food for thought

by michelle

steamed fish straits style

leave a comment »

Many years ago Peter Knuckey made this beautiful piece of Mishido pottery for us.


The bottom part stands in a traditional stainless steel fish poacher and has steamed many a fish in the intervening years. My good friend Fifi taught me this recipe which I always come back to. Of course it tastes just as good cooked in a round bowl over a steamer.


Lay 2 large white fish filets (skin side down if it’s still attached) into the bowl you’ll use for steaming. Make sure it’s lying as flat as possible and not doubled over and drizzle it with a little soy sauce. Scatter a 2.5cm (1″) piece of finely diced fresh ginger, a 5cm (2″) piece of Szechuan preserved vegetable (these are usually available canned at Asian food stores) and 2-3 finely sliced red birdseye chillies over the fish. Cover all of this with a generous layer of sliced mushrooms (button or shitake are both good). Place the bowl in the steamer, cover and cook for 5-10 minutes or until the fish is cooked and flaking. Serve with a vegetable stir-fry and steamed rice.



Written by michelle picker

June 12, 2015 at 5:53 am

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: