Frozen Basa fish fillets are a stable in my household, they are inexpensive, tasty, and absolutely none of that weird fishy smell that I can’t stomach. This recipe is adapted from Rasa Malaysia, my family did find it to be on the sweeter side (we have more of a savory taste when it comes to dinner), so the following will be my adjusted recipe for the next time around.
2-3 large Basa fish fillets
3-4 slices of ginger (peeled and cut into thin strips)
2 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
2 hot pepper, seeded
1 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine
Steamed Fish Soy Sauce Mixture:
4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
1/2 tablespoons rock sugar (grind into powder form) or to taste
Since the fish fillets, cut in half and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
Lay the fillets on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.
Steam them for 10-12 minutes
As soon as the fish is done steaming, transfer it out from the steamer. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
Heat up a pan over high heat and add 1 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, toss in the hot pepper and scallions, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Voila!
Adapted from Rasa Malaysia