Teochew Steamed Fish
Teochew steamed fish is easy to make at home and the ingredients are relatively easy to get.
Servings: 4 people
Calories: 238kcal
Ingredients
- 14 oz (425g) 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
- 7 oz (200g) silken tofu, cut into small cubes
- 4-5 slices ginger
- 2 tablespoons oil
- 2 cloves garlic chopped
- 2 oz (60g) pork, sliced thinly
- 3.5 oz (100g) preserved mustard, sliced
Sauce:
- 4 tablespoons water
- 1 tablespoon soy sauce
- 1½ tablespoons Shaoxing wine
- 1 pinch sugar
Garnishing:
- 1 green onion trimmed and cut lengthwise into thin strips
- 2.5 cm (1 inch) ginger knob, julienned
- 1 handful coriander plucked
Instructions
- Sprinkle salt and white pepper on both sides of the fish fillet and set in a deep dish.
- Arrange the tomato wedges, sour plum and tofu around the fish, and place the ginger slices on top.
- In a small bowl, mix all the ingredients for the sauce and set aside.
- In a sauce pan, heat up the cooking oil and add in the chopped garlic. Stir-fry until aromatic but not burnt.
- Then add the pork, and stir-fry until half-cooked.
- Lastly, add in the preserved mustard slices and continue to stir-fry for 1 minute.
- Pour the sauce into the pan, let it come to a boil and turn off the heat.
- Scatter the pork and preserved mustard on top and around the fish.
- Pour the gravy over the fish and then steam the dish for 6 minutes or until the meat is thoroughly cooked.
- Garnish and serve with steamed rice.
Nutrition
Serving: 4people | Calories: 238kcal | Carbohydrates: 6g | Protein: 24g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 742mg | Fiber: 1g | Sugar: 2g