Teochew Steamed Pomfret
The most basic recipe in my arsenal of home cooked recipes, the white pomfret steamed in Teochew style. You may also wish to check out my other recipe Teochew Steamed Garoupa if you prefer another type.
The White Pomfret has accompanied our family feasts for many years now, I have been eating this fish since my childhood, steamed to perfection this way. In fact it is one of the few recipes that I used since starting my gastronomic journey.
This recipe is simple and basic. Dried shitake mushrooms, tomatoes, preserved salted vegetables (aka kiam chye), preserved salted plums and ginger. Garnished with Chinese parsley, and it is a perfect dish. I particularly like using this fish for Teochew style steaming because the flesh is very succulent and sweet when cooked perfectly.
A medium sized White Pomfret (maybe about 800-900 grams)
50-60 grams of Kiam Chye (shredded thinly)
2 medium sized Tomatoes (quartered)
5 pieces Dried Shitake Mushrooms (soaked and sliced)
2 pieces of Preserved Salted Plums
A few slices of Ginger
3 stalks of Chinese Parsley
1. Wash and gut the pomfret. Or you can get the Fishmonger to help you gut the fish. Of course if you want to keep the fish fresh till the day you’re gonna eat it, it is recommended to keep the guts intact.
2. Place one crushed salted plum in the gut of the fish. Also place a few slices of Ginger in the stomach of the fish as well. This helps rid the stomach of the fish of any smells or bitter taste.
3. Soak the mushrooms in hot water and snip off the stems, then slice them. Continue to soak after slicing. Cut the tomatoes into quarters. As for the kiam chye, shred them thinly.
4. Sprinkle the shredded kiam chye on the centre of the plate. Then lay the pomfret on top of the salted vegetables. Surround the fish with the tomatoes and sliced mushrooms. Place the other crushed salted plum on the plate.
5. Steam the pomfret a good 20 minutes at high heat. Once it is done, garnish with chopped parsley. Allow the heat to wilt the parsley a little before serving. Shiok!