Pla Nueng See-Ew
Recently I only cook one time a day, which is normally dinner, and then the leftover will be reheated for lunch the next day. So, most of my foods haven't met the natural light for me to have fun photographing them anymore.
This delicious steamed Pompano with soy sauce, fresh ginger and shredded scallion was also our dinner, and was taken in a kitchen light, it might not produce a salivated pictures, but it's a great fish dish I so want to share, so let's go along with the fake light for a while.
It is such a light and good dish for dinner with easy preparation and takes about 20 minute steaming - depends on size of the fish, but, most of the time 20 minutes will do just fine.
- one good size fresh Pompano fish, cleaned.
- 8 spring onion, cut off the green part and save them for other cooking use, use a knife or folk to shred the white part spring onion
- 1 cup, julienne fresh ginger.
- 1/4 julienne red chilli for some colors (I didn't have them this time, so I left out.)
Sauce ingredients- 1 cup stock
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sesame oil
- 1 tsp. sugar
- 1 tsp. Mirin wine
- 1 tbsp. white pepper powder
Preheat a steamer, have it ready to steam the fish.
1. Mix all the sauce ingredients together, set aside.
2. Put half of the ginger and scallion on the plate as the base then put the fish on top.
3. Pour all the mixing sauce on to the fish, topped with the rest of the ginger and scallion, and send them to a steamer.
4. Steam for 20 minutes, use a fork to check if the fish cooked through. Turn off the heat. Serve.