Steamed Fish Skin

I remember trying milkfish porridge/ soup in Taiwan and it's equally mouthwatering to grilled/ pan-fried milkfish belly; both different but so delicious and satisfying in its own way.

When I bought frozen ribbon/ belt fish from online grocery store Weee!, I also purchased frozen milkfish skin*.

Most of us will turn to frying or air-frying fish skin to make crunchy fried fish skin (hey, the famous fish skin snack!) but I wanted to try something different to replicate something similar inspired by the milkfish soup in Taiwan (of course, I also do not have an air-fryer to make crunchy fish skin).

Lightly marinated with soy sauce, sesame oil, white pepper, this Steamed Fish Skin is absolutely delicious. One key step before steaming them was to blanch them in boiling water, to rinse away the remnants of "blood" from the frozen fish which may sometimes give the fish its unwelcomed strong fishy smell.

Steamed Fish Skin
1 pack frozen milkfish fish (purchased from Weee!), thawed from frozen. Blanch fish sections in boiling water for 1-2mins. Set aside
1 tsp soy sauce
2 tsp of sesame oil, divided use
Pinch of ground white pepper, divided use
1 tsp minced ginger
2 tbsp chopped up cilantro and/or 1tbsp chopped green onions
1 tsp sliced red chili

Marinate blanched fish with soy sauce, 1 tsp sesame oil, ginger, white pepper. Steam fish skin with green onions, chili (and if you have tomato, add some chopped up tomatoes) for about 15mins. Add remaining sesame oil, more white pepper and generous amounts of cilantro before serving.

*Including the frozen fish skin, these Artic Surf Clams, Tofu Skin/Yuba, Yuba Knots, Milkfish, Capelin (Smelt) Fish are all from Weee!.