ត្រីចំហុយស្ទីលចិន (Trey Jomhoy Stil Jen) I read somewhere online which suggest that fish should be eaten at least once a week. Fish has excellent sources of protein, vitamin B, vitamin D, trace minerals, and essential omega 3 fatty acids, which are lacking in most diets. So when I was at the groceរy store today I picked up a tray of some Tilapia Fillets. I normally buy the frozen one at Costco but I haven’t been there for like over a month. I can’t seem to get out of that place without spending less than $75 I know whole fish is better but I hate picking out the bones so I like to stick with the fillets. 😛
Since I just purchase the fish fillets today, I went ahead and cook it for dinner while it’s nice and fresh. For my Chinese Style Steamed Fish recipe you can either use whole or fish fillets.
Chinese Style Steamed Fish (makes 2 servings)
(Trey Jomhoy Stil Chen) ត្រីចំហុយស្ទិលចិន
1/2 – 1 lb tilapia fillet(s) (snapper, halibut or other type of fish can also be used)
2 inch piece of ginger, peeled and julienne
1 stalk scallion (green onion), cut into 2 inch pieces and julienne
2 tablespoons soy sauce (for fish and seafood)
3 fresh chili, thinly sliced (optional)
fresh cilantro sprigs, for garnish
Lay the fish onto a heat proof plate and place into a steamer once the water is boiling. Cover and steam for 5-8 minutes then turn the heat off completely (longer if using whole fish).
Pop the lid open and check to see if there is excess liquid that formed while steaming. If so, tilt the plate carefully (using kitchen gloves) to drain out the liquid. Pour soy sauce and sprinkle with ginger and scallion. Cover and let it set for another 5 minute. The steamed water will heat the soy sauce and soften the ginger and scallion.
Remove from steamer carefully, again protect yourself with some kitchen gloves. Add some slice chili if using and garnish with cilantro leaves. Serve hot with steam rice.
Note 1: Alternatively, with the fillets you can cook it in the microwave as well. Once fish is cook, add the remainder of the ingredients.
Note 2: It is best to use a soy sauce that is for fish and seafood because it has already been mixed with other ingredients such as salt, sugar and water.