Teochew Steamed White Pomfret – 潮州式蒸白鲳

Hey everyone, we have ourselves a classic dish to start the Lunar New Year!

Steaming White Pomfret is a popular Teochew cooking method as there is a lot of importance placed on the freshness of the ingredients. This method allows you to taste the naturally fresh sweetness of the pomfret when it’s cooked, which is something fish lovers will enjoy!

We choose to stuff the pomfret with ginger slices, while adding salted plums & vegetables together with mushroom strips to pair with the fish. It’s critically important to NOT steam the fish any more than 10 minutes – Overcooking it will end up with your dish losing it’s sweetness, so pay attention to the timing.

Otherwise, this is a fantastic and simple recipe to cook for dinners with the family. Give this recipe a go and enjoy the succulent sweetness of white pomfret!

Get you white pomfret from our friends at dishthefish.com.sg for this CNY!


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  • Servings: 4

  • Time: 25 min

  • Skill: Easy


  1. 1 white pomfret fish

  2. 20g sliced ginger

  3. 10g ginger strands

  4. 3 chinese mushrooms (cut into strips)

  5. 50g sour/salted vegetables (cut into strips)

  6. 4 salted plums

  7. 2 tomatoes (quartered)

  8. salt to taste

  9. 1 tbsp light soy sauce

  10. 1 tbsp chinese rice wine

  11. 50 ml water (optional)

  12. 5g spring onions strands

  13. 5g fresh coriander


  1. Cut 20g of ginger into slices

  2. and 10g of ginger into strands

  3. Cut 3 soaked chinese mushrooms

  4. and 50g sour vegetables into strips

  5. Quarter 2 tomatoes

  6. Cut two slits in the white pomfret right till the bone at an angle on both sides

  7. Season with salt to taste

  8. Add half of the ginger slices into the cavity

  9. On a steaming tray add half the sour vegetables,

  10. half the mushroom strips

  11. and the remaining ginger slices

  12. Add the white pomfret on top

  13. Add 4 salted plums

  14. Lay the tomatoes around the pomfret

  15. Add 1 tbsp light soy sauce

  16. and 1 tbsp chinese rice wine

  17. Add the remaining sour vegetables,

  18. mushroom strips

  19. and ginger strands on top

  20. Add 50 ml of water (optional)

  21. Steam in high heat for 8-10 mins (depending on the size of the fish)

  22. Cut spring onions into strands

  23. Garnish with spring onions and fresh coriander