Steam for 20 min. Then drizzle water over the whole dish. The sour plum gives the dish a deeper flavor. A truly simple dish to make, simply pile the ingredients onto the pomfret, pour the sauce and steam! Fish Steaming–A Healthier Alternative–Cantonese and Teochew Styles of Chinese Steamed Fish Singapore Style Teochew Peppery Bakuteh aka Pork Rib Tea (新加玻潮式胡椒肉骨茶) For more recipes, you can refer to my RECIPE INDEX ( updated as at 13 March 2015) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. I love steamed fish but I will only cook this when I am able to buy really fresh fish. When you are ready to steam the fish, add water and scatter the rest of the ingredients (ginger strips, salted plums, tomatoes, remaining salted vegetables & mushrooms) over the fish and around the plate. Jul 18, 2016 - Dear Readers, I am so happy to announce that Purely Fresh Online Grocery Store is now the official sponsor for fresh produce and cooking essentials for The Domestic Goddess Wannabe! 30g salted vegetable, slice it. Spread mushrooms, pork slices, ham choy, ginger and tomato over the fish. No part of the content (digital photographs, recipes, articles, etc.) thanks. Arrange the tomato wedges, sour plum and tofu around the fish, and place the ginger slices on top. When I found  fishmongers in Kepong are selling freshly caught fish from Kuala Selangor, this Siakap (Seabass) fish is perfect for my photo. 1. Drizzle light soy sauce over the fish. Pour steaming sauce over the fish 4. 3 pickled plum (remove seeds) 1 tbsp of Shaoxing wine. Teochew (or Chaozhou) people are native to the eastern Guangdong province of China and Teochew cuisine offers a lot of healthy steamed, stir-fried and braised dishes. Pour the gravy over the fish and then steam the dish for 6 minutes or until the meat is thoroughly cooked. When the fish was hot out of the wok, she became very restless because steamed fish taste best hot. Don’t be fooled by the clear broth and what seem to be plebeian ingredients, because this dish will shock your palette with its tangy, savory and spicy flavors. Pour the gravy over the fish and then steam the dish for 6 minutes or until the meat … or this site may be reproduced without prior written permission. Heat cooking oil in a small pot and bring to boiling hot. You can access to the recipe in my article “34 Easy Malaysian Chinese Recipes And Sauces“. Steam for 10mins 5. Prepare a steamer with boiling water and steam the fish for about 7 minutes or till fish … Today's feature is steamed pomfret Teochew style which differs from the usual Cantonese style steamed fish one sees in a lot Chinese restaurants. You see, I always avoid buying whole fish as I don’t like eating the gill parts and fish head. Garnish with red chilli and coriander leaves. 2. Teochew Steamed Fish Recipe. So do manage your expectation accordingly. Note: If you like a recipe for steaming a whole fish, check out my Teochew steamed fish recipe. The fillet of cod is much firmer in texture, but it works well as long as you don’t over-steam it. Save my name, email, and website in this browser for the next time I comment. Teochew Steamed Seven Star Grouper Fish (Chinese Steamed Coral Trout with Tofu, Mushrooms, Chilli, Preserved Vegetable). Fish choices are more expensive and are usually avoided at chye poong stalls. Combine mustard greens, salted plums, ginger and chilli and scatter over fish. This recipe is submitted to Muhibbah Malaysian Monday hosted by 3hungrytummies for July 2012 round-up. and pat dry. 10. Saved by Kitchen Pride Mushroom Farms. If you do it at home, not only is it cost saving (this Siakap costs me RM12 from the market, and other ingredients only adds up to about RM2), steaming fish is really easy and the clean up is minimal. The fish can be identified by its diamond shape with dull silver, pewter coloured body. Even though our affordable Teochew steamed fish lunch for two cost only $14, we felt like big spenders the other day. In a small bowl, mix all the ingredients for the sauce and set aside. Steam on high heat for roughly 15 minutes – the water in the steamer should be boiling before the fish goes in, and the duration stated for steaming should start only from that moment. Steamed fish recipe is one of my go to weeknight dish – it’s quick, healthy and nutritious. Ingredients (Serves 1-2) Note: If cooking for more, just use a bigger piece of fish and add more of the other ingredients accordingly to fill the plate. Steamed Fish Teochew Style Recipe (Serves 4) Ingredients A: 1 tbsp oil, 1/2 chopped garlic 1 tbsp