Chinese Steamed Fish with Ginger and Scallions

(Updated Version)

Its not the conventional style Chinese steamed fish, its actually elevated to another level or higher up style (TAMARIND/ASAM FRIED FISH). But the cooking technic is still simplicity, as always, steaming fish is not anything complicated and steaming is actually one of the best Zen style style for healthiness. Even making the sauce is also uncomplicated, just that it requires other ingredients compared to the conventional Chinese steamed fish ginger and scallions. 

We in Malaysia actually are more accustomed to calling scallions as spring onion, which is grown in Nava’s Zen. The sauce is a revelation of mouth popping and mouth watering super deliciousness and one which is made from our usual kitchen staples, and pantry and fridge friendly ingredients (CANNED SARDINE RECIPES). All in in, Ms. Nava’s Chinese Steamed Fish with the spicy, tangy and aromatic sauce is a treasure to the mouth. Pop-Up!

Ingredients 

For the fish 
1 large piece of kurau/threadfin (about 400g) 
1/2 inch ginger, sliced 

For the sauce (blend these ingredients together) 
5 garlic cloves 
2 green chilies 
2 red chilies 
1 stalk coriander- roots removed (1 more stalk for garnished – sliced)
1 stalk spring onion (1 more stalk for garnishing – sliced)
1 inch ginger 
Juice of 1 lime 
1 teaspoon sugar 
Salt, to taste 
1/4 cup water

(Note: no need to cook)

Method 

For the fish 
Steam the fish with ginger slices until cooked.
Drain the liquid, discard the ginger, and place the fish on a serving plate.

Serving 
Pour the chilli coriander sauce over the fish.
Garnish with coriander leaves and spring onion.
Optionally, add thinly sliced cucumber on top.

Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. A former lecturer with over 22 years, including Curtin University’s Degree Twinning Program and holding culinary credentials, she shares her Zen cuisine, promoting mindful eating that nourishes the breath, body, mind, and soul.