Teochew Style Steamed Fish

Sunday Dinner - Teochew Style Steamed Fish

A simple, fast and healthy steam fish for a weekend dinner.

My dad is of Teochew descent. Teochew (or Chaozhou) people are native to the eastern Guangdong province of China. So I already familiar with this steamed fish since I was young. The taste combination of sour and spicy are very appetizing. So I decided to cook it for dinner.

Ingredients:
1 medium whole fish (white pomfret, garoupa or sea bass)
Tomato - cut into cubes
Ginger - thinly sliced strip
Shiitake mushroom
Salted vegetable - thinly sliced
Fried garlic & Parsley as garnish
Sesame oil
Light soy sauce
Salted plum (optional)
Chili (optional)

Instructions:
Steam the fish for 15 minutes - do not over steam as the the fish texture might get rough.
Served piping hot.

Remark:
I never put salted plum as the salted vegetable already blended well into the fish with great taste.
Those who like it in spicy soup gravy can add on chili.

Fact about parsley
Parsley or garden parsley is a species of flowering plant in the family Apiaceae, native to the central Mediterranean region, naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable.
The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley can be found year round in your local supermarket.

Try your own teochew style steamed fish today!

Comments

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