Nov 12, 2018 - This Pin was discovered by Christian Ayotte. Steam fish over rapidly boiling water for 12 to 15 minutes or until the eyes of the fish pop out. I think Teochews have perfected the art of steam fish! Put the dried mushrooms, sour plums, salted mustard and ginger on the fish and transfer into the steamer. Pour steaming sauce over the fish 4. Lastly, add in the preserved mustard slices and continue to stir-fry for 1 minute. 5. 4. The oil will sizzle when poured over the garlic. Place tomatoes at both sides of 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. 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. Pour steaming sauce over the fish 4. Place the tomato slices on the fish and steam together for another 3 minutes. By Shannon Lim. Pour the gravy over the fish and then steam the dish for 6 minutes or until the meat is thoroughly cooked. Add Hua Tiao wine and Lee Kum Kee Seasoned Soy Sauce for Seafood on both sides of the fish. Spread mushrooms, pork slices, ham choy, ginger and tomato over the fish. Combine mustard greens, salted plums, ginger and chilli and scatter over fish. Finally, drizzle over 2 teaspoons of garlic oil on the fish, garnish with spring onion, coriander and chillies (optional). – 1 small cut of fish (about 150g onwards) – 1 thick stalk spring onions, cut to 2 inch lengths Garnishing Coriander Chinese wine Shallot oil. Steam on high heat for roughly 15 minutes – the water in the steamer should be boiling before the fish goes in, and the duration stated for steaming should start only from that moment. or this site may be reproduced without prior written permission. Rasa Malaysia © 2002–2021 Bee Interactive Corp. Scatter the pork and preserved mustard on top and around the fish. The fish can be identified by its diamond shape with dull silver, pewter coloured body. 1. It is because in this Teochew way of steaming, one would end up with a pool of wonderful sour-ish soup from steaming the fish which is really good to lap up with big chunks of fish meat. The sweetness comes from the fresh fish which they've sourced from the same supplier for the past 30 years. Next, steam the fish on high heat for 8 to 10 minutes, depending on the size of the fish or until the fish is thoroughly cooked (the eyes should turn white and bulge). When we go to a Teochew restaurant, it is also a must have item on the menu. The Teochews love fish, and they love to cook fish in a way that enhances the fish's natural sweetness. 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. Place all ingredients on top of the fish. Teochew Steamed Fish Recipe. Permalink. Rub lightly with salt and pepper. Teochew Steamed Seven Star Grouper Fish (Chinese Steamed Coral Trout with Tofu, Mushrooms, Chilli, Preserved Vegetable). It is the grey mullet, or “oh her” in Teochew, which is traditionally steamed and eaten with a piquant tau cheo or salted soya bean dip. – 1 small cut of fish (about 150g onwards) – 1 thick stalk spring onions, cut to 2 inch lengths 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 10. Preparation time: 10 minutes Cooking time : 10 minutes. 30g salted vegetable, slice it. and pat dry. No part of the content (digital photographs, recipes, articles, etc.) Steam for 10mins 5. Teochew food is quite popular in Malaysia because there are many of them in the Chinese community. Heat cooking oil in a small pot and bring to boiling hot. will it be alright to use john dory fish with the above recipe, please ? Being Teochew, we have steam fish frequently on our dining table when I was growing up. Pour seasoning over the fish and place in a steamer. Some recipes also include sour plum and Chinese dry mushroom into the recipe. Serve the steamed fish … 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. Can't spell Rasa Malaysia? Otherwise, this is a fantastic and simple recipe to cook for dinners with the family. Chinese New Year is almost coming to the end on 06 February 2012(the fifteen day) and I would be submitting my last CNY dish Teochew Style Steamed White-spotted Rabbitfish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight. Fish is steamed with tomatoes, salted plums, salted vegetables, chilli peppers, ginger and green onions (mushroom