Teo Chew Fish: A Delicious and Traditional Dish from Southern China – Seaco Online
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Teo Chew Fish: A Delicious and Traditional Dish from Southern China

If you're a fan of fish dishes, you may have come across Teochew steamed fish. This dish is a staple of Teochew cuisine, which is a type of Chinese cuisine that originates from the Chaoshan region in Guangdong.

Teochew steamed fish is a simple yet flavourful dish that is easy to prepare and perfect for a healthy meal.

The dish is typically made with fresh fish that is steamed with a combination of sour and salty ingredients, such as sour plum, tomato, and preserved mustard. The result is a deliciously tangy and savoury broth that complements the tender, flaky fish perfectly.

Teochew steamed fish is often served with a variety of accompaniments, such as rice, vegetables, and other seafood dishes.

Key Takeaways

  • Teochew steamed fish is a staple of Teochew cuisine, which originates from the Chaoshan region in Guangdong.
  • The dish is typically made with fresh fish that is steamed with a combination of sour and salty ingredients, such as sour plum, tomato, and preserved mustard.
  • Teochew steamed fish is often served with a variety of accompaniments, such as rice, vegetables, and other seafood dishes.

Teochew Steamed Fish

A whole fish, steamed with ginger, scallions, and soy sauce, served on a platter with a side of hot steamed rice

If you're looking for a healthy and delicious seafood dish, Teochew Steamed Fish is a great option. This dish is all about freshness, with a whole fish steamed to perfection along with ginger slices, tomato wedges, shiitake mushrooms, salted plums, and spring onions.

Ingredients and Preparation

To prepare Teochew Steamed Fish, you'll need a whole fish such as seabass, white pompret, or garoupa. Ask your fishmonger to clean it for you.

You'll also need ginger sliced into thin strips, tomato cut into small wedges, shiitake mushrooms soaked in water and sliced thinly, salted plums, and light soy sauce.

To prepare the fish, rinse it thoroughly and pat it dry with a paper towel.

Score the fish on both sides with a sharp knife and season it with light soy sauce.

Place the fish on a heatproof plate and add the ginger, tomato, shiitake mushrooms, and salted plums on top of the fish.

Finally, add some water to the plate and steam the fish for about 20 minutes or until it's cooked through.

Cooking Techniques

Steaming is a great cooking technique for fish, as it helps to retain its natural flavour and nutrients.

To steam the fish, you'll need a steamer basket or a wok with a rack. Fill the wok or steamer with enough water to reach just below the rack or basket.

Bring the water to a boil and place the plate with the fish on the rack or basket. Cover the wok or steamer with a lid and steam the fish until it's cooked through.

Accompaniments and Variations

A table set with various teo chew fish accompaniments and variations

Side Dishes

When enjoying Teochew steamed fish, you may want to pair it with some side dishes.

Some popular options include steamed rice or porridge, which can help balance out the flavours of the fish.

You can also enjoy some vegetables such as bok choy, choy sum, or broccoli to add some nutrition and colour to your meal.

Tofu is another great option that can help absorb the flavours of the fish and sauce.

Alternative Fish and Seasonings

While Teochew steamed fish is traditionally made with red snapper, pomfret fish, seabass, cod, grouper, garoupa, barramundi, silver pomfret, or white pomfret, you can also experiment with other types of fish.

Some popular options include tilapia, trout, or salmon.

You can also try different seasonings such as ginger, scallion, and salt to add some variety to your dish.

When it comes to sauces and seasonings, soy sauce is a staple in Teochew cuisine and can be used to add some saltiness to the dish.

Ginger is another popular ingredient that can add some warmth and depth to the flavour.

Scallion can also be used to add some freshness and colour to the dish.

For a tangy twist, you can add some tomato to the sauce.

In addition to the traditional Teochew fish soup, you can also try other variations such as fish head soup, fish maw soup, or fish belly soup.

These variations use different parts of the fish and can offer different textures and flavours.

Salted vegetables or preserved mustard can also be added to the soup to add some complexity to the flavour.

Frequently Asked Questions

A steaming bowl of Teo Chew fish soup surrounded by condiments and garnishes on a rustic wooden table

What's the traditional recipe for steamed Teochew pomfret?

Steamed Teochew pomfret is a popular dish in Singapore. The traditional recipe involves steaming the pomfret fish with a mixture of ginger, garlic, and soy sauce. The fish is then topped with scallions and coriander before it is served.

Where can I find the best Teochew steamed fish in Singapore?

There are many restaurants in Singapore that serve delicious Teochew steamed fish. Some popular places to try include Chao Yue Xuan Teochew Cuisine, Zhen Hao Ji Teochew Fish Porridge, and Chui Huay Lim Teochew Cuisine.

How do I prepare Teochew steamed fish fillet?

To prepare Teochew steamed fish fillet, you'll need to first marinate the fish in a mixture of soy sauce, ginger, and garlic.

Then, place the fish in a heat-proof dish and steam it for about 10-15 minutes, depending on the thickness of the fillet.

Once the fish is cooked, top it with scallions and coriander before serving.

Could you explain what Teochew style cooking involves?

Teochew style cooking is a type of Chinese cuisine that originates from the Teochew region in China.

It is known for its light, fresh flavours and emphasis on using fresh, seasonal ingredients.

Teochew dishes often involve steaming, boiling, or braising, and are typically less oily and spicy than other types of Chinese cuisine.

How many calories are typically in a serving of Teochew steamed fish?

The number of calories in a serving of Teochew steamed fish will depend on the type of fish used and the specific recipe.

However, in general, steamed fish is a healthy and low-calorie dish that is high in protein and other nutrients.

What distinguishes Hong Kong style steamed fish from Teochew style?

While both Hong Kong and Teochew style steamed fish involve steaming the fish with a mixture of soy sauce and other seasonings, there are some key differences between the two.

Hong Kong style steamed fish often includes more complex flavours, such as black bean sauce, while Teochew style is known for its simple, clean flavours.

Additionally, Teochew style steamed fish often includes toppings of scallions and coriander, while Hong Kong style may include other ingredients such as mushrooms or tofu.