Steamed Fish in Fragrant Soy Sauce

CategoryCooking MethodTagsDifficultyIntermediate
Yields1 ServingPrep Time10 minsCook Time12 mins
Yields1 ServingPrep Time10 minsCook Time12 mins

Literally translated to the ‘white whiskered grandpa’ / 白鬚公 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 streams. 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.

🐟 Love fish or seafood recipes? Give these a go: A guide on how to steam fish, classic Thai fishcakes, and a rich aburi cod fillet.



 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
 20 g premium gouji berries
 fried leek
 fried ginger



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


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.


Garnish with fried leek and ginger.

This recipe uses Kitchen Machines

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