Teochew Steamed Fish

Name: Teochew Steamed Fish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4-6
Cuisine: Singaporean
Ingredients: 3 or 4 salted plums (see note); ¼ cup (60 ml) chicken stock or ¼ teaspoon chicken stock granules dissolved in ¼ cup (60 ml) hot water; 1 tablespoon soy sauce; 1 teaspoon Garlic Oil; 1 teaspoon rice wine; ½ teaspoon sugar; ¼ cup (60 g) pork, very thinly sliced (optional); ¼ teaspoon sesame oil; 1 red finger-length chilli, deseeded and thinly sliced lengthwise; 2 dried black Chinese mushrooms, soaked in water to soften, stems discarded, caps sliced; ¼ cup (50 g) pickled mustard cabbage (kiam chye), soaked drained and thinly sliced (see note); 5 cm (2 in) fresh ginger, peeled and thinly sliced; 1 medium tomato, cut into thin wedges; 1 whole pomfret or other white fish, about 750 g-1 kg (1½-2 lbs), or 4-6 fish fillets (about 1 kg/2 lbs); 1 spring onion, cut into lengths (optional)

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
30 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

Ingredients

1 whole pomfret or other white fish, about 750 g-1 kg (1½-2

Asia
Singapore
Main course
Street Food
South East Asia

Method

Clean the fish and pat it dry thoroughly. Mix the Seasonings in a large bowl until the sugar is completely dissolved. Add all the other ingredients to the bowl and mix well.
Place the fish on a plate or tray that fits inside a steamer or wok that can be covered. Spread the Seasoning mixture over the fish. Cover the steamer or wok and steam the fish over rapidly