Teochew steamed fish

AT A GLANCE

  • Serves 6 people

  • 1 (about 1kg) whole pomfret, barramundi, threadfin or coral trout, cleaned
  • 100 gm salted mustard greens, soaked in water for 10 mins, drained and thinly sliced
  • 3 salted plums, gently squeezed
  • 4 cm piece of ginger, cut into fine julienne
  • 2 long red chillies, thinly sliced
  • 125 ml (½ cup) chicken stock or water
  • 1 tbsp light soy sauce
  • ½ tsp white sugar
  • 60 ml (¼ cup) vegetable oil
  • 3-4 golden shallots, thinly sliced
  • 1 green onion, thinly sliced diagonally
  • To garnish: coriander sprigs
01   Season fish to taste with sea salt and freshly ground black pepper and place on a heatproof plate small enough to fit inside a large steamer basket. Combine mustard greens, salted plums, ginger and chilli and scatter over fish. Combine stock with soy sauce and sugar and drizzle over fish. Place plate in a steamer basket placed over a saucepan of boiling water, cover with lid and steam for 12-15 minutes or until fish is cooked through.
02   Just before serving, heat oil in a frying pan over medium-high heat and sauté shallot until lightly golden. Remove fish, pour hot oil and shallot over, scatter with green onion and coriander and serve.

Recipe:

TONY TAN

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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