Saved by Kitchen Pride Mushroom Farms. Your email address will not be published. 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. Blend the soy sauce mixture in a small bowl and set aside. Tags: Asian, Chinese, Fish, Malaysian, Mushroom, Seafood, Spices, Tomato | In a small bowl, mix all the ingredients for the sauce and set aside. 5. Drizzle light soy sauce over the fish. Drizzle light soy sauce over 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. When the fish was hot out of the wok, she became very restless because steamed fish taste best hot. Pour seasoning over the fish and place in a steamer. 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. In a sauce pan, heat up the cooking oil and add in the chopped garlic. Fish choices are more expensive and are usually avoided at chye poong stalls. Today I am sharing a recipe for Teochew Steamed Pomfret using a pomfret I bought from Purely Fresh. Add salted plums around 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. Serve the steamed fish with a garnishing of spring onions, coriander leaves and red chilli strips. 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. This is essential a Teochew-style steamed fish recipe without the pickled veggies. I love fish head and have cooked it in various ways, but it had never occurred to me to steam it Teochew-style. 5. Can't spell Rasa Malaysia? Even though our affordable Teochew steamed fish lunch for two cost only $14, we felt like big spenders the other day. The fish will be cooked through easily. Add salted plums around fish. 30g salted vegetable, slice it. Using whole fish with tomatoes, salted vegetables and salted plums, the flavours of Teochew Steamed Fish are savoury, sour, spicy and altogether very appetising. 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). Teochew style steamed fish with salted vegetable and Chinese tofu. 9. 4. The dish is sour (from the sour plum, tomato, and preserved mustard), savory, absolutely delightful and appetizing to the taste buds. Make two diagonal cuts along the body of the fish (the fleshy part) on both sides. Steamed fish Teochew style 潮州蒸鱼. Stuff a couple of pieces of ginger into the cavity of the fish. https://www.eatingthaifood.com/steamed-fish-with-lime-and-garlic-recipe 8. This steamed fish dish was specially prepared by my elder sister with an addition of hot garlic oil. Rub lightly with salt and pepper. or this site may be reproduced without prior written permission. * 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. Here's our version below: Cooking time: 10 - 15 minutes Ingredients: 1 tablespo This is an old Teochew recipe, using a fish that is not always found in the market. This site uses Akismet to reduce spam. Typically, standards may dip under a food-court condition or when a new cook takes over. Slice the fish so that each slice is about the same thickness 2. Pour the gravy over the fish and then steam the dish for 6 minutes or until the meat … The ingredients are all cook together (as in the ginger sauce in this recipe) and pour onto the fish. The characteristic of steamed fish Teochew style is the inclusion of tomatoes and Chinese salted mustard vegetables 咸菜. Being Teochew, we have steam fish frequently on our dining table when I was growing up. Then drizzle water over the whole dish. 2. 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! Teochew Steamed White Pomfret – 潮州式蒸白鲳 Hey everyone, we have ourselves a classic dish to start the Lunar New Year! I have al… 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 Some recipes also include sour plum and Chinese dry mushroom into the recipe. Required fields are marked *. 1. Place tomatoes at both sides of the fish. Reminds me of childhood eating out in Malaysia. Scatter remaining ginger, spring onions, salted vegetables, mushrooms, chillies and plums over the fish. Fish sauce 2 tsp Sugar 1 tsp Water from salted plum 1 Tbsp MSG 1/2 tsp (optional) Water 1/2 cup. Add Hua Tiao wine and Lee Kum Kee Seasoned Soy Sauce for Seafood on both sides of the fish. The Steamed Pomfret is a true representation of Teochew cuisine –tasty, fresh and nutritious. Heat cooking oil in a small pot and bring to boiling hot. For Chinese food alone, in Malaysia, we get to sample various regional Chinese cuisines: Fujian, Cantonese, Teochew, Hakka, Fuchow, etc. thanks. A normal lunch would be $3.50 per person. 2. Garnishing Coriander Chinese wine Shallot oil. 4. 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. Preparation time: 10 minutes Cooking time : 10 minutes. Serve the steamed fish … your own Pins on Pinterest Scatter the remaining ingredients on and around the fish. 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. 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