Steaming Teochew Fish: A Beginner's Guide To Perfection

Teochew steamed fish is a popular dish in Malaysia, where it is known for its use of salted plums, tomatoes, and preserved mustard to create a sour, savoury, and spicy flavour profile. The dish is typically made with a whole fish, such as white pomfret, and can be served with rice or porridge. In addition to the salted plums, tomatoes, and preserved mustard, other common ingredients include tofu, shiitake mushrooms, and salted vegetables. Preparing the dish is relatively simple, requiring only a few steps, and it can be steamed in a wok or steamer.

Choosing the right fish

Teochew steamed fish is typically made with a whole fish, such as white pomfret, silver pomfret, seabass, garoupa, or red or white snapper. It is important to choose a fresh fish, as Teochew cuisine emphasises the use of the freshest seafood.

When selecting a fish, opt for one with white flesh. The Chinese pomfret (pampus chinensis, Dao Chior) is considered a premium choice but comes at a higher cost. Other suitable options include silver pomfret, Asian sea bass (jin mu lu), grouper, or red or white snapper. If using a thicker fish, you can butterfly it for steaming.

It is best to avoid black pomfret, as this variety is more suitable for frying. Additionally, if you are using a fillet instead of a whole fish, cod is a good option, but be careful not to over-steam it as it has a firmer texture.

Before steaming, ensure that the fish is thoroughly cleaned, especially the cavity. This is crucial because the fish will be steamed in its own juices, and any remaining entrails will affect the taste and clarity of the broth. You can ask your local fishmonger to clean the fish for you if you prefer.

Preparing the ingredients

First, you'll want to select a medium-sized whole fish, such as seabass, white pomfret, or garoupa. It's best to ask your fishmonger to clean it for you, but if you're doing it yourself, be sure to remove the entrails thoroughly and rinse the fish inside and out. You can also ask your fishmonger to scale and gut the fish, or do this yourself at home. Once cleaned, cut two to three slits on each side of the fish so that it cooks faster and more evenly.

Next, gather your vegetables and seasonings. You'll need ginger, tomatoes, dried shiitake mushrooms, salted vegetables (such as salted mustard green), salted plums, and optional light soy sauce and rice wine or cooking wine. For the ginger, thinly slice two inches worth into strips. Cut one to two medium tomatoes into small wedges. Soak the dried shiitake mushrooms in water, then slice them thinly. Slice or finely chop 80g of salted vegetables. For the salted plums, you'll need two, and you can remove the seeds and flesh and mash them, or leave them whole.

If you're using tofu, you'll want to cut a quarter of a block into small cubes. You can also add some thinly sliced pork to your dish. For the tofu and pork, you'll want to prepare about 70g and 60g, respectively.

Finally, gather your aromatics. You'll need spring onions (scallions) and, optionally, garlic and coriander. Slice the spring onions thinly, and finely chop the garlic.

Cleaning the fish

Firstly, ask your fishmonger to clean and gut the fish for you. If you are cleaning the fish yourself, thoroughly remove its entrails and rinse the fish. Make sure to clean the cavity of the fish as it will be steamed in its own juices. If the cavity is not cleaned properly, the resulting broth will have a murky appearance and a fishy taste.

Next, cut two to three slits on each side of the fish. This helps the fish cook faster and more evenly. You can also season the fish with a small pinch of salt by rubbing it onto the fish.

After cutting the slits, rub the fish with salted plum. Take two salted plums, remove the seed and flesh, and mash them. Rub half of the mashed salted plum into the cavity of the fish and put in some slices of ginger. Rub the remaining mashed plum onto the body of the fish.

Your fish is now ready to be steamed!

