Marble Goby Fish or Oxyeleotris marmorata, the marbled sleeper or marbled gudgeon, or Soon Hock orin Cantonese, betutu or ketutu fish, ikan betutu, ikan malas, bloso, bodo-bodo, ketutu, ikan hantu in Indonesian is a widely distributed species of freshwater fish in the family Eleotridae. This species is an economically important fish in Southeast Asia, especially in Malaysia, Singapore, Thailand and Indonesia. It is highly popular among the Chinese community due to its fine texture, tasty white flesh. In Malaysia, commercialization of this type of fish is not widely established. Demands are largely dependent on wild populations thus fetching high prices in the market. You can cook this fish many ways, Steamed “Sun Hock” Marble Goby Fish with Preserved Fermented Soybean (Tauco/Miso) Paste, or Steamed Fish with Tausi/ Fermented Black Bean and Egg Tofu (Resep Ikan Kerapu Tahu Tausi).
Marble Goby or is famous among indonesia chinese descent for it’s pricey succulent meat. This largest freshwater goby can reach 10 kg in suitable inviroment. Though it’s had some scarry looks, it so delicacy hand the high ratio of albumin protein can help u healing your wound. Steaming it’s the best way to preserve the natural flavour of this fish, yet so simple, healty and delicacy.
Steamed fish with egg white and ginkgo nuts it’s believed to have healing properties. The steamed fish and egg white contains tons of albumin protein. It is said, best eaten after surgeries or giving childbirths. The ginkgo nuts is a good source of nutrition for brain. Some says the white fish flesh, egg white and ginkgo biloba nuts can lead to prolonged life for elderly. Another type of steamed called “drungken” fish, which contains strong rice wine or liquor infused to the egg white before steaming. It’s believed to increased libidos. Instead using marble goby, you can use any type of fish, but i recomended using tiger grouper or chinese silver pomfret for this steamed fish.
- 1 small marble goby/ ikan betutu, about 400 gr, cleaned, buterflied from the back, deboned
- Marinade : 1 tbsp lemon juice + 1 tbsp chopped ginger+ 1 tbsp chopped garlic
- 1 large dried shiitake/hioko, soaked, jullienned
- 2-3 egg white
- 1 tbsp deep fried ginger
- 1 bird eyechili, finely chopped
- 1 tbs of rock sugar
- 2 tbs of premium light soy sauce
- 1/2 tsp of sesame oil
- 2 tbsp of angciu /chinese cooking wine
- 1 tbsp oyster sauce
- 3 cloves garlic, finely chopped
- 3 cm knob of ginger, finely chopped
Garnish: spring onion, Julienned, soaked in ice water until it become to curl.
- Rub the fish lighly with marinade, set aside
- Mix the egg white, rice wine, oyster sauce and the mushrooms
- Put the fish in steaming pyrex bowl, pour the egg white mixture and put the ginkgo nuts
- Steam the fish about 2 minutes until half done
- Put the rest ingredients except the garnish
- Steam the bowl in your highest fire for about 5 minutes
- Put the fish in a serving plate, garnish with spring onion