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Teochew Steamed Fish
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Serve : 6
Preparation time : 35 minutes
Cooking time : 30 minutes
Ingredients :
600-900g whole fish (threadfin or pomfret)
11/2 teaspoons salt
1 teaspoon ground white pepper
120g salted gabbage, soaked and sliced
4 dried chinese mushrooms, soaked to soften and cut into strips
90g chicken or pork, cut into strips
4cm knob ginger, peeled and cut into strips
2 red chillies, cut into strips
2 pickled sour plums
1 teaspoon sesame oil
125ml water
3 tablespoons cooking oil
3-4 shallots, peeled and sliced
2 spring onions (scallions), cut into 5cm lenths
2 sprigs coriander (cilantro) leaves, cut into 5cm lengths
Method :
Clean fish thoroughly and rub with salt and pepper. Place on a heatproof (flameproof) dish and arrange salted cabbage, mushrooms, chicken or pork, ginger and chillies over fish.
Lightly squeeze sour plums over fish and place beside fish. Add sesame oil and water.
Place dish in a steamer over rapidly boiling water and steam for 15 minutes.
Meanwhile, heat cooking oil in a wok and fry shallots until slightly browned.
When fish is cooked, pour oil and shallots over fish. Serve garnished with spring onions and coriander leaves.
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