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Teochew Steamed Fish Recipe

Teochew Steamed Fish Recipe

Teochew Steamed Fish Recipe

Ingredients :

  • 1 whole pomfret or other white fish, about 750 g-1 kg (11/2-2 lbs), or 4-6 fish fillets (about 1 kg/ 2 lbs)
  • 1/4 cup (50 g) pickled mustard cabbage (kiam chye), soaked drained and thinly sliced (see note)
  • 1 medium tomato, cut into thin wedges
  • 5 cm (2 in) fresh ginger, peeled and thinly sliced
  • 1 red finger-length chilli, deseeded and thinly sliced lengthwise
  • 3 or 4 salted plums (see note)
  • 1 spring onion, cut into lengths (optional)
  • 2 dried black Chinese mushrooms, soaked in water to soften, stems discarded, caps sliced
  • 1/4 cup (60 g) pork, very thinly sliced (optional)

Seasonings

  • 1/4 cup (60 ml) chicken stock or 1/4 teaspoon chicken stock granules dissolved in 1/4 cup (60 ml) hot water
  • 1 tablespoon soy sauce
  • 1 teaspoon Garlic Oil
  • 1 teaspoon rice wine
  • 1/2 teaspoon sugar
  • 1/4 teaspoon sesame oil

Method :

  1. Clean the fish and pat it dry thoroughly. Mix the Seasonings in a large bowl until the sugar is completely dissolved. Add all the other ingredients to the bowl and mix well.
  2. Place the fish on a plate or tray that fits inside a steamer or wok that can be covered. Spread the Seasoning mixture over the fish. Cover the steamer or wok and steam the fish over rapidly boiling water for 10 to 15 minutes until the fish is cooked. Do not overcook or the texture of the fish will be spoiled.

Note : Pickled mustard cabbage (kiam chye) is slightly sour and extremely salty. This heavily salted pickled cabbage needs to be soaked in fresh water for at least 15 minutes to remove some of the saltiness. Salted plums are lightly pickled in brine and sold in jars. They are sour and the seeds need to be removed before using. The Japanese version is called umeboshi.

Serves 4-6
Preparation time : 15 mins
Cooking time : 15 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Black Pepper Crab or Crayfish Recipe”