Steamed Fish

Tips:

The fish is steamed in its own juices in this recipe. After preheating, the cast iron pot retains enough heat to draw moisture out of the food which is turned into steam instantly. The lid is heavy and is capable of sealing in the moisture, juices and the natural flavours of the food. 

• Product used: Buffet Casserole 26cm

Ingredients 

(Servings: 4)

• 1 Fresh Fish (about 800g)
• 4 Ginger (sliced)
• 2 sprigs Spring Onion (sectioned)
• 1 sprig Spring Onion (finely chopped)
• Seasoned Soy Sauce for Seafood to taste

Instructions

1. Rinse the fresh fish properly, wipe water from both inner and external side of the fish, set aside in room temperature before cooking.
2. Add water into Buffet Casserole. Preheat over medium heat with lid on for about 4 minutes, the pour out the hot water from the pot.
3. Rinse sectioned spring onion (do not drain), then put into the pot together with ginger. Place the fresh fish on top.
4. Cook over medium-low heat with lid on for about 5 minutes, then turn to low heat and for another 5 minutes. Turn off the heat, seat aside with lid on for about 10 minutes.
5. Add shredded spring onion, then pour 2 tablespoons boiling oil and seafood soy sauce on fish. Ready to serve hot with the whole pot.