Teochew Style Steamed Pomfret Recipe
Summary
Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings4
HealthyHigh Protein
Ingredients
| Pomfret | 1 Large | |
| Chinese mushrooms - 2 to 3 ,dried | ||
| Chinese mustard | 75 Gram | |
| Tomatoes | 3 | |
| Ginger - 1 large knob | ||
| Silken tofu | 1/2 box | |
| Spring onions - 2 stalks | ||
| Chicken | 50 Milliliter | |
| Chinese sour plum - 1 ,preserved | ||
Directions
GETTING READY
1) Cut the pomfret into desired pieces,scale and clean it.
2) If it is very thick, slice it diagonally each side to the bone,but avoid through the backbone, allowing the fish to cook evenly.
3) Pre-soak dried mushrooms in water and slice when tender.
4) Thiinly slice mustard greens and wash well using cold water.
5) Cut the tomatoes into quarters and ginger into juliennes.
6) Cut tofu into 2-cm/0.8-inch squares.
7) Dice spring onions.
8) Make the stock and keep ready.
MAKING
9) In a dish,arrange the pomfret with raised sides.
10) Place mushrooms, mustard greens, ginger and sour plum on pomfret and scatter on top with spring onions.
11) Keep tofu and tomatoes around the pomfret.
12) Now add 2 tablespoons of stock to form the gravy.
13) Steam in wok or bamboo steamer for 15 to 20 minutes.
14) Fillets must start to flake, while whole fish must be stiff and cooked till white.
15) Ensure that you do not overcook as over-cooking alters the taste completely.
16) If needed, undercook and allow residual heat to cook fish completely.
SERVING
17) Serve at once.
1) Cut the pomfret into desired pieces,scale and clean it.
2) If it is very thick, slice it diagonally each side to the bone,but avoid through the backbone, allowing the fish to cook evenly.
3) Pre-soak dried mushrooms in water and slice when tender.
4) Thiinly slice mustard greens and wash well using cold water.
5) Cut the tomatoes into quarters and ginger into juliennes.
6) Cut tofu into 2-cm/0.8-inch squares.
7) Dice spring onions.
8) Make the stock and keep ready.
MAKING
9) In a dish,arrange the pomfret with raised sides.
10) Place mushrooms, mustard greens, ginger and sour plum on pomfret and scatter on top with spring onions.
11) Keep tofu and tomatoes around the pomfret.
12) Now add 2 tablespoons of stock to form the gravy.
13) Steam in wok or bamboo steamer for 15 to 20 minutes.
14) Fillets must start to flake, while whole fish must be stiff and cooked till white.
15) Ensure that you do not overcook as over-cooking alters the taste completely.
16) If needed, undercook and allow residual heat to cook fish completely.
SERVING
17) Serve at once.
Chef
