Soft and Savory Steamed Gourami
Indonesian · Organized from the video by Devina Hermawan
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Ingredients · 3-4 servings
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Steps
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- 1
Clean the fish and score it to your preference.
💡 If using fillets, marinate them first to prevent shrinking.
- 2
Slice the ginger and the green onions. Mince the garlic and slice the red curly chili.
💡 Slice ginger thickly if you don't like eating it; slice thinly for more fragrance.
- 3
On a heatproof plate, layer the long slices of green onion, the fish, and the ginger. Steam for 8-10 minutes over high heat once the water is fully boiling.
💡 Use a stainless steel plate for faster, more even heat distribution.
🔥 steam → high heat⏱ 8-10 minutes
- 4
In a bowl, mix the soy sauce, oyster sauce, stock powder, sugar, and water. Stir well.
💡 Adjust flavor by adding more water if too strong, or more seasoning if bland.
- 5
Heat the cooking oil in a pan and sauté the garlic until fragrant. Add the sliced chili and the remaining green onions, then sauté until fragrant.
💡 Do not use too much oil for the garlic.
- 6
Add the sauce mixture to the pan and cook briefly.
💡 This is a practical method to ensure the sauce is well-combined.
- 7
Pour the sauce over the steamed fish and drizzle with sesame oil (optional).
💡 If the fish is fresh, the juices won't smell fishy.
- 8
Serve with white rice.
💡 The fish is cooked when there is no resistance when pierced with a fork.
Tips
- Use fresh fish to ensure the meat is soft and not fishy.
- If using fillets, spread them out rather than stacking to ensure even cooking.
- Using green onions as a base prevents the fish from sticking to the plate.
- For extra heat, use Thai chili instead of red curly chili.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Devina Hermawan on YouTube