Steam Fish with Pickled Mustard: A Delicious and Healthy Dish – Seaco Online
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Steam Fish with Pickled Mustard: A Delicious and Healthy Dish

If you're looking for a comforting and healthy dish for your weeknight dinner, you might want to try steamed fish with pickled mustard. This dish is a popular Sichuan dish that is known for its hot and sour taste. The combination of the tender fish and the tangy pickled mustard greens makes for a delightful and satisfying meal.

A steaming plate of fish with pickled mustard on a bed of vibrant green lettuce, surrounded by a delicate steam rising from the dish

To prepare this dish, you will need fresh fish, pickled mustard greens, and a few other ingredients such as ginger, garlic, and chillies. The cooking process involves poaching the fish in a rich broth made from chicken stock, fish stock, and the pickled mustard greens. The result is a velvety and silky texture with a piquant and zesty taste that will leave you feeling nourished and satisfied.

If you're new to this dish, you might have some questions about the ingredients and the cooking process. Don't worry, we've got you covered. In the following sections, we'll provide you with all the information you need to make the perfect steamed fish with pickled mustard dish at home.

Key Takeaways

  • Steamed fish with pickled mustard is a comforting and healthy Sichuan dish that is perfect for a weeknight dinner.
  • The dish requires fresh fish, pickled mustard greens, and a few other ingredients such as ginger, garlic, and chillies.
  • The cooking process involves poaching the fish in a rich broth made from chicken stock, fish stock, and the pickled mustard greens.

Preparing the Ingredients

A whole fish is being steamed over a bed of pickled mustard greens, releasing fragrant steam

Selecting the Fish

When it comes to steaming fish, it is important to select a fresh fish that is suitable for steaming. You can use a variety of fish fillets such as cod, tilapia, bass, grouper, snapper, sea bass, or grass carp. Make sure that the fish is fresh and has a mild flavour. Fresh fish should have clear eyes, red gills, and firm flesh.

Making Pickled Mustard

Pickled mustard greens are an essential ingredient in this dish. You can easily make them at home by soaking mustard greens in a mixture of salt, sugar, and vinegar for a few days until they are pickled. Alternatively, you can buy them from an Asian grocery store.

Preparing Additional Aromatics and Vegetables

Apart from pickled mustard greens, you will need a few additional aromatics and vegetables to enhance the flavour of the dish. Garlic, ginger, and spring onions are commonly used in Chinese cuisine and add a depth of flavour to the dish. Chilies can be used to add heat, while cucumber and tomato can be used to add freshness to the dish. Sichuan pepper or Sichuan peppercorns can be used to add a numbing and tingling sensation to the dish.

To prepare the aromatics and vegetables, finely chop the garlic, ginger, and spring onions. Cut the chilies, cucumber, and tomato into thin slices. Make sure to remove the seeds from the chilies if you prefer a milder flavour.

Cooking Process

Steam rises from a pot of fish and pickled mustard on a stovetop

Steaming the Fish

First, you will need to prepare the fish. For this recipe, you can use any white fish, such as sea bass or tilapia. Clean the fish and pat it dry with a paper towel. Then, season it with salt, white pepper, and Shaoxing wine.

Next, you will need to steam the fish. You can use a steamer basket or a plate to steam the fish. Place the fish on the steamer basket or plate, and steam it for 10-15 minutes, depending on the size of the fish.

Preparing the Broth

While the fish is steaming, you can prepare the broth. For this recipe, you will need chicken stock, soy sauce, sugar, and pickled mustard greens. Heat some cooking oil in a pan and add the pickled mustard greens. Stir-fry for a few minutes until fragrant. Then, add the chicken stock, soy sauce, and sugar. Bring the mixture to a boil and let it simmer for a few minutes.

Finishing with Garnish and Seasoning

Once the fish is cooked, you can transfer it to a serving plate. Pour the broth over the fish, making sure to cover it evenly. Then, sprinkle some Sichuan peppercorn powder and drizzle some hot oil over the fish. Finally, garnish with some chopped spring onions and coriander.

Frequently Asked Questions

A steaming bowl of fish with pickled mustard, surrounded by steam and a hint of savory aroma

What's the ideal time to steam a fish with pickled mustard to ensure it's perfectly cooked?

The ideal time to steam a fish with pickled mustard depends on the size and type of fish you're cooking. As a general rule, you should steam the fish for around 8 to 10 minutes per 500g. However, it's always best to check if the fish is cooked through by inserting a fork into the thickest part of the fish. If the flesh is opaque and flakes easily, the fish is ready.

Could you list the essential ingredients for a classic Teochew steamed fish?

The essential ingredients for a classic Teochew steamed fish are fresh fish, pickled mustard, soy sauce, Shaoxing wine, ginger, garlic, and scallions. Some recipes also call for red chillies and tomatoes to enhance the flavour of the dish.

Anyone has a simple Teochew steamed pomfret recipe to share?

Yes, here's a simple Teochew steamed pomfret recipe you can try at home. You'll need a fresh pomfret, pickled mustard, soy sauce, Shaoxing wine, ginger, garlic, and scallions. Clean the fish and stuff it with ginger and scallions. Then, top the fish with pickled mustard and steam for around 10 minutes. Finally, pour the soy sauce and Shaoxing wine mixture over the fish and steam for another 2-3 minutes.

How do you make a traditional Teochew style steamed fish?

To make a traditional Teochew style steamed fish, you'll need to prepare a mixture of soy sauce, Shaoxing wine, ginger, garlic, and scallions. Then, place the fish on a plate and stuff it with ginger and scallions. Top the fish with pickled mustard and steam for around 10 minutes. Finally, pour the soy sauce and Shaoxing wine mixture over the fish and steam for another 2-3 minutes.

What's the secret to a tasty pickled mustard fish soup?

The secret to a tasty pickled mustard fish soup is to use fresh fish and high-quality pickled mustard. You should also add some ginger, garlic, and scallions to enhance the flavour of the soup. Finally, add some soy sauce and Shaoxing wine to the soup to give it a rich and savoury taste.

How can I properly enjoy Suan Cai Yu, any serving suggestions?

Suan Cai Yu is best enjoyed with a bowl of steamed rice and some stir-fried vegetables. You can also serve it with some hot and sour soup or some pickled vegetables to balance out the flavours. Don't forget to garnish the dish with some chopped scallions and coriander for added freshness and aroma.