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:
- 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.
- Place green onion in steamer basket and arrange fish on top.
- Steam for 8 minutes, then remove from heat. Place fish on serving dish.
- Heat up some oil in a saucepan, then saute ginger, garlic and preserved radish until garlic is lightly browned.
- Reduce heat and add the remaining ingredients. Bring to a simmer, mix well, then remove from heat.
- 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:
- 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.
- Place green onion in steamer basket and arrange fish on top.
- Steam for 8 minutes, then remove from heat. Place fish on serving dish.
- Heat up some oil in a saucepan, then add garlic and saute until lightly browned.
- Add all other ingredients and bring to a low simmer.
- Adjust seasonings as required, then pour over fish and serve.