IKAN KUKUS SOS TIRAM DAN MINYAK BAWANG PUTIH

STEAMED HAKE WITH GARLIC OIL AND OYSTER SAUCE

Steaming fish is my family’s favourite way to cook it, as it remains moist and steaming locks in all the nutrients. When I first took Alexa back to Malaysia, my mum got an order of fresh fish for her in every day. She would simply steam the fish with a bit of garlic oil and oyster sauce. Alexa loves eating fish this way with some plain rice on the side. This recipe also works well with seabass and salmon. Bear in mind that the cooking time will vary with different fish.

Serves 2

1 spring onion, finely sliced lengthways into strips

small handful of coriander leaves, torn

2 hake fillets (about 150g each), skin on

2 tbsp Garlic Oil (here )

2 tbsp oyster sauce

Place a steamer ring at the bottom of a wok. Boil some water and pour it into the wok, up to the level of the ring. Place the wok over a medium heat and bring it to the boil, then lower the heat a little.

Place the spring onion strips in a bowl of ice-cold water with the coriander: this will keep them fresh while the fish steams.

Place the fillets of hake skin-side up in a shallow, heat-proof bowl, making sure they are not overlapping, then add the garlic oil and oyster sauce.

Transfer the bowl to the steamer ring, cover the wok and steam for 5 minutes. Uncover and add three-quarters of the spring onion and coriander leaves to the bowl. Re-cover and steam for a further 8 minutes. Carefully remove the bowl from the wok, sprinkle the rest of the spring onion and coriander leaves over the fish and serve immediately.