Cooking methods and timing

Teochew steamed fish is a quick, healthy, and nutritious dish that can be prepared in several ways. Here is a step-by-step guide to cooking Teochew steamed fish with detailed instructions on the cooking methods and timing:

Ingredients:

• 1 medium whole fish (such as white pomfret, silver pomfret, seabass, garoupa, or any white-fleshed fish)
• Salted plums (2-3, depending on the recipe)
• Salted vegetables (around 80g, sliced thinly)
• Ginger (a small knob or around an inch, sliced into thin strips)
• Tomatoes (1-2 medium, cut into small wedges)
• Shiitake mushrooms (2, soaked in water and sliced thinly)
• Other optional ingredients: light soy sauce, rice wine (mirin), spring onions/scallions for garnish, etc.

Step 1 – Prepare the Fish:

• Clean the fish thoroughly, especially the cavity, as it will be steamed in its own juices. You can ask your fishmonger to clean and scale the fish for you.
• Make two diagonal cuts along the body of the fish (the fleshy part) on both sides. This helps the fish cook faster and more evenly.
• Season the fish with a small pinch of salt on both sides by rubbing it onto the fish.

Step 2 – Prepare the Steamer:

• Bring water in a steamer/wok to a boil.
• While waiting for the water to boil, prepare a heatproof plate by lining it with some sliced ginger and shiitake mushrooms.

Step 3 – Assemble and Steam the Fish:

• Place the fish on the plate, adding water and scattering the rest of the ingredients (ginger strips, salted plums, tomatoes, remaining salted vegetables, and mushrooms) over the fish and around the plate.
• Drizzle light soy sauce over the fish. You can also add other seasonings like rice wine or cooking wine.
• Once the water in the steamer/wok is boiling, place the plate of fish inside and steam on high heat for 10-15 minutes. The cooking time may vary depending on the size of the fish; larger fish may take longer to cook.
• Do not over-steam the fish, as this will make the meat tough. Check for doneness by flaking the flesh; if it flakes easily, the fish is cooked.

Step 4 – Garnish and Serve:

• Remove the fish from the steamer and garnish with spring onions/scallions, bird's eye chilli, or cilantro.
• You can also heat up some shallot oil or garlic oil and drizzle it over the fish before serving.
• Serve immediately with steamed rice or porridge/congee.

Teochew steamed fish is a simple yet delicious dish that can be easily prepared at home. The key to success is using fresh ingredients, especially a good quality, fresh fish, and not over-steaming the fish to prevent it from becoming tough. Enjoy the appetizing blend of savoury, sour, and spicy flavours in this traditional Chinese dish!

Serving suggestions

Teochew steamed fish is a delicious and healthy dish that is perfect for a weeknight meal or a special occasion like Chinese New Year. The whole fish is steamed with a variety of ingredients, creating a savoury, sour, and spicy flavour profile. Here are some serving suggestions to elevate your Teochew steamed fish experience:

Rice or Porridge

The Teochew steamed fish can be served with a bowl of steamed rice or porridge. The rice or porridge complements the fish and absorbs the delicious flavours of the broth. It is a great way to enjoy the dish and ensure a satisfying meal.

Garnishes

Garnishes add a pop of colour, texture, and flavour to the dish. Spring onions (scallions), thinly sliced into wispy strips, are a popular choice for garnishing. You can also add chopped cilantro (coriander) and julienned ginger for extra freshness and a subtle spicy kick. Some recipes suggest heating up shallot oil and drizzling it over the fish before serving, enhancing the aroma and taste.

Side Dishes

Teochew steamed fish can be part of a multi-course meal. You can serve it with simple side dishes such as stir-fried vegetables or a napa cabbage stir-fry. For a heartier meal, you could include soft tofu, thinly sliced pork, or steamed eggs as accompaniments to the fish.

Chilli

Adding a touch of spice to the dish, sliced bird's eye chilli (cili padi) is a great addition to Teochew steamed fish. Scatter the chilli over the fish before serving, or serve it on the side for those who prefer a milder flavour.

Variety of Fish

While pomfret fish is commonly used for Teochew steamed fish, you can also experiment with other types of fish. Silver or Chinese pomfret, seabass, garoupa (grouper), snapper, or Asian sea bass are all suitable alternatives. Just remember to adjust the cooking time accordingly, as thicker fish may require a longer steaming time.

Frequently asked questions