{"id":60,"date":"2008-04-23T19:23:50","date_gmt":"2008-04-23T11:23:50","guid":{"rendered":"http:\/\/werynice.com\/home\/?p=60"},"modified":"2010-02-10T18:24:25","modified_gmt":"2010-02-10T10:24:25","slug":"basic-steam-fish","status":"publish","type":"post","link":"https:\/\/werynice.com\/home\/?p=60","title":{"rendered":"Basic Steam fish"},"content":{"rendered":"

This is good for premium fish like grouper, threadfin, pomfret (or commonly misspelled as promfet), where the meat is very tasty.<\/p>\n

Ingredients<\/strong><\/p>\n

    \n
  1. Fish ( 1 slice of mid cut 2 cm thick, or 1 fish about 300-500gms)<\/li>\n
  2. Salt<\/li>\n
  3. 5 slices of ginger (or replace with 1 red fresh chilli)<\/li>\n
  4. 1 teaspoon sesame oil.<\/li>\n
  5. 1 teaspoon soy sauce.<\/li>\n
  6. Stalk of Chinese parsley<\/li>\n<\/ol>\n

    Method<\/strong><\/p>\n

      \n
    1. Cut the ginger into strips. \u00a0Or split the chilli, remove the seed and cut into strips.<\/li>\n
    2. If processing whole fish (eg pomfret, or small grouper), de-scale the fish, and remove the gut and gills.\u00a0 Lightly brush the gut wall with a brush to remove the blood clots.\u00a0 If processing fillet, just rinse with water.\u00a0 Drain dry.<\/li>\n
    3. Rub some salt on the fish surface, (and the gut wall if whole fish is used).\u00a0<\/li>\n
    4. Put fish on a steaming plate, and lay the ginger or chilli on top of the fish, and some into the gut.<\/li>\n
    5. Make sure that the steamer is already on high heat and full steam.\u00a0\u00a0 Steam the fish for 10 mins under high heat.\u00a0 15 mins if the fish is big (1kg)<\/li>\n
    6. Wash and chop the parsley into strips, lay them on the cooked fish while hot.\u00a0<\/li>\n
    7. Pour the sesame oil and soy sauce over the fish.<\/li>\n
    8. Serve hot.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      This is good for premium fish like grouper, threadfin, pomfret (or commonly misspelled as promfet), where the meat is very tasty. Ingredients Fish ( 1 slice of mid cut 2 cm thick, or 1...<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_s2mail":"","footnotes":""},"categories":[63,9,62],"tags":[74,15,73],"class_list":["post-60","post","type-post","status-publish","format-standard","hentry","category-fish","category-recipes","category-seafood","tag-ginger","tag-steam","tag-steam-fish"],"_links":{"self":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts\/60","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=60"}],"version-history":[{"count":0,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts\/60\/revisions"}],"wp:attachment":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=60"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=60"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=60"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}