Teochewstyle steamed fish recipe 潮州清蒸鱼

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Teochew-style steamed fish is a traditional Chinese dish known for its fresh flavor and simplicity. This dish features unique special ingredients, including salted plums, preserved salted vegetables, tomatoes, and ginger. Together, these ingredients create a distinct blend of sour, savory, and slightly spicy flavors found only in Teochew-style steamed fish. • • Originating from Teochew (Chaozhou) in the eastern part of Guangdong province, China, this dish has gained immense popularity in Southeast Asia, particularly among Teochew communities in Singapore and Malaysia. This recipe will present the traditional Malaysian way of preparing Teochew steamed fish. • ======================================= • Recipe: • (Please download the recipe and read the full details at https://tasteasianfood.com/teochew-st... ) • Ingredients A • 1 tilapia • 30g ginger, cut into slices and the other half into fine strips • 3 dried shiitake mushrooms • 80g salted preserved vegetable, cut into strips • 3 salted plums • 1 medium-sized tomatoes, • 200g tofu • 1 bird’s eye chili (optional) • 1.5 cups water • spring onion and coriander leaves to garnish • Ingredients B (Seasoning) • 1/2 tsp salt • 1/2 tsp sugar • 1 tbsp fish sauce • 1 tbsp Chinese rice wine • 2 tbsp of hot oil • Method: • 1. Ask your fish vendor to descale and gut the fish. • 2. Next, prepare all the ingredients required for the sauce. This includes soaking and cutting the mushrooms, slicing the salted vegetable into strips, cutting the tomato into wedges, and slicing the ginger into fine strips. Also, remove the seeds of the plums and cut the tofu into cubes. • 3. Sauté the ginger lightly with oil. Then, add all the above ingredients, along with 1.5 cups of water, and bring the mixture to a boil. • 4. Add the seasoning: fish sauce, salt, sugar, and wine. • 5. Place two chopsticks on a stainless steel plate to steam the fish. Put the fish on top of the chopsticks. Steam the fish over high heat with rolling boiling water for approximately 8 minutes. A properly cooked fish will have protruding eyes and flaky flesh. • 6. After steaming, discard any liquid that collects on the plate. Place the fish on a serving plate and pour the sauce (and ingredients) over it. • 7. Finally, add green onions and ginger strips on top. Pour hot oil over the green onions and ginger to partially cook them. • ======================================= • The soundtracks in this video have the following Artlist license: • License Owner - KWAN KA PANG • License Number - 540246 • Borrtex - A Quick Coffee • • ======================================= • Website: https://tasteasianfood.com/ • / tasteofasianfood • / kwankapang • / kwankapang • / kwankapang

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