fbpx

Steamed Pak Sou Kong with Katuk Leaves

Share this article:

Literally translated to the ‘white whiskered grandpa’ catfish. The silver catfish is often regarded as the crème of crop by most foodies from Central Malaysia, the flesh is silky, creamy and does not carry muddy taste due to its preferred habitat of running stream. This fish is steamed together with “katuk” leaves or sauropus in English. The fish’s silky smooth and neutral flesh truly marries well with the vegetable.

This recipe uses the Cooking Chef.

Ingredients

6 tbsp premium soy sauce

1 tbsp organic sugar

8 tbsp water

2 tbsp Bentong ginger, juiced

50 g coriander root, cleaned

1 “Pak Sou Kong”, weighing about 800 g – 1 kg, gutted and cleaned

250 g katuk leaves

20g premium gouji berries

Garnish

fried leek

fried ginger

Method

1. Cook together soy sauce, sugar, water, ginger juice and coriander root in a saucepan.

2. Place fish on a plate lined with katuk leaves and gouji beriies. Pour the sauce over fish and steam in Cooking Chef for 12 minutes or until cooked.

3. Garnish with fried leek and ginger.

BEST MADE WITH

Share this article:

RELATED ARTICLES

RELATED ARTICLES

RECENT POSTS

The Great Bay Leaf Conspiracy

Search Google for “bay leaf conspiracy” and the results might shock you: article after article wondering if bay leaves are a true herb, or merely a far-reaching scheme by the culinary industry to get you to put useless leaves into your food. One author, writing for The Awl, wonders: “What does a bay leaf taste like? Nothing. What does a bay leaf smell like? Nothing. What does a bay leaf look like? A leaf.” They’re crazy, right? Bay leaves are a …

Cucur Badak

Cucur Badak is a popular snack that is usually sold at roadside stalls or night markets (pasar malam). The patties are made with orange sweet potatoes and flour, with spicy shredded coconut and dried shrimp fillings.

Changing Lives Through Cooking at De’Divine Cafe

Customers at De’Divine Cafe sometimes laugh when their eyes catch the sign that reads, “Where Gods Come to Eat”. It might sound a little over the top, but this homely cafe is about more than just creating delicious flavours and textures. The sign is a reminder to customers that because of their patronage the establishment can provide culinary training to marginalised youth – mostly girls and young women – from the fringes of society. “We see cooking as a life skill …