Description
A quick and healthy Teochew-style steamed fish, featuring savory, sour, and spicy flavors with tomatoes, salted vegetables, and salted plums.
Ingredients
Units
Scale
- 1 medium whole fish (such as seabass, white pomfret, or garoupa), cleaned
- 1 inch ginger, thinly sliced into strips
- 1-2 medium tomatoes, cut into small wedges
- 2 dried shiitake mushrooms, soaked and sliced
- 2 tbsp salted vegetables, rinsed and sliced
- 2 salted plums
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 1 fresh chili, sliced
- 2 stalks scallions, cut into 2-inch lengths
- Fresh coriander leaves, for garnish
- 1/4 cup (60 ml) water
Instructions
- Make two diagonal cuts along the body of the fish on both sides to allow even cooking and flavor absorption.
- Place the fish on a heatproof plate that fits into your steamer.
- Pour 1/4 cup of water over the fish and scatter ginger, tomatoes, shiitake mushrooms, salted vegetables, and salted plums around it.
- Drizzle soy sauce and rice wine over the fish.
- Top with sliced chili and scallions.
- Bring water to a boil in your steamer, then place the plate with the fish inside. Cover and steam over high heat for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
- Carefully remove the plate from the steamer. Garnish with fresh coriander leaves before serving.
Notes
- For best results, use a fresh whole fish and ask your fishmonger to clean it for you.
- Adjust the level of spiciness by varying the amount of fresh chili.
- This dish is best served immediately but can be stored in the refrigerator for up to 2 days.
- Reheat gently to avoid overcooking the fish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 8 grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
- Protein: 35 grams
- Cholesterol: 70 mg