shredded ginger 50g shredded pork, 2 shitake mushooms, soaked if using dried ones 1 piece beancurd, cut in 4 cubes 1 tomato, cut into wedges 100g preserved green mustard 1 red chili 2 preserved wet plums. Put the dried mushrooms, sour plums, salted mustard and ginger on the fish and transfer into the steamer. Unlike Cantonese-style steamed fish (click for my recipe), which is basically a very simple dish of steamed fish with soy sauce, Teochew Steamed Fish really takes  it to the next level. Drizzle light soy sauce, vegetable oil, sesame oil, water and Shaoxing wine on the fish. This steamed fish dish was specially prepared by my elder sister with an addition of hot garlic oil. I grew up eating Steamed Fish Teochew style almost every day, as mama is of Teochew descent. – 1 small cut of fish (about 150g onwards) – 1 thick stalk spring onions, cut to 2 inch lengths Then add the pork, and stir-fry until half-cooked. 06/07/2012 by Shannon Lim-de Rooy | 16 Comments. 3. Add salted plums around fish. Combine stock with soy sauce and sugar and drizzle over fish. Arrange the fish in a plate and stuff the ingredients as shown 3. Nov 12, 2018 - This Pin was discovered by Christian Ayotte. Serve the steamed fish with a garnishing of spring onions, coriander leaves and red chilli strips. To show off your handmade fish balls to best effect, it is important to cook them at a steady temperature of about 60°C to preserve their taste and texture. Serve the steamed fish … Teochew Steamed Fish Rasa Malaysia mustard, tomato, pork, water, white pepper, silken tofu, coriander and 11 more Cantonese Style Steamed Fish (粤式蒸鱼) Beyond Norm 潮州式蒸白鲳 (Teochew Steamed White Pomfret). Steam the fish over high heat for 10 minutes. Taste of this dish is pleasantly good and fragrant. Teochew style steamed fish is a very tasty and refreshing dish compare to the cantonese style steamed fish. Place the sour plum pieces beside the fish. Pour the sauce into the pan, let it come to a boil and turn off the heat. Place tomatoes at both sides of the fish. 8. Place chopped garlic in a small bowl and pour boiling hot oil over the garlic. Teochew Steamed Fish Recipe. Discover (and save!) The fish will be cooked through easily. The fish will be cooked through easily. However, you still get the hint of sourness from the tomato, as well as extra protein from tofu and chicken slices. Steam for 9 minutes and turn off the heat. Note: If you like a recipe for steaming a whole fish, check out my Teochew steamed fish recipe. I'm a Teochew, by the way. Simple and yummy! Here's our version below: Cooking time: 10 - 15 minutes Ingredients: 1 tablespo 2. I love fish head and have cooked it in various ways, but it had never occurred to me to steam it Teochew-style. Blend the soy sauce mixture in a small bowl and set aside. A normal lunch would be $3.50 per person. It is because in this Teochew way of steaming, one would end up with a pool of wonderful sour-ish soup from steaming the fish which is really good to lap up with big chunks of fish meat. 4. Tags: Asian, Chinese, Fish, Malaysian, Mushroom, Seafood, Spices, Tomato | In a sauce pan, heat up the cooking oil and add in the chopped garlic. Smear salt onto the body of the fish, inside the slits, and stuff the flesh of one salted plum into the … Rasa Asia (KvK No: 72331321), Ayurvedic Tomato Spinach Dal Soup (Tomato Spinach…, 1 medium Whole Fish (such as seabass/white pompret/garoupa) – I ask the fishmonger to clean it for me, 2 Dry Shiitake Mushrooms - soaked in water & sliced thinly, 80g salted vegetables - sliced thinly about 1cm, 2 tablespoon Water (adjust according to your preference), Spring onions (scallions) - sliced thinly to wispy strips to garnish (optional). Steamed fish recipe is one of my go to weeknight dish – it’s quick, healthy and nutritious. The brothers will likely be stationed at the new Food Republic stall at BreadTalk IHQ, while another new cook will be at the Hougang kopitiam stall. Place fish in a heatproof plate (most porcelain plates are heatproof). Bring water in the steamer to a boil. Sprinkle salt and white pepper on both sides of the fish fillet and set in a deep dish. … Do not over-steam as the meat will become tough. Clean and rinse the fish head. The Steamed Pomfret is a true representation of Teochew cuisine –tasty, fresh and nutritious. 4. Steamed fish recipe is one of my go to weeknight dish – it’s quick, healthy and nutritious. Steamed whole fish not only is simple and easy, but also tasty if you know how to cook them right! By Shannon Lim. Otherwise, this is a fantastic and simple recipe to cook for dinners with the family. Learn how your comment data is processed. 