slices can be added as well) so the flavours are savoury, sour, spicy and altogether very appetising. A quick, healthy and nutritious steamed fish recipe for weeknight meals. thanks. The ingredients are all cook together (as in the ginger sauce in this recipe) and pour onto the fish. The Steamed Pomfret is a true representation of Teochew cuisine –tasty, fresh and nutritious. As you do, you will find the hot oil brings out a wonderful fragrance from the spring … Teochew-style steamed fish is simple, requiring very few ingredients. Welcome! Simple to make and success rate is high, for many beginners in cooking fish. Required fields are marked *. I’m grateful she was very patient with me taking the food preparation photos. There are many versions of Teochew steamed fish recipes, but what is common in all of them is preserved sour plum and salted vegetables. Place the sour plum pieces beside the fish. Teochew style steamed fish with salted vegetable and Chinese tofu. Teochew Steamed Fish Recipe. You can cut two slits on both sides of the fish if it is big. Grouper Recipes Fish Recipes Seafood Recipes Asian Recipes Vegetarian Recipes Uk Chinese Side Dishes Chinese Food Spicy Mac And Cheese Seafood. 1 tbsp of oil. The fish will be cooked through easily. Instructions. Arrange the fish in a plate and stuff the ingredients as shown 3. Arrange the tomato wedges, sour plum and tofu around the fish, and place the ginger slices on top. It is so fresh, tasty, and healthy. Teochew steamed fish also comes with soft and silken tofu, thinly sliced pork, and the garnishing of scallion, cilantro, and ginger complete the dish. 3 small mushroom, cut it. … I used sea bass instead of the usual choice of white Pomfret (My White Pomfret Recipe). 400 g cod fillet, cleaned and patted dry with paper towels, 1 green onion, trimmed and cut lengthwise into thin strips. You see, I always avoid buying whole fish as I don’t like eating the gill parts and fish head. Tags: Asian, Chinese, Fish, Malaysian, Mushroom, Seafood, Spices, Tomato | Prepare a steamer with boiling water and steam the fish for about 7 minutes or till fish … The fillet of cod is much firmer in texture, but it works well as long as you don’t over-steam it. To show off your handmade fish balls to best effect, it is important to cook them at a steady temperature of about 60°C to preserve their taste and texture. Copyright JustAsDelish© 2011-2018 . Serve immediately with rice. Bring water in the steamer to a boil. 06/07/2012 by Shannon Lim-de Rooy | 16 Comments. Place fish in a heatproof plate (most porcelain plates are heatproof). You can access to the recipe in my article “34 Easy Malaysian Chinese Recipes And Sauces“. 9. Fish sauce 2 tsp Sugar 1 tsp Water from salted plum 1 Tbsp MSG 1/2 tsp (optional) Water 1/2 cup. The dish is sour (from the sour plum, tomato, and preserved mustard), savory, absolutely delightful and appetizing to the taste buds. 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. However, EK does not eat seafood, and I do not prepare it often. 8. When the fish was hot out of the wok, she became very restless because steamed fish taste best hot. Steam for 8-10 minutes depending on steamer, adjust according to the size of pomfret also. Clean the fish properly (remove scales, guts, gills, etc.) Unlike Cantonese-style steamed fish (click for my recipe), which is basically a very simple dish of steamed fish with soy sauce, Teochew Steamed Fish really takes it to the next level. Seafood is charged a premium item when you eat out, and even though steamed fish is a very simple dish compared to many other dishes. Rasa Malaysia contains affiliate links and sponsored posts. Steam the fish over high heat for 10 minutes. Note: If you like a recipe for steaming a whole fish, check out my Teochew steamed fish recipe. Steam the fish over high heat for 10 minutes. 1 tsp of salt. Teochew Steamed Fish Rasa Malaysia mustard, tomato, pork, water, white pepper, silken tofu, coriander and 11 more Cantonese Style Steamed Fish (粤式蒸鱼) Beyond Norm Steaming is a very popular method of cooking in Chinese households. Serve hot. Remove from the stove and immediately pour it onto the fish. 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