It has been kind of rainy over the weekends, so nothing’s better than some piping warm porridge coupled with a little home cooked dishes to be enjoyed together. And since it was the weekends, my initial plan was to cook up a few more dishes to enjoy.
But not wanting to overeat and upon looking at the Barramundi fish from Kuhlbarra, which was a thick slab that weighs 200g, I thought I could just make do with the fish and one other dish of a green instead.
But I kind of regretted it soon thereafter… because the fish was so good, that I seriously thought I could have another slab of it right away. I prepared a Mala Steamed Fish with the Barramundi fish from Kuhlbarra and had it along with pumpkin porridge. The fish was really good, with a sweet subtle clean taste and a firm yet tenderly soft texture when it goes into your mouth.
As the slogan of Kuhlbarra goes it, “From the Farm to your Fork”, the fish lives up to it indeed. And the best of it all, everything is neatly proportioned into the right serving size and perfectly de-boned for that ultimate convenience. I think this is really excellent, as I’ve always had an issue with eating fish that comes with bones.
Being a generally fast and careless eater, I guess I would probably have consumed countless fish bones thus far. LOL. So my mum was always cautious when preparing anything fishy for me since young. Well, that doesn’t quite hinder me from eating fish still, but I’ve learnt to be more cautious nowadays. But it’s still quite a pain, especially you are already used to that speedy pace of eating.
Using the Mala Paste from Haidilao which is readily available from most supermarkets now, I actually upped the spiciness and fragrance of the dish with more dried chilies and ginger. And it was sooo delicious a dish, though with much credit going to the freshness of the fish itself, I just felt that I could make do with another slab there and then.
All Barramundi fish from Kuhlbarra are harvested to order, hence freshness is a guarantee. Previously they were only selling to the finer restaurants in Singapore, but you can find the same fish selling on their online platform and also in selected Cold Storage supermarkets in Singapore now.
In addition to Barrumundi fish, Kulhbarra also carries salmon which I’ll be trying out next !
Well if you are reading this, you might be in for a similar treat with me soon. A giveaway is in the plans, and l’ll be sharing more details of it in the IG in time to come.
In the meantime, enjoy eyes feasting on the fish and have a great week ahead !
Mala Steamed Fish 麻辣蒸鱼
Prep time
Cook time
Total time
Serves: 2
Ingredients
- 1 pc Barramundi fish, approx 200g
- 8-10 pcs thinly sliced ginger
- 3-4 stalks spring onions white parts only
- 4-5 pcs dried chillies, soaked till soften, drained and cut into halves
- 1 tbsp shredded ginger
- 2-3 tbsp Mala paste
- 1 tsp minced garlic
- 3-4 tbsp water
- 1 tsp sugar
- 1 tbsp shaoxing wine
- Dash of fish sauce
For Garnish:
- Some shredded green parts of spring onion
Instructions
Pat the fish dry and place the fish on top of the spring onion and ½ of the ginger slices on a steaming plate. Place the remaining ginger slices on top of the fish.
Add 1 tbsp of shaoxing wine to the fish.
Place the plate in a steamer and steam on medium high heat for approx. 12-13 mins.
Add the mala paste to a frying pan and stir fry with the dried chilies, minced garlic and shredded ginger till fragrant.
Add water and sugar.
Finish off with a dash of fish sauce.
Pour the mala mixture over the steamed fish.
Garnish as desired and serve hot immediately.
