Xian chai in steam fish

The fish we will be using is white pomfret (bawal putih/bai chang). White pomfret look like its squarish at certain angle and it is a rather expensive fish but the flesh is very soft and smooth. Basically when steaming every fish we need to time it and never open the cover or else we will not get the smoothness. In this recipe i would like to state 2 way of making steam fish. Basically to add xian chai at the first recipe and not to add xian chai at the second. Both will have different taste. Alternatively we can also use Red Fish.

Ingredient
1 White pomfret/red fish
1 tsp Light soya sauce
Ginger
2 spoon kettle water
Xian chai (optional)
Garnish with coriander leaf (optional)

Steps
-Put fish on plate
-Put oil, soya sauce, xian chai, ginger, 2 spoon water
-Get ready the steamer. When the water is boiling, put the fish in and steam for 7-10 min depending on the size of the fish. If its really big then steam for 15 min.
[Do not open cover until the required time to cook. If the fish is not cook then continue cooking]
-Garnish with corriander

Recipe: Fried Fish

This is a western theme food. Fried fish can match with fried prawn, fries and salad.

Picture: Fried fish

Prepare fish - preferably red fish
-Cut out the fish in slices from the original form
-take out all the bones and any unedible sharp object

Prepare the mixing-

Picture: Mixing

Get the SELF RAISING FLOUR-Mix the flour with water (Careful not to put too much water at one go. Mixing cannnot be too wet or to dry else the outcome of prawn is hard)

Fry - big/medium fire

Picture: Frying the fish

-Put the fish in mixture then fry in kuali

Recipe: Steam Salmon (with minch pork)

Picture: Raw salmon

Picture: Steam salmon dish with minch pork

1st: Wash the salmon
- wash the salmon
- cut into thick slices

2nd: Prepare the sauce
- Chop garlic
- Chop Carrot
- Chop mushroom - the mushroom use is fresh mushroom so no need to soak cos its soft/if use dry mushroom must soak till soft

Picture: Mushroom

- Minch pork - season with pepper, salt, light soya sauce, sesame oil, corn flour
- Oyster sauce - 1 spoon put in a bit of water then stir

3rd: steam the fish for 10 min or (less if small fish)
- dont cook too long else will harden

4th: Fry the sauce
- Put oil
- Garlic
- Minch pork
- Carrot
- Mushroom
- Oyster sauce
- stir fry
5th:Put sauce on steam fish

Recipe: Steam Taucu Red Fish

Picture: Steam Taucu Fish

1st: Prepare the raw fish - fish use are call RED FISH

Picture: Raw Red Fish

- wash the fish and take out its stomach
- salt the stomach

2nd: prepare ingredient before fry sauce.
- Chop garlic

- Cili boh - take out the seed in the dry cili, blend it and add water. when done put it in plastic in a flatten position and store in freezer. the cili boh will become solid so flattening the package help when want to take out and fry. so can prepare this ingredient in advance and store in freezer.
- "Chai boh" (chinese) or reddish (english) - wash and make sure there is as little water as possible to retain the taste.

Picture: Packet of Chai boh

Picture: Chai boh

- Taucu - take out 2 spoon and pound it till fine. its original in bean form in a bottle.

Picture: Taucu is the brown color sauce

- brown sugar - 1 spoon

- assam jawa - put a bit into bowl of water and dissolve it. use finger to quicken process and throw away the seed (the assam jawa shd be brown color not black like below).

Picture: assam jawa

3rd: Steam fish for 10 min

4th: Fry sauce
- Put oil
- Put garlic
- Put the cili boh
- Put the chai boh
- Put Taucu
- Brown sugar - 1 spoon
- Liquid assam jawa
- fry and taste it. if not sour enough then put more assam jawa
- bear in mind that the fish got its own water so the sauce no need so watery

5th: Put sauce on steam fish
-ready to serve