Steam Leatherjacket Fish with Ginger & Soy Sauce
- Michelle Lee
- Apr 7, 2017
- 2 min read
Went to the wet market with hubby and he insisted me to buy this ugly looking fish. Not really convinced with it's large eyes, flat greyish body look but hubby assured me that this fish is nice to eat and easy to eat as it does not have small bones. It is rather inexpensive, 1KG = RM22.00 only.
(Disclaimer : Above picture courtesy of http://ogspk.com/products/)
Labelled as leatherjacket fish or in cantonese refer to as "kai-yook-yee" as the firm meat textured taste like chicken drumsticks. Seller said this fish is suitable for any types of cooking, steam, fried or grill with sambal sauce.
This fish has a greyish thick leathery outer skin. I watched in amazement as the seller peel the thick leathery skin off to reveal a thin layer of smooth white inner skin. As the size was quite big (yes we chose the smallest which weigh 1KG and they only sell in whole), I requested the seller to help me chopped them into 3 pieces.
(Disclaimer : Above picture courtesy of www.unitedseafoods.com)
I think not many household will cook this type of fish. But it's really worth a try. It doesn’t have any strong fishy smell like some other white fish.
Ingredients: (serves 2-3)
1 pc Leatherjacket Fish Tail (about 350g)
1 tbsp Ginger - finely minced
1 pc Shallot - finely minced
1 clove Garlic - finely minced
1 pc Red Chilli Padi - cut (omit if don't like spicy)
2 tbsp Oil
Pinch of Salt for marinate
1 tsp Light Soy Sauce
6 tsp Water
1/2 tsp Sugar
*Optional : Spring onions for garnishing
Step by Step:
1. Rinse fish & marinate with some salt on both sides for about 20 minutes.
2. Get ready wok with boiling water for steaming fish.
3. Meanwhile, heat up a small pan with oil and saute minced ginger, shallot, garlic & chilli padi till fragrant.
4. Add in light sauce sauce, water & sugar & cook for about 1 min.
5. Carefully use a spoon to spoon ginger sauce mixture onto the fish.
6. Put fish to steam on rapid boiling water for 8 mins or until fish fully cook.
7. Remove from wok & garnish with spring onions.
8. Serve hot.
Enjoy & Happy Cooking..
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The story about choosing the fish at the wet market made me smile because it’s often the unfamiliar ingredients that turn out to be the most enjoyable discoveries. I like that the recipe keeps the preparation simple and lets the ginger, garlic, chilli, and soy sauce bring most of the flavor. The combination sounds especially good with the firm texture described in the post, and steaming seems like a nice way to keep the fish tender. It would definitely make me more curious about trying leatherjacket fish the next time I see it at a market. Bedvgas
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