Teochew Style Steamed Fish Recipe

Name: Teochew Style Steamed Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red snapper or large promfret; 8 cups dried shitake mushrooms soaked in 1 water; 1 plum; 50 grams vegetables; 2 tomatoes fresh whole, cut into quarters; 3 red chillies fresh, cut into strips; 1 inch ginger cut into julienne strips; 1 tablespoon wine Chinese; 1/2 tablespoon cooking oil to 1; spring onions and fresh corianders, to garnish

Servings: persons

1 red snapper or large promfret
8 cups dried shitake mushrooms soaked in 1 water
1 plum
50 grams vegetables
2 tomatoes fresh whole, cut into quarters
3 red chillies fresh, cut into strips
1 inch ginger cut into julienne strips
1 tablespoon wine Chinese
1/2 tablespoon cooking oil to 1
spring onions and fresh corianders, to garnish

1
Soak salted vegetables in water for 20 minutes. Discard water and rinse salted vegetables twice and cut into strips.
2
Make 2 to 3 cuts on each side of the fish and place it on a large steaming plate.
3
Now comes the fun part. Place mushrooms, salted vegetables, tomatoes, chillies, ginger strips on top of the fish.
4
Add seasonings, mushroom water and sour plum which has been mashed up in mushroom water.
5
Steam fish over rapidly boiling water for 12 minutes.
6
Off fire, and garnish fish with spring onions and coriander. Cover for another minute and serve immediately.

151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 red snapper or large promfret, 8 cups dried shitake mushrooms soaked in 1 water, 1 plum, 50 grams vegetables, and more.

Yes, Teochew Style Steamed Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Teochew Style Steamed Fish

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