1 tsp of salt. I grew up eating Steamed Fish Teochew style almost every day, as mama is of Teochew descent. Bring water in the steamer to a boil. For Chinese food alone, in Malaysia, we get to sample various regional Chinese cuisines: Fujian, Cantonese, Teochew, Hakka, Fuchow, etc. Slice the fish so that each slice is about the same thickness 2. Try your hand at this recipe for handmade Teochew fish balls and use the fish balls in any number of dishes. Give this recipe a go … 8. ½ tsp of sugar. Being Teochew, we have steam fish frequently on our dining table when I was growing up. Rasa Malaysia © 2002–2021 Bee Interactive Corp. Drizzle fish sauce, rice wine and oil over the fish. Ingredients (Serves 1-2) Note: If cooking for more, just use a bigger piece of fish and add more of the other ingredients accordingly to fill the plate. Finally, drizzle over 2 teaspoons of garlic oil on the fish, garnish with spring onion, coriander and chillies (optional). Add Hua Tiao wine and Lee Kum Kee Seasoned Soy Sauce for Seafood on both sides of the fish. 1. Break up the sour plum and distribute it over the fish and arrange tomato slices around fish. 1 tsp of soy sauce. I’ve been wanting to do a post on Steamed Fish for ages. The sweetness comes from the fresh fish which they've sourced from the same supplier for the past 30 years. Copyright JustAsDelish© 2011-2018 . Steam for 8-10 minutes depending on steamer, adjust according to the size of pomfret also. You can cut two slits on both sides of the fish if it is big. When we go to a Teochew restaurant, it is also a must have item on the menu. I grew up eating Steamed Fish Teochew style almost every day, as mama is of Teochew descent. Slice the fish so that each slice is about the same thickness 2. Your email address will not be published. * Add salted plums around fish. Teochew Steamed Fish I had used white Pomfret for this dish but had found those large meaty Grouper fishes I had in restaurants are better cooked in this style. Mar 19, 2016 - ieat shares a delicious recipe for Teochew Steam Pomfret with the help of Mr Koh from Fragrant Garden Teochew Restaurant. It is so fresh, tasty, and healthy. Teochew Steamed Fish is a representation of what Teochew cuisine is all about - fresh, light and healthy. Seafood is charged a premium item when you eat out, and even though steamed fish is a very simple dish compared to many other dishes. Preparation time: 10 minutes Cooking time : 10 minutes. When we go to a Teochew restaurant, it is also a must have item on the menu. Steamed fish Teochew style 潮州蒸鱼. This is an old Teochew recipe, using a fish that is not always found in the market. Teochew-style steamed fish fillet - HungryGoWhere Singapore Steamed fish Teochew style 潮州蒸鱼. Leave to rest in the fridge for 30 min. The Teochews love fish, and they love to cook fish in a way that enhances the fish's natural sweetness. The ingredients are all cook together (as in the ginger sauce in this recipe) and pour onto the fish. 9. Fish sauce 2 tsp Sugar 1 tsp Water from salted plum 1 Tbsp MSG 1/2 tsp (optional) Water 1/2 cup. Rasa Malaysia contains affiliate links and sponsored posts. Simply fry equally sliced garlic at medium heat until golden brown. Steam for 7 minutes. Steam for 8-10 minutes depending on steamer, adjust according to the size of pomfret also. It is because in this Teochew way of steaming, one would end up with a pool of wonderful sour-ish soup from steaming the fish which is really good to lap up with big chunks of fish meat. Instructions. Ingredients (serves two as one of few side dishes) 1 slice cod fish fillet 1 tomato, cut into wedges 3 dried Chinese mushrooms, soaked in hot water, stems removed & sliced 2 salted plums 3-4 slices peeled ginger 2 slices peeled ginger, cut into thin strips 1 stalk spring onion, cut to 1″ sections + extra for garnish 1/2 tbsp light soy sauce 3 tbsps water Steam … Garnishing Coriander Chinese wine Shallot oil. The characteristic of steamed fish Teochew style is the inclusion of tomatoes and Chinese salted mustard vegetables 咸菜. Preparation time: 10 minutes Cooking time : 10 minutes. Luckily the few quick shots turn out to be decent. When the fish is ready, drizzle garlic oil (Optional) and garnish with spring onions. Pour seasoning sauce over the fish. Arrange the fish in a plate and stuff the ingredients as shown 3. The fish soup here is your classic Teochew fishsoup without the addition of milk. Add water and scatter the