Chowyunfatt Turbocharged January 14, 2016 Share January 14, 2016 this one not for photograph only ? the food photo are usually half cooked then decor. Maybe you are right ... ↡ Advertisement Link to post Share on other sites More sharing options...
Lala81 Hypersonic January 14, 2016 Share January 14, 2016 Thanks for the tip. Too lazy heh. usually i just eat one cross-section. so not worth the effort. 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 ... Link to post Share on other sites More sharing options...
Lala81 Hypersonic January 14, 2016 Share January 14, 2016 I'm referring to "goon hirh ", didn't search for actual terminology ha.. okie. Sibei confusing lah. Teochew, hokkien then cantonese + malay add inside. I actually have a table listing all the fishes can find at the market. Even then still bit confused. Link to post Share on other sites More sharing options...
Chowyunfatt Turbocharged January 14, 2016 Share January 14, 2016 When can I come to your place for a meal Link to post Share on other sites More sharing options...
Adrianli Hypersonic 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 ... You da CHEF!!! Chef Sam Leong yesterday recommended use stalks of spring oinion under the fish to support the fish. Link to post Share on other sites More sharing options...
Kangadrool Supersonic January 14, 2016 Share January 14, 2016 aka showroom illusion for condominimal. How did the top fit on that steamer. And how do the vege on top look so fresh after steaming? Link to post Share on other sites More sharing options...
Lala81 Hypersonic January 14, 2016 Share January 14, 2016 You da CHEF!!! Chef Sam Leong yesterday recommended use stalks of spring oinion under the fish to support the fish. whats the show called ar? i go watch on toggle. Link to post Share on other sites More sharing options...
Pinobii Hypersonic January 14, 2016 Share January 14, 2016 Keke...ur guys are all good cooks I love pomfret, steam or soup, both are great Now near cny dou chang very ex, market selling $35/kg Link to post Share on other sites More sharing options...
Chowyunfatt Turbocharged January 14, 2016 Share January 14, 2016 You da CHEF!!! Chef Sam Leong yesterday recommended use stalks of spring oinion under the fish to support the fish. I cannot Cook ... I Eat only ... Link to post Share on other sites More sharing options...
Pinobii Hypersonic January 14, 2016 Share January 14, 2016 I cannot Cook ... I Eat only ... Link to post Share on other sites More sharing options...
Adrianli Hypersonic January 14, 2016 Share January 14, 2016 whats the show called ar? i go watch on toggle. http://tv.toggle.sg/en/channel8/shows/chefs-on-wheels/info 1 Link to post Share on other sites More sharing options...
Bismarck Turbocharged January 14, 2016 Share January 14, 2016 Cod fish anyone? Didn't see anyone mention here. Link to post Share on other sites More sharing options...
Jusnel 6th Gear January 14, 2016 Share January 14, 2016 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. never buy fish from supermarkets. Always from wet markets Link to post Share on other sites More sharing options...
Playtime Twincharged January 14, 2016 Share January 14, 2016 Hi Guys, noticed farmed salmon and deep sea tuna have been getting a lot of bad press. Farmed Salmon = carcinogenic chemicals ladened Deep Sea Tuna = high mercury content Any experts here who can advise on the risks of these food and if the popular variety sold locally falls into these categories? Farmed salmon run risk of too much chemicals fed to the fish to keep them healthy. But same applied to farmed chickens, pigs, cows etc etc. You can get wild caught salmon, but much more ex. Canned ones also not cheap. Mercury content is not exclusive to tuna. General rule, the bigger the fish, the longer the time it had been accumulating various pollutants in the body. Big bluefin and marlin etc are prime candidates for such accumulation in their bodies. Again. .. any big fish. Eat smaller fish of worried, babies are always cleaner.. 5 Link to post Share on other sites More sharing options...
Chowyunfatt Turbocharged January 14, 2016 Share January 14, 2016 U mcf resident big chef We learn from one another ... So when you want to pass me some secret recipe of yours ... Link to post Share on other sites More sharing options...
Chowyunfatt Turbocharged January 14, 2016 Share January 14, 2016 Cod fish anyone? Didn't see anyone mention here.My kids love it ... I will usually put Mei Cai at the bottom and place the Cod on top of it with a few slices of ginger and steam ... The oil from the Cod will give the Mei Cai a good fragrance ... When available, I will also put a few slices of Pork Lard to enhance flavor ... How do you prepare your Cod Fish? ... Share? 1 Link to post Share on other sites More sharing options...
Duckduck Turbocharged January 14, 2016 Share January 14, 2016 my fav is threadfin. best texture n taste 1 Link to post Share on other sites More sharing options...
Bismarck Turbocharged January 14, 2016 Share January 14, 2016 My kids love it ... I will usually put Mei Cai at the bottom and place the Cod on top of it with a few slices of ginger and steam ... The oil from the Cod will give the Mei Cai a good fragrance ... When available, I will also put a few slices of Pork Lard to enhance flavor ... How do you prepare your Cod Fish? ... Share? My kids and my wife also love it. I will pan fry it. Then add onion and oyster sauce. ↡ Advertisement Link to post Share on other sites More sharing options...
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