Teochew Chinese-style steamed fish is a flavorful dish with a savoury, tangy, and umami-rich broth. Teochew style steam fish incorporates preserved vegetables (salted mustard greens), sour plums, mushrooms, and ginger. I add a twist to this recipe by adding meehoon.
What fish can I use?
You can use pomfret, seabass, or grouper.
Can I substitute the salted mustard greens?
The key ingredients is the salted mustard greens. It gives the dish a rich salty tangy flavour.
Chef’s Tips
Fish Variety: While pomfret is the classic choice, you can use other types of fish such as seabass, snapper, or grouper. Ensure the fish is fresh for the best flavor.
Thorough Cleaning: Wash the fish thoroughly to avoid any fishy taste. This step is crucial for achieving a clean, fresh flavor in your dish.
Beehoon Preparation: Soak the beehoon until pliable, but avoid over-soaking as it will soften further during steaming. A quick 10–15 minute soak in room-temperature water usually works well.
Steaming Technique: Always ensure the water in your steamer is boiling before placing the fish in. Steam just until the fish is cooked through—over-steaming can dry it out, so keep an eye on the cooking time.
Flavorful Garnishes: Drizzle the finished dish with aromatic shallot or garlic oil. This simple addition will elevate the taste, adding a rich, fragrant layer of flavor to the dish.
Customize to Your Taste: Feel free to adjust the ingredients, such as the amount of salted vegetables, tomatoes, or ginger, based on your personal preferences.
What to serve with?
Serve with warm rice