Steamed fish can taste so good when done right. Soon Hock is a premium freshwater fish that has a very delicate taste and texture. We decide to steam ours with ginger to complement the freshness of the fish and also fermented soybean paste for an extra depth of flavour. The most important step in this recipe is drizzling hot oil over the skin of the fish after it is done to give the skin a crisp finish. This is definitely a recipe to try before the Lunar New Year ends!
Recipe at: http://www.themeatmen.sg/steamed-soon-hock-fish
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