Wednesday, March 14, 2012

TeowChew Style Steamed Pomfret (潮州式清蒸鲳鱼)

I'm not a TeowChew obviously. But I do steam my fish in this way when I saw a nice Pomfret at the market. I just simply love the sour and salty taste that is so appetizing. A week ago, my bestie Ginnie asking me for TeowChew Style Steamed Fish recipe. I didn't give her all the details. Since I'm steaming my pomfret. Might as well I just blog about it.

Living in Singapore, I believe everybody had this before. It's one of the common style of steaming fish here.  That is why, I don't think I need to introduce more about it, and I shall cut the crap here and start cooking...

  • A medium sized Pomfret. Scaled, cleaned. I used Silvery Pomfret (银鲳鱼) here, about 500g. People usually use White Pomfret (白鲳鱼). But there's no rules here. You could use Seabass (石甲/金目鲈) or Grouper (石斑鱼) too. It's individual.
  • 20g of salted Vegetable
  • 1 red chilli, julienned
  • 1 clove garlic, minced
  • a big thumb sized ginger (1 portion minced, 1 portion julienned, 1 portion sliced)
  • 2 stalks of spring onion (1 stalk cut into 1.5 inch length, 1 stalk cut into 5 inch length)
  • a piece of soft bean curd
  • 20g pork belly. But I forgotten to add them in. Darn!
  • 2 pieces of canned water plum
  • 1 tomato - cut into wedges
  • 1tsp light soy sauce
  • 1 tsp salt
  • half tsp sugar
  • 2tsp fish sauce (optional)
  • about half cups of water or more. Gauge it yourself.

Long list of ingredient eh? But it taste yummy. I assure you.


1. Prepare all the necessary vegetables, and do all the cutting work. Refer to above picture, and you should know what to do.

2. Clean the fish, place a spring onion on a plate, line with 3 slices of ginger. Place the fish on top. Refer to this picture, this is the estimated length of your spring onion to be lined beneath the fish, and also 3 slices of ginger.

3. Place all the big chunk ingredients on the plate, combine all the seasoning, minced ginger, minced garlic & etc etc. Pour it over the fish. Add some water to cover 1/3 of the ingredients. If you want your steamed fish to be more soupy, add more water. Just eyeball it yourself.

4. Steam the fish over high heat for 8 minutes (based on 500g fish). Remove from heat, sprinkle with shredded spring onions and serve hot.

The picture of this steamed fish is really !@#$%^&$#@!!! I really hate the dim light in my house!!! If you were to prepare this dish at home, you have to make sure that you cook a pot of good quality steamed white rice. This dish goes very very well with a bowl of hot steamed white rice. It's so comforting.

Give it a try! I'm sure your family will love this :)

No comments:

Post a Comment