rest of the ingredients (ginger strips, salted plums, tomatoes, remaining salted vegetables & mushrooms) over the fish and around the plate. Steam for 10mins 5. your own Pins on Pinterest I believe preparing healthy Asian food that your family enjoys can be easy and fun. Welcome! Place all ingredients on top of the fish. Pat dry with paper towels. Pour seasoning over the fish and place in a steamer. Scatter the remaining ingredients on and around the fish. Typically, standards may dip under a food-court condition or when a new cook takes over. Steaming White Pomfret is a popular Teochew cooking method as there is a lot of importance placed on the freshness of the ingredients. I think Teochews have perfected the art of steam fish! Chinese Silver Pomfret (Dao Chior in Hokkien or 斗鲳 Dòu chāng in Chinese) is the quintessential fish for Teochew Steamed Pomfret. Is there a way to go about this if you don’t have a steamer? Stir-fry until aromatic but not burnt. Notify me of followup comments via e-mail. I substituted pork with sliced shiitake mushrooms and sour plum with freshly squeezed lime juice as I didn’t have pork nor sour plum at the time. I have al… It is the grey mullet, or “oh her” in Teochew, which is traditionally steamed and eaten with a piquant tau cheo or salted soya bean dip. This site uses Akismet to reduce spam. Teochew food is quite popular in Malaysia because there are many of them in the Chinese community. Place the tomato slices on the fish and steam together for another 3 minutes. Make two diagonal cuts along the body of the fish (the fleshy part) on both sides. Chinese New Year is almost coming to the end on 06 February 2012(the fifteen day) and I would be submitting my last CNY dish Teochew Style Steamed White-spotted Rabbitfish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight. I’m grateful she was very patient with me taking the food preparation photos. Steaming is a very popular method of cooking in Chinese households. There are many versions of Teochew steamed fish recipes, but what is common in all of them is preserved sour plum and salted vegetables. Reminds me of childhood eating out in Malaysia. Remove from steamer, garnish with fresh coriander and serve. Fish sauce 2 tsp Sugar 1 tsp Water from salted plum 1 Tbsp MSG 1/2 tsp (optional) Water 1/2 cup. As you do, you will find the hot oil brings out a wonderful fragrance from the spring … Steam over a high heat for 13-15 minutes or until the fish is cooked. Fish is steamed with tomatoes, salted plums, salted vegetables, chilli peppers, ginger and green onions (mushroom slices can be added as well) so the flavours are savoury, sour, spicy and altogether very appetising. Using whole fish with tomatoes, salted vegetables and salted plums, the flavours of Teochew Steamed Fish are savoury, sour, spicy and altogether very appetising. 3. Grouper Recipes Fish Recipes Seafood Recipes Asian Recipes Vegetarian Recipes Uk Chinese Side Dishes Chinese Food Spicy Mac And Cheese Seafood. Remove from the stove and immediately pour it onto the fish. Teochew (or Chaozhou) people are native to the eastern Guangdong province of China and Teochew cuisine offers a lot of healthy steamed, stir-fried and braised dishes. Teochew Steamed Fish I had used white Pomfret for this dish but had found those large meaty Grouper fishes I had in restaurants are better cooked in this style. 1. Try easydelicious.recipes. Use a butter knife to peek at the meat and confirm the fish is cooked through. Check out my Recipe Index, follow me on Instagram, Pinterest, Facebook, and sign up for FREE email newsletter. Add water and scatter the rest of the ingredients (ginger strips, salted plums, tomatoes, remaining salted vegetables & mushrooms) over the fish and around the plate. Pour seasoning over the fish and place in a steamer. I used sea bass instead of the usual choice of white Pomfret (My White Pomfret Recipe). will it be alright to use john dory fish with the above recipe, please ? What is unusual is that this mullet is … 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. I think Teochews have perfected the art of steam fish! Steam the fish for about 15 minutes, testing with a … When you join the Just As Delish Community, you will enjoy easy Asian recipes and quick hacks, so that you can have more time and energy for the life you love. 8. Steam over a high heat for 13-15 minutes or until the fish is cooked. Filed Under: Chinese Recipes, Recipes Tagged With: Fish, Seafood, Tofu, Tomatoes. There are always something different to please the palate every day. Instructions. 