Wednesday, July 2, 2008

Steamed Tialipa with Slices of Gingers and Scallions

I missed steamed fish since I had Malaysian food last week. I decided to make Cantonese steamed Tialipa with gingers and scallions. Depending on the size of the fish, it might take longer than 30 minutes. It took 45 minutes for this fish. We almost finished the whole fish yesterday. Yummy.


-Tialipa fish (this one is almost 3lbs - cleaned both sides and dry the fish)

-sesame oil

-gingers (cut into small long pieces)

-Scallions (cut into small long pieces)

-Cilantros (for garnish)

-5 gloves of garlic (chopped the garlic. This is use for the sauce)

-soy sauce

-white wine



1. Dry the fish both sides, and put the slices of gingers and scallions in the fish belly.

2. Brush seseme oil on both sides of the Tialipia.

3. Put the fish on the plate and steam for about 45 minutes (depending on the size of your fish. If it's big, the steaming time could be longer.)

4. After 15 minutes of steamming, pour out the water that came out of the fish. Discarding this water will make the fish have less fishy odor.

5. Put the fish back, and steam until done.


1. Put olive oil in the wok, and add the chopped garlic. Wait until it is almost golden brown, take out and put on the side.

2. Use the same wok, added more olive oil. Put 3 TS of soy sauce in , and 3 TS of chicken broth in. For every 3 TS of soy sauce, same amount of chicken broth. If you don't have chicken broth, you can use water.

3. Add gingers, sugar, and a little bit of seseme oil in the sauce.

4. Then add a little bit of white wine. Once it's boiled, it's done.


1. Take the steamed fish and put on a plate.

2. Garnish the fish with slices of scalions, and cilantro.

3. Pour the sauce over the steamed fish

4. Sprinkle the golden brown fried garlic over the fish.

This dish can be served with rice. Enjoy!

No comments: