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.
Steamed Fish in Fragrant Soy Sauce
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
20 g premium gouji berries
Garnish
fried leek
fried ginger
Instructions
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.
- Tags: #seafood
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