Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 160 g dory fillet160g
Vegetables· 5
- 40 g red onion (rings)40g
- 8 g ginger (julienned)8g
- 8 g red chili (sliced)8g
- 6 g garlic (minced)6g
- 10 g spring onion (cut into lengths)(optional)10g
Sauces· 2
- 15 g sweet soy (kicap manis, 1 tbsp)15g
- 4 g dark soy sauce (for colour)4g
Spices· 2
- 2 g sugar(staple)2g
- pinch of salt(staple)1g
Fats & oils· 1
- 5 g cooking oil (1 tsp)(staple)5g
- 6 min · hands-free
Season the fillet with a little salt, steam over high heat for 6 min until just cooked, then pour off the water in the plate.
Why? The original dredges and deep-fries the fish first, soaking up roughly 150 extra kcal of oil per serving; steaming locks in moisture without any of that, and the glaze still flavours it later.Tip: Dory is delicate — steam only until it flakes easily; don't overcook.
06:00Next up:Heat 1 tsp oil in a non-stick pan and sauté the garlic, ginger, red chili and onion over medium heat for ~2 min.
Heat 1 tsp oil in a non-stick pan and sauté the garlic, ginger, red chili and onion over medium heat for ~2 min.
Why? Blooming the ginger and garlic in just 1 tsp of oil releases their aroma — this dish's soul is the aromatics, not the oil, so a teaspoon is plenty.Tip: For more heat, hold back half the chili to scatter at the end for colour too.
Next up:Add the sweet soy, dark soy, sugar and 3 tbsp water; bring to a boil into a glossy glaze.
Add the sweet soy, dark soy, sugar and 3 tbsp water; bring to a boil into a glossy glaze.
Why? Kicap manis is sugary and calorie-dense, so we use just 1 tbsp and lean on dark soy for colour and savouriness — mamak stalls often pour in three or four spoons.Watch out: The glaze thickens fast — don't leave it unattended or it scorches and turns bitter.Next up:Slide the steamed fillet into the pan, spoon the glaze all over it, scatter the spring onion and simmer 1 min before plating.
Slide the steamed fillet into the pan, spoon the glaze all over it, scatter the spring onion and simmer 1 min before plating.
Why? Adding the fish last for only 1 min lets the glaze coat it without falling apart — delicate dory breaks up if simmered long.Tip: Serve with half a bowl of rice and blanched greens — the glaze is perfect stirred through the rice.