Steam Fish

== Description ==
Only the freshest fish are steamed. 
Ginger is used to rid the of any fishiness and sliced chile very much a Singaporean touch to an otherwise very Chinese dish. 
Depending on the type and quality of the , different ingredients are used. The best is best steamed with just the most subtle and basic ingredients: good light soy sauce, ginger, spring onions and a touch of sesame oil. Chillie, preserved plums, beanpaste and are used to add a different touch.
== Ingredients ==
* fresh fish
* spring onions, finely sliced.
* ginger, finely sliced.
* chile, finely sliced.
* soy sauce
* bean paste
* salt
* sesame oil
* several preserved plum, crushed.
== Directions ==
# Steamed fish is often served with plain rice porridge and often made more salty.
# When served with rice, cut down on beanpaste.
# Omit beanpaste if you prefer a more subtle flavour.
# Clean the fish, make several diagonal slits on both sides of the fish and rub a little salt all over.
# Let it stand for several minutes.
# Add the rest of the ingredients, a little water and steam.
# Steam will condense and drip onto the fish adding to the sauce.
# Alternatively, you can microwave the fish in a covered container with some additional water added.
Category:Singaporean Meat Dishes
Category:Plum Recipes
Category:Sesame oil Recipes
Category:Miso Recipes
Category:Rice wine Recipes
Category:Fish Recipes