Silky Steamed Kurau Fish Egg Custard

Prep Time: 10 mins | Cook Time: 15 mins | Serves: 2 pax

Ingredients

• 125g Threadfin Kurau fish fillet, thinly sliced
• 2 large eggs
• 0.8 cups warm water or low-sodium chicken stock
• 0.5 tbsp light soy sauce
• 0.3 tsp sesame oil
• 0.1 tsp salt
• 0.1 tsp white pepper
• 0.5 spring onion, finely sliced (garnish)
• 0.3 tsp light soy sauce (for topping)

Instructions

1. Prep the fish
   
2. Lightly season Threadfin Kurau fish fillet, thinly sliced with salt and white pepper. Arrange evenly in the base of a shallow ceramic or glass steam bowl.
3. Prepare the egg mixture
   
4. Crack 2 large eggs into a bowl and whisk gently. Add warm water or low-sodium chicken stock and mix well. Strain the mixture through a fine sieve into a clean bowl.
5. Pour over fish
   
6. Pour the strained egg mixture gently over the fish. Skim off any bubbles on the surface.
7. Steam
   Cover the bowl with cling wrap or a plate. Steam over medium-low heat for 12–13 minutes until the egg is just set and wobbles gently in the centre.
8. Serve
   Drizzle light soy sauce and sesame oil over the cooked egg. Garnish with finely sliced spring onion. Serve immediately.

Tips

• The egg-to-liquid ratio of 1:1.5 is key for silky texture. Always strain the egg mixture through a fine sieve for the smoothest result. 
• Cover with cling wrap or a plate during steaming to prevent water droplets from creating pits on the surface.
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Suggested Food Pairing