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Teochew Steamed Fish

Teochew Steamed Fish


Teochew Steamed Fish Recipe

Serves 4 | Prep Time: 30 Minutes | Cook Time: 6 Minutes


400g cod fillet, cleaned and patted dry with paper towels
Salt to taste
3 dashes white pepper
1 big tomato, cut into wedges
1 piece pickled (sour and salted) plum
200g silken tofu, cut into small cubes
4-5 slices of ginger
2 tablespoons cooking oil
2 cloves garlic, chopped
40g pork, sliced thinly
100g preserved mustard, sliced


4 tablespoons water
1 tablespoon soy sauce
1½ tablespoons Shaoxing wine
A pinch of sugar


1 green onion, trimmed and cut lengthwise into thin strips
2.5cm knob of ginger, julienned
A small handful of coriander, plucked


1. Sprinkle salt and white pepper on both sides of the fish fillet and set in a deep dish.
2. Arrange the tomato wedges, sour plum and tofu around the fish, and place the ginger slices on top.
3. In a small bowl, mix all the ingredients for the sauce and set aside.
4. In a sauce pan, heat up the cooking oil and add in the chopped garlic. Stir-fry until aromatic but not burnt.
5. Then add the pork, and stir-fry until half-cooked.
6. Lastly, add in the preserved mustard slices and continue to stir-fry for 1 minute.
7. Pour the sauce into the pan, let it come to a boil and turn off the heat.
8. Scatter the pork and preserved mustard on top and around the fish.
9. Pour the gravy over the fish and then steam the dish for 6 minutes or until the meat is thoroughly cooked.
10. Garnish and serve with steamed rice.

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12 COMMENTS... read them below or add one

  1. LOL. So many questions about the ingredients above. This is about the only way I’d have my pomfret. And my favourite part is having some rice vermicelli or bee hoon under the fish as it steams to soak up all that juices. One dish meal right there! I wrote about it on my blog some time ago. Totally obsessed with zha chai too.

  2. Menardi

    In a previous fish recipie you posted, you described that the water the fish is first steamed in should actually be discarded because of its bitter taste. Only after transferring the fish to a new plate should we pour on the hot oil and sauce. In this recipie, are you saying that the fish is kept in the original sauce that it is steamed in? Why is that the case here and not with the other recipie?

    • This is Teochew steamed fish and there are a lot more toppings, for example: the salted/sour plum, picked mustard, tomatoes that would release its tastes and would rid the fishy smell. The other steamed fish is plain with just soy sauce mixture.

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