Recipe: Steamed Batang Fish with Homemade Sauce

Today's Recipe:

Steamed Batang Fish with Homemade Sauce

Number of Servings: 2pax

The traditional way to cook by Stove:

What to prepare?
1. +/- 200g Batang Fish
2. 20g Hua Tiao Wine
3. 15-20g Light Soy Sauce
4. 10g Sesame Oil
5. 6g Garlic, chopped and smashed (Garlic lover may add 4g more)
6. 1x Small Red Chilli (use 1/2 Chilli if you can't take Spicy)
7. 10g Ginger (if you're not a fish lover, add 5g more)
8. 30g Spring Onion (if you're not a fish lover, add 10-20g more)
9. 10g Coriander
10. Water
11. A Plate + Wok + Steam Stand

Directions:
1. Mix Hua Tiao Wine, Soy sauce, Sesame oil and put the sauce aside.
2. Add Steam Stand onto Wok.
3. Add Water into Wok, to a level that covers up Steam Stand.
4. Place Plate on the Steam Stand, place Batang Fish with Garlic, Red Chilli, Ginger and the sauce on the Plate.
5. Cover and steam for at least 15mins.
6. Once it's ready, open the cover to place Spring Onion and Coriander. Cover for at least 3mins.
7. Add 2x Table Spoon of Water, and you may Serve Hot.

The future way to cook by Thermomix:

What to prepare?
1. +/- 200g Batang Fish
2. 20g Hua Tiao Wine
3. 15-20g Light Soy Sauce
4. 10g Sesame Oil
5. 6g Garlic, chopped and smashed (Garlic lover may add 4g more)
6. 1x Small Red Chilli (use 1/2 Chilli if you can't take Spicy)
7. 10g Ginger (if you're not a fish lover, add 5g more)
8. 30g Spring Onion (if you're not a fish lover, add 10-20g more)
9. 10g Coriander
10. 800g of Water, 2 Table Spoon of Water
11. Thermomix + Mixing Bowl + Varoma

Directions:
1. Mix Hua Tiao Wine, Soy sauce, Sesame oil and put the sauce aside.
2. Add 800g of Water into Mixing Bowl.
3. Place Batang Fish on Plate along with Garlic, Red Chilli, Ginger and the sauce.
4. Place Plate in Varoma, cover with Lid and set to 15 minutes, Varoma, Speed 3.
5. Once it's ready, open the lid to place Spring Onion and Coriander. Cover for at least 2mins.
6. Add 2x Table Spoon of Water, and you may Serve Hot.