Went to the wet market and found my fishmonger’s table full of fish, big and medium. Instead of having Ma Yau fish again, he recommended to try snubnose pompano, and picked out a thick one, guarantee to be oily.
Seasoned with salt for a day. Traditionally steamed with fermented blackbean, but I don’t have it at home, instead add rice wine, cover with minced ginger, spring onion, chilli, kaffir lime leaf and a few pieces of butter.
Take it out an hour before from the fridge, steam in bamboo basket (less condensation) at high heat for 9 minutes, just cooked through. The belly is very oily and tasty, the muscle at the back of the head is wonderfully tender, the rest is not too bad/dry.
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