North to Alaska…

Since it was getting quite difficult and expensive to get the local fish – river and sea alike, many restaurants turned to serving imported fish. Initially, we had snow fish…and also what they called Alaskan fish and they were very popular if you went to those full-course Chinese sit-down dinners at the restaurants here. I do not know exactly what fish they were…but lately, we can buy imported fish and cook them ourselves, like cod and halibut.

My missus bought two palm-size slices of halibut plus a small piece that probably came from near the tail of the fish for RM20.00. She intended to cook that for our Chap Goh Meh dinner but I had already bought one HUGE ikan buris (for RM25) for the occasion. So that had to go into the freezer…and last Friday, being a non-meat day for me, I decided to cook it.

It is very easy to steam fish – Chinese style. Just chop some garlic and sprinkle it over the fish – they say this is to remove the fishy smell. Then cut thin long strips of ginger and spread that over the fish too – this is more for the taste. You may add other things that may enhance the taste, if available – chilli, Chinese celery…even tomatoes…like what I did. Some people add salted vegetables and thinly-sliced softened dried Shitake as well. Finally, I diluted a tablespoon of oyster sauce with a tablespoon or two of water and poured that over the fish.

STP's steamed halibut 1

Boil some water in a steamer or a wok and when the water has started boiling, put in the fish (on a rack, if you are using a wok). You should not steam it for too long – around 10 minutes would be just right. Then, you can take it out and serve. There you have it – best eaten when hot!

STP's steamed halibut 2

I also cooked some finely chopped longs beans with egg that day. Just brown some chopped garlic in a bit of oil. I added a few prawns but that is actually optional. Beat two eggs, add salt and msg and pour that into the wok. Once the egg is cooked, the dish is ready…

STP's fried long bean with egg

Well, as you can see, Chinese cooking is also very easy. Not much hassle and very nice to eat! Give it a try!

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

23 thoughts on “North to Alaska…”

  1. I kinda takut steamed fish. LOL… I always prefer my fishes to be almost boneless, and fried! LOL… crunchy liddat, yummier!

    Just the big one right down the centre – if you can choke on that, you’d probably choke on chicken bones too! My daughter loves fish fried too… That’s why we rarely steam fish even though it’s supposed to be healthier.

    1. Smart Melissa! Fried fishes tasted nicer ler…well, at least, kids seems to think so. Ahahahaha…dun have much fishy smell when it’s fried…so far, I’ve only eaten steamed fish once. Once! OMG, wud a number! I can’t remember my mum or my grandma steaming them… it’s always fried.

      Steaming is good only when the fish is suitable for steaming…and fresh and sweet. Frying it will be such a waste…and some fish is good for steaming – not so nice when fried. White pomfret (bawal putih – which now costs a bomb) is not so nice fried – better steamed – unless it is not so fresh…and black pomfret cannot be steamed unless it is very very fresh, better fried or grilled. Tengirri (mackerel) also…not for steaming!

      1. Ermm… I cannot tell the difference between black pomfret and the white. Issit the colouring? Or wud? Looks the same to me lah! tenggiri is best when fried. LOL…

        Black is darker, can usually be found at those ikan bakar stalls and can be quite expensive. White is white or to be exact silvery…and is sometimes served as steamed fish at sit-down Chinese dinners but it’s not as “classy” as some of the more expensive fish. May get that if you opt for the “cheaper” tables at restaurants here…and if they fry it and add sauce, that will tell you that it’s not that fresh. No black pomfret at such Chinese dinners…

  2. Ya ya..that snow fish..i was having it for the whole chinese new year….ur steam fish looks good though..very colourful

    Ah! You’ve been dining in restaurants all Chinese New Year eh? Lucky you! Getting to eat snow fish all the time – it’s definitely not cheap…but frankly, I prefer ikan burisanytime.

  3. wah…what a delicious sumptous meal for both of u! i m drooling now.. the deco on top of the fish is so tempting.. better than the restaurants here! πŸ™‚

    It does look good, doesn’t it? I’m impressed…myself! Hahahahahaha!!!!

  4. Yummy, I love steamed fish. I like mine steamed with ‘tau cheong’ or (fermented soy bean paste?) and a little plum sauce and chilli. Although mum says you can’t taste the freshness of the fish that way, I’m weird like that :p

    VERY fresh fish…no need too many ingredients but can be nice also. Steamed fish – probably nicer with fermented black beans. The “tau cheong” I used to cook with soy sauce, ginger and sugar (and chilli)…to make the gravy for fried fish…and when the fish is not that fresh or not the type that is suitable for steaming e.g. ikan bawal hitam (black pomfret), it is better to fry and serve with this sauce or sweet and sour…or cook assam or curry.

