Teochew Steamed Fish

This is how my mom who is Teochew makes steamed fish. This dish is relatively bland, so the fish can be dipped in dark soy sauce when eating with rice. The dish can be steamed in a steamer but I steamed in it the oven by adding water to the dish and covering the dish with aluminum foil.

Ingredients:

1 tablespoon of sesame seed oil

1 whole fish or fish fillets (I used black cod fillets here)

4 tomatoes cut into wedges

2 salted sour plums crushed

1 dollop of sliced sour mustard leaves (I pre-cut them and store them in a jar with chopped galangal, vinegar, water, sugar, brandy, and 2 dried chillies)

8 dried shitake mushrooms, soaked in boiled water for 15 minutes, remove stalks and cut into strips

1 small bunch of spring onions, cut diagonally

1 inch of ginger, peeled and cut into strips

2 spritzes of cilantro chopped

Water

Lee Kum Kee, dark soy sauce at the side for dipping the fish after it is cooked

Method:

Oil a rectangular Pyrex dish with sesame seed oil. Put fish in the dish and coat both sides of the fish with sesame seed oil. Top the fish with the rest of the ingredients. Add about 1 inch of water. Cover the dish with aluminum foil. Preheat oven to 375 degrees. Bake in oven for 20 to 25 minutes.

COPYRIGHT 2012 From the Kitchen of Eloise

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