Steamed Yellow Croacker
Actually to be really honest, I don’t know the name of this fish. I just assume that it is the Yellow Croacker because it looked yellow and opened its mouth as if it was trying to sing a song.
This fish probably taste best if you cooked in a milky broth, and the best way to do that would be to cook it with ginger and garlic, salted egg and seafood stock with a little fresh milk. No added salt required.
That’s basically how I would treat this fish. Here’s the recipe.
1 Yellow Croacker (usually the wet market would sell this fish)
handful of Garlic cloves
1 inch of Ginger sliced
1 Salted Egg
2 cups of Seafood Stock (usually it is frozen in the freezer)
1. Fry the peeled garlic cloves in oil. Using the tilted pan method to save oil when frying, especially if you have a shallow pan. Fry till the garlic cloves are brown. Then fry the sliced gingers till they are slightly brown.
2. After you have done all that, stuff the ginger slices into the belly of the croacker and place the frozen stock beside the fish (see picture). Once that is done, you can literally crack the salted egg into the pan and place the pan into the wok to steam.
3. Steam the fish for a good 20 minutes. The flesh of the fish should be tender and tend to flake easily. Add a little fresh milk, and the broth should be just perfect.
Oil saving method
Pan tilt method
Everything arranged and ready to steam