Spicy Steamed Fish

Delicious steamed whole fish seasoned with a mixture of soy sauce, oyster sauce, chili garlic sauce and sugar, and topped with leeks and carrots.

Any firm and fleshy fish will be good for this recipe. I used maya-maya. Lapu-lapu, labahita, apahap or dalagang-bukid will also be good.

Bottled chili garlic sauce is commercially available in most groceries and supermarkets. If unavailable, substitute the following: 1 tsp. of finely minced garlic mixed with 1 finely chopped chili pepper, a few drops of soy sauce, a pinch of sugar and a pinch of salt.

Ingredients :

1 whole fish, about 3/4 kilo, cleaned
1 thumb-sized pc. of ginger, julienned
1 small carrot, julienned
1 bunch of leeks
1/8 c. of soy sauce
1 tbsp. of oyster sauce
1/2 tsp. of sugar
1/2 tsp. of chili garlic sauce
salt and pepper
1/2 tsp. of sesame seed oil

Cooking procedure :

Score the fish on both sides. Rub the fish with salt and pepper, including the cavity.

Separate the dark and light parts of the leeks. Slice the light green and white parts into 2″ lengths and cut lengthwise finely. Stuff the cavity of the fish with the dark green stalks on the leeks and the ginger. Place the fish on a heat-proof plate.

Mix together the soy sauce, oyster sauce, chili garlic sauce and sugar. Pour over the fish. Place the sliced leeks and julienned carrots on top. Steam over vigorously boiling water for 15 minutes.

Heat sesame seed oil. Pour over the cooked fish. Serve at once.

In the mood for more food?

1. Tortang sisig at talong
2. Bacon, tomato and basil omelette
3. 1 kilo of fish equals soup and spring rolls
4. Tofu and baby corn stir fry
5. If you want your chilis mildly hot instead of very hot
6. Gonuts Donuts cupcakes
7. Mixed herbs, pork steaks and oven-fried potato chips
8. Cooking for Christmas and the New Year
9. Beef con tokwa
10. Steamed whole fish in olive oil

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