81min 4 ppl
Teochew Steamed Fish
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 7 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 32g
Carbs 6g
Fats 12g
About this dish
A whole sea bass steamed with preserved radish, sour plum and tomato until the flesh flakes, finished with a sizzling drizzle of hot oil and spring onion.
Allergy Info
Gluten, Soya, Sesame, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Tomatoessliced1 whole
- Gingerjulienned20 g
- Red Chillisliced1 whole
- Spring onionsjulienned2 stalks
- Fresh Corianderto garnish5 g
Fish & Seafood
- Whole sea bassabout 700 g, cleaned and scaled1 whole
Tins & Jars
- Preserved radishchopped30 g
- Preserved sour plums2 whole
Spices & Seasonings
- White pepper0.25 tsp
Oils & Condiments
- Light soy sauce2 tbsp
- Sesame Oil1 tsp
- Vegetable Oil1 tbsp
Utensils
- Sharp knife
- Steamer basket
- Meat thermometer
- Small saucepan
Method
1
Score the fish diagonally a few times on both sides and pat it dry with kitchen paper.
Approx. 4 minutes
2
Lay the fish on a heatproof plate and scatter over the preserved radish, preserved sour plums, tomato, ginger and chilli.
Approx. 5 minutes
3
Set the plate in a steamer over boiling water and steam for 12 minutes until a meat thermometer inserted into the thickest part reads at least 63°C and the flesh flakes easily.
Approx. 13 minutes
4
Remove the plate from the steamer and carefully pour off any excess liquid if it looks very watery.
Approx. 2 minutes
5
Drizzle the light soy sauce over the fish and scatter with the spring onions.
Approx. 2 minutes
6
Heat the vegetable oil and sesame oil together in a small saucepan until smoking, then pour it hot over the spring onions so they sizzle.
Approx. 4 minutes
7
Season with the white pepper and scatter with fresh coriander to serve.
Approx. 2 minutes
