Fish is one of our favorite dinner dish.We eat fish almost every week.Recently, I fall in love with Buffalo fish.Buffalo fish is genus of freshwater fish.Even though this type of fish has lots of fine bones but the meat texture are smooth, silky fine and soft.This type of fish is best to use for cooking curry but make not mistake it's also best for steaming since it's meaty and smooth.
1 1/2 or more pounds of buffalo fish (ask fish monger to cut and clean)
2 inches fresh ginger,scale skin and shredded
3-4 shallot,peeled and slice
1 bulb fresh garlic,peeled and slice
1 stalk cilantro,washed and cut
1 stalk green scallion,slice
1 small tomato,cut small
3-4 birds chili,slice
4-5 tbsp seafood soy sauce(LKK)
5-6 tbsp vegetable oil
1:Prepare water in steamer or wok at high heat.Make sure the fish is clean free of fish scales.Place fish is a aluminum steam plate (best place some lettuce or green on the bottom to prevent fish from sticking on the plate)Then place cut tomato,chili and some ginger on top of the fish.
2:When water rolling boil,place fish on the hot water with lid/cover on for 15 minutes.(Steam depend on the size of fish and do not over steamed)While the fish is steaming,use a skillet to fry ginger,garlic and shallot with some oil until golden brown.
3:Pour soy sauce in the hot skillet in which the fried ginger,shallot and garlic is ready to dish out.Remove wok lid or steamer cover,pour soy sauce mixture on the steamed fish.Toss cut scallion and cilantro on the top as garnishing.
4:Serve warm fish immediately.