Steamed Fish with Pickled Lettuce and Cocktail Onion

One thing i feel privileged living in Penang..particular at this side of the island is - daily fresh catch and definately steaming fish will be the best to celebrate their freshness. I like this dish as the sourish pickled lettuce and cocktail onion as well as lemon rind complement the taste of the fish.

Ingredients:

 

1 fresh golden pomfret, 2"young ginger (julienned), 10 cloves of garlic (julienned), 3 pickled lettuce, 15 - 20 pickled/cocktail onion, 4 pickled plums, fish sauce, sesame oil, pepper, sea salt.

Ingredients for garnishing: vinegared lemon rind, coriander leaves and spring onions.

 

Method:

1. clean the fish and sprinkle sparingly sea salt and pepper. (not too much of salt as we are using fish sauce as well)

Note: fish sauce is used as it gives a fragrant smell to the dish.

 

2. apply half of all the ingredients on the plate before putting the fish on the plate.

 

3. apply the rest of the ingredients on top of the fish as well as in side the fish.

4. steam on high heat for 8 - 10 mins (depends on the size of the fish)

 

while steaming the fish.... :

julienne lemon rind and soak them in a mixture of vinegar, sea salt & sugar for 10 mins and drain the excess liquid.

 

5. Once the fish is done, sprinkle the vinegared lemon rind, coriander and spring onion.

Serve hot.

 

~ Bon Appetite ~