Recipes - Chinese

Teochew Style Steamed Fish
Teochew Steamed Fish


Seafood lovers, this recipe is a must try. The light, fragrant and healthy Teochew style steam fish hits all the right notes - all the natural flavours of the fresh fish is brought out by steaming it with some simple sauces and condiments!
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Steam
Cuisine: Chinese









Ingredients:

1 palm-sized pomfret (or snapper/barramundi/sea bream)
1 knob ginger (half sliced and half julienned)
3-4 sprigs green onion
1-2 salted plums (seed removed and lightly crushed)
1 tomato (cut into wedges)
2 shiitake mushrooms (soaked and cut into strips)
20g pickled Chinese mustard (diced)
½ box of tofu (diced)
Salt
1-2 sprigs green onion (for garnishing)
1-2 tbsp ginger (finely sliced, for garnishing)

Marinade:

1 tsp soy sauce
1 tsp rice wine
½ tsp sesame oil
4 tbsp water




Steps:
  1. Clean the fish, make a few cuts and rub a little salt all over. Set aside for 15-30 mins.
  2. Mix marinade and set aside.
  3. Line the bottom half of the green onion and some sliced ginger on a plate. Place fish on top. Insert the rest of the sliced ginger into the cavity of the fish.
  4. Scatter julienned ginger, tomato wedges, mushrooms and cubed pickled mustard evenly over the fish. Line diced tofu and crushed salted plum on both sides of the fish.
  5. Drizzle the marinade all over the fish.
  6. Bring water to boil. Lower fish into steamer and steam on high heat for 8-10 mins.
  7. Garnish with green onion and finely sliced ginger. Serve hot.

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Teochew Style Steamed Fish

Teochew Style Steamed Fish

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Seafood lovers, this recipe is a must try. The light, fragrant and healthy Teochew style steam fish hits all the right notes - all the natural flavours of the fresh fish is brought out by steaming it with some simple sauces and condiments!

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Steam
Cuisine: Chinese
Ingredients

1 palm-sized pomfret (or snapper/barramundi/sea bream)
1 knob ginger (half sliced and half julienned)
3-4 sprigs green onion
1-2 salted plums (seed removed and lightly crushed)
1 tomato (cut into wedges)
2 shiitake mushrooms (soaked and cut into strips)
20g pickled Chinese mustard (diced)
½ box of tofu (diced)
Salt
1-2 sprigs green onion (for garnishing)
1-2 tbsp ginger (finely sliced, for garnishing)

Marinade:

1 tsp soy sauce
1 tsp rice wine
½ tsp sesame oil
4 tbsp water

Instructions
  1. Clean the fish, make a few cuts and rub a little salt all over. Set aside for 15-30 mins.
  2. Mix marinade and set aside.
  3. Line the bottom half of the green onion and some sliced ginger on a plate. Place fish on top. Insert the rest of the sliced ginger into the cavity of the fish.
  4. Scatter julienned ginger, tomato wedges, mushrooms and cubed pickled mustard evenly over the fish. Line diced tofu and crushed salted plum on both sides of the fish.
  5. Drizzle the marinade all over the fish.
  6. Bring water to boil. Lower fish into steamer and steam on high heat for 8-10 mins.
  7. Garnish with green onion and finely sliced ginger. Serve hot.

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