Thursday, 15 January 2009
STEAMED PATIN MONCHONG WITH GINGER
1 Patin fish (or any river fish) approx. 800g
4 tbsps cooking oil
100g young ginger (minced fine)
1 tbsp garlic (minced fine)
1 tsp salt
A little chicken granules powder
2 tsps sugar
A little pepper
For thickening: mix together
1 tbsp tapioca flour
1 1/2 tbsps water
1. Clean the fish and place on a plate. Steam over high heat for 10 minutes. Pour away excess liquid. Keep aside.
2. Heat wok, add in oil and sauté minced ginger, garlic. Add in water and seasoning. Bring to a boil and thicken the gravy.
3. Pour no. (2) over steamed fish and serve at once.
Tips: Patin Monchong is an extremely expensive fish. Any substitute can be used for above recipe.