Steamed Fish with Vinegar Soy Dressing

Name: Steamed Fish with Vinegar Soy Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 500 g (1 lb) seabass or cod fillet, sliced into thin steaks; ¼ teaspoon pepper; ¼ teaspoon salt; 350 g (12 oz) baby kailan (Chinese broccoli or kale), briefly blanched in boiling water; 3-4 cloves garlic, sliced; 2 teaspoons oil; 1 tablespoon soy sauce; ½ teaspoon sesame oil; ½ tablespoons black Chinese rice vinegar or balsamic vinegar

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

Creative Singapore cooks do not hesitate to experiment with new recipes. Here is an extremely healthy local Chinese version of a Western steamed fish fillet with vegetables.

Ingredients

500 g (1 lb) seabass or cod fillet, sliced into thin steaks
¼ teaspoon

Asia
Singapore
Fish course
Pescatarian
Street Food
South East Asia

Method

Season the fish lightly on both sides with the salt and pepper. Place the fish on a plate and steam in a wok or steamer for 6 to 8 minutes.
While the fish is steaming, heat the oil in a small skillet and stir-fry the garlic over medium heat for 1 to 2 minutes until browned. Remove the garlic and place on paper towels to drain. Add the baby kailan to the