Garlic Steamed Fish & Chinese Luffa Squash

I love garlic so much. And with garlic and soy sauce, the combination is so good that I can finish two bowls of rice!

BigBoy loves cooking Western dishes, but that doesn’t mean I don’t enjoy home-cooked meals. In fact, I often cook them; I just haven’t written down the recipes. This time, I recommend a dish of steamed fish slices with garlic and Luffa Squash. Combining the sweet bitterness of Luffa Squash with tender fish slices (I use Grouper fillet, which you can find at local fish markets, or you can substitute with sea bass or tilapia), steamed together and drizzled with soy sauce while hot enhances the freshness of the ingredients, creating a delightful taste.

For the soy sauce, I choose one without preservatives or artificial colours. This soy sauce I am using in this recipe, packaged in green, has a lower salt content and uses a double-layered sealed bottle to prevent oxidation and maintain the soy sauce’s freshness and colour without the need for MSG, artificial colours, or preservatives. It’s truly admirable how the Japanese pay attention to such details in their products!

Ingredients

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Basic Ingredients

Soy Sauce	1 tbsp
Garlic	6-7 cloves
Luffa Squash	1 stick
Grouper Fillet (Sliced)	12 slices
Cooking Oil	1 tbsp
Spring Onion	1 sprig

Marinade

Cooking Oil	1 tsp
Soy Sauce	½ tsp
Corn Starch	2 tsp

Steps

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1. Peel and slice the Luffa; peel and finely chop the garlic; chop the green onions into small pieces.

2. This time, we'll use grouper fillet (commonly available in local markets). If the fillet is too thick, slice it thinner at home. Marinate the grouper fillet with 1 teaspoon each of cooking oil, soy sauce, and cornstarch for flavoring, then set aside.

3. Bring a pot of water to boil and set aside. Arrange the luffa slices and fish fillets alternately on a plate, then evenly spread the minced garlic over the top.

4. Steam for 7 minutes (add an extra minute if using an electric steamer).

5. At the same time, heat 1 tablespoon of cooking oil in another pan until it starts to smoke, then remove from heat.​

6. After steaming, pour the heated oil over the garlic, then drizzle about 1 tablespoon of Soy Sauce around the edge of the plate. Enjoy!