Teochew Steamed Fish
Teochew steamed fish is easy to make at home and the ingredients are relatively easy to get.
Servings: 4 people
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 place it in a deep dish. Arrange the tomato wedges, sour plum, and tofu around the fish, then place the ginger slices on top.
- In a small bowl, mix all the ingredients for the sauce and set aside.
- In a saucepan, heat the cooking oil and add the chopped garlic. Stir-fry until fragrant, being careful not to burn it. Then, add the pork and stir-fry until half cooked. Lastly, add the preserved mustard slices and continue to stir-fry for 1 minute.
- Pour the sauce into the pan and let it come to a boil, then turn off the heat.
- Scatter the pork and preserved mustard on top of and around the fish.
- Pour the gravy over the fish, then steam the dish for 6 minutes or until the fish is thoroughly cooked. Garnish and serve with steamed rice.
Nutrition
Serving: 4people | Calories: 240kcal | Carbohydrates: 7g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 53mg | Sodium: 388mg | Potassium: 864mg | Fiber: 2g | Sugar: 2g | Vitamin A: 408IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 1mg