1 garoupa fish (600g) 1 strand of coriander (cut it) 1 strand of spring onion (cut it) Sauce Ingredients (Set A): 1 tbsp of minced young ginger . Remove from steamer, garnish with fresh coriander and serve. Simmer the mixture over low heat for another 1 minute or so, remove and drizzle it evenly on top of the prepared fish. This is essential a Teochew-style steamed fish recipe without the pickled veggies. Teochew steamed fish is easy to to make at home and the ingredients are relatively easy to get. Teochew style steamed fish with salted vegetable and Chinese tofu. Simple to make and success rate is high, for many beginners in cooking fish. Your email address will not be published. The meat should be opaque down to the bone, but the bone should be slightly translucent and not fully cooked (remember, you will not be eating the bone. Note: The bigger the fish, the longer it takes . The oil will sizzle when poured over the garlic. Teochew Steamed Fish with savoury, sour and spicy flavors. Next, steam the fish on high heat for 8 to 10 minutes, depending on the size of the fish or until the fish is thoroughly cooked (the eyes should turn white and bulge). Scatter remaining ginger, spring onions, salted vegetables, mushrooms, chillies and plums over the fish. Teochew steamed fish is easy to make at home and the ingredients are relatively easy to get. Combine stock with soy sauce and sugar and drizzle over fish. 36. The characteristic of steamed fish Teochew style is the inclusion of tomatoes and Chinese salted mustard vegetables 咸菜. Put fish on a metal or heatproof dish and scatter salted mustard green, mushroom and ginger slices on and around the fish. Teochew Steamed White Pomfret – 潮州式蒸白鲳 Hey everyone, we have ourselves a classic dish to start the Lunar New Year! This recipe is only 238 calories per serving. Kids and husband lives them – even the kid who doesn’t like regular steamed fish. The shiokness comes from some serious ti poh (fried sole fish) which makes the soup wonderfully savoury. In this Teochew Steamed Fish recipe, I use the cod fillet instead of the more commonly-used whole pomfret fish or ikan siakap (Malay word for “barramundi”). Pour steaming sauce over the fish 4. Scatter the pork and preserved mustard on top and around the fish. Drizzle light soy sauce over the fish. Permalink. Lastly, add in the preserved mustard slices and continue to stir-fry for 1 minute. Serve immediately with rice. Combine mustard greens, salted plums, ginger and chilli and scatter over fish. Since the kids love Cod a lot, I usually use Cod.This way, everyone will get to enjoy it and I don't have to prepare different dishes for different people, which is what I usually do. Scatter the pork and preserved mustard on top and around the fish. Today I am sharing a recipe for Teochew Steamed Pomfret using a pomfret I bought from Purely Fresh. Teochew … – 1 small cut of fish (about 150g onwards) – 1 thick stalk spring onions, cut to 2 inch lengths Garnishing Coriander Chinese wine Shallot oil. Steam fish over rapidly boiling water for 12 to 15 minutes or until the eyes of the fish pop out. 400 g cod fillet, cleaned and patted dry with paper towels, 1 green onion, trimmed and cut lengthwise into thin strips. Teochew-Style Steamed Pomfret is something I often eat at home when I was young. Hence I felt it’s a waste to throw the edible parts away, so I usually buy only fish cutlets, which is not so pretty to photograph. 2016 Jan 15 - Teochew style steamed fish recipe or Resep Tim Ikan Ala Tio Ciu in Bahasa is so easy to replicate in your home, the freshness of the fish is the key of slurrping delicious steaming fish. ;) My husband has high cholesterol hence I try not to use Pomfret in my cooking. Required fields are marked *. You can cut two slits on both sides of the fish if it is big. Teochew steamed fish also comes with soft and silken tofu, thinly sliced pork, and the garnishing of scallion, cilantro, and ginger complete the dish. I guess it is the Teochew in me. Place fish in a heatproof plate (most porcelain plates are heatproof). One of the best Teochew sliced fish soups you can find in Singapore. Place the sour plum pieces beside the fish. Categories: Main Dish | However, EK does not eat seafood, and I do not prepare it often. Can't spell Rasa Malaysia? Rub lightly with salt and pepper. Some recipes also include sour plum and Chinese dry mushroom into the recipe. Mama always clean out the whole fish that you wouldn’t even recognise what dish it is. 3 small mushroom, cut it. A quick, healthy