Tuesday, June 16, 2009
Teochew-style Steamed Fish
I think the best way to cook fresh fish is by steaming. The fish retains its flavour and you're not overly burdened by cooking oil after eating it. Here's a simple recipe for hot and sour steamed fish, adapted from Kuali.
50g salted mustard greens, soaked and shredded
3cm piece ginger, finely shredded
1 pickled sour plum
1 tomato, cut into thin slices
2 black Chinese mushrooms, shredded
1/4 cup water
1/2 tsp sugar
1 stalk spring onions cut into 4cm lengths
1 sprig coriander leaves
1 red chilli cut into strips
1 tbsp shallot or garlic oil
1 tsp sesame oil
1) Make two cuts on each side of the fish. Rub lightly with salt and pepper.
2) Put fish on a metal or heatproof dish and scatter salted mustard green, mushroom and ginger slices on and
around the fish. Break up the sour plum and distribute it over the fish and arrange tomato slices around fish.
3) Steam fish over rapidly boiling water for 10 to 12 minutes or until the eyes of the fish pop out. (This is an indication that the fish is cooked.) Pour combined oil over the fish immediately, add garnishing and serve.