Sunday, November 7, 2010

Steamed Pomfret in Teochew Style

This is the most popular recipe for steaming fish in the Teochew repertoire. The perfect combination of the ingredients create its very own flavors which enhanced the smoothness of the pomfret.
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Steamed Pomfret in Teochew Style


2 pomfret
1 tbsp ginger, shredded
1 stalk spring onions, shredded
1/4 lb lean pork- cut into strips, seasoned with salt, pepper and corn starch
2 dried shitake mushrooms (soak in warm water before slicing them up)


1 tomato, cut into wedges
1/4 lb preserved green mustard-shredded
2 preserved sour plums - mash lightly

Seasoning for fish:

1/2 tsp salt
1/4 tsp white pepper
1/2 tsp corn starch


1 tsp light soy sauce
1 tsp fish sauce
1 tbsp rice wine or shaoxing wine
1/2 tsp sugar

Garnish: -

1 stalk spring onions, shredded
1 red chilli, shredded
a good big dash of sesame oil

1. Wash fish and pat dry. Make a few slits on each side of the fish. Rub lightly on the surface and inside of fish with salt, pepper and corn starch. Then stuff a few shreds of ginger and spring onions into the slits and fish stomach.

2. Heat up 1-2 tbsp oil. Add in the rest of the shredded ginger, pork and mushrooms and stir fry until fragrant.

3. Arrange fish on a steaming tray, arrange toppings over fish and pour mixture from (2) over the fish.

4. Steam over high heat for 12-15 minutes or until cooked.

Garnish with shredded spring onions and chilli.

Note: - when the eyes of the fish has popped out, this is an indication that the fish is cooked.



The turkey should be defrosted - follow the instructions on how to brine, truss and then leave the turkey, uncovered for a vacation - cold drying in the fridge.While turkey is on vacation, the less fortunate relative - the neck, giblets etc will be taking a hot vacation - they are to be roasted for the gravy.The stuffing can be prepared today too or if it is too much, prepare the stuffing tomorrow.

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