Description
Quick & Nutritious Steamed Fish Teochew Style
Ingredients
Scale
- 1 medium Whole Fish (such as seabass/white pompret/garoupa) – I ask the fishmonger to clean it for me
- 1 inch Ginger – thinly sliced strips
- 1–2 medium Tomato – cut to small wedges
- 2 Dry Shiitake Mushrooms – soaked in water & sliced thinly
- 80g salted vegetables – sliced thinly about 1cm
- 2 Salted Plums (optional)
- 1 tablespoon Light Soy Sauce
- 2 tablespoon Water (adjust according to your preference)
- Spring onions (scallions) – sliced thinly to wispy strips to garnish
Instructions
- Make two diagonal cuts along the body of the fish (the fleshy part) on both sides. Place fish in a heatproof plate (most porcelain plates are heatproof). Add water and scatter the rest of the ingredients (ginger strips, salted plums, tomatoes, remaining salted vegetables & mushrooms) over the fish and around the plate. Drizzle light soy sauce over the fish.
- Bring the water in the steamer/wok to a boil, then place the fish to steam on high heat for 10-15 minutes. Note: The bigger the fish, the longer it takes . Do not over-steam as the meat will become tough.
- When the fish is ready, garnish with spring onions. Serve immediately with rice.