|Teochew-Style Steamed Fish|
1 whole fish with head ( any fish at your wish)
1 cube of soft tofu ( i use half box of japanese soft tofu)
3 leaf of salted vegetables, thinly slices
2 - 3 preserved plum, smashed
2 - 3 chili padi, smashed
1 whole tomato, cut into small wedges
10 slices of ginger, cut into thin strips
8 stamps white beech mushroom
1/2 cup of green onion and cilantro (garnishing)
1 - 2 teaspoon oyster sauce
1/2 teaspoon light soy sauce
1/2 teaspoon sugar
2 teaspoon shaoxing or white wine
1 - 2 teaspoon cooking oil
3 - 5 dash of pepper powder
Clean the fish and rub it with a little bit salt. Prepare the sauce ingredients, oyster sauce, sugar, pepper
powder, light soy sauce, wine and oil into a bowl. Scatter all the ingredients except the garnishing
evenly over the fish around the plate.
Steam on high heat for 15 - 18 minutes. To check whether its cook or not, poke it with a chopstick.
If it go through the bone easily, means cooked.
* Bigger fish takes longer time to steam, to prevent the meat become tough, do not over-steam the fish*
Garnish with green onion and cilantro on top of the fish and serve it right a away.