Ingredients
| 1 | whole snapper (medium-sized about 300-400g), cleaned and guts removed, rinsed |
| 1 teaspoon | MAGGI® CukupRasa™ |
| 3 inches | ginger, 2/3 thinly sliced and the remaining finely julienned |
| ½ box | white silken tofu, cut into 1 – 1.5 cm slices |
| 1 | tomato (medium), cut into 12 wedges |
| 2 pieces | Shiitake mushrooms, soaked to soften and thinly sliced |
| 30-50 g | salted pickled mustard, washed under running water to remove brine, cut into small cubes or sliced |
| 2 pieces | salted plums, seeds removed |
| For garnishing: | |
| 1 tablespoon | bird’s eye chillies, chopped / red chillies, shredded |
| 1 sprig | spring onion, shredded |
| 2 sprigs | coriander, leaves only |
| For the gravy mix together in a bowl: | |
| 4 tablespoons | water |
| 1 teaspoon | MAGGI® CukupRasa™ |
| 1 tablespoon | light soy sauce |
| ½ teaspoon | sesame oil (optional) |
| For garlic oil (optional): | |
| 4 cloves | garlic, chopped |
| 2 tablespoons | cooking oilPreparation
1. Clean your fish and pat dry. Next, make 2-3 cuts on the fish and marinate with 1 teaspoon MAGGI® CukupRasa™. Let it sit for 1-2 hours.
2. Fry the chopped garlic in cooking oil until golden brown. When fragrant, dish it out into a small bowl and set it aside.
3. Insert 2 slices of ginger in the cavity of the fish to remove the fishy smell. Arrange the julienned ginger in a deep, heat-proof plate.
4. Then, place the fish into the plate, followed by the tofu and salted plums around the fish.
5. Next, scatter the tomato wedges, sliced mushrooms, pickled mustard and ginger juliennes around and over the fish.
6. When all the ingredients have been added in, drizzle the gravy over the fish.
7. Now it’s time to steam the fish. Add some water into a steamer/wok.
8. Next, steam the fish on high heat for 8 to 10 minutes, depending on the size of the fish or until the fish is thoroughly cooked (the eyes should turn white and bulge).
9. Finally, drizzle over 2 teaspoons of garlic oil on the fish, garnish with spring onion, coriander and chillies (optional).
10. Serve with steamed jasmine rice and enjoy it while hot.
Chef Tips: You can use white pomfret or grouper (while fish or fillet) or cod fillet instead of a snapper.
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