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Malaysian Recipe : Steamed Pomfret



  • 2 tsp light soy sauce
  • 1 tsp MSG
  • ½ tsp sugar
  • ½ tsp sesame oil
  • ¼ tsp fine salt
  • 8 fl oz. chicken stock


  • 1 tbsp kiam chye, finely shredded
  • 1 stalk Chinese parsley, cut
  • 2 red chilies, cut into 2 inch lengths
  • 2 dried mushrooms, soaked in hot water
  • 1 pomfret, 1 to 1 ½ lb
  • Salt
  • 10 thin slices ginger
  • 2 tbsp lard
    1 tbsp pork fat, finely shredded


  1. Mix A in a bowl for the sauce
  2. Slice mushrooms into strips.
  3. Clean fish and make two shallow slits on each side. Season with salt.
  4. Arrange half of the ginger slices and spread 1 tbsp of the lard on a plate. Place fish on top.
  5. Spread the rest of the ginger pork fat and mushroom strips over the fish.
  6. Steam for 12 to 15 minutes over a very high heat or till cooked.
  7. Boil the sauce in another pan. Stir in the other tablespoonful of lard.
  8. Place the steamed fish on a hot serving dish and pour the cooked sauce over the fish. Garnish with B and serve while very hot.

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Last Modified: 11/28/11.