Went to the wet market at Marine Terrace this morning and I saw this pomfret which looked too good not to buy. So I did. I made steamed pomfret. Apparently, this style is not quintessential Teochew style nor Cantonese but a fusion of sorts. But it worked exceedingly well. And it’s also real simple to prepare.

Get the fishmonger to thoroughly scale and gut the fish. When you get home, wash it even more and make sure all the gunk from the body cavity is removed. Then chop some ginger and put over fish and some in the cavity.

Free Image Hosting - www.supload.com Free Image Hosting - www.supload.com

Next, cut up a couple of chilli padis and a fresh tomato and put it over the fish.

Free Image Hosting - www.supload.com Free Image Hosting - www.supload.com

Cut up some rounds of silken tofu (not the egg kind) spread it round the steaming dish, a few dashes of Chinese Rice Wine (Hua Tiao Chiew) and add spring onions (some people add the spring onions later). It’s ready for steaming now πŸ™‚

Free Image Hosting - www.supload.com Free Image Hosting - www.supload.com

It was a fairly large fish (just under a kg) so I steamed it for some 40 minutes so. While it’s steaming, prepare the dining table πŸ˜‰

Free Image Hosting - www.supload.com

Just before the fish is done, add a few more dashfuls of Hua Tiao Chiew (Chinese Rice Wine), cover and steam for a few more minutes.

Take it out of the steamer, add some chopped fresh coriander and eat with brown rice. Really, really good meal and once again, not even an ounce of salt.

Free Image Hosting - www.supload.com Free Image Hosting - www.supload.com

Advertisements