Teochew Steamed Pomfret (潮州式蒸白鲳) – Take 2

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Appetizing Fish in Sour, Sweet Savory and Spicy Broth
Ready : 25 mins Generic : Steam Difficulty : Easy
[ Prep : 10 mins † Cooking : 8-15 mins ] Printable Recipe
This is The VianD’s second take on this dish – using all the proper Ingredients. The first posting, “Teochew Steamed Pomfret” – (click for recipe and introductions), was really done in a rush, without much planning and thus, ended using a not very suitable fish, Black Pomfret (traditionally, this dish call for White/Silver Pomfret – with a much softer sweeter flesh texture). Having said that, U can also use Grouper, Red Snapper or Seabass.

What makes this dish stand out from most other Fish dishes is that – not only it comes with a delicate tender sweet flesh, it also produces a unique Sour, Savory and Spicy broth. This unique piquant broth is the essence of the dish, which makes it extremely appetizing and addictive. Two very important and appropriate Ingredients that really serve their respective functions well by soaking up the flavorful broth are the sliced Shiitake Mushroom and Soft Tofu – genius! Here’s The VianD’s second take on Teochew Steamed Pomfret – Take 2.



IngredientS


MAIN :
 Two small/medium size Pomfret. Properly clean and marinate with Salt for a couple of hrs.

 Score the side of the fish for even cooking.








 Sliced soaked Salted Veggies.

 Sliced soft White Tofu.

 Lots of finely julienned Ginger and a few Chile Padi.

 Thinly sliced soaked Dried Shiitake Mushrooms.

Sour Plum – mashed with a little water. U can add more if U want a stronger flavor.

 Sliced Tomatoes.

Not in the picture – Smashed Ginger and Scallion cut into a but 2-inchs long.













SEASONING SAUCE :

A mixture of Light Soy, Oyster Sauce, Sugar (U do a little more to balance the sourness and saltiness) and a dash of Sesame oil, Shaoxing Wine and White Pepper. All to taste.

While U can flavor the Fish before steaming but it is almost impossible to get the correct balance of Sourness, Sweetness and Savory –  due to the unpredictable amount of water produced from steamingPlus, the level of saltiness and sourness of the Salted Veggie/Sour Plum could vary from each batch. So, The VianD do a mixture of the above sauce and pour over the cooked Fish (adjustable by amount) to ensure the flavors are well-balanced to preference. The sauce will also give a little color (body) to the otherwise grayish broth.

** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!



MethoD

STEP 1 :

 In a slightly deepen plate, start by arranging all the sliced Tofu in a layer. Follow by the sliced Tomatoes, Salted Veggies, julienned Ginger and a few Chile Padi – leaving a small portion for the top.






STEP 2 :

 Put the smashed Ginger and Scallion into the belly of the Fish.

 Lay the Fish on top of the layered Ingredients.






STEP 3 :

 Sprinkle the rest of the Ingredient on top evenly, including the Sour Plum mixture. Drizzle with some cooking oil.

 In boiling hot water, steam for about 8-15 mins – depending on the heat and size of the Fish.  One way of knowing if the Fish is cooked, is by looking at the eyes – if they popped out in white, the Fish is done. DO NOT over-steam, if U want tender fish!



STEP 4 :



 Garnish with some Pasley, sliced Scallion and Red Chili. Viola, ur plate of appetizing Sour, Sweet and Savory “Teochew Steamed Pomfret (潮州式蒸白鲳) – Take 2” is ready to be served piping hot.




EnD
Copyright © 2014 The VianD · All Rights Reserved
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