  5. Yummy…. my favourite fish. Melts in the mouth…. but very expensive.

    Not really…RM20 only. If you have that in the restaurant, I bet they will charge at least RM50!

  6. Drool at the pic of fish~ Yummy! Did you add in a little bit of XO or Brandy πŸ˜€ ?

    Ya…that would be nice! Or even Foochow ang chiew. But the weather’s too hot these days – will save that for cooler days! LOL!!!πŸ˜€

  7. I love eating steamed fish! My mom always puts a lot of chilli on top too, I like that as well, but I prefer just basic soy sauce so you can taste the fish. I don’t mind the muddy taste of fish, I quite like it actually. πŸ™‚

    Gosh! Then you will love those from the fish ponds. I wouldn’t wanna eat those – muddy taste! Eyew… LOL!!!

  8. i just knew that fish is a vege dish…fish is not meat…lol

    no matter what fish i can eat as long its not spoild… πŸ˜‰

    Ah! Finally…something that we BOTH can eat, never mind that you call it veg or what! LOL!!!

  9. i love steam fish.. and the eggs too! delicious! =D

    p/s: i think i wrote before but probably you missed it. haha. i went to leeds coz my msian friends are staying there. free accommodation there at leeds mah =P

    Ummm…not difficult to please, eh? LOL!!!…I see! Probably I was so engrossed in looking at all the nice photographs that I missed reading that. πŸ™‚

  10. Yea.i prefer to cook chinese food. Much more easier , simple and can do it within one hour plus for 2-3 dishes.

    Ya…and nice! I think you may even spoil the dish if you add too many ingredients – the taste will be different. My missus tends to do that! Add a bit of this and a bit of that…and stuff the rest in the fridge. SIGH!!!

  11. Yummy!! I love steam fish or fried fish! But not fried kampung fish. πŸ˜›

    Your steam fish look so colourful and yummy!!

    I notice that actually foo chow food is very simple compare to Cantonese.

    Yes…and not as popular! But it is nice too – some very delicious dishes as well. Ummm…can cook for you and your boys when you come – have simple dinner at my house. Then you can blog on my cooking! Muahahahahaha!!!! Show off! πŸ˜€

  12. Am not good at cooking. Thus i usually steam or stir fry my food kakaka…

    Boiling is also good – just boil sweet/snow peas…or baby sweet corn with a pinch of salt and eat like that. Very sweet and nice. I think I have boiling (and a bit of frying) in tomorrow’s dish… Very simple, anyone can cook! LOL!!! πŸ˜€

  13. steam fish is nice but I always hate the corrainder leaves. And you reminded me of that fried egg with long beans. Wow…have not eat that for quite some time.

    Those are Chinese celery or daun sup, not the smelly coriander leaves that we were talking about in my popiah post the other day. Long beans so cheap – RM1 a bundle…and for this dish you only need a few strands. Can have anytime…

  14. wow! i like seafood… (except crabs..I hate it)
    i’m not into cooking but i found this very interesting… hopefully i can get a chance to do it… I think it’s about time for me to learn cooking! hehe
    have a great day and happy blogging

    Crabs? I love crabs – just don’t like the shell of getting the flesh out of the shell. Ya…did you see the post last week with the burnt sausages? Better learn a bit of cooking – I only do the simple recipes, so very easy to learn and no hassle at all. Give it a try!

  15. Fish getting expensive! Very soon I have to eat my ‘fighting fish’ like ‘ikan bilis’! ha ha ha!

    Ya…very expensive here too! Even the one time very common fish like tenggiri and bawal hitam! I guess everybody’s turning to fish instead of meat as they believe it is healthier…

  16. Nice fish. I bought this fish also in Medan Supermarket for CNY dinner. My mum fried it. Nice time can try to steam it. Thanks for the recipe.

    Medan? Haven’t been there for ages… Wouldn’t want to buy frozen stuff there as normally, it did not seem to enjoy a roaring business and the stick might not be fresh. I would think that the one near your/my house would be a better place to buy stuff. Ya…steam it! I think it’s actually nicer than frying.

  17. Not really a big fan of steam fish, prefer them fried or grilled or baked but I must say looking at the photos your fish looked yummerz πŸ™‚

    Steaming will depend on the fish and how fresh it is. Quite a waste to fry good fresh fish – will drown the sweetness of the tender flesh…

  18. But don’t the steamed fish have that funny smell? :p

    No, not at all. What fish did you go and steam? Not all fish can be steamed, yunno!!!

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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