There is a tub of Japanese miso in my fridge. Since I haven't bought a new bottle of preserved soya bean paste [taucheong] to steam fish, I used it as a substitute. It turned out good as it is not too salty and the colour is lighter than taucheong. Guess I can try to use miso in other recipes that require taucheong.
I used this steaming sauce to steam fish [this fish is from my hubby's fishing trip a week ago and its still very fresh]. A really tasty dish. I do not know the name of this fish. Can anyone tell me what is the name of this fish? My hubby found the name is Mahogany Snapper [he called it dark spot fish].
Ingredients for Steaming Sauce
1 tbsp each of chopped garlic and ginger
1 red chilli - seeded and chopped [keep some for garnishing]
1 stalk spring onion - cut small pieces [keep some for garnishing]
1 stalk spring onion - cut small pieces [keep some for garnishing]
1 tbsp miso paste
1 tsp oyster sauce
1 tsp sugar
a dash of pepper
a dash of pepper
1 tsp oil
1/2 tsp sesame oil
- Heat pan with oil to saute garlic, ginger, spring onion and chilli until aromatic. Add in miso paste. Stir fry for a few seconds on low heat. Add in seasoning to taste. Dish out.
1 fish - cleaned and keep whole -about 300 gm
1 cabbage leave - washed, break into smaller piecesand blanched to soften [use to line steaming plate]
- Place cabbage leave on steaming plate. Put a little steaming sauce on top of cabbage leave followed by the fish. Spread rest of steaming sauce on top of fish.
- Steam fish over boiling water on high heat for 10-12 minutes [depending on size of fish] or until cooked through. Garnish with spring onions and chilli. Serve immediately.
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