From Lobster To Fish

There was still some tau cheong (soy bean paste) mix left over from making the chilli lobsters. The mix was spice-free – just ginger, garlic and bean paste blended in the food processor – and so was perfect for use in steaming fish.

Used it on Sunday evening with the above fish. I’m not even sure what fish it was. The fishmonger called it “wu” fish. Never heard of it before. He insisted it was a really tasty fish, with flesh of very smooth and refined texture. Well, it was worth a try. And he was right. Very smooth and succulent flesh. Nice! I liked it.

Bought the tail section, and had it cut into about ¾” thick slices. Placed stalks of spring onions on dish (I usually do this when steaming fish, to “raise” the fish a little off the plate, so that it cooks more evenly), and placed the fish on top. Combined the bean paste mix with a little bit of sugar, a dash of light soy sauce (yes, the tau cheong is already salty in itself, but adding the light soy sauce gives a different dimension of saltiness, not so "flat"), and 3-4 sui suan mei (sweet & sour plums), and liberally spread over the fish pieces. Next, topped each piece of fish with slices of ginger and red chillis. (I love bright colors in food. Makes the dish look so much more appetizing). That’s it. Into the steamer for just 8 minutes (I always steam my fish in the wok, on a gas stove, so I’m not sure what the timing would be on an electric stove). Then, with a liberal sprinkle of green onion and a quick cover of the wok (maybe 30 seconds or so, just to wilt the spring onions a little), it’s ready to be served.

A nice homely Sunday dinner to end a nice weekend.

Copyright © 2004 Renee Kho. All rights reserved.
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