Monday, August 1, 2016

Recipe: Steamed Threadfin Fish (Ma Yau) with Soy Sauce

You may have seen this on My Kitchen Angel post last week.

Steamed fish is always a welcome sight on our dinner table. Since there are so few ingredients involved in making this dish, it is crucial to use the freshest fish available as well as high-quality soy sauce. This will allow the natural sweetness of the fish to shine. Truly the best, simplest way to enjoy fresh fish :)

We used threadfin (ma yau) fillet, also known as senangin in Malay.

Video recipe here

Steamed threadfin (ma yau) with soy sauce
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10-12 minutes
Serves 3-4

350g threadfin fillet (ma yau)
2 cloves garlic, finely chopped
1 inch ginger, finely sliced
2 tbsp cooking oil
2 tbsp light soy sauce
1 tbsp ginger wine
Fresh coriander

1. Clean the fish fillet under running water and pat dry with a paper towel. Place fish in a steamer plate. Drizzle with ginger wine.

2. In a wok, heat oil over medium high heat. Add the ginger and fry until golden brown. Remove and set aside. Add the garlic, again cooking for about a minute, until golden brown.

3. Using the spatula, scoop the hot oil and garlic and pour over the fish. Drizzle light soy sauce over the fish.

4. Place a steamer rack in the wok and pour boiling water into the wok (the water level should be about 1.5cm below the rack). Bring to the boil.

5. Place plate containing fish on the steamer rack, then cover with lid and steam for 7-8 minutes. To test if fish is cooked, use a chopstick to poke the thickest part, it should go all the way through easily.

6. Serve immediately. Garnish with crispy ginger and fresh coriander.

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  1. I agree with you! Fresh fish are always the best to cook!

  2. Ma yau is ikan kurau in Malay. Ikan senangin is ma yau chai (small ma yau)


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