How to Cook Steamed Fish with Preserved Vegetables

I don’t know if it’s the Chinese in me that makes me especially partial towards steamed fish (steamed most things, as a matter of fact) but even if you’re more used to having your fish battered and fried, do give these recipes a shot. They’re quick, flavoursome, easy to make, and  kind to your waistline (I promise).

Steamed Silver Perch with Preserved Radish

INGREDIENTS:

• 1 x 700g whole silver perch, cleaned
• 1 stalk green onion

• 3 Tbsps minced preserved radish
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1 Tbsp light soya sauce
• 1 tsp chicken powder
• ½ Tbsp sugar
• 1 Tbsp oyster sauce
• 200ml water
• 1 Tbsp oil

METHOD:

1. Fill steamer with water (I use 1L water in my Thermocook, though you may need more if using a larger pot) and bring to a boil.
2. Place green onion in steamer basket and arrange fish on top.
3. Steam for 8 minutes, then remove from heat. Place fish on serving dish.
4. Heat up some oil in a saucepan, then saute ginger, garlic and preserved radish until garlic is lightly browned.
5. Reduce heat and add the remaining ingredients. Bring to a simmer, mix well, then remove from heat.
6. Pour sauce over fish and serve.

Steamed Barramundi with Preserved Mustard Greens

INGREDIENTS:

• 1 x 700g whole barramundi, cleaned
• 1 stalk green onion

• 1 Tbsp minced garlic
• ½ cup preserved mustard greens, sliced
• 2 tomatoes, quartered
• 1 Tbsp oyster sauce
• ½ Tbsp sugar
• 1 tsp chicken powder
• 1 tsp soya sauce
• 200ml water
• 1 Tbsp oil

METHOD:

1. Fill steamer with water (I use 1L water in my Thermocook, though you may need more if using a larger pot) and bring to a boil.
2. Place green onion in steamer basket and arrange fish on top.
3. Steam for 8 minutes, then remove from heat. Place fish on serving dish.
4. Heat up some oil in a saucepan, then add garlic and saute until lightly browned.
5. Add all other ingredients and bring to a low simmer.
6. Adjust seasonings as required, then pour over fish and serve.