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The Perfect Steam Fish by Chui Hoong

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“The best way to enjoy a piece of fresh fish is simply steaming it. Fish is a good source of low-calorie protein and healthy omega-3 fatty acids. Some fish, especially cold-water fatty fish such as mackerel, tuna, trout, and salmon, are a good source of omega-3 fatty acids. Other good sources of oily fish include mackerel (mabong, kembong, tenggiri papan, tenggiri batang), catfish (patin, pak suk kong), sardines and tuna (tongkol). This Chinese style of steaming fish is an easy way to prepare fish. You can steam just about any fish, but the snapper, barramundi/perch, grouper, catfish and pomfret varieties are most suitable. Choose the freshest fish available on the day, in today’s case we are using the snapper (jenahak).” - Chef Chui Hoong

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Cooking

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