Teochew Steamed Fish

Teochew Steamed Fish is slightly sour and salty therefore so appetising that it keeps you hungry throughout the meal! Teochew Steamed Fish is like a combination of Salted Vegetable with Beancurd Soup and Steamed Fish.  Of course not so much of water involved, just enough to create some delicious sauce to top on steaming white rice.

A simple steamed fish the Chinese style may just have Xiao Xing wine and ginger – both being common ingredients in casting away the fishy smell of seafood dishes.  Teochew Steamed Fish recipe however, is improved with additional ingredients including salted vegetable, beancurd and tomato which enhance the taste to a different kind.  Pickled plums are commonly used for Teochew Steamed Fish however the Teochew Steamed Fish recipe below does not involve this ingredient.  I find it tastes just nice as it is

This Teochew Steamed Fish recipe uses pomfret but it also works well with other fishes such as seabass.  The advantage of using pomfret is that it is easy to handle even if you forgot to get the fish monger to help you.  All that is necessary to do is to remove those thin and tiny scales and clear its tummy and gill.  Normally fish monger at market would automatically do these for you or you can just ask – no extra charge.  How to know if the fish is fresh?  Look at the eyes – watery and transparent but may be a little bloody though.  Then press the cheek to see that blood still comes out from the gill.

For those who prefer some spiciness, adding some chillies to steam the fish will satisfy your taste bud but do not overdo as chillies may cover the overall taste of this Teochew Steamed Fish if too much is added.  Overall, all ingredients used in Teochew Steamed Fish recipe shared below are pretty common and easily available for sure.  You sure know where to get them.

Not much seasoning required in this Teochew Steamed Fish recipe as there is enough flavours from the ingredients.  Enjoy this appetising Teochew Steamed Fish!

Teochew Steamed Fish Recipe (Serves 2)

Ingredients:

Ingredients to steam with the fish

• 1 no. of medium size Pomfret ~250gm (scaled, cleaned)
• ½ tsp of salt (to marinate fish for few minutes)
• 1 no. of brick tofu – beancurd (cubed)
• ½ leaf of salted vegetable (shredded)
• 2 nos. of shallot (finely chopped)
• 2 cloves of garlic (finely chopped)
• 2” of ginger (finely chopped)
• 1 no. of tomato (sliced)
• 1 tbsp of Xiao Xing wine (Chinese wine)
• 2 tbsp of water
• 1 tsp of sesame oil

Optional:

• ¼ no. of red chilli (sliced)

Preparation:

Arrange ingredients in a deep plate and steam till fish is cooked

1. Make 3 slits on both sides of the fish and marinate the fish with salt for a minute or two.
2. Arrange all ingredients in a deep, metal or porcelain plate with the fish in the middle.  Make sure not too much ingredients on top or underneath the fish to avoid having uncooked parts.  Xiao Xing wine should be poured on the fish directly while water shall just be added to the side to prevent washing away the wine from the fish.
3. Steamed in steamer until the fish’s eyes bulge.  Poke the tip of a knife into the thickest part of the fish and make sure the knife comes out clean.
4. Ready to serve.

Teochew Steamed Fish

This post is tagged chinese cuisine, chinese dishes, fish dishes, fish recipe, fish recipes, seafood recipes, steamed dishes, steamed fish, teochew steam fish, teochew steamed fish