Pressure Cooked Steamed Fish

 

My utensils. That oval shaped stainless steel plate is vital. It is the largest that I found that can fit. The small frying pan is to warm the sauce.

Ingredients:

1.Fish that fit on pan. 4 6-inch long fishes, 200 g total weight.

2. Ginger. 2 inches/ 5 cm

3. Soya sauce, one tablespoon, 5 g

4. Oyster sauce, half tablespoon, 2.5 g

5. Salt, 2 g

Cut ginger into small pieces, 1 mm thick.

Put 1/4 of the pieces of ginger spread  evenly on the oval plate

Leave 1/8 of the ginger for the sauce.

Put fish onto the oval plate.

Put the rest of ginger on top of fish.

Put oval plate inside the pressure cooker.

Put 150 cc of water inside the pressure cooker.

Cook for 5 minutes. High heat until the valve makes noise, then put on low heat.

Switch cooker off for 3 minutes.

Prepare sauce.

Put salt, ginger, soya sauce and oyster sauce into the frying pan.

After 3 minutes, the pressure cooker lid can get off.

Take out the oval plate, using a special extractor because it is still too hot. If you don't have the extractor, just leave the plate inside the pressure cooker.

Warm the sauce but not boil it. Around 20 seconds. Even cold not a problem.

Put the sauce on top of the fish.

Once cool enough, you may eat the fish. The sauce is also delicious to drink because it mixes with the fish juice.