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Teochew Steamed Fish

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Teochew steamed fish is easy to make at home and the ingredients are relatively easy to get.

Easy Chinese Teochew steamed fish served in a plate.

One of the reason why Malaysian food is so interesting is because of the diverse racial composition of different ethnic groups: the Malays (native), Chinese (mostly came from southern China), and Indian (mostly from southern Indian).

For Chinese food alone, in Malaysia, we get to sample various regional Chinese cuisines: Fujian, Cantonese, Teochew, Hakka, Fuchow, etc.

There are always something different to please the palate every day.

Authentic classic Teochew steamed fish made with tomatoes, fish slices, tofu, ginger and Chinese sauce.

Teochew food is quite popular in Malaysia because there are many of them in the Chinese community.

In Penang, there are a few traditional Teochew restaurants and one of the dishes I love the most is Teochew Steamed Fish.

Unlike Cantonese-style steamed fish (click for my recipe), which is basically a very simple dish of steamed fish with soy sauce, Teochew Steamed Fish really takes  it to the next level.

The dish is sour (from the sour plum, tomato, and preserved mustard), savory, absolutely delightful and appetizing to the taste buds.

Teochew steamed fish also comes with soft and silken tofu, thinly sliced pork, and the garnishing of scallion, cilantro, and ginger complete the dish.

Easy and healthy Malaysian Teochew steamed fish serve in a plate.

Teochew steamed fish is easy to to make at home and the ingredients are relatively easy to get.

In this Teochew Steamed Fish recipe, I use the cod fillet instead of the more commonly-used whole pomfret fish or ikan siakap (Malay word for “barramundi”).

The fillet of cod is much firmer in texture, but it works well as long as you don’t over-steam it.

The sour plum gives the dish a deeper flavor.

Enjoy!

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Teochew Steamed Fish Recipe

Teochew steamed fish is easy to make at home and the ingredients are relatively easy to get. | rasamalaysia.com

Course Main Course
Cuisine Chinese
Keyword Teochew Steamed Fish
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 4

Ingredients

  • 400 g 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
  • 200 g silken tofu cut into small cubes
  • 4-5 slices of ginger
  • 2 tablespoons oil
  • 2 cloves garlic chopped
  • 40 g pork sliced thinly
  • 100 g preserved mustard , sliced

Sauce:

Garnishing:

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

  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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13 COMMENTS... read them below or add one

  3. 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.

    Reply

  5. 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?

    Reply

    • 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.

      Reply

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