Steamed Patin Fish (Catfish, Pangasious) with Special Soya Sauce Recipe

Patin fish is popular among most diners in restaurants but not many people would buy it fresh from the market to cook. There are many negative publications against this type of catfish (patin). Actually all species of catfish would eat virtually anything. Temerloh in Pahang is famous for it’s’ patin fish minus the mud smell which is common among freshwater fish that is caught in the wild. Patin fish have very fine flesh and full of fish oil. It is actually a very tasty fish. I bought this nice table size patin from the market and decided to steam it with light soya sauce. This recipe is similar to the brown sugar steamed fish recipe that I published recently.

Ingredients
Patin fish, 1 table size
Ginger, 2”x1”. Cut into strips
Garlic, 5 pcs, chopped finely
Light Soya sauce, 5 tablespoons
Sesame oil. ½ teaspoon
Vegetable oil
Parsley for garnishing
Sugar, 1 teaspoon

Put fish in steaming dish and add a few slices of ginger. Steam the patin fish under high heat for 25 minutes. You can prepare the sauce while the fish is in the steamer. Pour 2 tablespoons of vegetable oil in to the frying pan. Sauté ginger and garlic until fragrant. Add light soya sauce, sesame seed oil and sugar. Add some water if the mixture is too salty. Pour the sauce on the steamed fish. Garnish with parsley and serve while steamed patin is still hot.