little salt but if you have a good balance of soy sauce and fish sauce, and if you're cutting down on salt intake then you can omit the salt.
How to cook this? Well just throw all the minced topping together and layer in on top of the fish and throw it in a steamer. A very simple dish that I hope you'll try. I'm sure you'll love it as much as I do :D
This post is also an entry to #foodmodel week #9 hosted by @iamjadeline.
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