Clem's Steamed Empurau
Sarawak's most expensive indigenous fish
steamed in the Cantonese style


Spring onions, coriander sprouts, julienned ginger and black pepper laid on the steaming platter.


 


A 1.5 kg empurau fish splayed and positioned over the fresh aromatics prior to steaming.
This fish was kindly gifted by LTT Aquaculture which farms empurau on the outskirts of Kuching, Sarawak.
For a video account of empurau production at LTT Aquaculture, you may like to view this video: https://youtu.be/CUO4EARn1nk
 

After 15 minutes of steaming
 

Ginger, coriander and spring onions were quickly added to hot oil which was then drizzled over the fish covered with fresh ginger, coriander, spring onions and a little chilli. The amount of aromatic garnishing to use is to taste. I like a lot.

A mixture of soy sauce (Clem-made in this case: http://clemkuek.com/photoalbum/photo696_2y_b.html), sesame oil, shaoxing wine and a little sugar is then added to the side of the fish (not over it) - this sauce is drizzled over each serving of fish on a diner's plate.
 

The distinctive large scales of the empurau were removed to reveal moist, oil-rich and tender fish
 

This fish was a nice size for 5 diners.
 

All that was left.
 


 
 


07 December 2022

 

 



 

 

 

 



Created by Clem Kuek