[Recipe] Steamed Toman Fillet with Miso Paste

Steamed Toman Fillet with Miso Paste

Toman fish is easily available here in local supermarkets like Fairprice. Toman has less of a fishy smell compared to Cod fish and is also less expensive than Cod fish.

Another thing about it is that it comes readily in fillet form like cod fish or salmon. That said, if you have a large family to feed, you can also buy the entire fish which can be about half a metre long.  However, for simple home cooking chefs like myself, convenience is key. Hence, I like to buy ready-cut fillet.

Miso paste on the other hand, is to the Japanese form what fermented soy bean is to the Teochews. They both taste quite similar when used in steaming fish. You will find them in Japanese supermarkets like Meidi-Ya and in some local supermarkets too. It comes in a tub form and can be used in many dishes or soup. If you are unsure about which brand, just get the cheapest brand! Make sure you get those in paste form.


Miso paste in a tub



Ingredients

Toman fish fillet (or any other fish that rocks your boat) - enough to feed your dinner party
Miso paste
Ginger slices (use more if you would like to mask that fishy smell)
A dash of sesame oil
A dash of Shao Xing Hua Tiao Jiu (绍兴花彫酒)
Cherry tomatos optional



Method

Rub salt on fish fillet and leave it on for about 10-20 minutes, meanwhile, slice the ginger
Wash salt away from fish fillet and pat dry with paper towels
If the fish fillet is rather thick, make deep cuts on the thicker portions to ensure even steaming
Arrange the washed fillet on a plate to be used for steaming
Fill a wok with enough water and boil it. Make sure that the stand used to support the plate is not submerged in water.
Apply miso paste on the fish fillet (both sides if desired)
Place ginger slices and cherry tomatos on top of fish
When water in wok is boiling (bubbly), place the plate of fish in and cover it
Steam for 7 to 8 minutes starting from the time you place the fish in
Turn off the fire and wait 1-2 minutes before opening the lid of the wok
Ready to serve