By Christopher Tan and Amy Van
Teochews prize white and silver pomfrets for their fine-textured, moist flesh and delicate marine flavour, and favour them in this dish. Black pomfret is considered too coarse in flavour and texture for this treatment. The broth that pools in the plate after steaming distils the natural juices of all the ingredients into a beautifully subtle balance of sour, sweet and earthy tastes. Steamed pomfret may be served with rice or congee.