After a short hiatus, I am finally back in this space again. Coming back stronger, I'm glad to announce that I'll be collaborating with Harvey Norman Singapore to bring you guys a series of video recipes using appliances from the Harvey Norman.
Exploring with the theme ‘Healthy & Delicious’ this week - with the Panasonic Steam Oven NU-SC100, I made a twist to this classic steam fish using unrefined coconut oil, coconut milk & my all-time favorite natural sugar – coconut sugar! The smooth flesh of the barramundi paired with the fragrance of the coconut oil, scallions & ginger, a mixture of the sweet + savory from the soy sauce & coconut sugar creates the prefect balance of flavors in this dish.
So WHY is this dish healthy? Well there are 3 main reasons to it:
Fish is a healthy source of protein with good fatty acids like Omega 3 to help lower down cholesterol, promote brain health, fight depression & anxiety etc. & through the cooking method -'Steaming', it retains most of the vitamins & minerals of the fish! Most importantly it keeps your kitchen clean - no oil splattering! To add on, the usage of fresh squeezed coconut milk, coconut oil, & coconut sugar not only tasted amazing, there are also many health benefits in using this SUPER-FOOD (in many forms) in your cooking. Coconut helps to prevent cancer, boost your immune system, improves energy & endurance, boost to the brain power etc.
I hope you can try this recipe out at home as it's healthy, delicious & convenient, anyone can make this easily at home. Hurry up! It's time to impress your family & friends!
INGREDIENTS - 2 WHole fish - 40 mins
- 2 whole fish - 1 kg - I used Barramundi in this recipe but most white fish will work too!
- salt & pepper to taste
- 1 bunch of scallions - half bunch chop thinly & soak in ice water
- 2 whole chilli, roughly chopped
- 2 tbs of shaoxin wine
- 3 tbs of sauce seasoning
- 2-3 tbs of fresh squeezed coconut milk (optional - can be store bought)
- 4-5 tbs of coconut oil
- 6 tbs of light soy sauce
- 2 tsp of sesame oil
- 16 g of coconut sugar or palm sugar
Fresh Squeezed Coconut Milk
- 200 g of fresh grated coconut
- 200ml of hot water
After cleaning the fish, dry the fish with a paper towel thoroughly. Then season the fish with salt & pepper including the cavity. Stuff ginger pieces & scallions into the fish's cavity. On the steaming plate, lay strips of scallions before transfering the fish over. This is to prevent the fish from sticking to the plate. Lastly add 1 tbs (per fish) of shao xin wine before steaming the fish.
Pre-heat steam oven/steamer & steam the fish for 8 minutes - 12 minutes depending on the size of the fish. While the fish is steaming through, prepare the sauce by combining light soy sauce, sesame oil & coconut sugar. Mix well. P/s: You can also microwave the sauce for 20 seconds on high to help dissolve the sugar in the sauce seasoning. Taste to adjust.
When the fish is done, remove from the steamer & pour away any excess water on the steaming plate. While its hot, lay the ginger strips, chopped chilli, coriander & scallion strips on the fish. Add in 3 tbs of the sauce seasoning & 2-3 tbs of coconut milk.
Lastly, in a sauce pot heat the coconut oil on medium high heat until the oil start to emit smoke. Off the heat & ladle the hot coconut oil over the garnishes on the fish. You're ready to serve!
Fresh Squeezed Coconut Milk
- In a mixing bowl, pour steaming hot water onto the fresh grated coconut. Let it steep for 3 to 5 minutes. Sieve the steeped coconut & water over a cheese cloth (muslin). You'll get the freshest & purest coconut milk ever!
If you reside in Singapore, do check out Harvey Norman’s stores. With a wide array of products available, cooking concept store with live kitchen that can conduct cooking workshops, I have to say it's ‘HEAVEN’ for all aspiring home cookers out there!
Interested in the Convection Steam Oven which I've used in this recipe? Here's your chance now!
Panasonic Steam Oven NU-SC100 going at SGD399 now with $40 free shopping vouchers.
Valid till 31st March 2017, while stock last.