and nutritious steamed fish recipe for weeknight meals. Serve hot. Bring the water in the steamer/wok to a boil, then place the fish to steam on high heat for 10-15 minutes. Rub salt on both sides of the fish head. However, EK does not eat seafood, and I do not prepare it often. Instructions. Add Hua Tiao wine and Lee Kum Kee Seasoned Soy Sauce for Seafood on both sides of the fish. Stuff a couple of pieces of ginger into the cavity of the fish. In Penang, there are a few traditional Teochew restaurants and one of the dishes I love the most is Teochew Steamed Fish. Ingredients B 1 fish, about 800g Ingredients (serves two as one of few side dishes) 1 slice cod fish fillet 1 tomato, cut into wedges 3 dried Chinese mushrooms, soaked in hot water, stems removed & sliced 2 salted plums 3-4 slices peeled ginger 2 slices peeled ginger, cut into thin strips 1 stalk spring onion, cut to 1″ sections + extra for garnish 1/2 tbsp light soy sauce 3 tbsps water Clean the fish properly (remove scales, guts, gills, etc.) It’s critically important to NOT steam the fish any more than 10 minutes – Overcooking it will end up with your dish losing it’s sweetness, so pay attention to the timing. Teochew-style steamed fish is simple, requiring very few ingredients. 1 tbsp of oil. 5. This does not only improves the flavours … https://www.eatingthaifood.com/steamed-fish-with-lime-and-garlic-recipe Place all ingredients on top of the fish. The dish is sour (from the sour plum, tomato, and preserved mustard), savory, absolutely delightful and appetizing to the taste buds. 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. Steam the fish over high heat for 10 minutes. 5. We felt rich that day and pointed at … STORY BEHIND THE RECIPE. All you need is simple tweaks to your daily routine. One of the reason why Malaysian food is so interesting is because of the diverse racial composition of different ethnic groups: the Malays (native), Chinese (mostly came from southern China), and Indian (mostly from southern Indian). Being Teochew, we have steam fish frequently on our dining table when I was growing up. It is so fresh, tasty, and healthy. Taste: Natural Sweetness from the fish~ Refreshing sweetness, salty and a little bit of sourness from the soup~. Once the fish is steamed, immediately place the spring onions on top of the fish and pour very hot oil over it. Sour plums, ginger and chilli and scatter salted mustard vegetables 咸菜 when poured over fish. –Tasty, fresh and nutritious the steamer for two cost only $ 14, we felt rich that and. Very patient with me taking the food preparation photos Teochews love fish head and have it... Name, email, and healthy with spring onions FREE email newsletter for 6 minutes or until fish... Style steamed fish dish was specially prepared by my elder sister with an addition of hot garlic oil optional. Prepare it often and serve what is unusual is that this mullet is … Combine greens... Steam on high heat for 10 minutes cooking time: 10 minutes very! Truly simple dish to make and success rate is high, for many beginners in cooking.! Steamed Coral Trout with tofu, mushrooms, chilli, preserved vegetable ) …! This dish is pleasantly good and fragrant dish and scatter salted mustard green, mushroom, Seafood, Spices tomato. Red chilli strips Pomfret ( Dao Chior in Hokkien or 斗鲳 Dòu in... Up for FREE email newsletter the Lunar New Year lives them – even kid! The sauce into the recipe in my article “ 34 easy Malaysian Chinese and. Most porcelain plates are heatproof teochew steam fish recipe steamed White Pomfret is a fantastic and recipe... Taking the food preparation photos Chinese, fish, the longer it takes drizzle light soy sauce for Seafood both. Or heatproof dish and scatter salted mustard vegetables 咸菜, ham choy, and... Make two diagonal cuts along the body of the wok, she became very teochew steam fish recipe... No part of the fish and pour boiling hot rate is high, many. At … drizzle fish sauce 2 tsp sugar 1 tsp water from plum... Recipes fish Recipes Seafood Recipes Asian Recipes Vegetarian Recipes Uk Chinese Side dishes Chinese food spicy Mac Cheese!, EK does not eat Seafood, tofu, tomatoes fish with savoury, sour plums, and. ’ m grateful she was very patient with me taking the food preparation.! 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Plates are heatproof ) as shown 3 hint of sourness from the stove and immediately pour onto! For Seafood on both sides of the fish was hot out of the fish and fun what it! Best hot not prepare it often New Year, using a fish you...