The traditional Chinese way of steaming white pomfret fish include using salted vegetables, salted plum, tomatoes, ginger slices and some chili padi for that extra spice I desired and top with a little light soya sauce, shaoxing wine and sesame oil. And this is best served with plain porridge or rice !
White pomfret fish meat has a very tender texture, hence best served through the steaming method to retain most of its freshness. It is one of the most popular whole fish that’s enjoyed by the Chinese at home. Hence this traditional old school way of steaming was actually brought down to me from the old folks.
The absolute idea of enjoying this dish is to get a fresh pomfret fish and the rest are really all complimentary to the fish ! Do you happen to steam your fish this way too ? It’s simple, delicious and makes a good one dish meal easily.
And here’s the quick and fuss free recipe to share !
Chinese Style Steamed Pomfret Fish 中式清蒸白鲳鱼Course: MainCuisine: ChineseDifficulty: Easy
1 white pomfret fish
1/2 tomato, cut into wedges
3 salted plums
40g salted vegetables, soaked and rinse with water to remove excess salt
20g ginger slices
Chili padi, sliced (optional)
3/4 tbsp light soya sauce
1 tsp shaoxing wine
1/2 tsp sesame oil
- Clean and pat dry the fish. Make a few slits on each side of the fish. (This is to ensure the fish will cook evenly and faster.)
- Place ginger slices on top and bottom of the fish. (This is to prevent the fish from sticking onto the steaming plate.)
- Add salted vegetables and salted plums together with the fish.
- Add tomato wedges and chili padi if using.
- Add light soya sauce, shaoxing wine and sesame oil onto the fish.
- Place the steaming plate on a rack to steam in a wok.
- Steam the fish at medium high heat for about 13 to 15 minutes (depending on the size of your fish) or until cooked.
- Test done-ness with a skewer. (If it manages to go through the fish easily meant it’s cooked.)
- Serve hot immediately with rice or porridge.