Steamed Fish with Mushroom
30 minutes
6 Servings
A fragrant and delightful steamed fish which is easy to prepare and cook. Best eaten with rice and to share with loved ones.
| 900 g | Rainbow trout or grouper, scale removed, cleaned, butterfly-cut |
| 20 g | Ginger, thinly sliced |
| 2 tbsp | Cooking oil |
| 4 cloves | Garlic, minced |
| 150 g | Buna Shimeji Mushroom, roots removed |
| 150 g | Shiitake Mushroom, sliced |
| 125ml | Water |
| 2 tsp | Rasa Sifu™ All-In-One Seasoning |
| 1 tbsp | Sesame oil |
| 1 spring | Coriander leaf, chopped |
| 1 spring | Spring onion, chopped |
- Lay the fish in a steaming plate and sprinkle ginger on top of the fish.
- Prepare a wok with water for steaming, bring to boil under high heat.
- Place the fish on steaming plate on the wok once the water is boiling. Steam the fish under high heat for 15 minutes.
- In another wok, heat cooking, add in the garlic, stir-fry until slightly brown.
- Add in mushrooms, 125 ml water and season with Rasa Sifu™.
- Once gravy is boiling, pour in the sesame oil and mix well.
- Pour the mushrooms mixture over the fish and garnish with coriander leaf and spring onion. Serve immediately.
- You may cook the mushroom in another pot/pan while the fish is steaming half way before cooking time.
- Use traditional way of steaming to get best result.
Rasa Sifu® Recipes
