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.
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.