Steamed fish, Teochew style is typically done with the simplest of ingredients - shredded ginger, pickled sour plums, mustard greens (salted vegetable), sliced shitake mushrooms and garnished with green onions. However, being a pork lover, I could not resist adding in a bit of minced pork to add more juice and flavor to the fish gravy.
Although I am a Teochew, I am shy to say that the only dishes I am familiar with, off the top of my head, are Teochew Steamed Fish, Teochew Porridge (Congee) and Or Nee (Yam Paste).
Amy Beh from Kuali has a great Teochew-Style Steamed Fish recipe. What I have below has a few more ingredients.
Ingredients (Serves 2):
- 1 pomfret (you can also use garoupa fish)
- 1 tbsp ginger, shredded
- 1 stalk spring onions, shredded
- 1/4 lb (or less) minced pork, seasoned with salt, pepper and corn starch
- 2 shitake mushrooms (I used dried ones, so I soaked them in warm water before slicing them up)
- 1 tomato, cut into wedges
- 1/4 lb preserved green mustard, cleaned and shredded
- 2 preserved sour plums (I used a Japanese brand preserved plums that are red in color)
Seasoning for fish:
- 1/2 tsp salt
- a few dashes white pepper
- 1/2 tsp corn starch
- 1 tbsp light soy sauce
- 1 tsp fish sauce
- 1 tbsp rice wine or shaoxing wine
- 2 tsp sugar
- 1/2 pc chicken stock dissolved in 1/2 bowl warm water
Garnish:
- 1 stalk spring onions, shredded
- 1 red chilli, shredded
Preparation and Cooking Method:
1. Wash fish and pat dry. Make a few slits on each side of the fish. Rub lightly with salt, pepper and corn starch. Remember to do this within the fish stomach as well. Then stuff a few shreds of ginger and spring onions into the slits and fish stomach.
2. Heat up 1-2 tbsp oil. Add in shredded ginger, pork and mushrooms and stir fry until fragrant, then add in the rest of the ingredients and seasoning and bring to a boil.
3. Arrange fish on a steaming tray and pour mixture from (2) over the fish.
4. Steam over high heat for 12-15 minutes or until cooked. Garnish with shredded spring onions and chilli.
Cook’s Note:
- According to Amy, when the eyes of the fish has popped out, this is an indication that the fish is cooked.
- This Teochew Style Steamed Fish can be a bit salty becos of the presence of many salty ingredients like light soy sauce, fish sauce, chicken stock and preserved green mustard. You may wish to omit the chicken stock and just use plain warm water.
Bite This!
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