Weekend Menu #56: Two sides of snow fish

I love fishes.  Most fishes, steamed, stir fried, deep fried, shallow fried and cooked in soup.  They are nutritious and better than eating white meat.

Last week I bought 2 slices of snow fish (xue yu) from the wet market.  Is it called Cod fish in English. RM14.00 for 2 slices. I love snow fishes because the flesh are flaky and sweet.  Decided to cook my snow fish slices in 2 styles; ala pan fried and steamed.

For pan fried, it is very easy.  Just rinse and wipe the fish dry with kitchen towel then rub some sea salt and white pepper on the fish. Leave for 10 minutes before lightly coat with cornflour. Shallow fry in heated oil in pan till brown on both sides.

Love the crispiness of the skin.

Below is the recipe for steamed fish

Ingredients:

1 fish fillet

1 stalk spring onion, cut in 3cm length

1/2 tbsp salted plum

1/2 tbsp light soy sauce

5 slices of ginger, sliced

1 tomato, sliced into wedges

Salt to taste

2 tbsp water

Method:

1. Drizzle light soy sauce and water on the fish and place on deep plate.  Keep in fridge covered for 30 minutes (at least)

2. Scatter the rest of the ingredients on the fish and place onto steamer.

3. Steam on high heat for 10 - 15 minutes (depend on the thickness of the fish).