Above is my own version of restaurant style steam Lapu lapu but I prefer to use Cream dory as there is no fishy smell in it and it cook faster. The indgredients you need are below:
The Magic sarap (Yellow packing) is for rubbing the fish all over instead of salt. For those abroad you can use chicken powder. After rubbing, at a few slices of ginger and leek on top and on the bottom of the fish. If you're using whole fish make sure to insert some slice of ginger and leek at the mouth of the fish to remove fishy smell. Steam as shown below. While waiting for it to cook start slicing or julienne the leeks and ginger into thin slices some restaurant add also some cilantro leaves.
To know if your fish is cook press with your finger; if it's not that soft then it's cook and the fish will turn white. After steaming you will see a clear liquid in it, place it on another cooking pot then add a few dash of Light soy sauce and Sesame oil (for the smell therefore don't add too much). Adjust to your taste by adding more soy sauce.I prefer to use the Lee Kum Kee Soy Sauce because it has a bit of sweetness to it. If you think you like to have more sauce on your fish add a little water also adjust to your taste. Throw away the slices of ginger and leek and replace them with the julienne ginger and leeks (can add a few cilantro leaf also) on top of the fish.
When the sauce started to boil immediately pour on top of the fish with the julienne herbs so that the fragrance of the herbs will be release. Enjoy as my kids loves it.
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