Sunday, February 7, 2010

Steamed Marble Goby(Soon Hock) with Ginger and Shallots

I was quite unexpected to cook the fish with a friend of mine,B.L. who is the contributor of the Marble Goby fish . Not only that , this fish is a special ones as the price fetched around RM120 per Kg . Wow, that price is very exorbitant .I have never tasted the fish before as it is very expensive , i wonder how a freshwater fish can have an expensive price tag .....

Serving size: 3-4 Pax

1 Marble Goby (Soon Hock)
2 inch of ginger strips
2 cloves of shallot julienne
1 stack of scallion ( use only the leaves as the stem is a bit too much )
1 stalk of cilantro leaves
2 tablespoon of cooking oil
1 tablespoon of shaoxing wine (chinese cooking wine)
1 piece of kitchen towel

Soy Sauce Mixture:
4 tablespoon light soya sause
2 tablespoon shaoxing wine (chinese cooking wine)
2 tablespoon water
2 dashes of white pepper powder
1/4 teaspoon sesame oil
2 tablespoon rock sugar (grind to powdery form)

Steam Fish
1. Pat dry the fish using kitchen towel.
Make 3 diagonal slits into the side of the fish using a sharp knife.
2. Blend all the ingredients of soya sauce mixture.
3. 1 tablespoon shaoxing wine (chinese cooking wine) on fish
4. Top the fish with 1/2 of total amount of ginger strips.

5. Above Boiling Water ,steam the fish for 8 minutes.
(The flesh should be white through to the bone , which will be exposed by the cuts )

6. Throw away all steamed water and ginger strips from the steamed fish.
7. Put all the ginger strips and shallots on top of the fish again.
8. Cook soya sauce mixture and stir well.
9. Pour it over fish.
10.Cook 2 tablespoon of cooking oil until hot.
11.Pour the hot oil to 'scald' the ginger and shallots.
12.Top with scallion and cilantro leaves .

1 comment:

Akira said...

Yum! Looks nice and sounds pro from the steps you posted.

The step about heating 2 tblspoon of oil and pour over to scald the fish is something new to me!

Nice, nice.. I love Soon Hock fish too. The meat is soft, smooth and falls apart easily.