Salted Plum Steamed Fish
HB-17698 · Hand-built original
A flexible Swatow-style steamed whole fish with salted plums, ginger and preserved mustard greens; pomfret, sea bass and snapper all work beautifully.
Serves 4134 kcalGluten-freeDairy-freeEgg-freeDiabetic
Main ingredient: rice
Servings:4quantities adjust to match
Ingredients
- 1 (2-inch) piece of ginger (use young ginger if available)
- 1 leaf preserved mustard greens, rinsed
- 1½ lb whole fish, gutted and cleaned
- 3 salted plums (jarred), pitted and chopped
- ½ teaspoon fish sauce
- 1 tablespoon Shaoxing rice wine
- ¼ cup cilantro, chopped
Method
- Bring water to the boil in a steamer, thinly slice half the ginger and finely julienne the rest, and mince the preserved mustard green leaf.
- Cut two deep slashes at a 30-degree angle into both sides of the fish and tuck a ginger slice and a piece of salted plum into each cut and into the cavity.
- Lay the remaining ginger slices, half the remaining salted plum and half the mustard greens on a heatproof plate and set the fish on top.
- Scatter the fish with the julienned ginger and the rest of the salted plum and mustard greens, then drizzle over the fish sauce and Shaoxing rice wine.
- Steam for about 10 minutes, until the fish reaches 145°F at its thickest part.
- Switch off the heat, shower the fish with cilantro, and serve immediately.
Nutrition (per serving, where published)
134 kcalCalories
28.1 gProtein
0.8 gCarbs
0.8 gFat
0.2 gSaturates
0.4 gFibre
0.2 gSugars
418 mgSodium
92 mgCholesterol
566 mgPotassium
29 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data