Thursday, May 13, 2010

Kerapu Kukus Teochew

This was a few days ago menu...when Mr Hubby was home early...asked him which steam fish recipe that he preferred after showing him this book..he choose this one..'Steamed Grouper Teochew Style'.
This dish is definitely not hot and it suits, those people who are in confinement and in state of recovering ..
as usual the birds eyes chillies I just throw in and it did not make the dish hot as I didnt sliced them..

Marsya ate the chicken bites and the gravy, with white rice and she loved it..
The dish, was quite unique, as chicken meat, salted mustard leaves and mushrooms were added to give the food  more ingredients  instead of just the fish..

As for the boys, this was a no, no dish for I got to cook another dish for them...

1 ekor ikan kerapu-(1 grouper)

Ingredients (A)
2 ulas bawang merah dihiris-(2 shallots sliced)
2 ulas bawang putih dihiris-(2 garlics sliced)
4 cm halia-(4cm ginger sliced)

2 biji limau nips- perah jusnya-(2 lime juice)
garam & gula secukup rasa-(salt and sugar to taste)
sedikit minyak-(some oil)
sedikit air-(some water)
4 hiris halia-(4 slices of ginger)
100g daging ayam dipotong dadu-(100g chicken meat diced)
50g sawi asin-(50g salted mustard leaves)
3 keping cendawan hitam- direndam hingga lembut & hiris-(3 shitake mushrooms-soaked till soft and sliced)
2 tangkai daun ketumbar- dipotong panjang-(2 sprigs coriander leaves sliced lenghtwise)
2 tangkai daun bawang dipotong panjang-(2 sprigs spring onions sliced leghtwise)

Kerapu dibuang perut dan dibersihkan. Kukus dengan 4 hiris halia hingga masak. Ketepikan.
Panaskan minyak masak dalam kuali. Tumiskan bahan (A) hingga naik bau. Masukkan air, daging ayam, cendawan, sawi asin, daun ketumbar dan daun bawang. Kacau hingga sebati. Kemudian masukkan garam, gula dan jus limau nipis. Masak hingga mendidih. Letakkan ikan dalam pinggan hidang. tuangkan kuah tadi atas ikan hingga rata.-(Clean the fish and steam together with 4 slices of ginger till cooked. Put aside. Heat oil and saute ingredients (A) till fragrant. Add in water, chicken meat, mushrooms, salted mustard leaves, coriander leaves and spring onions. Mix till incorporated. Add in salt and sugar and lime juice.Boil till cooked. Place fish on serving dish and pour the gravy mixture onto fish till.)
Sources:-From Aneka Masakan Ikan.

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