Teochew Steamed Fish represents the essence of Teochew cuisine—fresh, light, and wholesome. This dish balances sourness and saltiness from pickled plums and preserved vegetables, complemented by fresh tomatoes and aromatic ginger. The simple steaming method preserves the delicate flavor of the fish, making it an ideal dish for family dinners and festive occasions like Chinese New Year.
Low-cal
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Adapted from a video by Nyonya Cooking
Teochew Steamed Fish | Steamed with Pickled Vegetables and Pickled Plums | 潮州式蒸鱼 [Nyonya Cooking]
Shiitake mushroomsDried mushrooms soaked in water; use the soaking liquid100 ml
Silken tofu~300 gest.
GingerSliced; helps remove any fishy smell~3-4 slicesest.
ScallionsWhite part, sliced~2est.
GarlicFor garlic oil and garnish~4-5 clovesest.
Red chiliesFor garnish, optional~1-2est.
Soy sauce~2 tbspest.
Oyster sauceFor marinating pork~1 tbspest.
Sesame oil~1 tbspest.
Shaoxing wine~2 tbspest.
Vegetable oilFor frying pork and garlic~3 tbspest.
Steps
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1
Clean and prepare the fish: Scale and rinse the fresh fish thoroughly. Butterfly the fish by cutting along the backbone so it lies flat, and set aside.
2
Marinate the pork: Coat the pork with oyster sauce and soy sauce, mix well to ensure even coating, and let it sit for a few minutes.
3
Prepare mushrooms: Soak dried shiitake mushrooms in about 100 ml of water until soft. Reserve the soaking liquid to add to the steaming liquid.
4
Prepare tomatoes: Select fresh tomatoes in various colors (yellow, red, orange), remove the tip, and set aside.
5
Pan-fry the pork: Heat a pan with oil and place the marinated pork belly in it. Brown both sides until they look golden and smell fragrant, then remove and set aside.
6
Layer the ingredients on a steaming plate: Start with silken tofu, then layer ginger slices, scallion pieces, half of the sliced pickled vegetables, half of the sliced pickled plums, and a few mushroom pieces. Ensure ginger makes direct contact with the fish.
7
Season the fish: Pour about half of the pickled plum juice over the butterflied fish, gently rub it in, and make two shallow slits along the fish to help it steam evenly.
8
Finalize the fish preparation: Adjust the ginger slices to ensure contact with the fish, pour in the remaining pickled plum juice. Add the mushroom soaking liquid, remaining mushroom pieces, remaining pickled vegetables, and remaining pickled plums.
9
Make the seasoning liquid: Heat the mushroom soaking liquid, soy sauce, and sesame oil in a pan, then pour the mixture over the ingredients on the steaming plate.
10
Add tomatoes: Place the fresh tomatoes on the steaming plate to add color and flavor.
11
Steam the fish: Place the steaming plate in a wok or steamer with vigorously boiling water over high heat. Steam for about 12 minutes, adjusting the time based on the fish's size (a 400-600g fish requires approximately 12 minutes).
12
Meanwhile, prepare garlic oil: While the fish steams, fry evenly sliced garlic in oil over medium heat until golden brown. This will be drizzled over the fish at the end.
13
Check the steamed fish: Remove the steaming plate from the wok. The fish should be cooked through, tomatoes softened, and all flavors well combined in the broth.
14
Garnish: Sprinkle red chili slices, scallion pieces, and ginger slices over the steamed fish for garnish (optional). Add fresh coriander if desired, though this is a matter of personal preference.
15
Pour hot garlic oil: Ensure the garlic oil is very hot and pour it over the fish. The hot oil will lightly crisp the fish skin and enhance the aromatic flavors.
16
Serve: Serve immediately with warm rice while the dish is hot, ensuring everyone can enjoy the fresh flavors of the Teochew Steamed Fish.
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