Teochew Steamed Fish - a drag queen learns 93-year old grandma's family recipe
nothing beats ahma's cooking, no matter how simple the dish
fans of the local drag performance scene would know Opera Tang as being the drag queen who has taken the industry to new heights in the past couple of years. with the film featuring them being played in film festivals locally and overseas, Singaporean drag icons are now celebrated and are finally getting the recognition they deserve.
recently, we hung out with Opera and their 93-year old grandmother at their house and learned how to make a dish which reflects their beautiful familial relationship. other than being in the kitchen, both of them often come together to create fabulous outfits for Opera’s drag performances, oftentimes making adorable videos for Instagram as part of documenting the processes and the time they spend together.
this recipe for Teochew Steamed Fish is a reflection of how a dish, despite the simplicity of ingredients and cooking techniques, can taste so good, especially when made with love in mind. using quality, fresh fish is key in this dish, especially with the light seasonings used.
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Opera Tang’s Ahma’s Teochew Steamed Fish
1 medium-sized seabass (barramundi), gutted and cleaned - golden or silver pomfret works wonderfully well too
1 tbsp fish sauce
2 tsp shallot oil (from fried shallots), see recipe below
4 calamansi, juiced
1 tomato, wedged
15 g ginger, sliced
2 cloves garlic, sliced thin
150g silken tofu, cubed
3 tbsp water
3 stalks spring onion, sliced
3 tbsp homemade fried shallots, see recipe below
shallot oil recipe:
200g shallots
1 cup oil (any neutral-tasting oil)
directions:
make the fried shallots beforehand. in a saucepan, heat oil on low- medium heat. add the shallots while constantly stirring with a spatula. once it starts to turn golden, pour into a bowl lined with a strainer. transfer the fried shallot onto a paper towel to drain. reserve the oil and keep once it has cooled.
with a knife, make 2 incisions on each side of the seabass and lay it onto a steam-proof dish. thoroughly massage the entirety of the fish (including the inside) with fish sauce, shallot oil and calamansi juice.
arrange the garlic, tomato and the ginger slices evenly between the gut area and the top of the fish. place the tofu evenly around and drizzle 3 tbsp of water onto the fish.
place the dish onto a rack on in a steaming pot on medium heat. cover and steam for 15-20 minutes or until it is fully cooked but still tender and delicate.
sprinkle spring onion and shallots on top and enjoy while warm!