Kim Bak Lor/Barramundi Recipe!

by: Abel Yeo

The next on the fish is our personal favourite and that is none other than KIM BAK LORRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR

As mentioned earlier,this can be served with the Hong Kong Fish sauce BUT there are many Teochew members in our group so we often cook our seabass Teochew style with sour plums,preserved veg and tomatoes.

Barramandi/Seabass steamed (with Tomatoes,Preserved Plums, plum juice, soy sauce,chinese wine) Teochew style

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ingredients:

1 whole barramundi 1-2kg

10 pc sliced ginger(sliced thinly)

1 whole tomato(wedges)

5-6 preserved plum

100ml soy sauce(light)

5 TBSP preserved plum juice

2-3 TBSP chinese cooking wine

method:

1) distribute ingredients evenly and steam

steam for 10-15 mins or until fish is fully cooked

2)serve

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for those who prefer it with the restaurant hong kong fish sauce instead here it is again!

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 ------------HONG KONG FISH SAUCE---------

125ML( SUPERIOR quality ONLY) light soy sauce

500ML chicken stock

75ML liquid Maggi seasoning

90g Rock sugar(white)

1/2 tsp Sesame Oil

1 and 1/2 TBSP Chicken powder(maggi)

method:

1) add all ingredients for hong kong fish sauce and bring to a boil(do not over boil else the flavour will fade)

2) place fish on a plate with the sauce and pour 50ML(estimation)  of boiling hot oil over the fish

3)garnish with spring onion and serve

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