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Teochew Style Steam Fish: A Delicious and Healthy Way to Enjoy Fresh Fish

If you're looking for a healthy and delicious way to prepare fish, look no further than Teochew style steam fish.

This dish is a staple of Teochew cuisine, a Chinese dialect group that hails from the Guangdong province. Teochew style steam fish is known for its light and fresh flavours, and is a popular choice among the Chinese community.

Preparing the fish for Teochew style steam fish is a simple process that involves cleaning and seasoning the fish before steaming it.

Once the fish is ready, it's placed in a steamer basket and cooked until it's tender and flaky. The dish is often served with a variety of vegetables, such as tomatoes, shiitake mushrooms, and salted mustard greens.

If you're interested in trying Teochew style steam fish for yourself, we've got you covered. In this article, we'll share a Teochew steam fish recipe that you can make at home, as well as answer some frequently asked questions about the dish. So grab your apron and get ready to cook up a storm!

Key Takeaways

  • Teochew style steam fish is a healthy and delicious dish that is a staple of Teochew cuisine.
  • The fish is prepared by cleaning and seasoning it before steaming it until it's tender and flaky.
  • Teochew style steam fish is often served with a variety of vegetables, such as tomatoes, shiitake mushrooms, and salted mustard greens.

Preparing the Fish

A whole fish is placed in a steamer, surrounded by ginger, scallions, and tomatoes. The steam rises as the flavors infuse

Before you can start cooking your Teochew-style steamed fish, you need to prepare the fish properly. This involves selecting the right fish, cleaning it, and prepping it for cooking.

Selecting the Right Fish

When it comes to steamed fish, freshness is key. You want to choose a fish that is as fresh as possible to ensure the best flavour and texture.

Whole fish is a premium item, so it's worth spending a bit more to get the best quality.

Some of the best fish for steaming include grouper, barramundi, seabass, cod, and red snapper. These fish are all readily available and have a delicate flavour that works well with the other ingredients in the dish.

Cleaning and Prepping

Once you have selected your fish, it's time to clean it. Rinse the fish under cold water and pat it dry with a paper towel.

Then, use a sharp knife to make a few diagonal cuts on both sides of the fish. This will help the fish cook evenly and allow the flavours to penetrate the flesh.

Next, it's time to add the aromatics. Slice some ginger and spring onions and place them on top of the fish. You can also add some coriander if you like.

This will add flavour to the fish and help to balance out the other ingredients.

Finally, you're ready to steam the fish. Place the fish on a heat-proof plate and steam it for around 10-15 minutes, depending on the size of the fish.

Once it's cooked, remove it from the steamer and serve it with your favourite Teochew-style sauce.

By following these simple steps, you can prepare the perfect fish for your Teochew-style steamed fish dish.

Teochew Steam Fish Recipe

A whole fish, steamed with ginger, scallions, and soy sauce in a traditional Teochew style

If you're looking for a healthy, light and delicious meal, Teochew Steamed Fish is the perfect dish for you. This recipe is easy to prepare and packed with flavourful ingredients that will satisfy your taste buds.

Ingredients and Seasoning

Here are the ingredients you'll need for this recipe:

  • 1 whole fresh fish (such as seabass, white pompret or garoupa)
  • 1-inch ginger, thinly sliced
  • 1-2 medium tomatoes, cut into small wedges
  • 2 dry shiitake mushrooms, soaked in water and sliced thinly
  • 1/2 cup of salted vegetables
  • 1/4 cup of preserved mustard
  • 2 salted plums, mashed
  • 1 tablespoon of light soy sauce
  • 1 tablespoon of Shaoxing wine
  • 1/2 teaspoon of white pepper
  • 1/2 cup of water

Steaming Process

  1. Clean the fish thoroughly and pat it dry with a paper towel.
  2. Place the fish on a heatproof plate that fits inside your steamer.
  3. Stuff the fish cavity with ginger, tomatoes and shiitake mushrooms.
  4. Arrange the salted vegetables and preserved mustard on top of the fish.
  5. Mix the mashed salted plums, light soy sauce, Shaoxing wine and white pepper together in a bowl. Pour the mixture over the fish and vegetables.
  6. Pour the water into the steamer and bring it to a boil over high heat.
  7. Place the plate with the fish into the steamer and steam for 10-15 minutes, depending on the size of the fish.
  8. Once the fish is cooked, remove it from the steamer and discard any excess liquid.

Finishing Touches

  1. Heat up some cooking oil in a pan and fry some thinly sliced garlic until fragrant.
  2. Pour the hot garlic oil over the fish.
  3. Garnish with some chopped coriander and sliced red chilli.
  4. Serve hot with steamed rice.

Frequently Asked Questions

A whole fish steaming in a teochew-style broth, surrounded by slices of ginger, tomatoes, and scallions, with a fragrant aroma rising from the pot

What's the traditional recipe for Teochew-style steamed fish?

The traditional recipe for Teochew-style steamed fish typically involves using fresh ingredients, including fish, ginger, garlic, scallions, soy sauce, and Shaoxing wine. Some variations also include salted vegetables, tomatoes, and mushrooms. The fish is usually steamed until it is cooked through and tender, and then served with a sauce made from soy sauce, sugar, and water.

How long should you steam a fish to get that perfect Teochew texture?

The steaming time for Teochew-style steamed fish will depend on the size and thickness of the fish. As a general rule, you should steam the fish for 8-10 minutes per inch of thickness.

So, if you have a 2-inch-thick fish, you should steam it for around 16-20 minutes. However, it's important not to overcook the fish, as this can make it tough and dry.

Can you recommend a good type of fish for steaming Teochew style?

A good type of fish for steaming Teochew style is one that is fresh, firm, and has a mild flavour. Some popular options include sea bass, pomfret, and grouper.

However, you can use any type of fish that you like, as long as it is suitable for steaming.

What distinguishes Teochew-style steamed fish from Cantonese-style?

Teochew-style steamed fish is typically lighter and fresher than Cantonese-style steamed fish. It usually involves using fewer ingredients and less seasoning, allowing the natural flavour of the fish to shine through.

Cantonese-style steamed fish, on the other hand, often includes more flavourful ingredients like ginger, scallions, and soy sauce.

Are there any tricks to enhance the flavour of Teochew steamed fish?

One trick to enhance the flavour of Teochew steamed fish is to add some salted vegetables or pickled plums to the dish. These ingredients can add a tangy, salty flavour that complements the mildness of the fish.

You can also try adding some sliced chillies or ginger to the fish cavity before steaming, or drizzling some shallot oil over the top of the fish before serving.

What's the calorie count for a typical serving of Teochew steamed fish?

The calorie count for a typical serving of Teochew steamed fish will depend on the type of fish and the other ingredients used.

However, as a general rule, a serving of Teochew steamed fish will contain around 200-300 calories.

This makes it a healthy and nutritious dish that is perfect for those who are watching their weight or trying to eat more healthily.