How to Make Steamed Pomfret with Soy Sauce (Traditional & Healthy Version)
Steamed Pomfret with Soy Sauce, or Ikan Bawal Kukus Sos Kicap, is a beloved dish in Malaysia that showcases the country's multicultural culinary heritage. This dish is especially popular among the Chinese-Malaysian community but is enjoyed by all Malaysians who appreciate fresh seafood cooked with minimal oil and maximum flavour. The delicate pomfret is gently steamed to preserve its natural sweetness and tender texture, while a fragrant sauce made with light soy sauce, ginger, garlic, and scallions infuses it with umami depth. This dish is an excellent example of Malaysia's healthy cooking traditions, where steaming is preferred to frying for preserving nutrients and keeping dishes light. The inclusion of aromatics such as lemongrass (serai) and coriander add a refreshing note, while a dash of sesame oil rounds out the flavour without overwhelming the fish. Steamed Pomfret with Soy Sauce is perfect for those seeking a heart-friendly, protein-rich meal that pairs beautifully with a bowl of warm rice or a plate of stir-fried greens. Its clean, savoury taste and elegant presentation make it a favourite for family dinners and festive occasions.
Bahan
Arahan langkah demi langkah
Step 1 · Clean pomfret thoroughly and pat dry
Clean pomfret thoroughly and pat dry. Make two shallow slits on each side to help flavours penetrate.
Step 2 · Place ginger slices and bruised lemongrass inside the fish cavity
Place ginger slices and bruised lemongrass inside the fish cavity. Lay fish on a heatproof plate suitable for steaming.
Step 3 · Sprinkle white pepper evenly and top with half the scallion strips
Sprinkle white pepper evenly and top with half the scallion strips. Scatter minced garlic over the fish.
Step 4 · Bring water in steamer to a boil
Bring water in steamer to a boil. Place plate with fish inside, cover, and steam over medium heat for 15 minutes.
Step 5 · Meanwhile
Meanwhile, in a small saucepan, combine soy sauce, water, and sesame oil. Heat gently until warm but not boiling.
Step 6 · Once fish is cooked
Once fish is cooked, carefully pour off excess liquid from the plate. Drizzle the warm sauce over the fish.
Step 7 · Garnish with remaining scallion
Garnish with remaining scallion, chopped coriander leaves, and sliced red chili. Serve immediately.
Mengapa resipi ini sihat
This dish is a healthy choice because it uses steaming instead of frying, significantly reducing fat and calorie intake. The sauce is light, with reduced sodium soy sauce, and relies on natural herbs and aromatics for flavour rather than heavy seasoning. It is also free from refined sugars and dairy, making it suitable for many dietary needs. The balance of lean protein, healthy fats, and fresh vegetables supports a heart-healthy, balanced diet.
Nota tentang tradisi
Steamed Pomfret with Soy Sauce is especially popular in Malaysian Chinese households, often served during festive gatherings or family meals. In Penang and Klang Valley, fresh pomfret is highly prized at wet markets, reflecting Malaysia's love of seafood. The dish is also a staple in seafood restaurants, showcasing the nation’s appreciation for simple, healthy preparations that let the quality of local fish shine.