Steam fish (Teochew style)
Ingredient 1. A fish of your choice (I used half a big Ang Chor Kee) table size, approx. 600 to 700g 2. Ginger - 8 slice (4 slice and the other in shred) 3. Salted mustard (咸菜) - 75g (soak in boiling water for 10min and cut into bite size) 4. Tomato - 1 medium size (cut in 6 pieces) 5. Minced meat - 80g (marinate with sesame oil and cornflour. Thereafter roll it into small meat balls) 6. Mushroom (white Bunashimeji)- 50g 7. Salted plum (咸水梅)- 3pcs 8. Coriander- 2 stalks (for garnish)
The dish 1. Use a deep plate big enough to hold the fish.
2. Place 4 slices of ginger into the plate.
3. Make a few diagonal cuts onto both side of the fish so that it will be cooked easier and thoroughly. Place the fish on top of the ginger slices.
4. Place the cut tomatoes around the fish.
5. Spread the shredded ginger on top of the fish.
6. Add in the meat balls around.
7. Add in the prepared salted mustard and the salted plum.
8. Add in some water. Enough to cover half the thickness of the fish.
9. Add 2 pinches of salt
10. Steam it for 15mins, add in the mushrooms and continue to steam for another 5mins.
11. Serve the dish while its hot.
Hope these trial recipe of mine helps.
Happy cooking and Bon Appetit!
