I bet you figured that I bought quite a lot of frozen cream dory from the supermarket. Well yes, you’re absolutely right! March had been a month of parties (and meat-eating!) for us and it would be great to have fish at least for the first week of April. It’s also the Lenten season so now’s a great time to stock up on fish and seafood :)
So, we had baked Creamy Cream Dory the other night and last night, I made Chinese-style Steamed Cream Dory with Light Soy Sauce. Easy peasy!
- 500 grams creamy dory (if frozen, thawed)
- 5 thin slices of ginger, for steaming
- a little less than a thumb of ginger cut into thin strips, for the sauce
- 2 teaspoons light soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons sesame oil
- 1 1/2 tablespoons water
- 2 teaspoons sugar
- 4 cloves of garlic
- some oil for toasting the garlic
Set up your steamer. What I usually do is I turn on my electric kettle to boil water then I pour the boiled water into the steamer. I find it easier to boil water that way for steaming. It’s up to your style actually. What’s important is that we get the steamer ready for some action :)
Line the bottom of the steamer with parchment paper just so that the fish won’t stick to the bottom of the pot.
Cut the fish into serving slices and layer them into the steamer. I used cream dory for this recipe and I find it to be perfect. You can actually use any white fish for the recipe. Cod is fine. I’ve tried steamed lapu-lapu before but I still prefer cream dory because the meat is perfectly flaky and succulent.
Place the ginger slices on top, cover, and steam for a good 10-15 minutes. Cream dory gets cooked pretty fast and steaming the fish longer than is required is not really good. When cooked, plate the fish in your favorite serving dish.
Meanwhile, prepare your sauce. In a saucepan, mix the soy sauce, oyster sauce, sesame oil, water, ginger, and sugar. Bring to a boil. Set aside.
Chop the garlic and toast in a pan until light brown. The garlic will continue to cook even after you turned the heat off.
Pour the sauce on top of the fish fillets then top with the toasted garlic. You can also add chopped spring onions if you like. Best served with hot white rice :D Enjoy!