A quick and easy Chinese Teochew-style dish. Steamed with Chinese pomfret with salted plums, tomatoes, salted mustard greens, shiitake mushrooms and tofu.
Pat dry and set aside.
De-seed salted plums and set the flesh aside. Slice the salted mustard greens. Cut the tomato into 4 or 6 wedges. Soak for 15minutes dried mushrooms in warm water until soft and plump, drain and squeeze out the excess water, remove stems and slice thinly. Cut the ginger, spring onion and chilli, into shreds. Roughly chop the coriander. Drain the tofu, cut into cubes and set aside.
Smear salt on the fish body, inside slits and stuff the flesh of one salted plum into stomach cavity.
In a heatproof plate, place some ginger shreds and sliced salted mustard green, spreading them out over the plate. Place fish on top. Spread the remaining ginger, salted mustard greens and mushroom slices. Spread the flesh of the remaining salted plum, tomato wedges, tofu cubes and water, around the sides of the fish.
Heat a wok with water till it starts to boil. Place a steaming rack and heatproof plate. Steam the fish for 12 to 14minutes. Remove fish and drizzle lard or shallot oil on top and into the broth. Garnish with coriander, chopped spring onion and red chilli. Serve immediately with some light soy sauce and sliced bird’s eye chilli on the side.
Ingredients
Directions
Pat dry and set aside.
De-seed salted plums and set the flesh aside. Slice the salted mustard greens. Cut the tomato into 4 or 6 wedges. Soak for 15minutes dried mushrooms in warm water until soft and plump, drain and squeeze out the excess water, remove stems and slice thinly. Cut the ginger, spring onion and chilli, into shreds. Roughly chop the coriander. Drain the tofu, cut into cubes and set aside.
Smear salt on the fish body, inside slits and stuff the flesh of one salted plum into stomach cavity.
In a heatproof plate, place some ginger shreds and sliced salted mustard green, spreading them out over the plate. Place fish on top. Spread the remaining ginger, salted mustard greens and mushroom slices. Spread the flesh of the remaining salted plum, tomato wedges, tofu cubes and water, around the sides of the fish.
Heat a wok with water till it starts to boil. Place a steaming rack and heatproof plate. Steam the fish for 12 to 14minutes. Remove fish and drizzle lard or shallot oil on top and into the broth. Garnish with coriander, chopped spring onion and red chilli. Serve immediately with some light soy sauce and sliced bird’s eye chilli on the side.
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