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Friday, November 1, 2013

Steamed Fish With Ginger & Salted Wet Plum

A slightly different way of steaming fish using salted wet sour plums.  Looks like no frills steamed fish Teochew style [that is minus the meat, salted vegetable and tofu]. 

The gravy is savoury and sourish with the fragrant aroma of chopped ginger and garlic.
 


Ingredients
[serves 3-4]
1 medium size white promfret - cleaned
1 piece salted sour wet plum
2 tbsp chopped ginger
1 tbsp chopped garlic
1 red chilli - seeded and chopped
1 stalk spring onion - chopped
1-2 tsp oil
  1. Place cleaned fish on a steaming plate.
  2. Heat oil to saute chopped garlic and ginger until fragrant.  Add in the chilli and salted wet plum [slightly mashed].
  3. Dish out to spread evenly over fish.
  4. Steam fish over high heat for 7-10 minutes [depends on size of fish].
  5. Garnish with chopped spring onions before serving immediately.









Notes: Visit this site for it's Nutritional Facts [here]

4 comments:

Phong Hong said...

Kimmy, the steamed fish is very appetizing! Fresh clean flavors work so well but hard for me to get very fresh fish to steam it.

mui mui said...

Hi Kimmy,
I love this way of steaming fish too.
The taste is so good!
mui

Kimmy said...

Hi Phong Hong, you are right. These days you got to keep looking for a 'reliable' fishmonger for fresh seafood.

Kimmy said...

Hi Mui Mui, me too. Nowadays, I prefer to steam fish using more aromatics.

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