Friday, October 18, 2013

Foodie Fridays - Teochew Style Steamed Fish

The DinoFamily love fish and our favourite is the super duper expensive cod fish, alternatively we will eat seabass, garoupa or red talipia.  Our fish will always be steamed or baked instead of deep fried coz we feel that frying destroy the texture of the fish.

DinoPapa's dialect is Teochew, but he seldom steam the fish the Teochew way which includes adding salted bean paste, pickles and sour plum.  He will simply pour some steam fish sauce over the fish, cut 1 tomato and lay on top of the fish, that's all.  It's still as tasty but it lacks the salty sour taste in it.  So when I requested him to do this dish using Mama Sue's blog train as an excuse, he of course happily obliged.

* Fresh fish - Silver Promfret, Seabass or Garoupa
* Salted bean paste
* 1 Salted plum
* 1 Tomato
* Pickles
* Spring onion

After you have washed the fish and cut up the tomato, simply just put them on a plate.  Next, layer the salted bean paste and pickers on the fish, stuff the salted plum into the fish's stomach and steam it for about 15mins or till cooked.  If you prefer your fish to be more salty then put more salted bean paste.

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  1. I LOVE Teochew steamed fish, especially white promfret! Ahhhh I miss it so much now...

  2. I have to admit, I don't buy my fish whole like that...filleted, no head, no tail, no bones. I'm a salmon, trout, and tuna fan myself. Baked, seared, or grilled. Never fried.

    Here's to fish!!
    Peggy (from UBC)

  3. My mum steams fish this way too! (she is also teochew). silver pomfret is my favourite fish, but sadly we cannot get it here in Australia :(

  4. I love fish but wouldn't serve with head and tail on ... hypocritical really.

  5. I never thought about steaming fish--I grew up around fried fish and occasionally baked fish.