31 March, 2016

TEOCHEW STYLE STEAM FISH

Comments : 1 Posted in : Uncategorized on March 31, 2016 by : seafood

Ingredients:

1. 1 big tomato, cut into wedges
2. 1 piece pickled (sour and salted) plum
3. 200g tofu, cut into small cubes
4. 4-5 slices of ginger
5. 2 tablespoons cooking oil
6. 2 cloves garlic, chopped
7. 40g chicken/pork, sliced thinly
8. 100g preserved mustard, sliced

Sauce:

1. 4 tablespoons water
2. 1 tablespoon soy sauce
3. 1½ tablespoons Shaoxing wine
4. A pinch of sugar

Garnishing:

1. 1 green onion, trimmed and cut lengthwise into thin strips
2. 2.5cm of ginger, julienned

Method:

1. Sprinkle salt and white pepper on both sides of the fish and set in a deep dish.
2. Arrange the tomato wedges, sour plum and tofu around the fish, and place the ginger slices on top.
3. In a small bowl, mix all the ingredients for the sauce and set aside.
4. In a sauce pan, heat up the cooking oil and add in the chopped garlic. Stir-fry until aromatic but not burnt.
5. Then add the chicken/pork, and stir-fry until half-cooked.
6. Lastly, add in the preserved mustard slices and continue to stir-fry for 1 minute.
7. Pour the sauce into the pan, let it come to a boil and turn off the heat.
8. Scatter the chicken/pork and preserved mustard on top and around the fish.
9. Pour the chicken/pork over the fish and then steam the dish for 6 minutes or until the meat is thoroughly cooked.
10. Garnish and serve with steamed rice.

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