Teochew Steamed White Pomfret

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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Ingredients

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1white pomfret fish
20g sliced ginger
10g ginger strands
3chinese mushrooms (cut into strips)
50g sour/salted vegetables (cut into strips)
4salted plums
2tomatoes (quartered)
salt to taste
1tbsp light soy sauce
1tbsp chinese rice wine
50ml water (optional)
5g spring onions strands
5g fresh coriander

Directions

1.

Cut 20g of ginger into slices
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2.

and 10g of ginger into strands
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3.

Cut 3 soaked chinese mushrooms
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4.

and 50g sour vegetables into strips
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5.

Quarter 2 tomatoes
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6.

Cut two slits in the white pomfret right till the bone at an angle on both sides
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7.

Season with salt to taste
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8.

Add half of the ginger slices into the cavity
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9.

On a steaming tray add half the sour vegetables,
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10.

half the mushroom strips
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11.

and the remaining ginger slices
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12.

Add the white pomfret on top
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13.

Add 4 salted plums
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14.

Lay the tomatoes around the pomfret
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15.

Add 1 tbsp light soy sauce
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16.

and 1 tbsp chinese rice wine
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17.

Add the remaining sour vegetables,
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18.

mushroom strips
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19.

and ginger strands on top
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20.

Add 50 ml of water (optional)
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21.

Steam in high heat for 8-10 mins (depending on the size of the fish)
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22.

Cut spring onions into strands
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23.

Garnish with spring onions and fresh coriander
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