My children love this so much. One one whole fish definitely won't be enough. When come to this to steam fish I will have to make extra and this Teochew style was a great hit at home. A blend of sweet, sour and salty.. really nice. This recipe requires salted vegetables but I omitted this since the children don't really fancy the salted vegetable. I just used the sour plum. Fantastic enough. Pomfret or Kerapu are another great options for this steam fish.
- 3cm piece ginger, finely shredded
- 5 pickled sour plum
- 2 black Chinese mushrooms, shredded
- 1/4 cup water
- 1/2 tsp sugar
- 1 stalk spring onions cut into 4cm lengths
- 1 sprig coriander leaves
- 1 red chilli cut into strips
- 1 tbsp shallot or garlic oil
- 1 tsp sesame oil
Make two cuts on each side of the fish. Rub lightly with salt and pepper. Put fish on a metal or heatproof dish and scatter mushroom and ginger slices on and around the fish.
Break up the sour plum and distribute it over the fish
Steam fish over rapidly boiling water for 12 to 15 minutes or until the eyes of the fish pop out. (This is an indication that the fish is cooked.) Pour combined oil over the fish immediately, add garnishing and serve.
Ini merupakan Ikan Kukus ala Teochew yang paling top di rumah. Kalau masak seekor memang tidak pernah cukup. memang sedap cukup rasa manis, masam dan masinya. Biasanya masyrakat Cina lebih gemar menggunakan ikan bawal putih dan dimasukkan jeruk sawi, seperti jeruk kobis atau jeruk sawi. Kalau menu anda adalah menu masyarakat Cina maka resipi adalah satu kemestian.
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