Hotamp 3rd Gear January 14, 2016 Share January 14, 2016 overfishing is a big issue. Many fishes in SEA are under threat from overfishing and it's inevitable that their populations will be decimated. We'll never get as big and tasty fish as like the previous generation already. Just enjoy it while you can. I never knew got fish farm pomfret. thought usually is seabass and some of the groupers. haha I dunno if the pomfrets I ate were commercially bred or not ....but I do find that nowadays those fishes I got from NTUC tastes funny and the texture is not as good as those I remembered from wet market kind of yesteryears. ↡ Advertisement Link to post Share on other sites More sharing options...
Chowyunfatt Turbocharged January 14, 2016 Share January 14, 2016 How did the top fit on that steamer. And how do the vege on top look so fresh after steaming? Commercial Steamer with Drawers ... Garnish is put only after fish is cooked ... Link to post Share on other sites More sharing options...
Lala81 Hypersonic January 14, 2016 Share January 14, 2016 Alamak. Then what fish to eat? Although I dont eat as often. Silverfish slight pricier but I dont eat as much n half the time used for soup. Yes, recently ntuc inc price by about $3 per kg. Rubbish inflation or is it becos near cny? what do u mean when u say silverfish? The local terminology for fishes are all very confusing and jumbled up lol. Link to post Share on other sites More sharing options...
Chowyunfatt Turbocharged January 14, 2016 Share January 14, 2016 Never tried these before. Only reared them before in my marine tank. Very cute fish, likes to eat prawns. CNY buy one and Steam for the Family ... You will like it ... Link to post Share on other sites More sharing options...
Hotamp 3rd Gear January 14, 2016 Share January 14, 2016 How did the top fit on that steamer. And how do the vege on top look so fresh after steaming? everything is transported in AFTER steaming. Link to post Share on other sites More sharing options...
Adrianli Hypersonic January 14, 2016 Share January 14, 2016 How did the top fit on that steamer. And how do the vege on top look so fresh after steaming? I dont know. I kop from google. Link to post Share on other sites More sharing options...
Chowyunfatt Turbocharged January 14, 2016 Share January 14, 2016 what do u mean when u say silverfish? The local terminology for fishes are all very confusing and jumbled up lol. Not the Bug hor ... Link to post Share on other sites More sharing options...
Adrianli Hypersonic January 14, 2016 Share January 14, 2016 CNY buy one and Steam for the Family ... You will like it ... 1 Link to post Share on other sites More sharing options...
Lala81 Hypersonic January 14, 2016 Share January 14, 2016 Sure. Was thinking of trying to do the sauce that Chef Sam Leong taught on yesterday 8pm Ch8 show for steam fish. He said all restaurant do like that. Use medium fire to fry sliced ginger in oil till golden brown Throw in a few stalks of spring onion Throw in few pieces of rock sugar Pour in 210ml light soya sauce Pour in thick soya sauce till colour is black enough for your liking Twist and break one bunch of yen swee and throw it in. Once everything got lots of bubbles, turn off fire and allow to cool Drain everything and use the sauce to pour on the steamed fish. what's yen swee? Not the Bug hor ... Link to post Share on other sites More sharing options...
Adrianli Hypersonic January 14, 2016 Share January 14, 2016 what's yen swee? See the garnish on top of the dish. Thatz the one. Sorry, dont remember the actual word. Link to post Share on other sites More sharing options...
Lala81 Hypersonic January 14, 2016 Share January 14, 2016 Sure. Was thinking of trying to do the sauce that Chef Sam Leong taught on yesterday 8pm Ch8 show for steam fish. He said all restaurant do like that. Use medium fire to fry sliced ginger in oil till golden brown Throw in a few stalks of spring onion Throw in few pieces of rock sugar Pour in 210ml light soya sauce Pour in thick soya sauce till colour is black enough for your liking Twist and break one bunch of yen swee and throw it in. Once everything got lots of bubbles, turn off fire and allow to cool Drain everything and use the sauce to pour on the steamed fish. lol a standard sauce that can be used for anything from veggie to fish. 1 tablespoon soy sauce 1 tablespoon oyster sauce 1/2 tbsp huadiao/shaoxing 2 tbsp water 1 tbsp cornstarch but fish really need ginger. i usually steam with sesame oil and soya sauce. i could be wrong but think its chinese parsley. thanks See the garnish on top of the dish. Thatz the one. Sorry, dont remember the actual word. Link to post Share on other sites More sharing options...
Tkseah Supercharged January 14, 2016 Share January 14, 2016 what's yen swee? yen swee is coriander.. 1 Link to post Share on other sites More sharing options...
Adrianli Hypersonic January 14, 2016 Share January 14, 2016 yen swee is coriander.. Yes Yes Yes!!! Thats the word they said. Coriander. Thks bro. Link to post Share on other sites More sharing options...
Lala81 Hypersonic January 14, 2016 Share January 14, 2016 yen swee is coriander.. yup cilantro/chinese parsley/coriander. Thanks! Link to post Share on other sites More sharing options...
Jman888 Moderator January 14, 2016 Share January 14, 2016 Commercial Steamer with Drawers ... Garnish is put only after fish is cooked ... this one not for photograph only ? the food photo are usually half cooked then decor. Link to post Share on other sites More sharing options...
Chowyunfatt Turbocharged January 14, 2016 Share January 14, 2016 Sure. Was thinking of trying to do the sauce that Chef Sam Leong taught on yesterday 8pm Ch8 show for steam fish. He said all restaurant do like that. Use medium fire to fry sliced ginger in oil till golden brown Throw in a few stalks of spring onion Throw in few pieces of rock sugar Pour in 210ml light soya sauce Pour in thick soya sauce till colour is black enough for your liking Twist and break one bunch of yen swee and throw it in. Once everything got lots of bubbles, turn off fire and allow to cool Drain everything and use the sauce to pour on the steamed fish. This is very close to the HK Style Steam Fish method ... If you are not good with sauces you can buy bottled premix to be on the safe side ... Few things to remember ... 1. For Grouper, use 2 Chopsticks to support the fish when Steaming so it does not stick to the base ... 2. Pour away the water after steaming the fish ... 3. Heat up the sauce separately till boil ... Then pour on to fish ... 4. Heat up oil till hot ... Then pour on to fish ... This is why restaurants have a Shiny Glister on their fish ... 5. Finally, add Garnishes ... Step 3 and 4 must do simultaneously ... 3 Link to post Share on other sites More sharing options...
Fuelsaver Supercharged January 14, 2016 Share January 14, 2016 what do u mean when u say silverfish? The local terminology for fishes are all very confusing and jumbled up lol. I'm referring to "goon hirh ", didn't search for actual terminology ha.. Link to post Share on other sites More sharing options...
Porker Turbocharged January 14, 2016 Share January 14, 2016 This is very close to the HK Style Steam Fish method ... If you are not good with sauces you can buy bottled premix to be on the safe side ... Few things to remember ... 1. For Grouper, use 2 Chopsticks to support the fish when Steaming so it does not stick to the base ... 2. Pour away the water after steaming the fish ... 3. Heat up the sauce separately till boil ... Then pour on to fish ... 4. Heat up oil till hot ... Then pour on to fish ... This is why restaurants have a Shiny Glister on their fish ... 5. Finally, add Garnishes ... Step 3 and 4 must do simultaneously ... When can I come to your place for a meal ↡ Advertisement Link to post Share on other sites More sharing options...
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